Farm and Vineyards
Since 1945, we have been renewing our passion for wine every single day.
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our history
Tradition and innovation in
wine production since 1945
Founded by Michele Castellani in Valgatara in 1945, our winery has grown from a small "workshop" into a modern 40-hectare estate thanks to investments in vineyards and equipment. Today, under the leadership of Sergio Castellani and his family, the company continues to uphold a family tradition, achieving success both nationally and internationally.
our wines
Passion and professionalism to
ensure excellence and quality
We strive for excellence by carefully selecting the grapes and overseeing every stage of the winemaking process. From harvest to drying and aging, our commitment is to ensure flavor and quality, especially in our renowned Amarone and Recioto wines.
WHAT WE DO.
Distinctive wines that combine tradition with modern technologies.
We combine tradition and innovation to create high-quality wines with superior organoleptic characteristics. Our modern technologies complement classic techniques, producing wines that reflect the essence of our land with a contemporary interpretation. Our wines are the symbol of our company philosophy, which honors the territory and provides full sensory satisfaction to our consumers. Try it and see for yourself!
crops
From Valpolicella Classica
to the vineyard Maso
Our vineyards cover about 17 hectares in Valpolicella Classica, cultivated mainly on simple pergola, with some areas on guyot. The main varieties are Corvina, Corvinone, Rondinella and Molinara. The new vineyard in Maso, in the municipality of Negrar, represents the perfect balance between tradition and innovation, with its sunny exposure and panoramic views from the hills of Verona to Lake Garda.
TECHNIQUES AND MANAGEMENT
Optimization of viticultural practices
to maximize
organoleptic expression
The Maso, Ca' del Pipa and Castei vineyards benefit from excellent exposure, constant aeration and balanced soils. We use specific training systems for each grape variety and optimal planting density. Thanks to selective pruning, summer thinning and harvesting at the time of phenolic and aromatic maturity, we obtain fruit with excellent organoleptic characteristics.
