Hectares:350 estate-owned hectares, of which 54 planted with vines.
The Story of Castello del Trebbio
Castello del Trebbio の物語
The winery lies in a historical site and represents one of the most innovative agricultural companies in Tuscany. They produce a range of wines, olive oil, organic vegetables, saffron and wheat. The castle that gives the name to the estate was built in 1194 and was owned by the Pazzi family. The family lost the ownership of the castle to their rivals in 1478, the Medici, after their plot to assassinate Lorenzo the Magnificent, Lord of Florence and father of the Italian Renaissance. It became privately owned in 1968, when it was mainly in ruins. Under the leadership of Stefano Casadei (winemaker and owner) it quickly became an established and successful brand of Chianti Rufina and today produces some of Tuscany's greatest wines.
The vineyards were for a long time home of the native Sangiovese and Trebbiano only. Recent changes in the climate of the area proved that international varieties such as Merlot, Syrah and Riesling could prosper and turn into wine masterpieces. The never-tiring innovator Stefano Casadei kept improving the vineyards and the wines, introducing first organic protocols both in the vineyards and in the winery, then revolutionizing them with the total organic approach of Biointegrale. After a trip in Caucasus, he learned about the forgotten amphora winemaking and reintroduced it is his winery, ensuring an enhanced taste and unique inspiration to his wines.
Tell us a little bit about yourself and your winery?
My wineries are the result of a great passion, the passion for wine, which started in my family as my father was an agronomist and director of wineries. Since I was a child, I have always walked with him in the vineyards, so the images and scents of nature have always been familiar to me. Today I feel like an agricultural technician on loan to the business world.
I'll tell you about my wineries, starting with Castello del Trebbio in the heart of Chianti Rufina, a few kilometres from Florence. It is an important place linked to the history of Florence and to the famous Pazzi family who made it their stronghold between the 12th and 14th centuries. It was from the rooms of the Castello del Trebbio that the "Pazzi Conspiracy" was hatched. In 1968, the Baj Macario family, my wife Anna's parents, bought the castle and the surrounding land. From that moment on, a path was set in motion that has seen a testimony to history transformed into a flourishing wine-growing and agritourism business. Today, at Castello del Trebbio, we not only produce excellent wine, but also oil, saffron, ancient grains® that are stone ground to produce first flour and then bronze-drawn and naturally dried pasta, spelt and the fruits of our plants from which we make our jams. The supply chain of the products is internal to the company and we work in full respect of nature, through a sustainable project that operates in the agricultural field with the use of biodynamic practices, in the energy field with the use of renewable energy and in the architectural field with the conservative restoration of the buildings. As you can understand, the wines of Castello del Trebbio are the expression of two souls: great tradition and innovation. In the vineyard, the historic Sangiovese and Trebbiano varieties are cultivated. In recent years, the evolution of oenology and viticulture has shown that the Rufina sub-zone, thanks to its current microclimates, is also a valid territory for varieties such as Merlot and Syrah. In the winery, we have added to the more traditional methods of vinification and ageing, ancient techniques such as the use of terracotta amphorae.
Where is your winery located and what are the unique features of wines from your geographical location?
At Castello del Trebbio, we have a soil composition with the presence of about 40% clay and rainfall of over 900 mm per year. Therefore, by cultivating mainly Sangiovese and given the soil and climate conditions, we obtain structured, elegant wines with good acidity and definitely destined for long ageing.
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