Wines

Nero Ossidiana Igt

This wine has a strong and decisive character, lit by the sunsets of Lipari like the fire of volcanoes. The first, great classic red wine of Aeolian Islands with an enveloping and decisive structure. Nero Ossidiana is a red wine that testifies to our desire to enhance the indigenous vineyards and the great organoleptic properties of the terroir of the Aeolian Islands, which perfectly balances the beautiful acidity and elegance of the Corinto Nero with the soft warmth of Nero d'Avola. We are proud to have made the first, great, classic red wine of the Aeolian Islands. It comes from the pressing of whole and de-stemmed grapes and from a long maceration with the skins and whole bunches; it is vinified without temperature control, it is not clarified except by decantation and various racking. The colour of the wine is deep ruby red, it is complex and structured and presents itself to the palate with juicy shades of red fruit, intriguing aromas of spices and musk on the nose. His iodate notes firmly claim the peculiar marine influence on a land already rich in micro elements. Nero Ossidiana expresses all the typicality of a land that is both volcanic and marine, representing the union between the island and the sea.

Technical Specifications
TYPE	Dry red wine
CLASSIFICATION	IGT Terre Siciliane Rosso
PRODUCTION AREA	Lipari Island (Aeolian Islands, Sicily)
CLIMATE	Temperate, warm, Mediterranean, with great temperature changes throughout the day. Windy
SOIL	Sandy, volcanic, deep, fertile and rich in microelements
ALTITUDE	350 m.a.s.l.
GRAPE VARIETY	Corinto Nero 90%, Nero d’Avola 10%
TRAINING SYSTEM	Alberello technique (free standing “little tree”)
DENSITY OF IMPLANTATION	7000 stumps per hectare
ALCOHOL CONTENT	13%
GRAPE HARVEST	Handpicked with selection of the bunches
VINIFICATION	The de-stemmed grapes are fermented by the yeasts naturally present on the grapes, with a long maceration of the wine with the skins. After devatting, the wine is decanted to barrels for the malolactic fermentation. About a year later, it is poured into a steel tank. No clarication but just static decanting before the bottling
AGING IN THE BOTTLE	At least 6 months
ESTIMATED AGING CAPACITY	At least 10 years
TASTING TEMPERATURE	15-16°C

Tenuta Di Castellaro

Respect for nature, man and tradition are the cornerstones of the philosophy that Tenuta di Castellaro has espoused since the early stages of the project. In Lipari, in the splendid Aeolian Islands, on the Piana di Castellaro 350 meters above sea level, supported by the ancient Quarries of Kaolin, an ambitious oenological and landscape project arises.

Tenuta di Castellaro winery is born from the careful selection of the indigenous vines of the Aeolian archipelago and from the recovery of a part of that territory that, over the years, had been abandoned.
The millennial tree, grown organically in the 20 hectares of vineyard, preserves the precious fruit that gives birth to sought-after wines with a unique taste, pure expression of the volcanic territory of Lipari, an unspoiled place that has welcomed us with its natural adversities.

Sicilia

Like much of the Italian mainland, Sicily’s winemakers have moved away from producing high-volume, unremarkable wines, to focus on quality wines of great character. Its dry, well-structured red and white wines could not be further removed from the sweet Marsala and Moscato of the island’s past, and this has not gone unnoticed by international markets that have never had such a thirst for Sicilian wines. Sicilian producers have paved the way for other Southern Italian winemakers to begin to exploit the country’s rich environmental diversity, with wines that achieve the potential first admired by the Greeks and Romans.