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2019 Tenuta di Castellaro Bianco Porticello

from Sicily, Italy


Ships today if ordered within 3 hrs 27 mins

SUMMER IN A GLASS… This wine is pure Mediterranean ocean spray & sunshine.

Lipari is part of the Aeolian Islands, a volcanic archipelago in the Tyrrhenian Sea, north of Sicily. This wine is a blend of local varietals Carricante and Moscato Bianco. It’s dry and refreshing with hints of green apple, ripe pear, fresh herbs and volcanic minerality that give the wine structure.  

Organic farming practices, hand-picked, & native yeast fermentation. The cellar is subterranean and zero impact. The solar chimneys provide light and the strong winds and a thermal-labyrinth system keep the temperature constant at all times. 

Excellent with fresh seafood, calamari, grilled veggies or this Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons.

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In Stock At our temperature controlled facility in Costa Mesa, CA

In the early 2000s, Massimo Lentsch moved from Bergamo where he had been a businessman for most of his life, to the Aeolian Island of Lipari, off the northern coast of Sicily. He fell in love with the beauty of the Aeolian archipelago and along with his wife, Stefania, dreamt and then started a winery in that uncontaminated environment.

Tenuta di Castellaro was founded in 2005 with the goal of relaunching the winemaking traditions of these volcanic lands that had been left untended for hundreds of years. The Aeolian Islands are a somewhat “new” wine region for Italy, and Lipari, a dormant volcano surrounded by other dormant and active volcanos is quite unique its terroir and climate. Time has preserved this unique island landscape with extreme care and Tenuta di Castellaro safeguards the vast agricultural and natural areas that surround its vines with a radical environmentally sustainable viticulture and winemaking program to enhance the beauty of their site.

TDC only trains their vines with the alberello technique, the “little tree” method of growing vines where each vine is staked and pruned to grow by itself. It is one of the oldest vine training methods, largely used in Southern Italy to allow the free flow of light and air around the vines. The rows are so narrow that there is no possibility for any mechanization. The cellar is subterranean and zero impact. During the day the solar chimneys give enough light that there’s no need to turn on the electricity. The strong winds and a thermal-labyrinth system keep the temperature constant all the time. The wine is racked by gravity as the cellar has been built on three levels.

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