2019. Since I made a big batch of Bolognese earlier this week, tonight was leftovers, and we pulled this Nero d’Avola to drink with it. PnP and I was surprised the combo didn’t really pair well and made the wine finish a little boozy. So, we just let it open up in the glass while sipping for a few hours. Huge change as the fruit filled in and the finish smoothed out! — a month ago
Wow - this is an incredible Sicilian wine. — a month ago
Way better on day two after opening. A lot of earth and herbs. Plums, cherry, good amount of tannin. I feel like if this was distilled it would be fernet. There’s a lot of herbs and forest greenery, but it still manages to stay light and fruity enough to make it really enjoyable. Looking forward to trying more Sicilian wines. — 19 days ago
Red fruit, young, fair amount minerality at least initially, interesting wine for the price. The tannins mellowed nicely after it had some time to breath. — a month ago
Lovely morello cherry flavours, mouthwatering acidity, lovely structure. Very elegant. Get again — 20 hours ago
This Tenuta di Castellaro red wine originates from Lipari, one of the 7 Aeolian Islands north of Sicily. It is made of 70% Corinto Nero and 30% Nero d'Avola. Black fruit and cherry with velvet — 7 days ago
Wonderful wine! Dry as the Sahara desert, complex nose, cherry, herbs, very small touch of citrus. Long lasting on the palette. Paired beautifully with a crispy duck leg confit — 9 days ago
Tom Casagrande
For a big winery, Planeta, in my experience, makes very good wines that reflect their terroir faithfully. This is quite earthy on the nose initially but, with air, bright raspberry/cherry fruit blossoms, along with clean minerality. Zesty and bright on the palate. Great wine for many different kinds of tomatoey pastas and for pizza. — 15 days ago