The Castellani winery is a little gem operational since 1945. At present it's Sergio Castellani and his family, his wife and children, who have dedicated themselves to keeping it on top form which they do with great passion and endless enthusiasm.
In addition to possessing vineyards of considerable merit, Castellani pays special attention to the harvest and its grape selection and, once inside the actual winery, to a vinification and ageing process which incorporates the latest technology and the most traditional methods. From this perfect partnership of history and innovation come forth wines that succeed in interpreting the Valpolicella territory with both sincerity and modernism.
The Ripasso Costamaran is made in the traditional way for this type of wine: from the indigenous varieties Corvina, Corvinone, Rondinella and Molinara, originating from a vineyard located in the heart of the Valpolicella region, and it undergoes a second fermentation on the skins and lees of an Amarone. By means of this special vinification, a wine is obtained that has greater intensity without affecting the light-bodied character natural to Valpolicella wines. After this second fermentation, there follows an ageing period of 18 months in large-sized Slavonian oak barrels.
The end result is a wine appearing a deep ruby-red colour with garnet glints. On the nose, it emerges sweet and generous, exuding aromas of cherry liqueur, poached plums, tobacco, leather and spices. It is very satisfying on the palate, with plenty of verve, balanced as regards its sweetness and freshness and... perilously easy to drink.
