The family-run company is made up of a vineyard of just under 10 hectares, located in Valdambra (Bucine – Arezzo). And a small cellar located instead in the municipality of Montevarchi. The vines are young (plants range from 2014 to 2020), located in a hilly position with a maximum altitude of 310 meters above sea level. The soil varies from marl to red earth and in some places clay. The vines are trained with a branched spurred cordon system, with grassing of the inter-rows, biodynamic treatments are carried out with a 500 and 500k preparation for soil fertility in spring and autumn. Green manure is made as needed. We do not trim but the vines are crouched by hand. We use a small tractor trying to limit the passages in the vineyard to a minimum. The number of treatments in the vineyard is very low thanks to the use of monitoring equipment that allows us to intervene only when really needed. We also use products based on orange essential oil to try to further reduce the use of copper and sulfur. The harvest is done exclusively by hand and in boxes. The harvest is parceled out so as to vinify the grapes separately with different soils. Once in the cellar, the grapes are destemmed trying to keep the grain intact. Vinification takes place in stainless steel vats or recently also in amphorae. A pied de couve or spontaneous fermentation is used for fermentation. Manual pumping over and punching down are carried out during the non-thermally controlled fermentation time. Once the soft pressing has been carried out, the free-run wine is transferred to wood or steel according to the type. The malolactic fermentation is spontaneous when temperatures rise. The decanting, topping up and bottling operations are carried out according to the lunar calendar. The wines are not filtered or clarified. As the only intervention, about 5 g of sulfur dioxide are added for every quintal of must upon arrival of the grapes in the cellar. We exclusively vinify our grapes. At the moment about 6500 bottles are produced annually.