Castello Romitorio Romitorio' Rosso IGT 2022

Castello Romitorio 'Romitorio' Rosso IGT is a full-bodied Tuscan red, 60% Syrah to 40% Petit Verdot.

The blend is the giveaway: Syrah and Petit Verdot are both outsiders in Tuscany, which is why the wine sits under the broader IGT classification instead of a Sangiovese-based denomination. Working outside the local rulebook leaves the estate room to chase depth and structure, and the fruit repays it with more than the price suggests. Among Italian reds at this level, few hand over as much.

Black cherry and dark plum come first, then spice and a hint of cocoa. The palate is rich and firmly built, with smooth tannins and a long savoury tail. Serve at 18°C with grilled red meat, lamb shoulder or aged pecorino.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Bold
Grape Varietal: Syrah, Petit Verdot
Tastes Like: Black cherry, plum, black pepper, cocoa, dark spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Sandy clay soils in the hills surrounding Montalcino
Aging: Aged in oak barrels and bottle before release
Serving Temperature: 16–18°C – Best decanted before serving

Castello Romitorio is a celebrated Tuscan estate situated in the hills of Montalcino. With a rich history and a focus on expressive, terroir-driven wines, the winery produces both traditional Brunellos and innovative IGT blends. 'Romitorio' Rosso is a standout example of their modern approach, combining international varietals with Tuscan precision. The result is a layered, complex red wine that consistently overdelivers in quality and drinkability.

Beef: Braised short ribs or steak with peppercorn sauce.
Lamb: Lamb shoulder with herbs or grilled lamb skewers.
Game: Roast wild boar or venison with juniper.
Vegetarian: Mushroom bourguignon or chargrilled eggplant with balsamic glaze.

Pecorino Toscano: Salty and firm, enhancing the wine's savouriness.
Parmigiano-Reggiano: Aged and crumbly, echoing structure.
Taleggio: Creamy and aromatic, softening the palate.
Asiago: Nutty and balanced, supporting bold flavours.

Spezzatino di Cinghiale (Tuscan Wild Boar Stew)

Ingredients:

• 1kg wild boar or pork shoulder, cubed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves
• 500mL red wine
• 2 bay leaves, rosemary, sage
• Olive oil, salt, and pepper

Instructions:

1. Marinate boar overnight with wine and herbs. Drain before cooking.
2. Sauté vegetables in olive oil, add meat and brown.
3. Pour in wine marinade, cover and simmer for 2–3 hours until tender.
4. Serve with crusty bread or soft polenta and a glass of Castello Romitorio 'Romitorio' Rosso IGT.