Michele Castellani

Foundation in Valgatara — 1945

Michele Castellani founded the winery in Valgatara in 1945. The business began as a small wine workshop and established the family tradition that continues to define the estate.

Development of the estate

Investments in vineyards and winery equipment transformed the original workshop into a modern 17-hectare enterprise. This development joined the family’s established methods with newer production technology and created the infrastructure needed to manage the process from the harvest through grape drying and maturation.

The vineyard holdings reached approximately 17 hectares in Valpolicella Classica. A new vineyard was established at Maso, in the municipality of Negrar, adding a sunny, well-aerated site with views extending from the hills of Verona to Lake Garda.

Present leadership

Sergio Castellani now leads the business with his family. He continues the work begun by his father, presenting the combination of tradition and innovation as the central principle of the family’s winemaking. The winery operates from Valgatara in the municipality of Marano di Valpolicella and sells its wines in both Italian and international markets.

The vineyards cover approximately 17 hectares within Valpolicella Classica. The named sites—Maso, Ca’ del Pipa and I Castei—are characterized by favourable exposure, constant air movement and balanced soils.

Maso lies in the municipality of Negrar. It has a sunny exposure and an open panorama extending across the hills of Verona toward Lake Garda.

Campo Casalin is situated in the Marano di Valpolicella valley within Valpolicella Classica. Its soils are composed of clay and limestone.

The vineyards are trained mainly to simple pergola, with some sections under Guyot. The winery chooses training systems specifically for each grape variety and uses planting densities intended to support the desired expression of the fruit.

Canopy and crop management include selective pruning and summer thinning. Harvest timing is determined by phenolic and aromatic maturity. Grapes destined for drying are picked and selected carefully by specialized personnel before being placed in crates and transferred to the drying rooms.

The winery manages the principal stages of production from harvest through grape drying and maturation. Grapes are carefully selected, and fruit intended for Amarone and Recioto undergoes appassimento in dedicated drying rooms.

Traditional techniques are used alongside modern winery equipment. The maturation facilities contain both barriques and large oak casks, in which wines rest to develop their intended qualities and aromas. Selection of the grapes and oversight of harvesting, drying and ageing are presented as the principal controls applied throughout production.

The family’s stated philosophy is to unite tradition with innovation. Modern production technology complements established techniques rather than replacing them, with the objective of giving the wines a contemporary interpretation while retaining their connection to Valpolicella.

Quality is pursued through grape selection and oversight of every major phase, from harvest and appassimento to maturation. Vineyard decisions—including training system, planting density, pruning, thinning and harvest timing—are directed toward the organoleptic expression of the fruit.

Sergio Castellani places continuity at the centre of this approach: carrying forward the passion begun by his father while introducing innovation into each stage of the family’s work.