Il Corbezzolo

Organic Castel del Monte DOP red wine

“Il Corbezzolo” is an organic Castel del Monte DOP red wine made from a blend of Nero di Troia (two-thirds) combined with a maximum of one-third fresh-pressed Bombino Nero. It is characterized by a pronounced raspberry flavor, velvety tannins and both olfactory and gustatory delicacy. It is an easy-drinking yet far-from-ordinary wine that expresses an extraordinary fruity fragrance.

It originates in Corato at 250 meters (820 feet) above sea level, in the northern Murgia hills of the Bari province, on the predominantly limestone estates of a family dedicated to the artisanal production of wine and olive oil since 1822. The estate is located at the foot of Castel del Monte, the octagonal fortress and UNESCO World Heritage site that stands as one of the most fascinating and mysterious medieval castles in the world.

With an annual production of approximately 5,000 bottles, “Il Corbezzolo” is light ruby in color and features an intense aroma of raspberries. The dry, fruity and tannic taste of this organic red wine has an alcohol content of 12% ABV – the minimum required by the Castel del Monte denomination’s production regulations. It is the product of certified organic farming and an entirely manual harvest from vines around twenty years old, which were partially replanted in 2023. The vines are grown on a high trellis system with single Guyot training and a density of between 4,000 and 5,000 plants per hectare.

The harvest of both grape varieties – Nero di Troia and Bombino Nero – takes place in mid-September. This is followed by a short maceration at a controlled temperature in rotating stainless steel tanks. Alcoholic and malolactic fermentations are carried out in stainless steel vats, while bottling takes place in a single batch between the spring and summer following the harvest.

“Il Corbezzolo” organic Castel del Monte DOP red wine pairs well with appetizers, fresh cheeses, cured meats and seafood dishes such as octopus alla Luciana (stewed with tomatoes and olives), squid and cuttlefish, both raw and in sauces. It is best enjoyed within two to three years after the vintage at a temperature of around 15 °C (59 °F) to avoid emphasizing the tannic component typical of Nero di Troia.

To be uncorked just before consumption.