Chianti Classico
キャンティ・クラシコ
Castellare di Castellina
Sangiovese · Canaiolo
About this wine
Castellare di Castellina's entry-level Chianti Classico is built from roughly 95% Sangioveto (the estate's own historic Sangiovese clone, isolated through decades of massal selection) and 5% Canaiolo. It ferments and ages briefly in French oak barriques before spending time in bottle, resulting in a bright, food-friendly red that captures the estate's terroir at an accessible price.
A great first taste of Chianti Classico — juicy cherry fruit with none of the harshness beginners fear from Italian reds.
Sommelier's Note
"This is Chianti Classico at its most honest — no shortcuts, just Castellare's own Sangioveto clone doing the talking."
Food Pairings
A versatile match for grilled red meats, tomato-based pasta, and aged pecorino. Its bright acidity and fine tannins make it a classic partner for Tuscan trattoria fare.
When to drink it
Weeknight dinners, casual gatherings, pizza and pasta nights
Specs
- Grape Varieties
- Sangiovese, Canaiolo
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $19-32
Terroir & Winemaking
Approximately 95% Sangioveto, 5% Canaiolo. Fermented in stainless steel, then aged around 7 months in French oak barriques followed by roughly 7 months in bottle before release. Alcohol approx. 13.5%.
Frequently Asked Questions
- What grapes are used in Castellare's Chianti Classico?
- It is made from approximately 95% Sangioveto — Castellare's own historic Sangiovese clone — blended with 5% Canaiolo, both indigenous Tuscan varieties.
- Is this wine ready to drink on release?
- Yes. After roughly 7 months in French oak barriques and 7 months in bottle, it is approachable on release, though it can also gain complexity with 2-4 more years of cellaring.
- What food pairs best with Castellare Chianti Classico?
- Its bright acidity and fine tannins pair beautifully with grilled meats, tomato-based pasta dishes, and aged pecorino cheese — classic Tuscan trattoria fare.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ・リゼルヴァ・イル・ポッジャーレ
Chianti Classico Riserva Il Poggiale
RedSangiovese · Canaiolo · Ciliegiolo
Sourced from the Il Poggiale vineyard at nearly 1,500 feet of elevation, this Riserva blends roughly 90% Sangioveto with 5% Canaiolo and 5% Ciliegiolo. The high-altitude fruit brings extra structure and freshness, and the wine shows notes of sour cherry, pomegranate, leather, and graphite, with firm, well-integrated tannins built for aging.
コニアーレ
Coniale
RedCabernet Sauvignon
Castellare's single-varietal Cabernet Sauvignon, named after one of the estate's four historic vineyard sites. Coniale shows powerful aromas of blackcurrant, black cherry, plum, cedar, tobacco, and graphite, with a full-bodied palate, well-structured tannins, and marked acidity that give it strong aging potential.
イ・ソーディ・ディ・サン・ニッコロ
I Sodi di San Niccolò
RedSangiovese · Malvasia Nera
Castellare's flagship wine and one of the pioneering Super Tuscans, first produced in 1977-1980 to prove that indigenous Tuscan grapes could rival Bordeaux-blend wines in power and finesse. Made from roughly 85% Sangioveto and 15% Malvasia Nera sourced from the estate's two best crus, it is a powerful, layered red with black fruit, spice, and a long, velvety finish. It has repeatedly ranked in Wine Spectator's Top 100 and is widely considered one of Italy's benchmark wines.
ヴィン・サント・デル・キャンティ・クラシコ・サン・ニッコロ
Vin Santo del Chianti Classico S. Niccolò
dessertMalvasia Bianca · Trebbiano Toscano
Castellare's traditional Tuscan dessert wine, made from roughly 60% Malvasia Bianca and 40% Trebbiano Toscano. The grapes are dried in a ventilated loft before fermenting and aging for five years in small chestnut and oak barrels (caratelli) seeded with decades-old mother must. The result is a brilliant amber wine with layered aromas of roasted nuts, dried apricot, dates, toffee, and spice cake.