Castello dei Rampolla

Everyone knows that Tenuta San Guido began cultivating Cabernet Sauvignon vines in the late 1940s, and it debuted Sassicaia, the original Super Tuscan, in 1968. But before Sassicaia became Sassicaia, the estate made its Bordeaux-style wine, and this as-yet unnamed progenitor served as the inspiration for Castello dei Rampolla owner Alceo di Napoli to plant his own Cabernet Sauvignon and craft his own Bordeaux-style wine, Sammarco, which debuted in 1980.

Like Sassicaia, Sammarco shows the deft hand of the great consulting enologist Giacomo Tachis, the force behind Tignanello, Solaia, Camartina, and other Super Tuscans. Alceo passed the estate on to his children, Luca and Maurizia, who took the estate biodynamic in the '90s. Today, this centuries old, family-run estate crafts some of the most highly regarded wines of Toscana--its recent releases have garnered wild praise from critics and cognoscenti alike.

For those who work in biodynamic agriculture, every creature of the Earth and Air is important. This includes those which many consider to be superfluous or even hostile: flowers, grass and insects. On our land the grass is left to grow freely, and sometimes even sown, so as to shade the soil and to retain the moisture, as well as to prevent erosion. The process that vitalizes the biodynamic compounds takes place in “flow forms”, a system of partially overlapping tanks through which the water flows rhythmically, becoming healthier and more oxygenated.

Over the years, through the use of green manure, our soil has acquired richness and vitality, and obtained a balance and fertility which has allowed us to reduce the need to work the land, There are many more colours in our vineyards than is usual, because they are filled with flowers and herbs of all kinds. These are the lungs of the Earth: their roots branch out deeply into the soil, bringing oxygen and organic matter to a depth that machines cannot reach. In order to assist this process and avoid damaging useful plants we use very light, and part electric, farming machines

All operations in the cellar are geared to preserving the original quality of the grapes. It is only by working in this way that we can infuse our wine with the distinctive character of the land.
We harvest manually. he grapes are then put in concrete vats to start a process of maceration which generally lasts 25-30 days, of which 7-8 are of alcoholic fermentation. The grape must is vitalized by using flow forms. The drawing of the wine from the skins is done with gentle pressing and the use of a peristaltic pump. Finally, the wine is aged in barrels for twelve to eighteen months, depending on the type of wine. Our work, both in the vineyard and in the cellar, follows the lunar calendar.

The connection between our two generations is summarized in one word: Research.
Research that has continued since the 1970’s, when Alceo introduced vines which were “unusual” for the time, up until 2010, when Luca and Maurizia made the first wine without sulphites. There have been many stages in this research, and there will be many more to come for, we believe that man should be a never-ending force for growth.