Green vision
90% vineyards, 10% cellar, 100% sustainability

The first step to this approach has been a thorough process of zonation – the identification of plots and micro-plots accordingly with different soils, expositions, elevations and micro-climas.

The first “soils chart” has been redacted almost 20 years ago and it has soon become an essential tool to plan any future actions so as to enhance and maximise each and every vineyard potential and identity.

The respectful work done in the vineyard repays us through perfect bunches; healthy and full of aromas, they allow us to carry out only minimal interventions in the cellar.
The fermentation of the grapes is spontaneous with the use of indigenous yeasts only and no additives of any kind are used in the cellar apart from small quantities of sulfur dioxide at the time of bottling.

The stay on the lees is one of the fundamental steps to increase softness and complexity, but it also plays an essential role in protecting the wine, allowing to drastically reduce the use of sulphites.

At the moment the wines are subjected to a delicate clarification and a light filtration, but the goal over time is also the elimination of this type of intervention.

The use of wood is minimally invasive, largely done using large barrels and used barriques.
The result is a wine with a well-defined personality and which passionately tells the story of this extraordinary territory.

The estate is located in the very heart of Chianti Classico and spans over 24 hectares, divided into 11 plots.
Sangiovese is the main grape variety, along with small quantities of mostly Cabernet Sauvignon, Cabernet Franc and Merlot for the red grapes and Chardonnay, Sauvignon e Gewürztraminer for the whites.