In 2000, Amineh Pakravan and her husband Enzio Papi decided to revitalize the ancient wine-making tradition of the region and boost it with modern technologies. The region is blessed with ideal characteristics for wine production: Mediterranean micro-climate, diverse and complex soil structure and sunny, rolling hills. They are fully-sustainable, using solar panels and a wood boiler for heating in the winter, fueled by the prunings of more than 90,000 grapevines. From an Eco-Sustainable farm in Cecina Valley Tuscany. This ancient, rediscovered Mediterranean vineyard is comprised of exceptionally old vines. Destemming without pressing, temperature-controlled alcoholic fermentation followed by maloactic fermentation. Aged 12 months in barrique, 4 months in concrete vats, minimum 12 months in bottle.