TERRITORY AND LOCATION Territory formed by the eruptions of the great Lazio Volcano (which extends for over 1500 square kilometers and is almost 1000 meters high), which took place between 600,000-20,000 years ago. At the base of the geological structure of the territory are the marine clays, made up of the waters of the Tyrrhenian Sea, which a time they covered the area up to the Lepini Mountains, and which in turn were covered by lava and tuff, materials erupted by the Laziale Volcano. Facing south / east at a maximum altitude of 70 m a.s.l. distant 9 linear km from the Tyrrhenian Sea, and almost every day sea wind blows. The vineyard benefits from proximity of woods with the presence of cork oaks, elms and an undergrowth typical of the Mediterranean scrub, with the presence of laurel, mastic, wild asparagine, brambles etc. We have the plant made on just over 1 ha in March 2013, consisting of 60% Cabernet Franc, 40% Cabernet Sauvignon and 1400 Grenache plants, using natural chestnut poles. AGRONOMIC METHOD: Biodynamic Agriculture for 12 years without certifications. PROCESSING: use of the tractor with towed implements for a single surface tillage, in October / November to prepare the soil for the sowing of green manure (consisting of 6/7 essences). After sowing we spray the horn-manure biodynamic preparation two to three times. After shredding the green manure at the beginning of spring, we give the horn-manure again and with the vegetative restart, we give the horn-silica preparation 3 or 4 times to stimulate and strengthen the photosynthetic process. ANTI-CRITTOGAMIC TREATMENTS: contact sulfur and copper, trying to limit as much as possible the use of copper. CELLAR: Spontaneous fermentations with pumping over. We do not use additives and / or oenological adjuvants, we do any kind of filtration. All our wines are bottled with total sulfur between 25mg / lt to 40mg / lt.