A new red wine that takes its name from the geographical shape of the Aeolian archipelago, which draws a Ypsilon lying on the sea, off the Sicilian coast.
This is a blend of Corinto, Nero d’Avola and Alicante from the volcanic soil on the Island of Lipari. Bright, red fruit jumps from the glass, while on the palate subtle flavors of orange rind, smoke, cherry blossom and sweet spices compliment the fruit to create an easy drinking wine with depth of flavor.
Organic farming practices.
Excellent with pasta, white meats and pizza.
In Stock At our temperature controlled facility in Costa Mesa, CA
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
In the early 2000s Massimo Lentsch moved from Bergamo where he had been a business man for most of his life, to the Aeolian Island of Lipari, off the northern coast of Sicily. He fell in love with the beauty of the Aeolian archipelago and along with his wife, Stefania, dreamt and then started a winery in that uncontaminated environment.
Tenuta di Castellaro was founded in 2005 with the goal of relaunching the winemaking traditions of these volcanic lands that had been left untended for hundreds of years. The Aeolian Islands are a somewhat “new” wine region for Italy, and Lipari, a dormant volcano surrounded by other dormant and active volcanos is quite unique its terroir and climate. Time has preserved this unique island landscape with extreme care and Tenuta di Castellaro safeguards the vast agricultural and natural areas that surround its vines with a radical environmentally-sustainable viticulture and winemaking program to enhance the beauty of their site.
TDC only trains their vines with the alberello technique, the “little tree” method of growing vines where each vine is staked and pruned to grow by itself. It is one of the oldest vine training methods, largely used in Southern Italy to allow free flow of light and air around the vines. The rows are so narrow that there is no possibility for any mechanization. The cellar is subterranean and zero impact. During the day the solar chimneys give enough light that there’s no need to turn on the electricity. The strong winds and a thermal-labyrinth system keeps the temperature constant all the time. The wine is racked by gravity as the cellar has been built on three levels.