Massa Vecchia has always produced in a natural way. This condition is necessary in order to: strongly characterize the wines produce wholesome wines respect the land we live in history1 L' Massa Vecchia farm is located in the upper Tuscan Maremma, in the heart of the Metalliferous Hills. It is a small company of about 24 ha divided into three main bodies: the first at 230 meters above sea level at the foot of the hill on which the town of Massa Marittima stands, consisting of a cellar, vineyards (3.9 ha), olive grove (1 , 5 ha) and arable land (0.8 ha); the second is always located on the slopes of the hill but on the opposite side, at about 200 meters above sea level and with an extension of 0.8 ha of vineyards; the third at almost 500 meters above sea level, further inland towards the mountainous part of the area, consisting of the farm, a vineyard (1.2 ha), arable land (4.5 ha) and wood (11 ha). The company's productions are mainly of the wine-growing type (about 15,000 bottles per year on average), but small quantities of extra virgin olive oil are also made. Founded in 1985 by Fabrizio Niccolaini, and carried on together with his wife Patrizia Bartolini, from 2009 until the end of 2018 the company was managed by Francesca Sfondrini, daughter of Patrizia, and by her partners Daniel and Ines Wattenhofer, Thomas Frischknecht and Rocco Delli Colli. In recent years, Stefano Costagli, Francesca's husband, has also been present in the company. Since the beginning of 2019 Fabrizio has taken over the management of the company in place of Francesca, together with Tosca and Vasco, Francesca's brothers. Philosophy Natural wines are wines produced without the aid of chemistry in the vineyard and in the cellar and without the use of invasive technologies. The reason for this choice lies mainly in the fact of wanting to produce wines adhering to the territory: in fact, when a wine is manipulated to build it, this essential element is lost and one stops making wine to produce a "drink" instead. Not using chemicals in the vineyard means maintaining and developing the plants in harmony with the pedo-climatic context in which they are born, thus allowing the vineyard to express the character of the territory. Not using chemicals and invasive technologies in the cellar means supporting and harmoniously managing the biochemical transformation associated with the passage from grapes to wine. An important consequence of this action is the fact that healthiness is produced, for our organism and for our Earth. DEEPENING On the label of some of our wines you will find the words “it does not contain added sulfur”. This information, combined with the others indicated on the label, means that this wine is obtained using grapes from our vineyards as the one and only ingredient. However, on the label you will also find “contains sulphites”. Since these data could generate some confusion, it is necessary to clarify the sulfur dioxide and the legislation that regulates its content in wine. Sulfur is a substance that develops naturally during the fermentation process of the must. The law obliges the producer to affix the wording "contains sulphites" when the total sulfur content in the wine is equal to or greater than 10 mg / l. In our wines it can therefore happen that the total sulfur content developed by the natural fermentation process exceeds, even if slightly, the threshold of 10 mg / l. Which makes it mandatory for us to indicate “contains sulphites” on the label. We must consider the fact that the legal limits of the total sulfur content in wines is very high: 210 mg / l for white wines, 160 mg / l for reds and up to 260 mg / l for sweet wines. As there is no obligation to indicate the quantity of sulfur dissolved in each wine, in practice by law there is no difference between a wine that has 10 mg / l of sulfur and one that has 260. But perhaps for our body there is a difference.