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  • Castellare Di Castellina Chianti Classico

Castellare Di Castellina Chianti Classico

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Product Description

This Chianti Classico is made from Sangiovese and Canaiolo grapes. Bright ruby-red in colour with scents of violets, rosemary, raspberry, cherry, liquorice and a hint of vanilla. Mellow, round, soft and fruity on the palate.

  • Brand: Castellare Di Castellina
  • Description: Dry Red
  • Vintages Available: 2018
  • Country, Region: Italy, Tuscany
  • Appellation: DOCG
  • Ratings: Wine Spectator: 92/100 (2016 Vintage)

About the Producer

This is the most prestigious of the estates owned by wine buff, successful journalist and publisher, Paolo Panerai. The 24 hectares are in the municipality of Castellina, the heart of historic Chianti territory, also the homeland of the district's classiest, long-lived Sangiovese.

Back in the 1970s, Panerai embarked Castellare on a path aimed at reconciling tradition and innovation. Tradition in caring for its vineyards and terrains, distinguishing between fields and sodi (in which fields are the more easily worked terrains and sodi - "hard" soils - are the hardest but the best for growing vines), in its decision to continue producing wine according to the Tuscan method, and in its respect of the Chianti Classico denomination - using only indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world. Innovation was pursued by implementing the first scientific selection of Sangiovese clones (here called Sangioveto).


90% Sangioveto
10% Canaiolo


Castellare di Castellina, in the heart of the Chianti Classico region, covers a total of 80 hectares - including 20 occupied by olive groves. The vineyards occupy 33 hectares on the hillsides of a natural south-east facing amphitheatre, at an average height of 370 meters above sea level. The vines are aged between 7 and over 45 years, and yields per hectare are kept very low to obtain the maximum quality. The soil is characterized by limestone marl, galestro and a little clay. A census of vines undertaken in 1979, together with the findings of the experimental vineyard and micro-vinifications that were carried out and compared, made it possible to re-graft both the Sangioveto and the Malvasia Nera varieties with the best scientifically-produced clones. The Castellare vines now have the best clones for that particular terroir, since Sangiovese is the most sensitive of all vines not only to climate and terrain, but to all the elements contained in the concept of a terroir. No synthetic chemicals are used in the Castellare vineyards, out of respect for nature and to enable the production of organic wines. This philosophy is reflected by the labels, which every year carry a drawing of a different bird found to be increasingly rare due to the indiscriminate use of poisons and herbicides in vineyards.


The vinification takes place in temperature-controlled stainless steel tanks at a temperature of 28°C for 15-20 days. Malolactic fermentation ensues.


After the primary fermentation the wine rests for 7 months in French oak barrel of 2.25 and 5 Hl and 7 months in the bottle, after which it is released.

Tasting Notes

Bright ruby red with enticingly balanced and integrated aromas of violets, rosemary, raspberry, cherry, liquorice and a hint of vanilla. On the palate, it displays a pleasant mellowness, with round, soft and fruity characteristics. Elegant, crispy finish, with lingering and rewarding aftertaste.


13.5% alcohol volume.

Food Suggestions

A very versatile Chianti Classico, ideally paired with structured main dishes. It also goes well with stewed dishes and medium-aged cheeses. More particularly, it will pair to perfection dishes such as tagliolini with white truffle and risotto alla milanese with ossobuco.

Serving temperature: 18°C.


Drink this Chianti Classico now or cellar for up to 3-5 years.

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