All of our land, as well as our practices in the vineyards and cellar, are certified organic. We are as much concerned about the health of our vineyards and olive groves, as of our own health and of the people who work here: we are the primary consumers of the products we grow ourselves, so we don't want chemicals in our dishes. Our vineyards are particularly exposed to the strong Maremma sun and, being located on steep hilltops, are hard and very tiring to work. However, the lands are exposed to almost constant, strong winds, which keeps the grapes dry and healthy, eliminating the need for chemical intervention. Our harvests are always manual, in small 18-kg crates, and the initial selection of the grapes is made already in the vineyard. In the cellar, we intervene as little as possible; the most important work is always done in the fields.
We follow nature and its cycles: we do not use water to irrigate our vineyards and olive groves. This is a particularly difficult choice in light of climate change, which again forces us to prioritize quality over quantity. Fortunately, our soils are very clayey, with high water retention, which helps us avoiding irrigation even in the driest and most difficult years.
This way, our wines are richer in aromas and tannins, and every year is a different one. The plants are forced to seek nutrients by developing deep roots in the clay soils typical of this particular terroir, resulting in wines that capture the essence of Tuscany. These wines, especially the Sangiovese, lend themselves to long aging and, with longevity, they develop remarkable aromas.
We have a cistern system that collects rainwater. We use this to irrigate our vegetable and fruit garden, which we've planted for ourselves and our guests. Every bottle of wine and every liter of oil we produce reflects our connection to the land and our respect for nature and the people who work here.
The olive grove to the north of the estate, like the vineyard located there, enjoys constant sunshine and is simultaneously ventilated by winds that, depending on the time of day, blow from Mount Amiata or from the sea.
The view is unique and offers a captivating 360-degree panorama. On clear days, you can see the sea to the west, all the way to the islands of the Tuscan Archipelago.
19th-century farm
The old farmhouse, dating back to the early 19th century, has been completely renovated by the current owners, preserving the original structure and materials with taste and sustainability. Not a single stone was needed: most of the materials were recycled. The old roof beams, no longer usable, have been used to build furniture and door architraves. At the same time, the renovations have enhanced the spectacular views that open up at every turn from the hilltop. The old stables have been converted into a barrel cellar and two guest rooms. Another guest room has been converted from the old hayloft, and a former warehouse is now used for winemaking. The old farmyard, where sheep and chickens once grazed, is now an internal courtyard that offers an unforgettable atmosphere at sunset and where, in summer, events can be held in an intimate and sophisticated setting. The perfect acoustics of the internal courtyard are especially suited to chamber concerts. A new oven has been built on the site of an old bread oven, which unfortunately collapsed over the years. It is perfect for baking pizzas and similar dishes. The farmhouse's three rooms all have bathrooms, air conditioning, and Wi-Fi.
