At 500 metres above sea level, just outside Beechworth in Northeast Vicotria, the small biodynamic Castagna Winery sits on rocky granitic soils. Established in 1997 by outspoken winegrower Julian Castagna, plantings are mostly of Syrah, Sangiovese and Viognier which are used to craft the flagship estate range and Adam’s Rib – the work of assistant winemaker and son, Adam Castagna.
For such a small wine producer, Castagna have done a remarkable amount to help put Beechworth on the grape-growing map with their growing reputation for quality seen both in Australia and Internationally although come vintages have proven to be very controversial.
Castagna Philosophy
In the words of Julian Castagna, when it comes to making wine, “We’re only interested in making wines that the world comes to recognize as among the very best”.
Castagna Vineyard
Located in the foothills of the Australian Alps, Castagna’s soil is mostly comprised of granitic-loam, full of quartz with a clay base. Hot days and cool nights make for a Mediterranean climate helping regional styles to retain perfume and aromatics despite their full ripeness.
Castagna Winemaking
Winemaker Julian Castagna and son Adam farm their vineyards biodynamically as he believes it gives optimal fruit that strongly depicts the local terroir. A traditional approach to winemaking is adopted at Castagna with all fruit estate grown, hand-pruning and picking followed by indigenous yeast ferment allowing the fruit to best reflect the unique soils and climate found in Beechworth.
