Tenuta di Castellaro Nero Ossidiana 2016


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In 2005, partners Massimo Lentsch and Stefania Frattolillo were inspired to establish a brand new winery overlooking the Mediterranean and other islands of the archipelago while on a morning walk on the Piana di Castellaro on Lipari.
The winery was designed incorporating the natural resources, construction traditions and history of Lipari while at the same time utilizing modern natural techniques including the use of a solar chimney, a wind tower and a thermal labyrinth all of which act as a natural air conditioning system to ensure a constant temperature and humidity level in the winery. In the vineyards, Tenuta di Castellaro practices organic agriculture. The vines are trained in the “alberello” (little tree) system where head trained bush vines are planted at very high density. Each plant is a “quinconce” planting, meaning each vine is at the apex of an equilateral triangle guaranteeing total equal 360° exposure to all weather events and taking advantage of the temperate, warm Mediterranean climate with its extreme daily temperature shifts. The soils of the Piana di Castellaro are sandy, deep volcanic soils—very fertile and rich in microelements. This combination of soil and climate are ideal for organic viticulture.

The Nero Ossidiana is named for the local obsidian volcanic soils and is Castellaro’s flagship wine—a wine they believe to be the first great classic red of the Aeolian Islands. It is made from Corinto Nero (90%) and Nero d’Avola (10%). The grapes are hand picked and some of the bunches are left whole while others are destemmed. The juice undergoes a long maceration on the skins before being put into barrels for malolactic fermentation and aging. After bottling it ages six months before release. The Nero Ossidiana has a complex structure—ample tannins, elegant acidity and a long finish. Pronounced aromas of spicy bright cherries and wild herbs precede flavors of cherries, black tea and smoky, salty minerality–delicious! This is a wine with good ageability. Serve this with grilled lamb brushed with garlic and rosemary.

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