The Tenuta di Castellaro is located in the open countryside 20 minutes from the center of Lipari, a magical and unspoiled place, expression of the volcanic territory of the Aeolian Islands. Established as a winery in 2005, the Tenuta di Castellaro has helped to enhance the hamlet of Quattropani, a part of the island of Lipari that had fallen into complete abandonment. Within its 20 hectares planted with vines are Casa Pomice, Casa Ossidiana and Casa Caolino, created from the renovation of three ancient ruins that combine the Tenuta di Castellaro's wine production with an original and unique hospitality service. They are three micro residences named as three volcanic stones found on Lipari set in a dreamlike landscape, between the green of the native vines of Malvasia delle Lipari and Corinto Nero and the blue of the surrounding sea. Renovated with local materials such as lava stone and wood, they are equipped with every comfort and offer an independent stay in a relaxing atmosphere. Not far from the micro-residences is the winery, a 2,000-square-meter space dedicated to landscape, architecture and technology, with full respect for nature, people and traditions where visits and tastings are conducted daily. The estate is an example of sustainable best practices, both for the energy efficiency and environmental impact reduction solutions it presents and for the enhancement of the territory, reintroducing a very ancient system of alberello vine cultivation and redeveloping the ancient Kaolin Quarries, now transformed into an open-air museum.
Tenuta di Castellaro does not have a restaurant, however it promotes the territory and local excellences, including the Restaurateurs of the Aeolian Archipelago formed in January 2024 and chaired by Angelo Paino, owner of one of the most important restaurants in Lipari, the Epulera restaurant. The association is " a pact between men of honor " that through intellectual honesty, quality and sustainability, wants to enhance the whole archipelago territory through its culinary excellences and fine raw materials, ancient grains and capers just to mention the most famous.
Established as a winery in 2005, the Castellaro Estate has helped enhance the hamlet of Quattropani, a part of the island of Lipari that had fallen into complete abandonment. The wine estate is designed in harmony with the landscape through architect...
SICILIA - EOLIE LIPARI Ecoluxury Retreats of The World Tenuta di Castellaro Wine Resort Individual stay - 4 days/3 nights Tenuta di Castellaro is located in the open countryside 20 minutes from the center of Lipari, a magical and uncontamina...
Tenuta di Castellaro organizes guided tours with tastings inside its winery. These are real food and wine tours that include walks through the vineyards, a guided tour of the barrique cellar and winemaking, and tastings of the different wines produced on the estate. It is possible to organize picnics among the vineyards paired with platters of typical products and Sicilian sweets.
In the past in the Aeolian islands, agriculture was crucial for food, with a predilection for wheat cultivation. Over the past 50 years, however, this type of cultivation has been lost, leading to the abandonment of fields dedicated to ancient grains. Recently some Liparote families have successfully restarted this crop, forming a community that grows ancient grains on once uncultivated land, reducing the risk of building speculation and fires. The Slow Food community of Lipari and the San Calogero association of Pianoconte organize events dedicated to the harvest, in which the grain is collected and brought to the threshing floor where traditional processes such as "pisatura": the ears are trampled by donkeys to collect the grains of wheat, and "vintuliata": separating the grain from the straw. The "Gusta le Eolie" project of the Lipari Slow Food community promotes 100% Aeolian dishes, emphasizing the territorial sustainability of ancient grains, becoming a symbol of the agricultural identity of the Aeolian islands.