NEW! Tenuta Castellaro, Nero Ossidiana, Lipari Island, Italy 2014

Tenuta Castellaro, Nero Ossidiana, Lipari Island, Italy 2014.jpg
Tenuta Castellaro, Nero Ossidiana, Lipari Island, Italy 2014.jpg

NEW! Tenuta Castellaro, Nero Ossidiana, Lipari Island, Italy 2014

29.50

“Great integrity - just tastes so wholesome but has finesse too.” - Jancis Robinson, 17+ points


I don’t know what it is about ‘island wines’, but we can’t seem to get enough of them at the moment. Maybe it’s the individuality that comes from working with indigenous grape varieties or perhaps it’s the winemaking traditions that are the product of working within a geographical echo chamber for centuries, but we love them and this one is an absolute stunner. It comes Lipari, the largest of the Aeolian Islands off the northern coast of Sicily and is a blend of the indigenous Corinto grape (70%) and the more familiar southern workhorse, Nero d’Avola (30%), and has a silky quality that sets it apart from a lot of southern Italian reds, which can often get bogged down under the weight of their own fruit. It’s aromatically complex and rich in fruit, but it’s physique is lissome and lithe and it comes in at a pleasing 13% alcohol. If you like Etna Rosso, then you should definitely make some space in your shopping basket for a few bottles of this too. It’s darker in colour and in its fruit profile, but the volcanic soil makes it’s presence felt in the way the cool minerality reflects the fleshy cherry and plum fruit and the ageing in chestnut barrels just adds a subtle yet delectable hint of toasted almonds and sandalwood. Not to be missed! Drink now-2025.

Press review:

Jancis Robinson: “A member of Salvo Foti's I Vigneri association. Produced on the island of Lipari: 70% Corinto, 30% Nero d'Avola on sandy, volcanic deep soils at 350 m. Densely planted bush vines (900/ha). Crushing of whole grapes, destemmed. No temperature control, long wine fermentation with some whole grapes. Wine is drawn off from the vat and transferred to barrels to allow malolactic fermentation. After about eight months it is drawn off in a steel vat. No must clarification, only static settling. Wine is decanted repeatedly to obtain natural clarification and then placed in bottles.

Mid ruby with smudgy rim. Smells sweeter and a little darker fruited than their Etna red. But still a lovely wild aroma of blackberry and raspberry. The oak barely shows in the aroma and is equally backgrounded on the palate though it adds a dark-chocolate richness on the long finish. Fuller bodied than the other two reds and still with what I can only describe as great integrity – just tastes so wholesome but has finesse too. Firm, chewy tannins and still al long way to go because the fruit is still vibrant within a definite structure of tannins and acidity. Very long and satisfying. Drink now-2025.” 17+ points

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