The vineyards, kissed by the sun from dawn to dusk, are located on the Valpiana plateau, almost 500 meters above sea level. They are surrounded by olive groves and woods. The latter mitigate temperatures by preventing thermal excesses and host insects and microorganisms including the antagonists of vine parasites, thus contributing to its natural defense and healthy development.
The soils have a clayey matrix, with a good presence of quartz, iron, calcite and other minerals derived from the disintegration of the sandstone rocks, still present in abundance in their original form (Macigno di Londa) and visible along the perimeter of the vineyards. Their fertility is maintained through frequent green manuring and reduced passages by mechanical means, thus allowing the roots to explore the deeper layers to obtain water and nutrients even during the driest seasons. These characteristics combined with the frequent breeze, the good exposure and the strong temperature variations between day and night, make them the perfect base for the cultivation of grapes that give elegant and vibrant wines with a great aging potential.
It is no coincidence that the grape variety chosen par excellence is Sangiovese, with a small presence of Merlot and Pinot Noir, for the desire to experiment. Also present in a very small amount Chardonnay and Pinot bianco.
The olive groves, located on centuries-old terraces, extend over an area of about 15 hectares at an altitude between 350 and 500 meters.
They are divided, more or less equally, into three different areas with micro-climatic characteristics slightly distinct:
- the area of Campora, lower than the others and equipped with drip irrigation where there is less alternation of production and the olives ripen early
- the area of Valpiana, with excellent exposure and at the highest altitude: here we have the most majestic plants, in particular of Leccino and the resulting oil has a strong character
- the area of Vierle: here the altitude is about 450 meters, the exposure is mainly south-west and the prevailing variety is the Frantoio, from which we obtain a fruity oil with an intense flavor.