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Fill out your info and we will notify you when the 2013 Toscana Rosso “Salita” Castagnoli is back in stock or when a new vintage becomes available.


2013 Toscana Rosso “Salita”

Castagnoli

2013 Toscana Rosso “Salita” Castagnoli - Kermit Lynch Wine Merchant

Towering over a boundless panorama of rolling hills and saturated with scents of wild herbs and flowers, the Castagnoli vineyards are a Tuscan paradise. Among the steep, terraced rows of alberello-trained Sangiovese vines, outcrops of layered blue galestro stone peek out from beneath the soil and litter flaky debris all about. And yet the vines seem quite happy growing out of almost pure rock, perhaps thanks to the biodynamic preparations intended to fertilize the land and boost the plant’s immune function. In the cellar, the most basic “technology”—open-top fermentation bins and used barrels—suffices to usher the transformation of grape to wine. Salita is a declassified Chianti Classico from the estate’s most prized parcel, a sun-drenched incline that yields a full-throttle Sangiovese loaded with the flavors of its terroir.

Anthony Lynch

$60.00
Vintage: 2013
Bottle Size: 750mL
Blend: Sangiovese
Appellation: IGT Toscana
Country: Italy
Region: Tuscany
Producer: Castagnoli
Winemaker: Sonia Ermini
Vineyard: 9 years average, 6.57 ha
Soil: Galestro Schist
Aging: Wine ages for 18 months in neutral oak barrels
Farming: Organic (certified)
Alcohol: 14.5%

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About Tuscany

Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.

This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.

Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa