Castellare di Castellina
カステッラーレ・ディ・カステッリーナ
A benchmark for elegant, terroir-driven Chianti Classico and iconic Super Tuscans.
Located in the heart of Chianti Classico near the town of Castellina in Chianti, Castellare di Castellina was formed in the late 1970s under the ownership of publisher Paolo Panerai, uniting four historic estates (Castellare, Caselle, San Niccolò and Le Case). The winery is known for its commitment to native Tuscan varieties, low-yield viticulture and biodiversity in the vineyard. Its flagship, 'I Sodi di San Niccolò' — first produced in 1977 and blending Sangioveto with Malvasia Nera — was one of the pioneering Super Tuscans to prove that indigenous grapes could rival Bordeaux-blend wines in power and finesse. The estate's labels feature illustrations of birds, reflecting its long-standing dedication to protecting local avian species and vineyard ecosystems.
www.castellare.it/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for collectors of high-quality Italian wines and enthusiasts who appreciate the intersection of biodiversity and winemaking.
Frequently Asked Questions
- What is the significance of 'I Sodi di San Niccolò'?
- It is the estate's flagship Super Tuscan, first made in 1977 from a blend of Sangioveto and Malvasia Nera, and it is recognized as one of the wines that proved indigenous Tuscan grapes could produce world-class, age-worthy blends without relying on Bordeaux varieties.
- Why are there birds on the labels?
- The bird illustrations represent the winery's deep commitment to environmental sustainability and the protection of local bird species within their vineyards.
- Does Castellare di Castellina produce organic or sustainable wines?
- The estate practices low-yield, sustainability-focused viticulture, minimizing chemical inputs to protect soil health and vineyard biodiversity.
- How does their wine pair with Japanese cuisine?
- Their elegant, high-acid Sangiovese-based wines pair beautifully with umami-rich Japanese dishes such as grilled eel, soy-glazed meats, and mushroom-based hot pots.