"Biodynamic" farm on the hills of Scandicci, province of Florence, about 12 hectares (6 of olive trees and 6 of vineyards). We produce natural wines and we have chosen to use only native Tuscan vines. Almost all the vineyards are exposed to the southeast. It is an area of ancient viticultural tradition with vineyards that reach 60 years (typical vineyards of the Tuscan tradition with the different Chianti vines confused with each other because they were all vinified together, a tradition that we continue to maintain). From these vineyards we took the ancient clones of Sangiovese, Canaiolo, Malvasia Nera, Malvasia Bianca and Trebbiano to replant them in the new vineyards. The new plantings were created with these ancient varieties and with other ancient vines such as Pugnitello and Foglia Tonda, we have also planted some Vermentino. The soils are of medium texture (about 40% clay, 40% silt, 20% sand and skeleton), they are worked with subsoilers and vibrocultivators. The vines are all Guyot pruned. The pruned branches are taken out of the vineyards and shredded in the paths to improve the road surface. The vines are neither clipped nor peeled so as not to alter their vegetative-productive balance. The moment of the harvest is decided after repeated tastings of the grapes which must be very ripe not only in the pulp but also in the skin and above all in the seeds in order not to transmit unpleasant herbaceous flavors and excessively astringent tannins to the wine. The fertilization of the soil takes place through green manure and the use of biodynamic preparations. The pesticide treatments are made using only surface products, low doses of copper sulphate and hydroxide and with mine sulfur. The yield per hectare is about 40 quintals. The harvest is manual in boxes. The grapes are taken immediately to the cellar to be de-stemmed and placed in the vats where they are left for 2-3 days in preferential maceration. Subsequently the spontaneous fermentation with indigenous yeasts is started by pumping over in the open air. 3-4 pumping over a day are done until the sugars are completely zero and then 1 closed pumping over a day. The wine is left on the skins in post-fermentation maceration for 20-40 days. After racking, it is batonnage sur lies for a few months. Long maceration white wines are left on the skins for 6-7 months. No filtration or clarification is done which takes place only by decantation. The bottling is done in the company with our plant. No sulfur is added during bottling. The total level of sulfur dioxide is usually less than 10 mg/L, rarely higher.