Castello dei Rampolla
カステッロ・ディ・ランポッラ
Chianti's biodynamic pioneer behind the iconic Sammarco.
Castello dei Rampolla is a historic estate in the Conca d'Oro amphitheater of Panzano in Chianti, its land held by the family since 1739. Alceo di Napoli Rampolla began estate winemaking in the mid-1960s, releasing the first Chianti Classico in 1975 and, in 1982, the trailblazing Cabernet Sauvignon-based Super Tuscan 'Sammarco' — named in memory of his son Marco, who died in a helicopter accident. After Alceo's death in 1991, his children Luca and Maurizia converted the estate to full biodynamic farming by 1995, guided by Rudolf Steiner's principles and the teachings of Tuscan hermit-priest Giovanni Vannucci. Today Rampolla is regarded as one of Chianti Classico's most singular and philosophically driven producers, prized for wines of elegance, tension, and long aging potential.
www.castellodeirampolla.it/ ↗Cuvées
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Who Is This For?
For collectors of iconic Super Tuscans and drinkers who seek biodynamic, terroir-true Chianti Classico with real aging potential.
Frequently Asked Questions
- What is the story behind Sammarco?
- Released in 1982, Sammarco is a pioneering Cabernet Sauvignon-based Super Tuscan named in memory of Marco di Napoli, brother of current owners Luca and Maurizia, who died in a helicopter accident in the early 1980s.
- When did Castello dei Rampolla become biodynamic?
- The estate began converting to biodynamic farming after Alceo di Napoli's death in 1991 and has been fully biodynamic since 1995, one of the earliest conversions in Chianti Classico.
- Is Castello dei Rampolla the same as Castello di Rampolla?
- Yes — the estate's official name is Castello dei Rampolla, though it is often referred to informally as Castello di Rampolla.
- What makes the Panzano vineyard site special?
- The vines sit in the Conca d'Oro ("golden basin"), a natural amphitheater near Panzano in Chianti at around 350m altitude, prized for its sun exposure and diverse soils.
- Do Rampolla wines pair well with Japanese cuisine?
- Yes — their refined tannins and vivid acidity complement grilled wagyu, shiitake, and soy-based dishes beautifully.