Using a radical variety of organic agriculture, we farm 8 hectares of Sangiovese vineyards which lie in 3 different plots of land: at 450, 350 metres altitude, located at San Polino and to the north of Montalcino.

The geology and soils of our vineyards vary from late Miocene to early Pliocine, from ancient sea beds to volcanic soils. Limey shale, clay, sandy loam, mineral rocks are all found in different proportions in the different vineyards ; and each soil type and altitude tells its story in the characteristics and personality of the grapes and wine.

We have a holistic attitude to viticulture, believing that we must respect, encourage and restore our biodiversity in the vineyard: the larger the pool of diversity, the greater possibility for a natural pest control and the healthier the grapes. To fertilize the fields we make our own compost using the stalks of the grape bunches, the pressed  grape skins, all our green cuttings, from grass to prunings and animal dung. We plant grasses and beans to add nitrogen and nutrients to the soil. 

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We do not use any chemicals on the vineyards, also avoiding the use of sulphur as this fungicide upsets delicate balances of insect species. We need the presence of all these insects, good and bad, because only from this great vineyard melting pot ocan healthy and untainted grapes emerge.

We are open to the many challenges this approach to viticulture poses, and we are constantly learning and expanding our techniques in collaboration with teams of scientists and university researchers. 
Our newest project is to spray microbiological mixes made from forest humus and green compost over the vineyards during the summer months with the aim of re-creating a forest microbiological harmony amongst the vines, where no particular pathology can gain the upper hand.