Haiku was born in 2009 and is the result of a
blend of three varieties: 50% is
represented by Sangiovese, while the
remaining part was equally divided between
Cabernet Franc and Merlot. During
the planting of the second part of the Montebuoni Vineyard, completed in 2001, it was decided to
experiment with a noble international grape variety, Cabernet
Franc, which until that moment had not been used at Ama.
However, after a careful
pedoclimatic analysis, it was assumed that
Cabernet Franc could give good results and
in 2001 two small plots were planted
numbered in the company register with the numbers
84 and 85, respectively of 1.47 ha and 0.47 ha,
for a total surface area of ??2 hectares with
clone 214, appreciated in Bordeaux for
its ability to produce “vins-de-garde” on rootstock 110R. Exposure: northwest – southeast
Soil: clayey - calcareous
Altitude: 508- 420 meters above sea level
Training system: Merlot and Cabernet Franc are trained with a vertical trellis with a simple Guyot cut, while Sangiovese is trained with a spurred cordon
Plant density: 5,200 plants/ha
First vintage produced: 2009
Blend: 50% Sangiovese; 25% Cabernet Franc; 25% Merlot
Clones: Cabernet Franc 214; Merlot 181 and 343; Sangiovese CH21, CH22, CC 2002 and CC 2004. Rootstock 420A
HAVEN
Climate:
The summer began late and the first veraison occurred at the beginning of August. Splendid
sunny days and summer heat until mid-September, when the temperature
dropped again, especially at night, causing a delay in the
harvest, which took place on September 26 for the Merlot, October 2 for the Sangiovese and
October 12 for the Cabernet Franc.
The harvest date was established after numerous samplings
organoleptically analyzed in the vineyard and in the laboratory. The harvest was
strictly done by hand, in 10/12 kg boxes that were then passed on a sorting table for further selection.
Vinification: fermentation induced by indigenous yeasts and separated by variety in steel tanks at a controlled temperature between 30° and 32°C, with manual pumping over and a total stay (cuvaison) of 25 days for the Sangiovese, 25 days for the Merlot and 26 days for the Cabernet Franc.
After racking, the wine was transferred to barriques for malolactic fermentation. Aging: at the end of malolactic fermentation, the
three varieties were assembled, the wine then returned to fine-grained oak barriques, 30% new and the rest second passage for 12 months.
This wine was bottled on August 2, 2015, producing 10,450
Bordeaux bottles and 1,110 magnums.
Color: intense purple red with ruby ??reflections.
Aroma: fruity, reminiscent of berries and in particular blackberry; spicy with hints of ripe pepper, green pepper, nutmeg and sandalwood.
A hint of balsamic, almost mentholated note.
Taste: rich, powerful, elegant, soft and persistent
Alcohol content: 13%
Total acidity: 5.4 g/l
Residual sugars: = 1 g/l
Extract: 29.3 g/l