I deeply believe in ethically correct agriculture and winemaking! My father, Oliviero, at the end of the 60s, had the courage and the vision to make Casale Marittimo his home. A small village on the Tuscan coast, on top of the hills, a few kilometers north of Bolgheri. After planting more than 4,000 olive trees, introducing American horses, Cinta Senese pigs and carrier pigeons, towards the end of the 1990s we therefore decided to create a magnificent vineyard in the shape of an amphitheater, 350 meters above sea level. In this extraordinary place, from which one never wants to leave and to which one always wants to return, I, Rocco, was born and raised. Here I learn about country life, its phases, its rhythms, its strengths and weaknesses. I learn to recognize one by one every animal, every strip of land and every single plant. My work as a photographer leads me to study and work elsewhere. Only in 2014 did I realize that the countryside has always been my passion and I decided to go back home to Tuscany. I transformed vineyard cultivation from traditional to organic, also experimenting with the reintroduction of beneficial insects as an alternative to chemical-based defense methods. After years of hard work, sacrifices and changes, the Azienda Agricola Toscani project takes a definite shape and a clear identity, focusing on the best that our land can produce. In the vineyard: -all greenery processing totally by hand - the mowing of the grass below the row is done by hand with a brushcutter - the treatments and processes are done with the caterpillar tractor (less pressure on the root system) - as treatments I use only sulfur and copper - the treatments have been reduced to a maximum of 5 per season, in some years we managed even with only 4 - I never hem the girls but weave and hang the garments - use useful insects to fight cochineal and red spider - harvest rigorously by hand, with two or three passages per plant for the different maturations - dry pruning with "muscular" shears Cellar: - Spontaneous fermentations - fermentation in steel or terracotta or cocciopesto amphorae - no filtration - cleaning of lees and tanks only in the waning moon - I use very few sulphites, but doing all the movements of the wine in the open air I have to protect the wine in some way, I add them only after the malolactic fermentations, NEVER before bottling! - I do not add glues or other pre-bottling additives