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Romitoro 2021 - Castello Romitorio
Castello Romitorio


  Italy / Tuscany
ADD TO CART At your doorstep in 1 - 3 days

Get ready for a huge surprise!


Why do we love it?
Romitoro 2021 Castello Romitorio is an original blend of Syrah and Petit Verdot, in the logic of Super Tuscans, with an even more super price. If you think we are talking about a simple and everyday wine, which is not comparable to the mythic Sangiovese of the area, get ready for the surprise of your life! With an impressive concentration, Romitoro will become your favorite Italian wine!

The boutique winery of the artist Sandro Chia, in the heart of Montalcino, makes really impressive wines that have entered the radar of all the famous wine critics of the world! In addition to Sangiovese, the king of the region, Sandro has chosen to deal with other varieties, mainly French! SuperTuscans, based on French varieties, have established themselves as some of the best Tuscan wines.

Romitoro 2021 Castello Romitorio is one of them! The blend consists of Syrah and Petit Verdot, which are hand-picked at the right time. The wine ferments and matures in oak barrels for 12 months and the result is mind-blowing! Juicy, ripe black fruit, sweet spices, and purple flowers will impress you from the very first minute.

Get the juiciest beef steak, add herbs and peppercorns, open a Romitoro 2021 Castello Romitorio and live the ultimate gastronomic experience!









Tastes Like

Romitoro 2021 Castello Romitorio has deep purple color and impressive nose, full of cherries, sour cherries, blueberries, redcurrants, blackberries, lavender, vanilla, green pepper, cedar, allspice, and nutmeg.

On the palate, it has medium (+) body, crisp acidity, and medium (+) but juicy tannins. Raspberry jam, cherry, sour cherry, blueberry, and plum are mixed with notes of vanilla, cigar, pepper, licorice, cinnamon, and lavender.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14%
Origin Tuscany, Italy
Variety Syrah, Petit Verdot
Aromas Cherry, sour cherry, blueberry, redcurrant, blackberry, lavender, vanilla, green pepper, cedar, allspice, nutmeg, raspberry jam plum, cigar, licorice, cinnamon.
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 6+ years
Closure Cork
Organic No



Pair it with beef steak with rosemary and green pepper, wild boar in wine sauce and mushrooms, slow-cooked lamb with Provence herbs and garlic, or a juicy burger with caramelized onions, bacon, and cheddar.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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