Our productions and the Wine cellar: Agriturismo near Firenze in Toscana, San casciano in val di pesa

The vineyards occupy about 50 hectares located between 250 to 300 m above sea level: the majority of the vineyards are Sangiovese; however there is also a small percentage of foreign varieties such as Merlot, Syrah and Cabernet-Sauvignon.

Farmers employ advanced growing and oenological techniques but also keep with Tuscany's traditional cellar practices.

The vineyards have recently been updated in accordance with new quality criteria: selected clones have been planted, planting density has increased and the output per plant has been reduced. These changes have been made to increase the quality of the wine.

We have two old cellars most likely built around the year 1000 AD, with stones taken from the surrounding countryside. These cellars are used in the aging of the wine, a process that is done in French oak barrels of 35 hectoliters each, for a total of 600 hectoliters.

The additional cellar is also used for wine making. However it is newer and houses 24 cement tanks with a total capacity of 5,000 hectoliters . After the grapes have been hand picked, the wine goes through a process of red vinification, carried out through a long process of maceration . This process is followed by the preparation of the masses and the transfer of the wine into the wood barrels where aging takes place. The production can sum up to 260,000 bottles, equivalent to about 2,000 hectoliters.