VINEYARD | Castellaccio is obtained from a single alberello-trained vineyard of about one hectare on the Segalari hill, in Castagneto Carducci., located at an altitude of 160 metres with north/south exposure. The soil is marl shale. The bottles produced are around 2,400 and are the fruit of a plot planted in 2014. The first vintage produced was 2018. A horse is used for the work in the vineyard, which takes care of the ploughing and harrowing, thus preserving the plants and allowing greater soil oxygenation.
PERSON | Alessandro Scappini, agronomist, is a local wine producer who has made native grapes his workhorse. From the hill of the main town he has developed a true and dynamic line, often going against the tide. He has kept the historic Sangiovese vineyard, inherited from his grandfather, of over 50 years and offers two labels from this variety: Dinostro and Valente (with pugnitello and foglia tonda). A great experimenter, very curious and passionate, he continued the line of small native Tuscan wines that risk extinction and thus Somatico was born, a pure pugnitello. But looking from above, Bolgheri could not avoid the production of DOC bottles and so come Orio, the Bolgheri Rosso, born on sandy and clayey soils, and Il Castellaccio, which we present to you, made from cabernet franc. The art on the label is the work of the Livorno artist Andrea Carciola bringing together the two passions of the winemaker, horses and the vineyard: Alessandro was a professional horseman specialising in dressage and classic riding.
WINE | It is released as Bolgheri Superiore, but the particularity of Castellaccio is its composition which sees cabernet franc leading, completed by a small percentage of pugnitello. The yield per hectare is 45 quintals and is usually harvested at the end of September. The fermentation takes place by means of indigenous yeasts in a stainless steel tank at a controlled temperature with maceration on the skins for 45 to 50 days. After racking, the wine remains for 12 months in French oak barriques and for 12 months in ceramic amphorae. This is followed by bottling and a further ageing of at least 6 more months in the bottle. The nose sings the land it comes from with pride and authenticity, betraying where it comes from. The matter does not hide and marks the palate where it is articulated with softness and intensity. It has a great persistence and an excellent progression in the mouth, which does not allow for distractions. Savoury and enveloping. Fabric and harmony in abundance.
