The structure of the Castle of Bolgheri has existed since 1200 and has always belonged to the family of the Counts della Gherardesca. Many years later, around the middle of 1750, improvements and restorations were carried out and the cellars were built and inaugurated; the towers and merlons that are still present today were built in 1895. Through hereditary succession, the Castle of Bolgheri and the surrounding land are now owned by the family of the Counts Zileri Dal Verme. Today the farm has an area of 130 hectares, of which 60 are vineyards. The lands are located adjacent to the famous Giosuè Carducci’s avenue of cypresses and, among others, to those of the San Guido degli Incisa della Rocchetta estate.
The harvest takes place at different times depending on the achievement of perfect maturation of the individual varieties; it takes place rigorously by hand and in boxes. Immediately after the arrival of the grapes in the cellar they are selected and delicately pressed and destemmed. The alcoholic fermentation takes place in stainless steel containers where the wine ferments and stays in contact with the skins for about 20-25 days. The refinement takes place in 500 l oak barrels and barriques for about 12 months, with a subsequent period of rest in the bottle before being placed on the market.
Intense and dark ruby red colour. On the olfactory examination notes of ripe red fruit with herbaceous and vegetal. Hints of pepper and iodized and marine minerality. Beautiful bouquet of fine and elegant spices among which we perceive vanilla, cinnamon, roasted coffee, licorice and cocoa. On the palate the wine is complex and balanced, with good smoothness, alcohol and body and counterbalanced by a fresh acidity and ripe tannins. Comparable for sensations and elegance to a Bolgheri Superiore or a respectable Bordeaux blend.
Varvara is already excellent as a meditation wine or to be savored by the glass for enthusiasts. Given the good structure and aromas, it is interesting to combine with structured first courses with meat sauces or with second courses of red meat or game such as roasts, braised meats, stewed wild boar, venison, stew, etc.