Andrea and Pilar, brother and sister, represent the new generation of the Gritti family. After a period of study and training, with experiences gained around the world, they embarked on their own path in their parents' company, soon deciding to start an original project in which to invest passion, competence and love for wine. Starting from some of the best vineyards of I Girasoli di Sant'Andrea and with a very precise, pure and radical philosophy: this is how new wines are born, but above all a new company idea. The conventional management of the beginnings no longer exists: the line taken is that of clean agriculture and viticulture attentive to the well-being of the earth and the wholesomeness of its fruits, a fundamental basis for the creation of artisan wines that respect the territory. Ideas well rooted in Andrea and Pilar: face of the company, protagonists in the vineyard, in the cellar and in every aspect of the business. This part of Umbria, as fascinating as it is uncontaminated, enjoys a particular microclimate: the extremely windy hills chase away the mists, while the winters are decidedly cold and the springs mild. In summer, light and sun radiate the vineyards without excesses, so that the grapes can ripen gradually, without stress, closing the circle of a climate with continental traits. It is easy to imagine, in summer and during the harvest, considerable temperature variations, ideal for perfumed grapes and wines, of great freshness and enjoyment. The rest is done by the soils: alluvial, of medium texture, rich in skeleton and pebbles, moderately calcareous and with a low percentage of clay. Overall conditions that guarantee late ripening of the grapes, capable of enhancing aromas and acidity even in the hottest years. The body of vineyards is divided into various parcels, substantially classified into three groups, based on age and location. The oldest vines date back to 1998 and are in full production. The altitudes range from 250 to 400 meters. The highest and windiest hilltops are dedicated to Pinot Noir. Other reference varieties are linked to the most ancient tradition, as in the case of Sangiovese, Malvasia Nera, Ciliegiolo and Montepulciano, or to the more recent one, starting with Syrah (Cortona is one step away). Among the whites, Grechetto, Malvasia Bianca and Trebbiano excel, recalling how the area was frequented, in the post-war period, by various factors arriving from the north. The grapes, grown with the utmost care, generally harvested from mid-September to mid-October, are selected parcel by parcel and immediately taken to the cellar. The fermentations are absolutely natural, with only indigenous yeasts, carried out in different vats of steel and in the truncated cone oak ones of 40 hl. Malolactic fermentation and aging also take place in the latter containers (10 in all). In the cellar everything happens in a simple, rigorous way but without shortcuts or tricks. The maturation of the wines follows the same rules: whether it takes place in steel, concrete or wood, it must accompany the fruit and the character of the terroir without overpowering it. 6ha of vineyard, about 20,000 bottles produced each year divided into six labels.