ARS VINUM - THE ART OF WINE Organically produced boutique wines from Italy

Castello di Bolgheri 2010

Castello di Bolgheri

In the mouth, the first sip may appear more obvious, less emotional and reduced to previous years, but there is density, also fruit and mineral freshness. A wine that will start revealing its real value only next winter, and the following years with the aging in the bottle. A challenge between density and mineral tannins in a perfect, unmistakable bouquet that only the Bolgheri Maremma can give. The stature of the wine should be appreciated in the definition and in the elegance of perfumes and in the power and simplicity of taste.

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Sophisticated meat courses: stewed lamb, roast pork loin or rabbit.

Availability: Out of stock

€37.90 *
0.75 Litres (50.53€/L)

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Greatness and harmony

Cabernet Sauvignon 55%, Merlot 25%, Cabernet Franc 14%, Petit Verdot 6%

Serving Temperature


Alcohol Percentage
14,5% vol.

The comment of our oenologist

Castello di Blogheri is a wine with kindness, strength and depth. It can be enjoyed when young and it becomes great with the aging in the bottle. The terroir expresses itself perfectly through the Bordeaux vines that are the house-vines of Bolgheri and have replaced the Sangiovese, a vine that requires far barer soils than the ones in Bolgheri. Important, two-year aging process in order to free the wine form the simplicity of the varietal aromas and to project it towards the expression of the soil-clima balance, the terroir.


Castello di Bolgheri


Tuscany coast; Bolgheri is a small land of 1100 hectars (current DOC size). Bordeaux vines find here their fullest expression, the Sangiovese has almost been abandoned. Calcareous loamy soil, slightly basic pH, deep soil rich on carcass. Mediterranean climate with a significant influence of the sea: mild and dry weather. The proximity to the sea grants constant temperatures.
Grape variety
Cabernet Sauvignon 55%, Merlot 25%, Cabernet Franc 14%, Petit Verdot 6%

Cultivation Method
Vinification & Aging
100% de-stemming and crushing in part. Fermentation: half fermented in wood vasts and the rest in stainless steel; one-third with indigenous yeasts, whereas the rest with selected yeasts. Long maceration on the skins. The Cabernets were fermented at a max. temperature of 30°C for 20 to 24 days. Malolactic fermentation: the wine was put into French Barrique (228 l, approximately 30% new wood), whereas stainless steel for the Merlot. Blending in March 2011. Aging: 24 months in wood. First year in barrique, the second year in tonneau ( 500 l ) to work on the detail of the perfumes. Bottled in December 2012.
Analytical Data
20.000 bottles. Alcohol: 14,5% vol.
Already in this young stage, the Castello di Bolgheri is an harmonic and therefore very enjoyable wine. However, due to the long aging process in wood and being taken care of in every detail, this wine has a great stability. Hence, great longevity perspective: development of mineral strength and aromatic thickness.

To Decant
A light and crackling transition into the decanter in order to fully express the fruity essence.

Allergenic Information
Contains Sulfites