Cantina Roccafiore sits on the Colli Martani above Todi, where Leonardo Baccarelli planted 15 hectares of native varieties in 1999. Father and son Luca now work clay, marl and gypsum soils between 300 and 380 metres, with Grechetto di Todi clone G5 as the white anchor and Sangiovese, Sagrantino and Montefalco Rosso filling out the red range. The estate is VIVA-certified for sustainability, runs on its own photovoltaic, and welcomes visitors daily through the Roccafiore Wine Resort and Spa with its on-site Ristorante Fiorfiore.
Umbria
Bookable experiences, curated by our editors. External booking where marked.
Walk through the gravity-flow underground cellar and surrounding 15 hectares of Grechetto and Sangiovese, finishing with a seated tasting of the Roccafiore range. Visits run Monday to Saturday 9:30 to 13:30 and 14:30 to 18:30, with Sundays on request, in Italian or English.
EnquireThirteen rooms in four categories at the Roccafiore Wine Resort and Spa beside the cellar, with the Anthea Spa, swimming pool and Ristorante Fiorfiore. The standalone Wine Chalet adds a 60-square-metre wood loft in the surrounding oak woods.
Book this experienceTerritorial Umbrian cooking since 2006, sourcing Cinta Senese salumi from the on-site free-range herd and vegetables from the estate kitchen garden. The dining room and summer terrace look across the vineyards to the medieval skyline of Todi.
EnquireWalk through the gravity-flow underground cellar and surrounding 15 hectares of Grechetto and Sangiovese, finishing with a seated tasting of the Roccafiore range. Visits run Monday to Saturday 9:30 to 13:30 and 14:30 to 18:30, with Sundays on request, in Italian or English.
EnquireLeonardo Baccarelli began the project in the late 1990s, planting the first vines in 1999 on the gentle hillsides west of Todi. The choice was deliberate: only autochthonous varieties, mostly the Grechetto clone G5 most intimately tied to the Tuderte zone, alongside Sangiovese and a small parcel of Schiava that mirrors the Alto Adige reference Leonardo had grown to love. His son Luca now runs the cellar, and the estate has grown into a 15-hectare single block surrounded by olive groves, orchards and a botanical garden of medicinal and aromatic plants.
The vineyards face south-east at 300 to 380 metres, looking across to Monte Martano, whose 1,100-metre ridge funnels cool ventilated air down into the rows. Soils alternate white clay, calcareous marl, gypsum and sand, all sediments left by the ancient Lago Tiberino that once filled this stretch of the Tiber valley. The cellar itself is half buried into the slope, designed in concrete, steel and glass with gravity-flow winemaking so the must moves between floors without pumping.
Fiorfiore is the house standard, a Grechetto di Todi Superiore that ferments with native yeasts in stainless steel, ages around a year in large Slavonian oak casks and another four months in bottle. Melograno is the Sangiovese-based IGT counterpart on the red side, joined by Rosso il Roccafiore, Prova d'Autore and Collina d'Oro, while Montefalco Rosso and Montefalco Sagrantino come from Sagrantino vineyards a short drive south. Fiordaliso, L'Altrobianco and a Rosato round out the lighter range, and a Les Bulles sparkling line was added more recently.
Roccafiore was one of the first Italian wineries to put a photovoltaic array on its cellar roof, saving roughly 90,000 kilograms of CO2 each year. The estate runs lightweight bottles, biofuel-powered tractors and a rainwater harvesting reserve, and has been replanting native woodland on disused parcels since 2016 to compensate further emissions. The vineyards are managed under organic and sustainable farming principles, the producer holds the regional Green HeartQuality mark and is currently VIVA-certified through November 2027.
The Roccafiore Wine Resort and Spa adjoins the cellar, with thirteen rooms across four categories, the Anthea Spa, a 60-square-metre Wine Chalet tucked into oak woods, and a swimming pool that looks towards the medieval skyline of Todi. Ristorante Fiorfiore has been serving territorial cooking since 2006, sourcing Cinta Senese salumi from the estate's own free-range herd and vegetables from the kitchen garden. The cellar receives visitors every day except Sunday by booking, in Italian and English, with longer tastings, vineyard walks and bespoke dinners arranged on request.
Editorially verified by ItalianWines.co.uk.
Plate I · UMBRIA
Est. 1999 
1 wine 
Tastings
Tours
Accommodation
Booking required 
