Biodynamic Agriculture

Biodynamic Agriculture

Our work in the vineyard

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

The main aspect of Biodynamic Agricolture is exactly the biological fertility of the soil, that is, the excellent presence of organic matter, microorganisms, humus, earthworms, insects and all the other living species that surround us and connect with the roots of plants, ensuring the well-being of the entire ecosystem by giving us healthy fruits tied to the land.
The biodiverse/biodiversity on the farm is favoured by the “green manure”, that is, the sowing of legumes and plants among the rows of vines, which once in bloom will be chopped, and buried through soft processing.

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

Our task is to facilitate and support the growth of the plant, thanks to the maintenance of the fertility of the earth. Only this can help us to have a balanced vine that can self-defend and react best to the extreme climatic conditions of these years, helping us to reduce natural pesticide treatments that are applied only if necessary, using only copper and sulphur.

Our work in the cellar

The grapes arrive in the cellar after a manual harvest and only at perfect ripeness, respecting the vintage and our way.
The attention of the transport in airy boxes allows us to have a product intact and fresh.
Fermentation takes place spontaneously, without the use of engineered yeasts, enzymes, tannins or other substances, followed daily with manual punching, delestage (a fermentation and maceration technique) and
pumping over. Only minor amounts of sulphites are added if necessary.
This allows our wines to fully express the characteristics of our “terroir” and of our grapes, through a completely natural process.

The wine put in barrique – a type of wooden barrel – improves over time. In this regard, large oak woods are more suitable for the evolution of Sangiovese wines, while small woods are used for international varieties.
Through the wine-making of Vermentini in amphora, ancient flavours and aromas that take us back to the Etruscan era are rediscovered.
The steel and cement tanks are used mostly for the fermentation period. Upon bottling, the wine does not undergo filtration or stabilization and refines in the bottle at least 3 months before being marketed.
These processes give pure wines (100% Merlot, 100% Syrah, 100% Sangiovese, 100% Vermentino) to enhance their potential and individual characteristics.
Everything is traditionally combined with the production of Chianti Montalbano DOCG and Chianti Riserva DOCG. All our wines contain a maximum of 40mg / l of total sulphur.