Our organic natural IGT Toscana wines express the character of the land, the climate, and the care we put into both vineyard cultivation and cellar work. In the vineyard we enrich the soil with green manure, sowing alternating rows of legumes to fix nitrogen, which we then mow in spring. Harvesting is done by hand: the grapes are immediately taken to the cellar to be destemmed and placed in vats, where spontaneous fermentation begins on the skins without added yeasts. We use sulfur dioxide (SO₂) only in very low doses during racking, always well below the limits allowed by organic regulations. For maturation we use stainless steel and cement, clarification occurs naturally by decantation, and we do not filter.

Our organic Extra Virgin Olive Oil is made from typical local varieties such as Leccino, Moraiolo, and Frantoiano. The olive grove extends over more than 3 hectares with about 2,000 trees planted on terraced slopes along the Monti Pisani Olive Oil Route. Harvesting is carried out manually, directly from the tree, in accordance with Tuscan tradition. Both cultivation and production follow organic methods.

The Valgraziosa is a wide valley of Monte Pisano, terraced and covered with olive trees.
Calci, Montemagno, Tre Colli, Nicosia and other small villages lie among streams where ancient mills and olive presses can still be seen. The area is rich in art: in the center of Calci stands the Romanesque parish church (11th century), and just a few hundred meters away you can visit the stunning Certosa di Calci (1366), now divided into two museums — the Natural History Museum of the University of Pisa and the National Monumental Charterhouse Museum. Valgraziosa is also full of trails and hiking routes, and its proximity to the art cities of Pisa, Florence, and Lucca makes it a perfect starting point for exploring Tuscany, while preserving the intimate atmosphere of a small hillside village.