Castello Monte Vibiano

Castello Monte Vibiano Tradizione e innovazione: parole chiave dell’Azienda, da secoli proprietà della famiglia Fasola Bologna. Cantina visitabile su prenotazione. Vendita diretta.
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Tradizione e innovazione: parole chiave dell’Azienda, da secoli proprietà della famiglia Fasola Bologna, produttrice di vini ed olio d’oliva. Dal 2003, con la guida dell’enologo Attilio Pagli,
è stata rinnovata la linea dei vini, creando prodotti di altissima qualità e tipicità, coniugando moderne tecniche ed attenzione
per l’ambiente, ottenendo la Certificazione Ambientale ISO 14064 come prima az

ienda a “Zero emissioni di CO2”. L’Eco Tour è una nuova emozionante esperienza attraverso cui, a bordo di jeep elettriche, gli ospiti possono esplorare vigne e oliveti dell’Azienda e condividerne la bellezza. Vendita online.

From above, the landscape becomes something more than countryside — it transforms into geometry, texture, and light. The...
04/06/2026

From above, the landscape becomes something more than countryside — it transforms into geometry, texture, and light. The fields, waterways, and rows of trees seem carefully composed by an artist’s hand, yet they are entirely the work of nature and time. Looking at these aerial views of Monte Vibiano, it’s easy to forget we are observing a real place and not a modern art exhibition.

The warm earth tones create a natural canvas, while the shadows stretch across the fields like bold brushstrokes. Every line tells a story of cultivation, every curve follows the rhythm of the land. If these photographs were printed on canvas and hung on a gallery wall, they would be admired as contemporary masterpieces.

What makes these scenes so fascinating is their ability to change perspective. From the ground, they are fields, roads, and trees. From the sky, they become abstract compositions where shapes, contrasts, and textures interact in perfect harmony. Nature becomes an artist, and the landscape its living artwork.

At Monte Vibiano, beauty is not only found in the vineyards and olive groves, but also in the patterns hidden within the territory itself. Sometimes all it takes is a different point of view to discover that the countryside can rival the finest works of modern art.

Meet the Vibianini Heroes Box: a collection of 25 Vibianini ready to bring flavor, creativity, and Mediterranean inspira...
02/06/2026

Meet the Vibianini Heroes Box: a collection of 25 Vibianini ready to bring flavor, creativity, and Mediterranean inspiration to every table. Inside, you'll discover five unique personalities, each crafted with extra virgin olive oil and authentic ingredients that celebrate the richness of Italian taste.

From the nutty character of Sesame to the bright freshness of Lemon, from the aromatic notes of Basil to the bold touch of Garlic, and finally the lively kick of Chili Pepper, every Vibianino tells a different story. Together, they create a tasting journey full of surprises.

Whether you're preparing a fresh salad, grilled vegetables, seafood, pasta, or simply looking to elevate your favorite recipe, the Heroes Box offers endless possibilities. Open the box, mix and match flavors, and discover new combinations every day.

The best part? There’s a Vibianino for everyone. Whether you love delicate, vibrant, aromatic, intense, or spicy flavors, you'll always find the perfect Vibianino to match your mood, your dish, and your culinary imagination.

30/05/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Alexander Wulf from Restaurant TROYKA (Germany).

Poached Beef Fillet
I was born in Russia and raised in Kazakhstan. With this dish, I aim to transform a childhood memory into a refined and elevated culinary experience.

INGREDIENTS for 4 people

1 piece beef tenderloin (Black Angus)
1 l beef stock
500 g black olives in brine

2 garlic cloves
10 shallots
2 bay leaves
Zest of 1 lemon
1 stalk lemongrass
2 carrots
1/2 celery root
50 g smoked ham
100 g smoked raw ham
(e.g. prosciutto or speck)

2. For the vinaigrette
1 tbsp. mustard
50 ml beef stock

VIBIANINO OIL PAIRING
The vinaigrette is finished with Castello Monte Vibiano extra virgin olive oil, chosen for its balance of fruitiness and gentle bitterness. This profile enhances the smoky depth of the ham, the briny character of the olives and the brightness of the lemon zest. Its smooth, slightly peppery finish lifts the richness of the Black Angus fillet without overpowering it, creating harmony between the tender meat, the aromatic broth reduction, and the subtle mustard note in the dressing.

Chef
Restaurant .official
In collaboration with
Plates partner

Golden fields, burnt by the sun, still carry every shade of life.From above, the landscape of Monte Vibiano looks like a...
28/05/2026

Golden fields, burnt by the sun, still carry every shade of life.
From above, the landscape of Monte Vibiano looks like a living canvas where amber, bronze, deep green and earthy brown melt together under the late light of the season. The heat leaves its mark, but never takes away the beauty.

There is something poetic in these sunburnt colors.
The land appears dry, almost asleep, yet every curve of the hills tells a story of resilience, silence, and transformation. Nature changes its palette constantly, and even in its warmest, most intense tones, it remains breathtaking.

From the winding roads to the geometries of the cultivated fields, these aerial views reveal a territory sculpted by time, wind, and light.
The contrast between shadow and sunlight creates a perfect balance — raw and delicate at the same time, like a painting brushed directly onto the earth.

Monte Vibiano is not only green vineyards and vibrant seasons.
It is also this: golden horizons, sun-kissed textures, and landscapes that seem almost “burned” by summer’s embrace, yet incredibly alive. Because beauty often lives exactly where nature shows its strongest character.

In the vineyards of Monte Vibiano, where bees move gently between wild flowers and vines, *Campo delle Api Bio* is born ...
26/05/2026

In the vineyards of Monte Vibiano, where bees move gently between wild flowers and vines, *Campo delle Api Bio* is born — a white wine that reflects the harmony of nature. Our beekeeping project is more than a symbol: it is a living commitment to sustainability, biodiversity, and the protection of the land that inspires every bottle.

Fermented and aged entirely in stainless steel tanks, this wine preserves the purity and freshness of its origins. Every step of the vinification is designed to enhance the authentic expression of the grapes, allowing the vineyard’s energy and character to emerge with elegance and precision.

On the nose, Campo delle Api Bio opens with intense aromas of yellow peach, ripe fruit, Mediterranean berries, and soft spicy notes. The palate is vibrant and structured, with remarkable depth and a savory complexity that makes it incredibly versatile at the table — a white wine with true gastronomic soul.

Like the golden honey produced at Monte Vibiano, every sip carries the richness of a healthy ecosystem and the quiet beauty of nature working in balance. Campo delle Api Bio is a tribute to the bees, the vineyard, and the timeless connection between wine and the earth.

23/05/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Annett Teich from Restaurant BK (France).

Marinated Raw Cuttlefish
Asian approach to Mediterranean food.

INGREDIENTS for 4 people

1. For the dill oil
1 bunch of fresh dill
Vegetable oil, as needed

2. For the cuttlefish
1 very fresh cuttlefish
Fleur de sel
1/2 glass of beetroot juice
1/2 cucumber, peeled

3. For the emulsion
1 tbsp. ginger confit
3 tbsp. calamansi juice
2 tbsp. soy sauce
Castello Monte Vibiano extra virgin olive oil

COMPOSITION AND PLATING
Gently fold in the cucumber, add a pinch of fleur de sel, and garnish with fresh dill sprigs. Serve with a final drizzle of olive oil at the very last moment.

VIBIANINO OIL PAIRING
I have chosen the Castello Monte Vibiano extra virgin olive oil. This brings depth to the acidity and releases the fruity flavors of calamansi through the gentle bitterness of fresh olive oil.

Chef
In collaboration with
Plates partner

A sea of red blossoms suddenly appears among the rolling hills of Monte Vibiano, turning the landscape into a living pai...
21/05/2026

A sea of red blossoms suddenly appears among the rolling hills of Monte Vibiano, turning the landscape into a living painting. The poppy fields bloom for only a short moment, yet they leave an unforgettable mark on the soul of anyone lucky enough to witness them.

Nature here never repeats itself. Every season writes a new story across the land, and this time it speaks through the vibrant red of wild poppies dancing with the wind beneath the Umbrian sky. A perfect balance between untamed beauty and cultivated harmony.

Walking through these fields feels like stepping into a dream where silence, color, and light exist together in perfect harmony. The bright red flowers become symbols of freedom, fragility, and the extraordinary energy of the territory surrounding Monte Vibiano.

From sunrise to sunset, the poppy fields transform the countryside into a breathtaking natural canvas. A reminder that beauty often grows spontaneously, coloring the earth with emotions impossible to forget.

From the vineyard to the glass, every bottle of Fiommarino tells a story of authenticity, patience, and deep connection ...
19/05/2026

From the vineyard to the glass, every bottle of Fiommarino tells a story of authenticity, patience, and deep connection with the land. 🍇 🍷

Nature guides every step: delicate pressing, spontaneous fermentation, and aging in traditional large barrels allow the wine to express its truest soul — untouched, elegant, alive.

Fiommarino takes its name from a place rooted in the heart of Monte Vibiano, near one of the estate’s finest Sangiovese vineyards. Here, tradition meets contemporary vision, creating a red wine that speaks the language of the territory with honesty and character.

Its luminous ruby color opens to aromas of fresh flowers, wild berries, balsamic hints, spices, and Mediterranean herbs. On the palate, Fiommarino is deep and seductive, powerful yet dynamic — a wine that evolves naturally from the grape to the glass, carrying with it the rhythm of the earth.

Perfect alongside rich first courses, stuffed pasta, grilled meats, and game dishes, Fiommarino transforms every meal into a genuine Italian experience, where nature and craftsmanship meet in harmony. ✨

16/05/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Teresa Gutiérrez from Azafrán (Spain).

Sweet potatoes and pumpkin with Basil Dressing, saffron and cheese.
Where the sweet fields of La Mancha meet the fresh soul of Mediterranean basil.

INGREDIENTS for 4 people

1. For the orange sweet potato cream
300 g orange sweet potato
1 pinch of salt

2. For the white sweet potato cream
200 g white sweet potato
10 ml Garlic Dressing
1 pinch of salt

3. For the spicy pumpkin tagliatelle
80 g pumpkin
10 ml Spicy Lemon Dressing

4. For the saffron and cheese cream
200 g cream
150 g Parmigiano Reggiano
1 pinch of salt
20 mg La Mancha saffron

5. To garnish
Fresh leaves
30 g pumpkin seeds

VIBIANINO OIL PAIRING
In this dish, the true protagonist is the Basil Dressing: its fresh, aromatic and herbal character embraces the sweetness of the sweet potato and pumpkin, while enhancing the cheese and saffron cream without overpowering it. It is the green thread that ties all the elements on the plate together.
The Garlic Dressing and the Spicy Lemon have secondary roles: the first adds depth and warmth, and the second brings acidity and a gentle heat that awaken the palate. They are not meant to dominate, but to support the basil oil, building a balanced range of flavours around its leading role.

Chef .azafran
Restaurant
In collaboration with
Plates partner

Some days, the landscape changes the rules of perspective.Low clouds drift through the valleys while higher clouds float...
14/05/2026

Some days, the landscape changes the rules of perspective.
Low clouds drift through the valleys while higher clouds float above the peaks, creating the feeling that the world has turned upside down. The sky feels closer to the earth, and the horizon loses its usual certainty.

Looking at these scenes is almost disorienting in the most beautiful way.
Mountains disappear and reappear between layers of mist, while light filters softly through the clouds, transforming familiar places into something surreal and dreamlike. Nature reminds us that perspective is never fixed.

There is something deeply powerful in moments like these.
The territory reveals a different identity, one that feels suspended between reality and imagination. What seems chaotic at first becomes pure harmony when we stop trying to control what we see and simply observe.

And maybe that is why these landscapes remain so fascinating.
Even when the world appears reversed, nature still finds a way to leave us speechless. Every cloud, every shadow, every unexpected view becomes part of a story written only for those willing to look twice.

Indirizzo

Mercatello/vocabolo Bocca Di Rigo
Marsciano
06072

Orario di apertura

Lunedì 10:30 - 19:30
Martedì 10:30 - 19:30
Mercoledì 10:30 - 19:30
Giovedì 10:30 - 19:30
Venerdì 10:30 - 19:30
Sabato 10:30 - 19:30
Domenica 10:30 - 19:30

Telefono

+390758783386

Notifiche

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