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Castellare di Castellina Coniale di Castellare

75 cl / 13.5% Vol
Castellare di Castellina Coniale di Castellare

100% Cabarnet Sauvignon. A very elegant production, which brings together high quality vines, vinification and terroir.

See product details
Castellare di Castellina Coniale di Castellare
Castellare di Castellina Coniale di Castellare
€76.00
Ex Tax: €61.79

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We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Red plum, blueberry and cedar
Palate Bright, long and youthfully tannic
Colour Ruby
Fact Sheet
Fluid 75 cl
Grape Variety 100% Cabernet Sauvignon
Alcohol % 13.5%
Style Dry, Full Bodied
Estate/Producer Castellare di Castellina
Country Italy
Region/AOC Tuscany
Vintage 2014
Making Techniques Vinified in steel tanks for 40 days at a controlled temperature (15/20ºC). Only partial malolactic fermentation. Aged for 12 months in French barriques, one third of which are first use.
Closure Cork
Awards and/or Press Quotes
Wine Enthusiast 89 Points
James Suckling 94 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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