In 2005, partners Massimo Lentsch and Stefania Frattolillo were inspired to establish a brand new winery overlooking the Mediterranean and other islands of the archipelago while on a morning walk on the Piana di Castellaro on Lipari. The winery was designed incorporating the natural resources, construction traditions and history of Lipari while at the same time utilizing modern natural techniques including the use of a solar chimney, a wind tower and a thermal labyrinth all of which act as a natural air conditioning system to ensure a constant temperature and humidity level in the winery. In the vineyards, Tenuta di Castellaro practices organic agriculture. The vines are trained in the “alberello” (little tree) system where head trained bush vines are planted at very high density. Each plant is a “quinconce” planting, meaning each vine is at the apex of an equilateral triangle guaranteeing total equal 360° exposure to all weather events and taking advantage of the temperate, warm Mediterranean climate with its extreme daily temperature shifts. The soils of the Piana di Castellaro are sandy, deep volcanic soils—very fertile and rich in microelements. This combination of soil and climate are ideal for organic viticulture.
Inspired by the Y shape of the Aeolian Island archipelago (as illustrated on the wine label), the Ypsilon is a friendly red wine made from Corinto Nero, the local red grape, Nero d’Avola and Alicante. The grapes are destemmed and fermented using native yeast. It is aged in stainless steel for one year and spends at least four months in bottle before release. Ripe spicy red fruit aromas jump from the glass, while on the palate it combines ripe red fruit flavors with a hint of orange oil. Moderate alcohol levels make this a wine that can be enjoyed on its own but it also would pair well with meat and cheese plates, pizza, or Pasta alla Norma, a classic Sicilian dish.