organic biodynamic


The Campi Di Fontereza estate began with the purchase of 40 hectares of land, mostly in the Montalcino area, and with the passion of two sisters Margherita and Francesca Padovani for this area and this terroir. Their choice to be organic and their search for quality is a way of working that they feel they owe the future.

The vineyards are located near Montalcino at Poggio San Polino, 420m above sea level in a hilly area not far from the S. Antimo Abbey. They are near a wood, rich with arbustus berry trees and the traces of the traditional work of the coal miners. The land has good drainage and is of medium fine grain with good levels of clay and chalk.

The predominant exposition is South/Southwest. The growth system varies from 2,5 metres x 1 to 2,20 x 80. The growth system is “guyot” bordolese and “cordone speronato:” All operations in the vineyards are performed by hand by the sisters in person.

The yield per hectare is very limited. It varies from year to year but is always much lower than the yield that is consented according to the DOCG regulations.

The work in the vines and the cellar operations take place according to biodynamic rhythms. In order to combat diseases in the vines, only sulphur, copper and plant extracts are used. The land is fertilised by ploughing in leguminous plants and, occasionally, with manure from organically certified cattle breeders. Selected yeasts are not used for fermentation.

The cellar is located at the farmhouse and is divided between vinification and ageing. During the fermentation of Brunello, Rosso di Montalcino and Lupo di Fonterenza Slavonian oak truncated cone shaped fermentation vats or wooden 5 hl containers are used.

Depending on the vintage and the needs of the evolving wine, different cellar practises are adopted such as pumpovers, delestage and manual submersion of the cap. When the grapes reach the cellar they are de-stemmed and partially squashed with a small addition of potassium metabisulphite.

No selected yeasts or malolactic bacteria are artificially introduced. The use of SO2 is being discussed on the property. At the moment we are reducing its use as far as possible but it is used during fermentation and bottling.

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