Storia
1972: the Ciufoli family arrives in Umbria
In 1972, Fabio Ciufoli moved permanently from the Castelli Romani to Castiglione del Lago and acquired the original nucleus of the estate. He planted several hectares of vines so that he could continue his interest in wine. Production was initially small and intended mainly for family and friends.
Fabio was the father of the present owners, Ugo and Fabrizio Ciufoli. The estate has remained with the Ciufoli family since that acquisition.
The second generation and the pursuit of an “ideal wine”
As Fabio’s sons grew older, their responsibilities developed along complementary paths. Ugo became increasingly involved in running the family estate and later took personal responsibility for the vineyards. Fabrizio trained and worked as an oenologist, collaborating with established wineries and beginning his consulting career at a friend’s estate.
Their growing experience encouraged the brothers to work with their own vineyards as a place to test techniques and ideas. Their stated objective was to define and produce their “ideal wine,” an ambition that evolved as their practical experience increased.
1998: Poggio Bertaio and the new cellar
The family business assumed the Poggio Bertaio name in 1998. The new cellar was ready for that year’s harvest. Using fruit from the older plantings, Ugo and Fabrizio decided to produce Cimbolo, a pure Sangiovese. The first release followed in autumn 2000.
2000–2002: new vineyards enter production
In 2000, the newer vineyard plantings began producing fruit. These vines supplied Crovèllo, a Cabernet and Merlot blend that was released at the end of 2002.
2006: a three-generation family milestone
Apo was created in 2006 in an excellent vintage to mark three birthdays: founder Fabio Ciufoli’s 80th, his son Fabrizio’s 50th and his grandson Fabio’s 20th. Its label incorporates the three corresponding dates. The name also preserves a family memory: as a child, the younger Fabio pronounced his name as “Apo.”
The third generation
The children of Ugo and Fabrizio subsequently joined the family enterprise. Their arrival established the third generation at Poggio Bertaio and accompanied an expansion of the range to ten wine labels.
Terroir
Poggio Bertaio lies in Umbria, approximately midway between Florence and Rome. Its vineyards occupy hills above Castiglione del Lago, the medieval fortress town on the northern shore of Lake Trasimeno.
The surrounding landscape moves from broad plains into hills and mountains around the lake. The estate vineyards stand at approximately 320 metres above sea level and face south. The cellar and tasting setting overlook Lake Trasimeno.
Vinificazione
Ugo Ciufoli personally oversees the vineyards. Sangiovese and Grechetto form the core of the plantings, alongside Merlot, Cabernet Sauvignon, Vermentino and Chardonnay.
The family describes its approach as respectful of the territory and based on careful grape selection. The vineyards also serve as the starting point for technical experimentation shared between Ugo’s work in the field and Fabrizio’s work in the cellar.
The present cellar was completed in time for the 1998 harvest. Its first documented production involved grapes from the older vineyard plantings, vinified to create the estate’s first pure-Sangiovese Cimbolo.
Responsibilities are divided between Ugo Ciufoli’s personal oversight of the vineyards and oenologist Fabrizio Ciufoli’s work with the fruit once it reaches the cellar. Their production approach developed through trials of different techniques and the practical testing of ideas on their own grapes. Careful grape selection is a stated part of the process.
Filosofia
The family frames its work around the pursuit of an “ideal wine.” This idea was not treated as a fixed formula: its characteristics developed gradually as Ugo and Fabrizio gained experience, tested different techniques and assessed their ideas using fruit from their own vineyards.
Their roles connect vineyard and cellar. Ugo’s personal management of the vines places the origin of the wine in the vineyard, while Fabrizio’s task as an oenologist is to preserve and develop the fruit’s potential after it reaches the cellar.
Poggio Bertaio presents passion, tradition, respect for the territory, careful selection and technical precision as guiding values. Its wines are intended to express the identity of the land while retaining the family character of an enterprise now spanning three generations.