Bergamaschi of origin, lovers of Tuscany, we bought a small vineyard in 2019. To date, the vineyards have become six (two owned and four rented) for a total of 1.2 hectares which have an age ranging from 40 to 90 years, one of which has been completely abandoned for about 6 years; we are managing the latter without any type of treatment in the field. They are mixed vineyards, as was customary among farmers, with white berried grapes from Procanico (Trebbiano), Malvasia Toscana, Rimini, Ansonica, and red berried grapes with a prevalence of Sangiovese, but also Sangiovese Grosso, Ciliegiolo, grapes from Cavaliere, Canaiolo, Colorino and others that we do not know. Only a few copper and sulfur treatments, all by hand; we don't have a tractor also because the short distance between one row and another makes it useless to have one. Harvest by hand, destemming partly with destemmer and partly by hand; no addition of yeasts. It is drawn off at the end of fermentation for both the white and the red, after about eight, ten days. 2 pumping over per day during fermentation, during which we add 2 g of sulfur dioxide per hectolitre. No filtration. Two or three rackings during the year, during which a few grams of sulfur are added, only if necessary (the 2021 wines have a maximum of 25 to 35mg of total sulfur). Approximately 6 months in third/fourth passage barriques and tonneau and then steel and bottle. In 2022 we started the process for organic certification with Suolo e Salute. At the end of 2022 we joined the Vinnatur association of natural winegrowers. We make 3 wines, for a total of about 2300 bottles