The vineyard covers a surface area of about 2.5 hectares, mostly planted with Sangiovese and, to a lesser extent, with Merlot, Cabernet and Tuscan Trebbiano. Growing system is spurred cordon. All grape production phases are carefully supervised. Clusters are carefully selected between late June and early July so as to achieve a production of approx. 1.5 kg. per vine. Grapes are harvested only by hand and pressing equipment warrants soft and delicate processing of the clusters, which are carefully selected to discard those that are not perfectly ripe or unblemished. Vinification takes place in temperature-controlled, stainless steel vats followed by maturation for at least two years in the suggestive underground cellar, in 25-quintal oak casks and barriques. In the cellar, there is also a spacious, very pleasant room for wine-tasting, where theme tastings with typical local produce are organised. The oenologist Stenio Rover, who graduated in Conegliano Veneto and specialised at the Oenology Faculty of the University of Bordeaux, collaborates with the farming estate, providing his highly professional advice. The painstaking work performed by the farming estate results in the production of four wines: Pieve del Nero, from a cuvèe of Sangiovese, Merlot and Cabernet Sauvignon, Capofila and Primavigna, two reds with good structure, and L'Oro dei Mori, entirely obtained from Trebbiano grapes. Brochure 2010