Fattoria Castellina is a historic agricultural reality that was founded in 1937, immersed in the Tuscan nature on the Montalbano hills just 20 km from the historic   charming city of Florence.

Montalbano is one of the eight sub-areas of Chianti DOCG west of Florence. Viticulture develops on sandy, loamy soils with the presence of sandstone skeleton surrounded by dense Mediterranean scrub. Our vineyards are located between 200 and 300 meters above sea level, exposed to the south and south east, always well ventilated and open to the horizon as far as the Tyrrhenian Sea. This exposure gives the plants a great quality of light which allows excellent phenolic maturation.

The property consists of 110 ha of land divided into 10ha of vineyards, 30ha of olive groves and 10ha of arable land. The remainder is a forest of oaks, acacias, maples, pines and strawberry trees that surrounds the entire estate.

In 1998, thanks to their strong passion for the land and nature, Fabio and Elisabetta took over the company, giving it a new life, transforming old barns into a welcoming farmhouse, uncultivated land into new vineyards and taking care of the old systems.

In 2004 the real rebirth began, thanks to a study path Fattoria Castellina converted to biodynamics, applying and developing the ideas and impulses given by Rudolf Steiner in 1924.

For a few years the company has been run by their children Eleonora and Francesco Montomoli, who are continuing the path started by their parents and consolidating the principles of biodynamic agriculture. Two new hectares of vineyard have been planted with mass selections of white Vermentino and Sangiovese and a few rows of ciliegiolo. The olive trees are gradually regenerating and the oil is rediscovering a new value, the same one that is renewing in them the passion for their land and the respect for the times of nature.

The path that Fattoria Castellina follows in biodynamics is a further step compared to organic agriculture, in fact it not only excludes synthetic chemical products, but enriches the soil thanks   to its preparations, in particular 500 (horn-manure) and 501 (horn-silica), together with all the other preparations from compost 502 (Achillea) 503 (Chamomile) 504 (Nettle) 505 (Oak) 506 (Dandelion) 507 (Valeriana), helping it to regenerate by improving biological fertility so that plants find a vital environment in which to live.

The main aspect is precisely the biological fertility of the soil, i.e. the excellent presence of organic substance, microorganisms, humus, earthworms, insects and all the other living species that surround us and connect with the roots of the plants, guaranteeing the well-being of the entire ecosystem giving us healthy fruits linked to the territory.

Biodiversity on the farm is promoted by "green manure", i.e. the sowing of legumes and plants   between the rows of vines, which once in flower will be chopped and buried through soft work.

Natural pesticide treatments are applied only when necessary, using exclusively sulfur and copper and always limiting their use to a minimum. The entire process is undertaken following the rhythms of the moon.

The grapes arrive in the cellar after a manual harvest and only when perfectly ripe, respecting the vintage and our style.

The careful transport in ventilated boxes allows us to have an intact and fresh product.

The   fermentations occur spontaneously, without the addition of engineered yeasts, enzymes, tannins or other substances, followed daily with manual punching down, pumping over and, if necessary, minimal doses of sulphites are added.

The evolution favors cement, large 4th-5th passage oak woods for the Sangiovese and small 4th-5th passage woods for the international varieties.

Through the vinification of Vermentini in amphora we rediscover ancient flavors and aromas that take us back to the Etruscan era

The steel tanks   they are used mostly for fermentation.

Upon bottling, the wine does not undergo filtration or stabilization and ages in the bottle for at least 3 months before marketing.

All our wines contain a maximum of 40mg/l of total sulfur dioxide.

Starting from the vineyard to the cellar, farming following the biodynamic method has made it possible to see the production process with different eyes: bringing more balanced grapes free of chemicals to maturity,   allowing the plants to develop in harmony with the pedo-climatic context in which they are born, thus allowing the vineyard to express its territory.

In the cellar, chemical products and oenological aids are excluded, the musts are followed to harmoniously manage the natural transformations from grapes to wine and to guarantee the consumer a healthy wine, full of life and elegance.

For visits and tastings in the cellar: address via palandri 27 capraia and post code limit 50050 (FI)

Agriturismo: via castra 6 capraia and post code limit 50050 (FI)