In 2000, when Bibi Graetz decided to rely on the local native grapes and very old vineyards, he had in mind a simple idea: find vineyards capable of producing grapes with features that enhance the potential qualities of Sangiovese, Canaiolo, Colorino and Ansonica. Most of the vineyards that were selected in this period have, to date, aging from 50 to 80 years.
The search of old vines and special territories lead to the discovery of vineyards on the hills of Fiesole, near to the winery, and vineyards in Rufina and Chianti Classico and Giglio Island.
On these vineyards, from 15 years, they do not fertilize and do not work the land, in order to give the plants a chance to grow spontaneously, without any forcing. On these same lands, since then, they practice spontaneous grassing, letting flowers and herbs go to enrich the bouquet of fragrances. The winery is also composed of small portions of territory, because experience has shown that the nature of soil can vary considerably, from a single particle to another. The grapes, once selected, identified and collected separately according to the place of belonging, are presented to the respective processes of winemaking in barrels, steel or troncoconico. The cellar is the place where the process of maturation of the fruit finds its natural conclusion, simply and without force: no concentration, no drain and low sulfur. Not using selected yeasts in fermentation, to ensure that the identity of the vineyards can express themselves better. The company uses only a very small percentage of new barrels, all others have already lived up to 12 passages: so that the delicate Sangiovese grape can exalt best with maturation in old wood, expressing all its scents and its minerality.