Winery Profile

Elisabetta Mainardi is dedicated to organic mixed-use agriculture on her farm. Eleven hectares of vineyards, including a few old fields planted in the albarello method, are sited among 110 total hectares at Fattoria Castellina. The vineyards are now certified organic and biodynamic.  The vines are plowed by horse and all vineyard work is done manually.  The farm has a lot of forest, and reaching vineyards can be an eye-opening off-road adventure.  Much of the native vegetation of this estate is the same plants you would see along the Ligurian and Tuscan coastline. Sea breezes and resulting coastal climate profoundly shape their land, as does the mountainous terrain and elevation. In the age of global warming, Fattoria Castellina makes balanced wines because of their specific, special terroir. Viticulturalist/winemaker Fabio Montomoli also farms 30 hectares of Frantoio, Moraiolo, Leccio and Pendolino olives and uses older methods, including a manual stone press, to process the estate’s certified-organic, monovarietal oils. They also make pasta di semolato di grano duro varietà San Carlo, a specific local grain, cut with bronze dyes and made into two shapes of tasty dried pasta.  In the cellar, the winemaking is as minimal as possible: strictly native yeasts, no additions, old oak, tiny amounts of SO2 at bottling.

“We don’t do anything in the cellar (enzymes, stabilizers, etc.) other than just preserve what nature gives. Our wines get their stability in the bottle. They are alive, they change. There is an evolution.”- Fabio Montomoli, winemaker/viticulturalist


Vermentino ‘Solare’: Certified organic and biodynamic.   From a 0.5 ha plot, Guyot-trained southwest-facing vineyard with sandy limestone soils, planted to a density of 4,000 vines per hectare. This hillside vineyard faces the sea at an elevation of 250m above sea level.  Solare macerates for 4 days on the skins at a cool temperature. The wine is fermented using native yeast and aged for 6-8 months in second and third use French oak barrels. No additions, including SO2, during fermentation & elevage.  It bottled unfiltered with minimal SO2. 167 cs produced.

Rosso Toscana ‘I Pogeo’:  Certified organic and biodynamic. From a three hectare parcel planted on sandy-loam soils at a density of 4,500 plants per hectare. South-facing, 250 meters above sea level.  The precise blend varies by vintage, but a typical year is 50% Sangiovese, 20% Syrah, 20% Merlot, 10% Cabernet Franc. Maceration and fermentation happens in small tronconic barrels made of French oak. I Pogeo stays in these vessels for one year and in bottle for six months before release by the estate. 667 cs produced.

Chianti ‘Montalbano’: Certified organic and biodynamic. 100% Sangiovese (some years they add small amounts of Colorino) from a 4.5 hectare parcel planted located in Montalbano, one of 8 subzones within the Chianti DOCG.  Vines planted to a density of 4,000 plants per hectare on sandy-silt soil with sandstone-derived gravel at an altitude of 250 m above sea level. The grapes are de-stemmed and macerated with temperature control at 28 degrees Celsius. 35-day fermentation. Aged for sixteen months in large barrels and six months in bottle before release. 1667 cs produced.


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