Castellani

Castellani was founded in the late 19th century in Montecalvoli by Alfredo Castellani. Alfredo's sons Duilio and Mario led the company's expansion phase, followed by Duilio's eldest son Giorgio starting exports. In 1966, after a major flood damaged the Montecalvoli winery, Giorgio's brother Roberto left journalism to join the family business. Roberto launched worldwide exports, and the winery expanded by acquiring Tenuta di Poggio al Casone. Following a fire at Santa Lucia, the company acquired Tenuta di Campomaggio, and Piergiorgio Castellani joined the business. On the 120th anniversary of the company, Piergiorgio's nephew Tommaso and son Giacomo joined the business.

Chianti grapes at Tenuta di Ceppaiano are grown on predominantly sandy soils. Winemaking includes primary fermentation at a controlled temperature of 26/28°C for about a couple of weeks, followed by malolactic fermentation. Winemaking also uses the Governo all'Uso Toscano method, involving a second fermentation with the addition of overripe grape must.