The Sangiovese and Canaiolo grapes are sourced from Uggiano’s vineyards – which stretch over the hillsides joining Montespertoli with Montelupo Fiorention and San Casciano Val di Pesa. After pressing, the grapes undergo temperature controlled fermentation in stainless steel using selected yeasts – with pumping over twice a day. After 10-15 days, the wine is racked and fermentation finished in cement tanks.

Our Wine Collection