Discovering Castello di Albola: A Tuscan Treasure

In the picturesque Chianti hills of Tuscany lies Castello di Albola, a historic estate renowned for its exceptional wines and rich heritage. This medieval castle, surrounded by lush vineyards, has been a symbol of winemaking excellence for centuries.

A Journey Through History

Castello di Albola's story is intertwined with the noble families of Tuscany. Since 1979, the Zonin family has been dedicated to preserving the estate's historical charm while embracing modern winemaking techniques. The vineyards, spread across 900 hectares, benefit from the unique microclimate created by their elevation, ranging from 350 to 650 meters above sea level. This altitude provides the perfect conditions for cultivating high-quality grapes.

The Essence of the Vineyards

The diverse terroir of Castello di Albola's vineyards contributes to the distinct character of their wines. The estate produces a variety of wines, including the classic Chianti Classico, the refined Chianti Classico Riserva, and the innovative Super Tuscan, Acciaiolo. Each wine is a testament to the estate's commitment to quality and tradition.

Castello di Albola is dedicated to sustainable winemaking practices. The estate prioritizes environmental protection, social welfare, and economic progress, ensuring that their methods are as responsible as they are effective. Their annual Sustainability Report highlights their ongoing efforts and achievements in these areas.

Castello di Albola Masterclass

I recently joined Christopher Burr MW and Roberto Marcolini, winemaker on a Tuscan masterclass featuring the top wines of Castello di Albola paired with traditional Tuscan dishes crafted by executive chef and Buttero Brand Ambassador, Giovanni Zagni.

Chardonnay IGT P. Fate Castello di Albola  2021 (Available from Ditton Wine & Spirits)

This was proof, if you ever needed it that tomato dishes don’t always need red wine.  Paired beautifully with Pappa al Pomodoro – a Tuscan bread soup with Buttero EVO oil. 

The combined complexity of flavours was heavenly. The wine's acidity enhanced the taste of the tomatoes, amplifying their aromatics. There was a perfect balance of sweetness and acidity in the tomatoes, complemented by the wine's sharp acidity and a long-lasting finish. The basil required the wine's complexity; without it, the basil would have overwhelmed the dish.

Fine Wine - Ditton Wine and Spirits

Il Solatio Chianti Cl DOCG Gran Selezione 2019 (Available at Roka Charlotte Street)

The Il Solatio is a superb wine crafted from 100% Sangiovese grapes. It boasts a medium ruby red colour with a slightly brightening rim, and an inviting aroma of ripe sour cherry, light malt, and a hint of vanilla. On the palate, it is fruity and juicy, with well-integrated tannins that provide a smooth texture and a long, satisfying finish.

This wine pairs beautifully with a rich Tuscan ragu with black olives, a hearty and flavourful dish that embodies the essence of Tuscan cuisine. The ragu, made with tender meat, tomatoes, and black olives, offers a robust and savoury profile, complemented by the richness of the sauce.

The fruity and juicy character of the Il Solatio Chianti Classico Gran Selezione enhances the deep, savoury flavours of the Tuscan ragu.  The wine's well-integrated tannins and smooth texture balance the richness of the ragu, creating a harmonious dining experience.  The long, satisfying finish of the wine pairs perfectly with the bold flavours of the meat and black olives, making each bite and sip a delightful combination.

Acciaiolo Toscana IGT  Castello di Albola 2016  (Available at Dittons Wine and Spirits, Mandarin Oriental, Roka Charlotte Street, CLAP)

The 2016 Acciaiolo is a distinguished wine made entirely from Cabernet Sauvignon grapes. It presents a rich, dark ruby red colour and offers a complex bouquet of dark berries, hints of graphite, and subtle spices. On the palate, it is robust and structured, with firm tannins and a long, elegant finish.

This wine pairs beautifully with Pappardelle al Cinghiale, a classic Tuscan dish featuring wide, flat pasta served with a rich wild boar white ragu. The ragu is prepared by marinating wild boar meat in white wine and aromatics, then slow-cooking it with vegetables and herbs to create a savoury and deeply flavourful sauce.

The robust and structured character of the Acciaiolo Toscana IGT enhances the rich, savoury flavours of the wild boar ragu and cuts through the fattiness and cleans it.   The wine's firm tannins and dark berry notes complement the gamey taste of the boar.  The long, elegant finish of the wine pairs perfectly with the complex flavours of the slow-cooked ragu.

Fine Wine - Ditton Wine and Spirits

Vin Santo DOC Castello d`Albola 50cl 2010 (Available at Dittons Wine and Spirits, Mandarin Oriental, CLAP, Roka Charlotte Street)

The 2010 Vin Santo is a distinguished dessert wine made from Malvasia and Trebbiano grapes. It presents a beautiful amber colour and offers a complex bouquet of dried fruits, honey, and caramel, with hints of vanilla and oak. On the palate, it is rich and velvety, with a balanced sweetness and a long, lingering finish.

This wine pairs beautifully with homemade cantucci, traditional Tuscan almond biscuits that are twice-baked for a satisfying crunch. The cantucci are made with flour, sugar, eggs, and whole almonds, creating a delightful combination of flavours and textures.   We were advised to dip the biscuit into the wine and allow it to soak up the wine before tsasting.

The rich and velvety character of the Vin Santo enhances the nutty and sweet flavours of the cantucci.  The wine's balanced sweetness complements the crunchy texture of the biscuits, creating a harmonious and enjoyable dining experience.   The long, lingering finish of the Vin Santo pairs perfectly with the almond notes in the cantucci.

Fine Wine - Ditton Wine and Spirits

My key takeaway is a good wine pairing enhances the taste of both the food and the wine, ensuring you match the structure of the food with the structure of the wine.  And don’t forget to allow time for the two to mix and blend in your mouth, often leading to a third dimension, a newly created sauce on top of the original dish, which cannot be achieved if consumed separately.