Montevibiano

Ancient setting

Monte Vibiano’s castle dates to the 1st century AD. It occupies the crest of a hill above the Nestore valley, among vineyards, olive groves, rivers and centuries-old woodland. Vines and olives have long shared this agricultural landscape.

The Fasola Bologna family

The Fasola Bologna family originated in Tuscany and moved to Umbria in the early 1700s. It became a major landowner and developed a lasting involvement in wine and extra-virgin olive-oil production. Successive members of the family also pursued legal careers and held institutional offices, placing those roles at the service of the local community and territory.

Andrea Fasola Bologna, described as the founder of Castello Monte Vibiano and the late father of the present owners, reinforced the principles that continue to shape the estate. More than half a century ago, he planted over 10,000 trees around its agricultural land. As the trees matured, they formed a protective green perimeter around vineyards and olive groves, contributing to the estate’s present biodiversity strategy.

The first bottled wines

Cantina Monte Vibiano began bottling its first wines in the early 1960s. The wine project subsequently developed an increasingly territorial identity, centered on estate-grown grapes and a combination of environmental responsibility, craftsmanship and the characteristic varieties of the area.

360 Green Revolution

In 1998, the estate launched the 360 Green Revolution project with the objective of eliminating emissions from fossil fuels. The program addressed buildings, equipment, agricultural management and operating practices. Its measures included photovoltaic panels, biodiesel, solar-reflective roof paint, biomass reuse and charging infrastructure for electric scooters and vehicles.

In 2009, Castello Monte Vibiano became the first agricultural business in the world to receive DNV UNI ISO 14064 certification for zero CO₂ emissions. The environmental program later extended to electric transport within the estate, lower-impact packaging and an Eco Wine Bar built from recycled materials.

A DNV GL declaration for V.I.V.A. Sustainable Wine records an initial issue date of 7 March 2014 and a verification dated 10 May 2018. It covers the Air, Water, Vineyard and Territory indicators for MV Zero 2014, including lifecycle greenhouse-gas emissions, water consumption, agronomic practices and territorial sustainability.

Organic certification and the present generation

Grapes and wines from the 2023 harvest received organic certification. The current wine program gives particular attention to local varieties including Grechetto, Sangiovese and Trebbiano Spoletino. All labels are based on estate vineyards; spontaneous fermentation is a defining principle, while cellar maturation is directed toward elegance, identity and a recognizable expression of place.

Maria Camilla Fasola Bologna and Lorenzo Fasola Bologna now own and manage the estate, continuing the environmental and cultural legacy of their father Andrea. Lorenzo also leads the company as chairman and is identified in the Italian-language estate narrative as its chief executive.

Grapes and wines have been certified organic since the 2023 harvest. The vineyard program emphasizes local grapes—particularly Grechetto, Sangiovese and Trebbiano Spoletino—while the broader varietal heritage also includes international cultivars and an unnamed ancient native red grape.

Every grape is estate-grown and harvested by hand, with current vineyard specifications calling for collection into boxes. Common site data indicate elevations of 280–350 metres, approximately 5,000 vines per hectare, and Guyot or spurred-cordon training depending on the parcel and varieties.

Biodiversity is treated as part of vineyard management. Less than 40% of the surrounding land is cultivated; the remainder is maintained largely as wild, uncontaminated habitat. More than 10,000 trees planted around the agricultural land have matured into a green perimeter protecting vineyards and olive groves. The Campo delle Api vineyard incorporates a beekeeping project, while woodland, springs and streams remain integral parts of other sites.

The V.I.V.A. Sustainable Wine framework evaluates the estate through Air, Water, Vineyard and Territory indicators. The DNV GL verification for MV Zero 2014 covers the agronomic practices used to grow the grapes, alongside lifecycle water consumption and greenhouse-gas emissions. The wider environmental system includes biomass reuse, renewable energy, biodiesel and electric transport within the property.

All wines are made from estate-grown grapes. Spontaneous fermentation is the general cellar principle, and maturation is managed to express the character and originality of the territory together with the producers’ ideas of elegance, identity and flavor.

The current cellar works with several vessels across the range, including stainless-steel tanks, concrete eggs, large traditional wooden casks, barriques, tonneaux and French-oak barrels. Grapes may be gently destemmed and pressed, while indigenous yeasts are used for alcoholic fermentation. Vessel selection and maturation vary according to the parcel and wine; the general approach combines freshness-preserving steel and concrete with wood of different sizes where longer development is sought.

Environmental measures extend into production and presentation. The property reuses biomass, operates charging systems for electric vehicles and scooters, and has converted bottles, closures, containers, labels and shipping materials toward reduced-impact packaging.