To obtain products of the highest quality, we carefully follow every stage of production: from pruning to monitoring proper and healthy vegetative growth, from harvesting to bottling.
All operations are carried out by hand, allowing us to constantly verify the health of the plants.

An accurate shoot selection is performed, aiming to leave on each vine a quantity that avoids excessive crop load. Canopy management also follows traditional practices: topping has been abandoned in favor of shoot bending, which encourages more balanced plant growth and better basal aeration.

This is followed by cluster thinning and leaf removal, carried out in several passes, in order to expose the grape clusters to sunlight gradually and in a controlled manner, achieving even ripening.

At the end of August, harvesting begins for the rosé wine, while red wine grapes are harvested during the last three weeks of September.

Continuous monitoring of parameters such as sugar levels and acidity allows us to choose the optimal moment for harvest.
Harvesting is carried out exclusively by hand, and the grapes are carefully selected before reaching the winery.
Fermentations take place at controlled temperatures; during the initial vinification phase, the wines are kept separate by parcel in settling tanks, with particular care taken to avoid contact with air while awaiting malolactic fermentation. Three types of red wines are aged in French oak barriques to gain roundness, elegance, and softness. In the barrel cellar, the barrels are topped up every two weeks, while analyses are carried out every three months to monitor the condition of the wines.

The pruning of the 1,500 Leccino, Moraiolo, and Frantoio olive trees takes place annually around March–April.
The olive harvest is carried out by hand as early as the first week of October; each day’s harvest is transferred to the mill the same evening and immediately pressed using cold extraction only, in order to preserve aromas and flavors intact. The resulting oil displays the characteristic peppery note and deep green color typical of Tuscan extra virgin olive oil.