Planted in 2019 near a forest – a place that has ideally been restored to balance – the vineyard is home to varieties such as Merlot, Sangiovese, Prugnolo Gentile, Trebbiano Toscano and Verdea (or Colombana Bianca).

My philosophy is based on a profound respect for biodiversity: the land is deliberately left grassy, reducing mechanical mowing to a minimum (only two interventions during green pruning). This allows the plants to breathe, limits water competition, and makes them naturally more resistant to fungal diseases, allowing me to minimize the use of pesticides (eight in 2025 and seven in 2026).

I personally tend to each individual vine, using manual Guyot pruning, both in winter and spring. Between late July and mid-August, I select the bunches; the harvest is done by hand, placing them into crates. The winery is located directly across from the central vineyard: the lack of transportation prevents stress to the grapes and eliminates the risk of uncontrolled fermentation.

In the cellar, the grapes rest for 2 to 6 hours to lower the temperature before gentle destemming. Fermentation occurs exclusively with indigenous yeasts. I follow two winemaking processes, both in stainless steel:

• Maceration on the skins: for the reds and whites Rodír and Sàdafiori .
• Subsequent pressing: for the rosés Rosèspierre (still) and Holy Moli (refermented in the bottle).

The use of stainless steel is both a logistical and expressive choice: I want the grapes to express themselves in their purest form, without any additives. I use no sulfites or other preservatives: only and exclusively my own grapes.

I rack the wine three times a year; the wines are not filtered. The temperature in the cellar naturally fluctuates between 14°C in winter and 24°C in summer. Bottling takes place 8-14 months after the end of fermentation (between April and November).

The company, the vineyards, the cellar and all the wines are certified organic.