Mostly everything changed in the ‘50s when the corrupt trading system was abandoned. So they planted here. Francesco Giuntini and my father Franco planted the first specialized vineyard. They started to bottle the wine and later in the ‘70s they started to work mostly on 100% Sangiovese for the single vineyard riserva, massale selection. All these factors brought us to modern times.

I have worked here since late 1987 and in 1992 slowly introduced organic methods. Now the estate is 100% fully organic certified. We work on minimally impacting winemaking, all these things that make the wine the very best that we can.

 the location is much different because we are much closer to the Apennines, the mountains that divide Tuscany from Emilia Romagna, also we have the river Sieve. Both help us to have a very different microclimate, especially very cold nights and dramatically different temperatures between night and day. So that means we have a very slow ripening season and very well-balanced ripening grapes. We also have very good acidity, good sugar, and good ripe tannins. Compared to the rest of Chianti, these are more a familiar style wine, more elegant, with finesse, and very supple, ripe tannins.