Nature Has to Be the Creator
Casteldelpiano is the natural wine estate of Andrea Ghigliazza and Sabina Ruffaldi, located within a 14th-century Malaspina castle in the Valle del Torrente Taverone, in the heart of the Lunigiana, on the slopes of the Tuscan Apennines. Built in antiquity to defend agricultural cultivation, transformed into a residence in the 16th century, and revived after years of abandonment, this medieval fortress now serves as both winery and B&B — a fragment of medieval Lunigiana that has retained the atmosphere of its glorious past. Andrea and Sabina left successful careers in the pharmaceutical industry in Milan to pursue a life of passion, experimentation, and deep respect for nature. They cultivate 3 hectares of vineyards on rocky, mineral-rich soils, farming organically with extreme respect for the naturalness of the land, which is never touched by any chemical product. In the cellar, spontaneous fermentation and profound respect for the raw material are their choices for territorial wines of great personality. Andrea is a firm believer in not using any additives — nature has to be the creator; the winemaker is merely the helping hand.
From Milan to the Castle
Andrea Ghigliazza and Sabina Ruffaldi are not career winemakers in the traditional sense — they are career changers of the most radical kind. After successful careers in the pharmaceutical industry in Milan, they made a decision that transformed their lives: they sold everything in the city and, after extensive searching, bought a 14th-century castle in the Lunigiana. "Italians are a passionate, animated bunch. When something grabs them they 'live' it, 'breathe' it. Andrea is passionate," wrote a visitor who experienced the Casteldelpiano magic firsthand. This is not a hobby or a retirement project; it is a complete reinvention — a commitment to a life where nature, not commerce, is the guiding force.
The castle itself is a fragment of medieval Lunigiana — the small Castello dei Malaspina, situated in the Valle del Torrente Taverone in an environment rich in nature and history. Built in antiquity for the defense of agricultural cultivation, it was transformed into a residence in the 16th century. After years of abandonment, it has been revived with a new youth, maintaining its function of safeguarding the territory and agriculture. The restoration was extensive and expensive — years of money and effort to bring the fortress back to life. Today, Casteldelpiano is a beautifully restored medieval guesthouse with 8 carefully restored rooms, set in an environment rich in charm and history. The castle retains all the atmosphere of its glorious past — pockmarked walls that tell stories of times past, flowering shrubs, wrought iron furniture on cobblestones, and a suspended shade cloth with a decorative vine that provides respite from the summer heat.
Andrea's approach to winemaking is deeply philosophical and resolutely natural. "Andrea is a firm believer in not using any additives in the production of his wines, fermentation is natural. Nature has to be the creator, the winemaker merely the helping hand." This is not a marketing slogan; it is a lived conviction. Andrea and Sabina are resolute in their determination to experiment — producing around 15,000 bottles annually across 9 different products, they are constantly testing, learning, and refining. Sweat and tears have been invested to identify the ideal grape varieties to grow in this terroir, and the journey of experimentation is ongoing. The farm is completely organic, and Andrea is dead set on achieving a zero carbon footprint — not merely reducing it, but eliminating it entirely.
The estate is a complete agricultural project — vineyards, olive groves, acacia and chestnut honey production, and a medieval B&B. The total property spans 7 hectares, with 3 hectares under vine. The olive groves produce extra virgin olive oil, and the woodlands provide honey of acacia and chestnut — products that complement the wine portfolio and create a self-sustaining agricultural ecosystem. This is not monoculture; it is polyculture, in the tradition of the old Italian contadini who understood that diversity is resilience. The castle, the vineyards, the olive groves, the honey, the guest rooms — all are expressions of a single vision: to live in harmony with the land, to create beauty from history, and to produce wines that are honest, territorial, and alive.
"Nature has to be the creator, the winemaker merely the helping hand."
— Andrea Ghigliazza
Lunigiana & Rocky Mineral Soils
Casteldelpiano's 3 hectares of vineyards are located on the slopes of the Tuscan Apennines, in the Valle del Torrente Taverone, in the heart of the Lunigiana — a region of extraordinary historical and agricultural richness that stretches between Tuscany and Liguria. The Lunigiana is a land of castles, forests, and ancient traditions — a place where the Apennine mountains meet the Mediterranean climate, creating conditions of rare suitability for viticulture. The vineyards lie on rocky, mineral-rich soils — stony terrain that stresses the vines, forces their roots deep into the earth, and produces grapes of extraordinary concentration and character. The elevation provides cool nights that preserve acidity, while the southern exposure ensures maximum sun penetration for phenolic ripeness. The result is a microclimate of distinct character: warm days, cool nights, constant air movement, and a mineral backbone that defines the wines' identity.
Farming is organic and natural, with extreme respect for the naturalness of the land. No chemical products touch the soil — no synthetic pesticides, no herbicides, no industrial fertilizers. The vineyards are cultivated with spontaneous grassing (inerbimento spontaneo) throughout the year, and fertilization is done exclusively with self-produced compost. This is regenerative agriculture in practice: the land is improved with each passing season, the soil's organic matter increases, the biodiversity of the vineyard ecosystem flourishes, and the vines become more resilient, more expressive, and more deeply connected to their place. The harvest is entirely by hand, with rigorous selection of only the healthiest, most concentrated bunches. The result is grapes that carry not only the mineral imprint of the rocky Lunigiana soils but also the care and attention of hands that know each vine intimately.
The grape varieties reflect both a deep commitment to indigenous tradition and a spirit of thoughtful experimentation. The native grapes of the Lunigiana valleys — Vermentino Nero, Durella, Pollera, Merla (Canaiolo), and others — form the heart of the estate's portfolio. These are varieties that have grown in this region for centuries, adapted to the rocky soils, the mountain climate, and the unique conditions of the Apennine foothills. Alongside them, Andrea and Sabina have planted international varieties that have found a new home in the Lunigiana: Pinot Nero, Pinot Grigio, Chardonnay, and Merlot. Each variety is chosen for its potential to express the terroir, and each is cultivated with the same meticulous care. The combination of native and international grapes creates a portfolio that is both deeply rooted in the Lunigiana and boldly open to the world.
The estate's commitment to sustainability extends beyond organic farming to a broader vision of ecological responsibility. Andrea is determined to achieve a zero carbon footprint — a radical goal that shapes every decision, from the choice of materials in the cellar to the energy sources that power the castle. The B&B is designed to minimize environmental impact while maximizing guest comfort, and the agricultural practices are constantly refined to reduce waste, conserve water, and build soil health. This is not merely sustainable agriculture; it is regenerative agriculture — farming that leaves the land better than it was found, that creates abundance without extraction, and that serves as a model for how medieval castles can be revived as centers of 21st-century ecological stewardship.
Valle del Torrente Taverone, Lunigiana, Tuscan Apennines slopes. 3 hectares on rocky, mineral-rich, stony soils. Cool nights, warm days, constant air movement. Southern exposure for phenolic ripeness. Elevation preserves acidity. Medieval Malaspina castle as winery and B&B. 7 hectares total property.
Certified organic. No chemical products touch the soil. Spontaneous grassing year-round. Self-produced compost only. Hand-harvested with rigorous selection. Extreme respect for land naturalness. Zero carbon footprint goal. Regenerative agriculture — land improves each season. Biodiversity as priority.
Native: Vermentino Nero (rare local clone), Durella, Pollera, Merla/Canaiolo. International: Pinot Nero, Pinot Grigio, Chardonnay, Merlot. All chosen for terroir expression. Native grapes revived from local valleys. International varieties adapted to Lunigiana. Deeply rooted yet boldly open.
Vineyards, olive groves, honey production as one system. Extra virgin olive oil. Acacia and chestnut honey. Medieval B&B with 8 restored rooms. Self-sustaining ecosystem. Polyculture in old Italian tradition. Diversity as resilience. Beauty from history, harmony with land.
Spontaneous Fermentation & No Additives
At Casteldelpiano, the cellar philosophy is one of absolute respect for the raw material — not as a rejection of technique, but as a commitment to allowing the wine to express the territory with as little human interference as possible. Andrea is a firm believer in not using any additives in the production of his wines. Fermentation is natural, spontaneous, guided by the indigenous yeasts that are naturally present on the grape skins and in the cellar environment. Nature has to be the creator; the winemaker is merely the helping hand. This is natural winemaking in its purest form: the transformation of healthy, hand-selected grapes by their own native microflora, with no correction, no manipulation, and no preservation beyond the wine's own natural stability.
The techniques are straightforward yet demanding, shaped by Andrea's conviction that the wine must be the mirror of the territory where it is produced, modulated in its nuances by the course of the seasons:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's organic, rocky vineyards. Andrea monitors each parcel daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The separation between varieties is maintained throughout the process, ensuring that each cuvée expresses the distinct character of its specific grapes. The manual harvest allows for rigorous selection in the field, and the early morning picking of certain varieties (like Canaiolo) ensures that the grapes arrive at the cellar cool and intact.
"Lunalies" — The Sparkling Rosato: The Lunalies is Casteldelpiano's sparkling rosé — a frizzante made from Vermentino Nero and Canaiolo that captures the vibrant, convivial spirit of the Lunigiana. The name evokes the moon ("luna") and the lightness ("lies") of the wine — a poetic reference to its delicate color and gentle effervescence. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The wine spends a year on the lees and a little longer in the bottle before release, developing complexity and depth. At 11.5% alcohol, it is light, refreshing, and deliciously crispy and aromatic. The nose offers red berries, rose petal, citrus zest, and a subtle yeasty complexity. The palate is crisp, with fine bubbles and a dry, mineral finish. No filtration, no added yeasts, no added sulfites — total sulfur only 18 mg/L, naturally occurring. Serve well chilled. ~$20–$28 / ~€18–€25.
"PianPiano" — The White Blend: The PianPiano — whose name means "slowly, slowly" — is a white wine made from an equal blend of Durella, Pinot Grigio, and Chardonnay. It is a wine of patience and deliberation, reflecting Andrea's philosophy that great wine cannot be rushed. The grapes are hand-harvested, gently pressed, and co-fermented with indigenous yeasts. The result is a wine of extraordinary aromatic complexity — herbs, flowers, and a well-balanced acidity that carries the palate through a long, satisfying finish. At 14% alcohol, it is fuller-bodied than the Lunalies, with a textural richness that speaks of the rocky soils and the careful blending of three distinct varieties. Total sulfur: 50 mg/L. No filtration. Serve at 10–12°C. ~$22–$30 / ~€20–€27.
"PepeNero" — The Vermentino Nero: The PepeNero is Casteldelpiano's flagship red — a 100% Vermentino Nero that showcases the extraordinary potential of this rare, indigenous variety. Often confused with Merlot, Vermentino Nero ripens later than Merlot and produces wines of rich black fruit with coffee nuances — characteristics that are very evident in this medium-bodied, deeply expressive wine. The grapes are hand-harvested, destemmed, and fermented with indigenous yeasts. The maceration is adapted to the vintage — long enough to extract color, tannin, and complexity, but not so long as to create heaviness. The result is a wine that reminds some tasters of Pinotage, but with less body — a wine of unique character that could only come from the Lunigiana. At 13% alcohol, it is medium-bodied, with fine tannins, vibrant acidity, and a long, savory finish. Total sulfur: 32 mg/L. No filtration. Serve at 16–18°C. ~$24–$34 / ~€22–€31.
"Sassomato" — The Canaiolo: The Sassomato is a red wine made from 100% Canaiolo (also known as Uva Merla) — a black-skinned Tuscan grape that traces its history back to Chianti, where it was used in the traditional blend until the 19th century. The grapes ripen late and are picked in the early morning to preserve freshness. This variety produces a full-bodied red wine that is earthy, with notes of humus and spice — a wine of depth and character that speaks of the rocky, mineral-rich soils of the Lunigiana. At 13% alcohol, it is structured and complex, with firm tannins and a long, evolving finish. Total sulfur: 50 mg/L, naturally occurring. No filtration, no added yeasts. Serve at 16–18°C with rich pasta dishes, grilled meats, or aged cheeses. ~$22–$32 / ~€20–€29.
"Melampo" — The Pinot Nero: The Melampo is Casteldelpiano's Pinot Nero — a variety that is notoriously difficult to cultivate and from which to produce a truly beautiful wine, with little room for error. Andrea's 2018 vintage is typical of a young Pinot Nero, with dominant notes of black currant, sour cherries, and raspberries that follow through nicely with a soft, silky tannin. At 13.5% alcohol, it is elegant and refined, with the characteristic Pinot Nero delicacy adapted to the Lunigiana terroir. This is a wine that rewards ageing — 5 years in the cellar would develop more earthy, leathery, and forest-floor complexity. Total sulfur: 50 mg/L. No filtration. Serve at 14–16°C. ~$24–$34 / ~€22–€31.
"Mattagna" — The Rosato: The Mattagna is Casteldelpiano's still rosato — a wine of vibrant color and fresh, fruity character. Made from red grapes (likely Canaiolo and/or Vermentino Nero), it is a wine of immediate pleasure and uncomplicated charm. The nose offers wild strawberry, raspberry, and rose petal, while the palate is light, crisp, and refreshing — a perfect wine for summer afternoons and simple pleasures. Like all Casteldelpiano wines, it is made with indigenous yeasts, minimal sulfites, and no filtration — a pure expression of the Lunigiana in rosé form. Serve well chilled. ~$18–$26 / ~€16–€23.
"Marcolfo" — The Merlot: The Marcolfo is Casteldelpiano's Merlot — an international variety that has found a new home in the rocky soils of the Lunigiana. The wine is full-bodied, with dark fruit, spice, and a distinct mineral salinity that speaks of the terroir. The palate is rich and textured, with soft tannins and a long, savory finish. It is a wine that proves international varieties, when farmed organically and made naturally in the Lunigiana, can achieve a level of expression that is both familiar and surprising. Serve at 16–18°C. ~$22–$32 / ~€20–€29.
"Durlindana" — The Pollera: The Durlindana is a wine made from Pollera — a native grape of the Lunigiana valleys that is rarely seen in modern winemaking. This is a wine of extraordinary rarity and character, produced in limited quantities from vines that Andrea has carefully cultivated and preserved. The Pollera gives wines of deep color, firm tannin, and a distinct earthy, herbal complexity that speaks of the Apennine foothills. It is a wine for those who seek the truly unusual — a taste of a grape variety that is on the verge of extinction, saved by the passion and dedication of a winemaker who believes in preserving agricultural biodiversity. Serve at 16–18°C. ~$24–$34 / ~€22–€31.
Vessels & Ageing: Casteldelpiano works with stainless steel tanks for fermentation and ageing — a choice that reflects Andrea's preference for neutral vessels that preserve the purity of the fruit and the clarity of the terroir. The stainless steel provides thermal stability, prevents oxidation, and allows the wines to develop their own character without the influence of oak or other external factors. For the Lunalies, the bottles themselves become part of the ageing process — the wine matures on its lees in the bottle, developing complexity and depth. The choice of vessel is always deliberate: the goal is not to transform the wine but to preserve it, to allow it to express itself with as little interference as possible. All wines are bottled without filtration, with minimal added sulfites, preserving their natural textures, living yeasts, and authentic flavors.
"PepeNero" — "100% Vermentino Nero — Indigenous Yeasts, No Filtration, Minimal Sulfites (32 mg/L), Spontaneous Fermentation — The Rare Soul of the Lunigiana"
The PepeNero is Casteldelpiano's most distinctive and celebrated wine — a pure Vermentino Nero of extraordinary rarity and character that encapsulates everything Andrea Ghigliazza and Sabina Ruffaldi believe about natural winemaking, indigenous varieties, and the transformative power of patience and respect. It is not merely a red wine; it is a testament to the beauty of forgotten grapes, the courage of experimentation, and the enduring magic of wines that honor the land without excessive intervention.
Vermentino Nero is a grape of extraordinary rarity — often confused with Merlot, but genetically distinct and uniquely adapted to the rocky, mineral-rich soils of the Lunigiana. It ripens later than Merlot, developing more slowly, building complexity and depth through the long, warm days and cool nights of the Apennine foothills. Andrea has made it his mission to preserve and celebrate this variety — to bring it back from the edge of obscurity and to prove that it can produce wines of world-class quality when farmed with integrity and made with honesty.
The grapes come from the estate's organic vineyards on the slopes of the Tuscan Apennines — rocky, stony soils that stress the vines and force them to produce small berries of intense concentration. The viticulture is organic and natural: no chemical pesticides, no herbicides, no synthetic fertilizers. Spontaneous grassing year-round, self-produced compost, hand-tending from pruning to harvest. The harvest is entirely by hand, with rigorous selection of only the healthiest, most mature bunches. In the cellar, the grapes are destemmed and crushed, then transferred to stainless steel tanks where spontaneous fermentation begins with indigenous yeasts.
There is no temperature control, no commercial yeast, no enzymes, no additives. The maceration is adapted to the vintage — long enough to extract the deep color, rich black fruit, and coffee nuances that define Vermentino Nero, but not so long as to create bitterness or astringency. After fermentation, the wine ages in stainless steel until it reaches optimal balance, then is bottled without filtration and with only 32 mg/L of total sulfur — a minimal amount that allows the wine to travel while preserving its natural character.
In the glass, it is deep ruby with garnet reflections. The nose is intense and evolving: rich black fruit — blackberry, black cherry, plum — with distinct coffee nuances, dark chocolate, and a subtle earthy undertone that speaks of the rocky Lunigiana soils. There are notes of violet, black pepper, and a hint of Mediterranean herbs. The palate is medium-bodied but structured, with fine-grained tannins, vibrant acidity, and a long, savory finish that lingers for minutes. It reminds some tasters of Pinotage, but with less body — a wine of unique character that could only come from this place.
The PepeNero is a wine of the table — it pairs beautifully with rich pasta dishes, grilled meats, wild boar ragù, mature Pecorino, or simply with good bread and olive oil. Serve at 16–18°C after decanting. It will reward 5–10 years of cellaring, developing more earthy, leathery, and dried herb complexity. Every bottle is a testament to the power of indigenous varieties, the beauty of organic farming, and the enduring magic of wines that honor the land without excessive intervention. ~$24–$34 / ~€22–€31.
The Casteldelpiano Range
Andrea Ghigliazza and Sabina Ruffaldi produce an artisanal, natural portfolio from their 3 hectares of organic vineyards in a 14th-century Malaspina castle in Licciana Nardi, Lunigiana, Massa Carrara, Tuscany. All wines are estate-grown, hand-harvested, spontaneously fermented with indigenous yeasts, unfiltered, and bottled with minimal sulfites. No commercial yeasts, no enzymes, no additives, no filtration. The portfolio spans sparkling rosé, still whites, rare indigenous reds, and international varieties — each one a territorial wine of great personality, expressing the rocky, mineral-rich soils of the Lunigiana. Annual production: approximately 15,000 bottles across 9 products. All wines are suitable for vegetarian and vegan diets. Prices are approximate and in USD/EUR.