Red Wine Tenuta di Castellaro Corinto 2018. Lipari island off the north coast of Sicily is an ideal spot to produce delicious wines from classic local grape varieties like Malvasia delle Lipari and Carricante. Tenuta di Castellaro is the island’s largest winery and was founded in 2013 by Massimo Lentsch, an entrepreneur who fell in love with Lipari while on holiday here. The estate now consists of 20 acres spread across the island planted on rich volcanic soils. This characterful red is made from 100% Corinto Nero, an indigenous grape which was introduced on Lipari by the Phoenicians and is widely grown in other parts of Greece and Turkey. The grapes for this wine are planted at 350 metres above sea level and are farmed organically and picked by hand. Once in the winery the fruit is fermented on the skins in oak barrels and then left to mature for 12 months in 500 litre barrels followed by another 12 months in the bottle. Charming red cherry, redcurrant and savoury notes of dried herbs define the nose while the palate offers refined tannins, a medium body, and a long, elegant finish seasoned with delicate spice, licorice and white pepper. A great gastronomic wine to pair with Italian charcuterie like salami and prosciutto, mature cheeses, tomato-based pastas or pizzas.
Red Wine Tenuta di Castellaro Corinto 2018
Red Wine Tenuta di Castellaro L’Ottava Isola Etna Rosso 2018. Tenuta di Castellaro was founded on the Aeolian island of Lipari off the north coast of Sicily in 2013 by entrepreneur Massimo Lentsch. Massimo was already making wines in Dubrovnik and quickly recognised the island’s potential for making characterful wines from indingeous varieties that have grown here for centuries. The winery also produces stunning wines on Sicily like this Etna Rosso which is crafted from Nerello Mascalese and Nerello Cappuccio. The grapes grow on rich volcanic and sandy soils on the northern slopes of Etna at 700 metres above sea level. The vines are farmed organically and the grapes fermented using wild yeasts with a very long maceration on the skins. The young wine is then aged in oak barrels for 12 months followed by a further 12 months in the bottle. Sour red cherry, pomegranate, bitter herbs and licorice define the nose while there’s a full and well-rounded texture on the palate with ample bright red berry notes seasoned with woodsmoke and spice from the oak ageing. This characterful wine makes a great match for a wide variety of dishes, including herby roast lamb, tomato-based pasta dishes, charcuterie and mature cheeses.
Red Wine Tenuta di Castellaro Ypsilon 2018. Tenuta di Castellaro was founded in 2013 by entrepreneur Massimo Lentsch who was already making wine in Dubrovnik when he came here on holiday and fell in love with the terroir. Today it’s the largest winery on the Aeolian island of Lipari off Sicily’s north coast, with 20 acres planted with indigenous varieties on rich volcanic soils. Tenuta di Castellaro prides itself on having a low environmental impact thanks to their use of gravity instead of pumps in the winery and organic farming in the vineyards. Ypsilon is an elegant red blend of three local varieties, Nero d’Avola, Corinto and Alicante, which grow at 350 metres above sea level. The grapes are farmed organically and then harvested by hand to maximise quality. Once in the winery fermentation takes place using indigenous yeasts followed by 12 months of ageing in stainless steel tanks to preserve the delicate freshness and varietal character. Enticing notes of red cherry, redcurrant, and savoury herbs define the nose while on the palate there are elegant tannins, a generous full body, and plenty of juicy red fruit. Well-balanced and bursting with rich flavours, this is a great wine to enjoy alongside classic Italian dishes like lasagna, aubergine parmigiana, pasta served with a rich beef sauce, or a simple platter of charcuterie.