The Vineyard

The Vineyard

Wine should enhance the essenze of terroir

We had strong reason to believe that the mineral composition of the soil and the significant temperature variation due to the vineyard’s proximity to Monte Amiata would enhance our wines with elegance and intensity. In the 2.5 hectares of vineyard we cultivate mainly Sangiovese, the true icon of Tuscan varieties, some Colorino, which is a very bold and intriguing native variety. There are also some rows of Merlot and Chardonnay which express unique characteristics thanks to these particular pedoclimatic conditions.

The Soil

Thousands of years in the making

The two main factors that determine our particular soil composition are: a drop in the sea level 5 million years ago, which left traces of sand and clay sediments, and 200,000 years of volcanic activity, seen by magmatic rocks and minerals. The soils are composed of roughly equal amounts of clay, sand and loam, and all are enriched by minerals.

The Goblet training system

An old tradition

The choice of training our vines in the goblet-training system is the outcome of in-depth research carried out in the area. Indeed, it’s not rare to hear about old vineyards being referred to as “French vineyards”. This attribute doesn’t refer to the varieties cultivated, which instead are native, but refers to the training system: the “goblet”. In fact, on the slopes of Monte Amiata vines used to be trained very low and the grapes kept close to the ground for maximum warmth from the soil and to ensure full ripeness even at this altitude.

Our Innovation

This tradition, which fell into disuse, became the starting point for our training system; a trellised goblet, pruned to two canes, each with its bearing woods.<br /> The goblet trained vines require great craftsmanship because they are not suitable for mechanisation, so all the work and maintenance of the vines is done manually. Thanks to this system and the proximity to the soil, which gives warmth to the grapes, we can obtain great concentration. Furthermore, the shorter distance from the roots to the bunches and the lower yield obtained, help to reach optimal phenolic ripeness.