Mineral, Red Fruit, and Pepper / Spice,
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Medium
ALCOHOL (%):
Origin: Sicily, Italy
Grape Varietals:
Nero d'Avola, Alicante Bouschet, and Corinto
Winemaking:
Organic
Maturation: 0-6 Months Stainless Steel Tanks
Awards:
WESTERN FOOD PAIRING
Lasagna, stuffed peppers, chicken and chorizo paella
ASIAN FOOD PAIRING
Castellaro Ypsilon Rosso harmonizes three red berries characteristic of Lipari, Sicily and Etna. Red-purple colour. The nose has hints of red fruits and spices. Enveloping taste on the full-bodied palate, which maintains freshness and minerality. Elegant tannins and a good persistent finish.
Ageing potential: 5 years.
Fun Fact: takes its name from the geographical shape of the Aeolian archipelago, which draws a Ypsilon lying on the sea, off the Sicilian coast.
Blend of 40% Corinto, 40% Nero d'Avola and 20% Alicante. The fruit comes from Tenuta di Castellaro's vineyards in the Lipari Island (Aeolian Islands, Sicily) area. The vineyard has an altitude of 350 metres, and sandy volcanic soils that are fertile and rich in microelements.
Handpicking the fruit with selection of the bunches. De-stemming the grapes before fermentation with indigenous yeasts. Low temperature vinification with short maceration of the wine with the skins. At the end of the alcoholic fermentation, decanting of the wine into steel containers where it refines and carries out malolactic fermentation. Ageing in steel for about 1 year. No clarification takes place, only static decantation and repeated racking to make the wine naturally clear before bottling. Ages at least 4 months in bottle before release to the market.
