Castellare di Castellina, Tuscany
Made with Sangioveto, Malvasia Nera and Canaiolo by a traditonal rural method where dried grapes are blended with the fermenting must to induce a malolactic fermentation. This has the effect of softening the wine for earlier consumption, which in the past allowed the farmers to raise early capital to buy tools for the new season. Recalling Violets, both in colour and aroma, the wine is soft, floral and fruit-driven.
The Castellare di Castellina estate
Minerally, austere, Patrician and precise, the style of the wines from this venerable estate reflect the hard, rocky "i sodi" soils of the Chianti Classico hills. In an area and time where international varieties (Merlot and Cabernet specifically) have threatened to all but replace indigenous grapes, Castellare has led the resistance, complementing Sangioveto (the local clone of Sangiovese) with Malvasia Nera, Canaiolo, Colorino and Ciliegiolo for its Chianti and top Super Tuscan. The various birds repesented on the wine labels symbolise Castellare's commitment to environmentally sound cultivation. In the vineyards, no chemical treatments, pesticides or herbicides are used and hunting is not allowed, thus the Estate has become a haven for endagered birdlife and local flora and fauna.