A volcanic soil where the vines are trained bush-trained and perched high above the sea: this, in short, is Tenuta di Castellaro on Lipari. The opportunity to discuss this winery was a meeting with Massimo Lentsch, owner of the winery, over lunch in Rome at the Giano Restaurant, to present his Aeolian production.
Lentsch, a native of Bergamo with a love of the sea and sailing, states that in 2005, “after visiting many of the Aeolian islands and landing on Lipari, while hiking inland, I stumbled upon the Piana di Castellaro, where love at first sight struck me, and I immediately began searching for land for sale. I must have looked like a madman to the locals when, searching for land, I stuck notes at the supermarket, the grocery store, the tobacconist…”
The winemaking project, closely tied to its history and landscape, tells the story of a unique territory like Lipari, the largest of the Aeolian Islands. There are 24 hectares of vineyards producing approximately 70,000 bottles per year, and a modern, state-of-the-art winery. It also boasts a wine resort and the Cave di Caolino geo-mineral park, which has been cleaned and reclaimed for public use. Tenuta di Castellaro uses organic and vegan protocols.
