Monfrà began in 2016 as a wine-and-art idea more than a business plan. Sara Leila Castagnella and Paolo Cirio came out of art school, took on three hectares at San Lorenzo above Vignale, and set about making wine the least-handled way they could manage. Certified organic since 2019, fermented on wild yeasts, most of it raised in terracotta jars from Impruneta, bottled unfiltered with barely any sulphur added — natural wine made on conviction rather than as a costume.
The range is small and named like a private language: Panikos, a Grignolino; Heremit and La Ru in Barbera; Estreja from Freisa and Barbera; a rosé they call Ekhos. There are a couple of rooms on the property among the vines and olive trees if you'd rather not drive after tasting. They're easiest to reach on Instagram as @agricolamonfra, and a message ahead is only polite — this is three hectares run by two people, not a cellar-door operation.