The estate manages 4.0 ha of vineyards (1.2 ha leased) planted with Lacrima, Sangiovese, Montepulciano, and Verdicchio. A favorables microclimate and natural methods support bio-diversity with minimal intervention. Practices include grass mowing, alternating-row sowing of multi-flower cover crops, and naturally flourishing wild herbs. Vines are pruned to encourage ramification; early leaf removal on compact varieties reduces vigor and cluster size. No synthetic fertilizers; soil nourished by cover crops and occasional biodynamic preparations.
Treatments use sulfur and low-dose copper, plus plant/wood extracts and mineral boosters. Fermentation is spontaneous with indigenous yeasts and no temperature control. No excessive maceration; complexity is built through time on fine lees and yeasts in neutral vessels that don’t impart aromas.