Vineyard

The total area of ​​our vineyards is about 2 hectares divided into two distinct plots: the older vineyard which we call l’orso (the bear) and a brand new vineyard constructed in 2023, which we call libellula (the dragonfly). At an altitude of about 550 m. above sea level, our farm is at a slightly higher altitude than other Vino Nobile making farms.  We generally harvest Merlot at the end of Sep or very early in October while the Sangiovese harvest takes place up to two weeks thereafter.  All grapes are grown organically and, combined with our stringent quality and cleanliness standards in the wine cellar, it means that our wine is graded as BIO. 

The harvest and vinification

Harvest is one of our favourite times of the year but it requires a lot of work and many hands.  It is performed scrupulously by hand, collecting all the grapes in small boxes, making sure to only select the healthiest and ripest bunches. Destemming is followed by another selection process to ensure that excessive unripe grapes, bits of wood and stems do not enter the tanks.  Then follows soft pressing and an immediate transfer to steel fermenting tanks where alcoholic fermentation begins at controlled temperature. Frequent pumping over, alternated with punching down and delastage, takes place in the first vinification phase. This generally takes about a week and then we remove the skins to enable another round of fermentation which, in the best years and for wines destined for aging, can last up to three weeks.  During this process we monitor temperature and acid levels closely until we can decant and remove the lees. The final removal of lees is a prelude to the transfer into wood for aging.

The Olive Oil

The olive groves occupy an area of about one and a half hectares for a total of about 400 trees.  This fairly small area allows us to harvest the olives by hand in the traditional way, and to press them within 24 hours of completing the harvest.  For us, the secret lies in maintaining some elements of tradition while incorporating new ways of cold pressing and decanting with limited filtration.  This ensures that we obtain a product capable of bringing back the distinctive flavours and scents of this corner of Tuscany.