Tasting note
- Character
- A red wine of volcanic depth and unusual lightness: dark fruit meets cool, smoky nuances, the structure remains taut, and the finish is saline and austere. No barrique-laden heavyweight, but rather a wine that tells the story of its island – fire, stone and sea in a glass.
- Terroir & Origin
- Tenuta di Castellaro cultivates its 24 hectares on the Piana di Castellaro on Lipari, at an altitude of 350 metres. Three volcanic rocks shape the vines: pumice brings elegance, obsidian mineral sharpness, and kaolin creamy richness. The vines are trained in the alberello system – free-standing and without trellising, a legacy from Greek antiquity – on terraces accessible only on foot. Heroic viticulture in the truest sense, certified organic and entirely hand-tended.
- Grape Varieties & Vinification
- Ypsilon unites three varieties in a cuvée that captures the complexity of the terroir: Nero d’Avola provides dark fruit and structure, the nearly extinct Corinto Nero – revived on Lipari – lends spicy distinctiveness, and Alicante rounds it off with soft richness. Since 2016, oenologist Emiliano Falsini has overseen vinification, supported by cellar master Sebastiano, who brought twenty years of experience from Etna. In the bioclimatic cellar, work relies exclusively on gravity to handle the delicate grapes gently.
- Food Pairings
- The volcanic core and dry, taut structure call for Sicilian cuisine: with Pasta alla Norma, rosemary lamb chops or Caponata. Mature Pecorino and braised octopus also find a harmonious partner here. Served slightly chilled, Ypsilon reveals its most charming side – a wine for long summer evenings.
