Castello del Trebbio
(Bodega en Chianti, Chianti Rufina)

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Sobre la bodega y los vinos

Castello del Trebbio lies among the green Tuscan hills, in the heart of Chianti Rufina. It is a wine-growing, agricultural company that today is also an agriturismo. The estate, immersed in a typically Tuscan landscape, combines the great history of the city of Florence to the great industriousness of its territory. In 1968, the Baj Macario family bought the Castle and the surrounding land, transforming a testimony of history into the flourishing winery and agritourism company that it is today. If it is true that people make the difference, Anna Baj Macario and her husband Stefano Casadei have certainly done so for Castello del Trebbio over the past thirty years. Their dreams have been transformed into projects that are now taking shape under the name of DCasadei, a company group which includes Castello del Trebbio, as well as the other group estates Casadei and Olianas, and which operates according to the principles of Biointegrale® sustainability. Together they have been able to build an authentic, genuine reality, which, from the initial wine and olive production, has expanded its offer with the food line I Puri and the cosmetic line I Naturali. The company’s excellence can be seen in the production of their Chianti Rufina DOCG – the highest expression of the territory – and their Extra Virgin Olive Oil.

Junto con denominaciones bien establecidas como Sangiovese y Trebbiano, la evolución de la enología y la viticultura ha demostrado cómo la subzona del Chianti Rufina es también un territorio excelente para cepas mediterráneas como Merlot y Syrah. Toda nuestra producción se caracteriza por el uso de prácticas Biointegrale®: en el viñedo trabajamos siempre respetando plenamente el medio ambiente para garantizar una alta calidad, y en la bodega, los métodos más tradicionales de vinificación y envejecimiento se combinan con técnicas ancestrales como el uso de ánforas de terracota. Las ánforas de terracota tienen sus raíces en la antigüedad, y su uso, en las fases de fermentación y/o envejecimiento, contribuye de forma fundamental a la caracterización de los vinos, amplificando las características de cada terruño, variedad y añada.

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