The ancient Grignanello farm stands on a hillock in a privileged position between the towns of Panzano and Castellina in Chianti - the property consists of six hectares of old vineyards, mostly dating back to the early sixties, a thousand olive trees, twenty of arable land partially cultivated with wheat, spelled, barley, twenty hectares of forest, a lake. Two main bodies form the central structure of the village and delimit an area in the center of which is the ancient consecrated church. The building recovery was done with particular attention to the use of materials (natural or recovered), the houses are heated with wood, with simple and efficient solutions; particular care has been taken in the insulation of walls and roofs and all interventions are designed and implemented by us. We try to respect our lands by not using herbicides, chemicals or other poisons. We produce red wine, amber wine, vin santo, olive oil, grappa, barley, spelled. Even if our wine meets the requirements of the classification that certifies quality products, we have chosen not to bind ourselves to a disciplinary that would have conditioned us both in the aging phase and in the subsequent bottling phase. Our red grapes (Sangiovese, Canaiolo, Cabernet, Malvasia and Colorino) are vinified, macerated and aged in terracotta amphorae. We vinify our grapes in terracotta amphorae inside the village cellar, a stone cellar that resonates with history and energy, maceration is done on the skins for at least 60 days (both for white and red grapes). The white wines, obtained from Trebbiano and Malvasia grapes, thus acquire the typical amber color and the particular aroma, typical of orange wines. Our wines do not contain correctives and additives: orange, red, passito are absolutely free of added sulphites. An alternative proposal to bottled wines is that of the 2 liter bag in box - very practical for serving wine by the glass. The passito is obtained according to the Vinsanto del Chianti protocol: the white grapes are left to dry in the air and subsequently the wine ages for at least four years in oak barrels. We also produce a small quantity of passito aged in terracotta amphorae. The wine, the oil, the restructuring of the village: everything stems from a strong need to get closer to the land and its products, to return to living in small communities, recovering values that have been lost for too long, such as sharing. Come and visit us: it's the best way to understand the spirit that animates our work and excites us so much!