Chianti Classico klingt erstmal nach „italienischer Rotwein halt“ – ist aber deutlich spannender: Hier steckt echtes Toskana-Handwerk drin. Castellare setzt dabei bewusst auf heimische Rebsorten und einen Stil, der nicht laut sein will, sondern elegant und verl\u00e4sslich schmeckt. Ein Wein f\u00fcr alle, die unkompliziert einsteigen m\u00f6chten, ohne auf Charakter zu verzichten.<\/p>\n
Der Chianti Classico stammt aus Castellina in Chianti, mitten im Chianti-Classico-Gebiet. Die Weinberge liegen an H\u00e4ngen eines nat\u00fcrlich nach S\u00fcdosten ausgerichteten Amphitheaters, im Schnitt um 370 Meter H\u00f6he. Kalk gepr\u00e4gte B\u00f6den und gute Drainage unterst\u00fctzen Frische und Struktur im Glas.<\/p>\n
Im Fokus stehen die traditionellen Chianti-Classico-Sorten Sangioveto (Sangiovese) und Canaiolo. Castellare bleibt damit bei autochthonen Reben und verzichtet auf internationale Sorten, um den regionalen Ausdruck klar zu halten.<\/p>\n
Vergoren wird im Edelstahltank bei kontrollierter Temperatur, anschlie\u00dfend folgt der biologische S\u00e4ureabbau. Die Reifezeit erfolgt in franz\u00f6sischer Eiche, in 225- und 500-Liter-F\u00e4ssern, bevor der Wein weiter in der Flasche ausbaut. So entsteht ein runder, aber pr\u00e4ziser Stil ohne \u00fcbertriebene Holzwucht.<\/p>\n
Im Glas zeigt er sich rubinrot. In der Nase wirken rote Fr\u00fcchte, dazu Ankl\u00e4nge von Lakritz, schwarzer Johannisbeere und ein Hauch Vanille. Am Gaumen kommt er weich und fruchtbetont, mit lebendiger S\u00e4ure und einem angenehm anhaltenden, eleganten Nachhall.<\/p>\n
Ein vielseitiger Essensbegleiter: besonders passend zu kr\u00e4ftigen Hauptgerichten, Schmorgerichten sowie mittelreifem K\u00e4se. Serviere ihn am besten bei 16 bis 18 \u00b0C. Das Weingut beschreibt den Stil als Rotwein mit Struktur und Langlebigkeit.<\/p>\n","protected":false},"excerpt":{"rendered":"
Der Chianti Classico DOCG Castellare ist ein italienischer Rotwein vom Weinhersteller Domini Castellare. Er kommt aus der Region Toskana und ist gekeltert aus Sangiovese und Canaiolo 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