Shipping chocolate is a tricky business. We work hard to ensure that our chocolate is delivered fresh and in good condition. To reduce the risk of melted chocolate on orders in transit to warmer climates (70 degrees and higher) from the months of March through October, we strongly recommend adding a cold pack to your order.
A perfect treat for two, this six piece box features a selection of hand-crafted milk, dark, and raspberry chocolate truffles meant to pair with our wines. The perfect size to split with a special someone, or simply enjoy all to yourself!
Tempt your taste buds with the “King’s Ransom” of chocolates, a jewel box containing 12 assorted pieces of our artisan chocolates. Your heart is in the right place when you purchase this for friends and family, but we wont hold it against you if you keep it!
Can't decide which Castello chocolate bar is your favorite? Why not get all four! Enjoy our Dark Chocolate Sea Salt, Milk Chocolate, La Fantasia Raspberry Chocolate, and Key Lime Sea Salt White Chocolate bars in this enticing 4-pack.
Revel in the salty sweetness of our locally made dark chocolate sea salt bars. Nibble all on its own for a taste sensation or serve with our Late Harvest Gewürztraminer or Il Passito for an unforgettable paring!
A trio of decadent ganache filled milk, dark, and raspberry chocolates to pamper the chocolate lover in you!
Enjoy the seductive silky milk chocolate of these locally made gourmet chocolate bars.
Cold Pack and Insulation for shipping chocolate in warm weather. This will keep the heat from melting your precious treat!
Indulge in your wildest chocolate fantasies with our La Fantasia Raspberry Dark Chocolate bar. Artisanally made by a local chocolatier, this milk chocolate bar contains a delicate raspberry ganache inside; the perfect accompaniment for our La Fantasia soft-sparkling rosé wine.
Tempt your taste buds with this unique blend of creamy white chocolate blended with zesty key lime and a touch of sea salt.
See how long to age your Castello wines, as well as proper cellaring techniques and temperatures.