Our vineyards cover 5.8 hectares and face southwest at an altitude of 420 meters. They are located on Eocene-origin soil rich in pietra serena, galestro, and limestone, with a dense rocky structure.

Of this area, 4.9 hectares are planted with Sangiovese Grosso grapes of the Brunello di Montalcino variety, and the remaining 0.9 hectares are planted with Alicante and Ciliegiolo grapes.

A few years ago, we changed our training system from spurred cordon to Guyot.

2.8 hectares of vines were planted in 1976 with a density of 2,200 plants per hectare. The remaining 3 hectares were planted in 1990 and 1999, with a density of 4,400 plants per hectare.

The grape harvest is carried out manually between late September and early October.

The fermentation of the must lasts for 15 to 20 days and takes place through the action of native yeasts. It is a natural process that allows for a balanced extraction of color, tannins, and aromas.

Our wines mature in Slavonian oak and French oak barrels, with limited use of barriques.

A careful racking schedule, more frequent during the first year, ensures the purity and stability of the final product; gravity bottling preserves its integrity and quality.

Every stage of production is carried out with the goal of enhancing the identity of the local area and native grape varieties, maintaining a balance between respect for tradition and attention to the best modern practices. The result is authentic wine that truly expresses our land.