TENUTA DI CASTELLARO, DESIGN WINERY

A manifesto of sustainability and landscape integration , in the virtuous association of natural materials, advanced technologies and a profound respect for the history of the Aeolian Islands: this is how Tenuta di Castellaro , on the island of Lipari , could be defined.
This winery is not just a place of production, but an architectural excellence that combines innovation and respect for the environment.

“Our vision has always been to create a place that respects the history and beauty of Lipari,” explains Massimo Lentsch, who founded the winery in 2005 , “uniting the past with the future in perfect harmony. We have invested resources, energy and passion to make a dream come true: a winery that can be interpreted as an experience to be lived and shared. Every architectural choice tells of the deep connection with the history and culture of the territory. We firmly believe that respect for the environment and the adoption of sustainable technologies are the key to a future in which man can continue to produce excellence without compromising the natural balance.”

An ethical and cutting-edge project

The Lentsch family has created an ambitious project, realized in collaboration with the architects Michele Giannetti and Alessandro Dalpiaz of the Dalpiaz Giannetti Architekten studio in Hamburg. The cellar extends over a surface of two thousand square meters and is the largest bioclimatic structure in the Aeolian Islands. The principles on which it is based are clear:

• Integration with the territory, respecting the landscape and the surrounding nature.

• Valorization of natural resources, exploiting solar energy and natural ventilation.

• Respect for local architectural tradition and history, reinterpreting ancient construction techniques.

Hypogean Architecture and Natural Materials

The cellar, completely underground, is inspired by the traditional hypogean dwellings of the Aeolian Islands. The choice to develop it vertically on three floors allows to exploit the force of gravity for decanting, reducing energy consumption and preserving the quality of the wine. The materials used for the construction come directly from the island , thus ensuring minimal environmental impact and perfect harmonization with the natural context.

The Barricaia is inspired by the Norman Cloister , symbol of the city of Lipari, from which it takes the columns that support round arches.

The cellar is characterized by its mushroom-shaped columns in reinforced concrete, arranged on a 6.0 x 6.0 m grid. A very particular method was used to create them, without the use of traditional formwork. The formwork function was performed by the earth, in which the negative shapes of the pillars were dug. Subsequently, after the installation of the reinforcements, the concrete was poured. After 28 days of maturation, the excavations were carried out from below, with patience, around this skeleton. The earth remained attached to the concrete, exactly copying the color and stratigraphy. The shaft of the columns is surprisingly different from the vaults, characterized by a chromatic scale that, in succession, makes evident the stratification of the soil formed following the various volcanic eruptive phenomena that occurred on the island.
In the columns themselves, one can admire the flow of a geological period of over 20,000 years . The portion of rock that forms the base and the shaft of the columns dates back to the deposits of the eruption of the eruptive center of Monte Guardia, active up to 24,000 years ago. The upper part of the columns and the vaults are composed of deposits from an eruptive center on the island of Vulcano (brown tuffs). The whitish portion of the vaults can be traced back to the eruption of the center of the Vallone del Gabellotto.

Energy efficiency and sustainability

The cellar is a perfect example of energy self-sufficiency. The solar chimney system allows the rooms to be illuminated with natural light, drastically reducing electricity consumption. Furthermore, the wind tower , a technology used since the 10th century BC in the Middle East, ensures natural climate control, maintaining constant temperature and humidity in the barrel room, ideal conditions for wine aging.

A model of integration between man and nature

Tenuta di Castellaro is a work of art, an example of how it is possible to combine tradition, innovation and sustainability in a single project. Here, wine is born from a perfect balance between advanced technology and respect for nature, offering an authentic experience that involves the senses and tells the story of a territory unique in the world.

Opening Castellaro Bistrot

Tenuta di Castellaro is preparing to welcome a new gastronomic experience with the opening of Castellaro Bistrot , which will officially debut in April. A new chapter, which confirms the vocation for excellence and the valorization of the territory, this time through a refined and innovative culinary proposal.

Designed in collaboration with architects Michele Giannetti and Alessandro Dalpiaz of Hamburg-based Dalpiaz Giannetti Architekten, Bistrot Castellaro takes on the same architectural form as the cellar’s mushroom-shaped pillars, with columns made from polystyrene formwork. The formwork elements, transformed into art installations by artist Luigi Radici , enrich the barrel cellar space, as do the walls he customized. The elevator functions as a wind tower, while an outdoor open kitchen creates a welcoming and refined atmosphere, perfect for preparing dishes.

Tenuta di Castellaro : Where the sun sets straight down on the sea and the age-old tradition of sapling cultivation is passed on, Tenuta di Castellaro stands on volcanic soil, a monument dedicated to nature, culture and architecture. The winemaking project, closely linked to the historical and landscape context, tells the story of a unique territory like that of Lipari, the main of the Aeolian Islands. There are 24 hectares of vineyards for around 70 thousand bottles a year and a modern cutting-edge cellar, as well as a wine resort and the geo-mining park of the Caolino Caves, cleaned and reclaimed to make it available to the community: Tenuta di Castellaro is a unique and complex reality, which has always lived a natural approach to viticulture, using organic and vegan protocols. The wild charm of this uncontaminated, remote and magnetic corner of the world has bewitched the Lentsch family from Bergamo, who in 2005 decided to undertake a great winemaking and landscape project: to preserve, enhance and publicize the beauty of this place, safeguarding its traditions and peculiarities, giving life to wines made from native island grapes, starting with Malvasia delle Lipari and Corinto Nero, which are pure extracts of a territory.