Where the wine is made


The mighty Monte Amiata forms the omnipresent backdrop for our vineyards. The unique location between the mountains and the sea, a balanced climate, and significant fluctuations between daytime and nighttime temperatures make the vineyard the ideal location for harmonious and complex wines. The demanding Sangiovese vine has optimal conditions here.

Our vineyards are between 350 and 450 meters above sea level. With increasing altitude, the temperature drops, resulting in delayed budding of the vines and later maturity. A longer maturation period promotes quality. At high altitudes, the amount of ultraviolet radiation is higher, which promotes phenol synthesis. This, in turn, has a positive effect on the wine.

The vineyards have different degrees of gradient and soil formations. Limestone, marlstone, and clay formations alternate with sand- and mud-dominated areas. There are also limestone and volcanic stone zones. The average yield per hectare is 5,000 kilos of grapes.

The harvest is done completely by hand. Usually, the harvest begins in mid-September. Our vineyards are not familiar with ripening issues. The choice of the harvest time is crucial, however, so that the grapes can fully develop to their potential in the cellar.