2018 · Ypsilon

Tenuta di Castellaro is a Lipari estate in Sicily’s Aeolian Islands, expressing volcanic and marine terroir through native Malvasia delle Lipari and Corinto Nero. Its vineyards lie at 350 metres on mineral-rich volcanic sands and are cultivated organically, with certified vegan wines, massal and clonal selection, and the traditional, largely manual alberello system. Contemporary winemaking uses indigenous yeasts and natural clarification, while the estate combines advanced technology with respect for local traditions. Sustainability is central: the buried, bioenergetic winery uses solar chimneys, natural ventilation, photovoltaic panels, and phytodepuration, and the former Caolino Quarries have been reclaimed as a public geomining park. The project also includes recovering traditional Aeolian grains with Slow Food Lipari, reflecting a broader commitment to the island’s landscape and heritage.