• CASTELLARE DI CASTELLINAIN THE HEART OF CHIANTI CLASSICO

    CASTELLARE DI CASTELLINA
    IN THE HEART OF CHIANTI CLASSICO

  • CASTELLARE DI CASTELLINAIN THE HEART OF CHIANTI CLASSICO

    CASTELLARE DI CASTELLINA
    IN THE HEART OF CHIANTI CLASSICO

Our wines

  • I Sodi di San Niccolò

    I Sodi di San Niccolò

    I Sodi di San Niccolò

    “Castellare di Castellina’s standard bearer. Only native vines, Sangioveto and Malvasia Nera, for the first Italian wine in Wine Spectator’s TOP 10 ranking.”

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  • Poggio ai Merli

    Poggio ai Merli

    Poggio ai Merli

    “Pure Merlot of absolute finesse. A cult wine, whose production consists of a few prised bottles.”

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  • Coniale

    Coniale

    Coniale

    “100% Cabernet Sauvignon, displaying a character reminiscent of a Chianti, in terms of the freshness and elegance of its texture.”

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  • Chianti Classico RiservaIl Poggiale

    Chianti Classico Riserva
    Il Poggiale

    Chianti Classico Riserva
    Il Poggiale

    “A company cru obtained from a selection of grapes from the Poggiale vineyard. One of Castellare’s best.”

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  • Chianti Classico Riserva

    Chianti Classico Riserva

    Chianti Classico Riserva

    “A careful selection of the best grapes on the estate, for obtaining, every year, a wine that best characterises our territory.”

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  • Chianti Classico

    Chianti Classico

    Chianti Classico

    “Only native vines, remaining true to the original formula of this great wine. A point of pride for Castellare di Castellina.”

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  • Governo di Castellare

    Governo di Castellare

    Governo di Castellare

    “A wine that keeps the tradition of the Tuscan vinification technique alive. An ancient story which Castellare continues to tell.”

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  • Limited edition
    33+3 Vendemmie

    33+3 Vendemmie

    33+3 Vendemmie

    “I Sodi di S. Niccolò, Poggio ai Merli, Coniale: Castellare’s best production which for the third time comes together in a blended wine.”

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  • Le Ginestre

    Le Ginestre

    Le Ginestre

    “A wine in which the depth of a Chardonnay and the aroma typical of a Sauvignon Blanc come together in a fruity and aromatic blend.”

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  • Canonico

    Canonico

    Canonico

    “Vines older than 30 years in the Canonico vineyard, used to produce a Chardonnay which ferments in barriques in a style similar to Burgundy traditions.”

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  • Spartito

    Spartito

    Spartito

    “A Sauvignon Blanc fermented in barriques, with a personality and character sustained by its elegance and harmony.”

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  • Vinsanto S. Niccolò

    Vinsanto S. Niccolò

    Vinsanto S. Niccolò

    “Produced in strict accordance with tradition, with Malvasia Bianca and Trebbiano grapes dried out in an old Vin Santo barrel storage area.”

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  • Grappa di Castellare

    Grappa di Castellare

    Grappa di Castellare

    “Grappa di Castellare is produced using Sangioveto marc, brought to be distilled within 36 hours and thus able to maintain the freshness of the aromas and notes typical of the grape.”

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  • Olionovo

    Olionovo

    Olionovo

    “Olionovo, that authentic expression used by farmers to define new, freshly pressed extra virgin olive oil. Characterised by a deep green colour, spicy as dictated by tradition, lively and pleasant on the palate.”

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  • Aceto di Castellare

    Aceto di Castellare

    Aceto di Castellare

    “Made with carefully selected wine and based on the refined “truciolo” or chips production method (the wine is percolated through wooden chips). A reverse challenge focused on defeating synthetically produced vinegars.”

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    History

    Castellare di Castellina was born of the union of four estates (Castellare, Caselle, San Niccolò and Le Case) on the initiative of Paolo Panerai, with the aim of producing wine of the best possible quality. This was in the 1970s, when the so-called Renaissance of Italian wine had begun. A Renaissance to which Castellare made its own contribution with a combination of 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 - only using indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world. Innovation was pursued first of all with the creation of the first experimental vineyard in the Chianti region together with the University of Milan - directed by Professor Attilio Scienza - and the University of Florence, implementing the first scientific selection of Sangiovese clones (here called Sangioveto). And then by introducing the use of the barrique, following the in-depth research and advice of Emile Peynaud, the most renowned oenologist in living memory, as well as by paying constant attention to each ongoing wine-making process in the incessant, ever-evolving work of producing quality wines. This is a story that demonstrates how tradition, also in the installations, and innovation can draw the best out of the land, showing the younger generations how the hard work and lives of the Mezzadri - the people who once ran the estates as neither owners nor labourers - has been fundamental in shaping the extraordinary landscape of the Chianti. To the Mezzadri and their work Castellare has dedicated a sculpture by Matteo Spender, which stands in the centre of Castellina. The two photos by the great portrait photographer Giuseppe Pino illustrate this sacrifice, but also the joy that making wine brings with it.

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    The vineyards

    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. Excellent exposure to the sun, good water drainage and a mixed soil containing limestone marl, galestro and little clay produce well-structured, intense wines, both red and white, suitable for long ageing in the bottle. 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. These were the work of two assistants of Professor Scienza for whom Castellare had established two PhD research scholarships. Through this work, and with Professor Peynaud's encouragement in developing Sangioveto, 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.

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    The Winery

    The Castellare winery has grown in terms of its installations over time as production has increased. In the past it consisted only of concrete tanks with a production capacity of about 200,000 bottles a year; it now produces around 400,000 bottles. When the era of heat-treated steel vinification tanks began, a new winery was built without altering the style of the centuries-old buildings. But on the advice of the greatest Italian winemaker Giacomo Tachis we took care not to do away with the concrete tanks. They were glazed and are now used - following the principles of Tachis - to hold the wine for a few months before bottling. Tachis showed, in fact, that concrete has the ability to make the various components of the wine more cohesive, more one single entity. The Castellare winery was one of the first in Italy to adopt the use of small French oak barrels. These are referred to by everybody as barriques; Luigi Veronelli, recalling the Italian proverb that "the best wine is in small barrels" called them carati (carats). They came to Castellare earlier than elsewhere thanks to the Compagnie Vinicole Conseille, founded by Paolo Panerai together with Baron Edmond de Rothschild - the largest single shareholder of Chateau Lafite - in order to circulate the best wine-making technology. The Compagnie published a practical manual called 100 questions and 100 answers about barriques, an interview with professor Peynaud.

    Meet Our Winemakers

    Portraits of Castellare

    • FRANCO FONTANA
    • GIUSEPPE PINO
    • FABIO MANTOVAN
    • FREDI MARCARINI
    • MASSIMO PACIFICO
    • FRANCO FONTANA

      Modenese, a lover of good cooking and for this reason author of books on the world’s best hotels and restaurants, at 64 he is one of the Italian photographers most sought-after by galleries around the world (from MOMA in New York to the Museum of Modern Art in Paris). The prices offered for his photographs, in this new art market, are of the highest order.
      According to Achille Bonito Oliva, Fontana is an artist who can be readily associated with the sensitivity of the Transavanguardia precisely because, using a great liberty of colour, he extrapolates details of the natural world; his photographs contain traces of his relationship with nature, passing from one subject to another with eclecticism and volubility.

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    • GIUSEPPE PINO

      For a long time his name was linked to the faces of the great jazz artists, from Louis Armstrong to Ella Fitzgerald. All in an extraordinary and very strict black and white for some of the most famous record covers.
      Milanese, 57 years old, he arrived at Panorama magazine in 1967 when it switched from monthly to weekly publication. He worked as a photojournalist but was always fanatically in search of the big idea, of the great inspiration, of the connection between a small detail and its specific significance to a person’s character.
      For many years he worked in New York as a photographer for the most prestigious magazines, from Time to Vanity Fair. As the sole photographer for many advertising campaigns by the big Italian brands, from Zegna to Benetton, his camera lens was trained on almost all the important names in industry (such as Giovanni Agnelli and Malcolm Forbes), fashion (Valentino, Giorgio Armani), design and architecture (Ettore Sottsass, Alessandro Mendini) and cuisine (Sirio Maccioni, Roger Vergè).

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    • FABIO MANTOVAN

      Originally a medical student, aged 39 from Novara, he began as head of the photographic department at the magazine MODA. He became assistant to the photographer Giuseppe Pino and then a photographer in his own right for many Italian and American magazines, from Amica to Vanity Fair USA.
      He lives and works in Milan.
      His photographs of the grape harvest at Castellare, rigorously in black and white, effectively express his eye for particulars, for mechanical detail, but the human element is always present.

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    • FREDI MARCARINI

      Milanese aged 39, he took his first shots for Sette. He has been a professional photographer since 1978. He first concentrated on still-life studies of foods and food products, later achieving excellence and fame in this area. Then on to portraits, his true passion. For which he was also willing to re-start from the very beginning.
      With results of great quality.
      Since 1997 he has been the director of Monolith, the online photography magazine. He took his photographs of the grape harvest in Castellare in just a few hours, after the style of Sebastião Salgado, using a Hasselblad and a small portable flash unit.

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    • MASSIMO PACIFICO

      Both photographer and gentleman farmer, he lives and works in Florence. Now 47 years old, his education (degree in political science) and knowledge of languages (English, French and German) could have pointed him towards a diplomatic career.
      He has worked and continues to work for many publications such as Panorama, Io Donna, Gente Viaggi, Case & Country and Wine Spectator. He also often writes the copy for his picture stories.
      His photographs of the wine harvest at Castellare are all focused on faces, seeking out the most characteristic features of Tuscan people working on the land that are also reflected, with nearly identical features, in medieval and Renaissance paintings.

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    Welcome

    Castellare di Castellina is not just wine, olive oil ('Olionovo' stands for the fact that, unlike wine, oil does not improve with age), grappa and other quality products, but it also means a warm welcome and the chance to stay in one of the most enchanting settings in the Chianti and all Tuscany. Inside the property, surrounded by the vineyards of Castellare, it's possible to enjoy holidays of rare quality in a rural environment that has been restored according to the criteria defined by the art critic Cesare Brandi: as much conservation as possible while respecting modern lifestyles. Villa delle Upupe, named after the extraordinary birds (hoopoes) that nest in the area, stands on one of the hills that form the natural amphitheatre of Castellare, overlooking a unique landscape that turns red at sunset... Inside, every room - from the cosy and intimate bedrooms to the welcoming living area - has been carefully designed in the minutest detail, with fine furnishings, high-quality accessories and beautiful tapestries that evoke the unmistakable colour subtleties of the Sienese countryside. The fruit of a sympathetic and skilful restoration project, this farmhouse reinterprets the classic Tuscan architecture, adapting to the sloping terrain that it stands on and allowing direct outdoor access to and from each of its two floors. Further enhancing the pleasure of staying here is a private swimming pool surrounded by garden greenery, with a view to the west as far as San Gimignano and its beautiful towers -the skyscrapers of antiquity -on the other side of the valley. The Villa can comfortably accommodate 8 people.

    Info

    Castellare di Castellina

    Loc. Caselle
    Castellina in Chianti
    Siena 53011
    Tel: +39.0577.742903 - +39.0577.740490
    Fax: +39.0577.742814
    e-mail: info@castellare.it

    Direct Sales

    At Castellare di Castellina we offer the chance to buy wine straight from the winery. Direct sales are open every day from 9 a.m. to 1 p.m. and from 2 p.m. to 6 p.m.

    Guided Tours

    We also look forward to welcoming you on a guided tour of our cellars. The tour is followed by a tasting of three wines from the estate. The tour lasts approximately 60 minutes at a price of €10 per person, or €20 to also include a tasting of local products. Pre-bookings only.