Tenuta di Castellaro
Tenuta di Castellaro is a family owned estate on the island of Lipari, the largest of the Aeolian islands north of Sicily. Massimo Lentsch fell in love with Lipari whilst sailing around the islands and realised its potential for viticulture. He set up the estate in the late 90s and the wines have created quite a buzz considering the first vintage was only 2012. They are part of the ‘I Vigneri’ consortium - a group of twelve Sicilian wineries with the same winemaking philosophies - led by superstar consultant Salvo Foti. They produce indigenous varietals such as Corinto Nero (only grown on the Aeolian islands), Carricante, and Nero d’Avola as well as Malvasia di Lipari. Their 16 hectares are all planted with free standing bush trained vineyards (alberello etneo) – a training system that favours quality over quantity so vine roots can deepen and maximize the benefits from the mineral rich volcanic soils. Some vines only produce two bunches! Impressively the winery has zero environmental impact – solar chimneys provide cellar lighting and the cellars are cooled naturally using a wind tower that channels the prevailing Aeolian sea breezes. The wines are all vinified in a natural way - native fermentation with indigenous yeasts, all by gravity flow. They are a real testament to the unique combination of sun, rocks, wind, earth and sea. Bianco Porticello is a delicious blend of Carricante and Moscato (60/40) - the Carricante fermented in large barrels and aged on the lees for 4 months. Herbaceous and floral, with superb freshness on the finish. The celebrated Bianco Pomice – a blend of Malvasia di Lipari and Carricante- bears the name of the volcanic rock it is grown on (pumice). It has a distinct salty minerality, balanced by the natural sweetness of Malvasia. Nero Ossidiana, a blend of Corinto Nero and Nero d’Avola (70/30) is also named after the Obsidian volcanic soil. Full of juicy red fruit, vibrant acidity, and mineral to the core with just the perfect amount of oak (old).
Bianco Porticello is a delicious blend of Carricante and Moscato (60/40) - the Carricante fermented in large barrels and aged on the lees for 4 months. Herbaceous and floral, with superb freshness on the finish.
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