Founded by artist Sandro Chia in the 1980s, Castello Romitorio has become a cornerstone of Montalcino’s northwest, where high-altitude Sangiovese expresses both power and precision. Under the direction of Sandro’s son, Filippo Chia, the estate’s wines reflect over three decades of balance between artistic vision and rigorous viticultural practice, capturing the harmony of nature that defines this cooler corner of the appellation.
WINEMAKER: Filippo Chia
FARMING: Practicing Organic
VARIETY: 100% Sangiovese Grosso
TERROIR: The vineyards lie in the northwest sector of Montalcino, where elevations up to 450 meters and mixed galestro and clay soils yield wines of remarkable structure and aromatic lift. The cooler climate of this zone extends the growing season, producing Sangiovese with firm tannins, vibrant acidity, and layered fruit character.
VINIFICATION: Grapes are carefully hand-selected before and after destemming. Fermentation occurs in temperature-controlled stainless steel tanks, beginning with a short cold maceration to preserve fruit purity, followed by a warmer maceration to gently extract color and tannins. Natural malolactic fermentation follows, after which the wine is racked off the lees to clarify and rest.
AGING: The wine matures for a minimum of 24 months in oak—predominantly large-format barrels that enhance structure without overpowering aromatics—followed by at least four months of bottle aging in Castello Romitorio’s temperature-controlled cellars before release.
TASTING NOTES: Deep garnet in color with a layered bouquet of black cherry, dried rose, and forest herbs. The palate reveals fine-grained tannins, dark red fruit, and savory spice, balanced by firm acidity and a long, mineral-driven finish. Elegant yet powerful, with the depth and restraint characteristic of high-altitude Brunello.
FOOD PAIRINGS: Ideal with Tuscan classics such as bistecca alla Fiorentina, game meats, mushroom risotto, and aged pecorino. Allow to decant before serving.
RATINGS:
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93 Michaela Morris, Decanter
- 95 Bruce Sanderson, Wine Spectator
- 95 Othmar Kiem, Simon Staffler, Falstaff
- 93 Eric Guido, Vinous.com
- 95 Ian d'Agata