Biodynamics is a great opportunity for those who cultivate the vineyard: it allows to eliminate chemistry and consolidate the health of the soil and the vines.

Through the use of organic matter and the processes brought about by biodynamic preparations, it allows to rehabilitate the humus in the soil and thus to obtain stronger and more expressive plants, grapes capable of fermenting independently without further enological adjuvants.

The courses are thematic and cover: horticulture, olive growing, fruit growing and viticulture. In addition, basic introductory courses to Biodynamic Agriculture are held for several sessions a year.

There are 3 total hectares of vineyards, one of which in Gattaia at an altitude from 500 to 600 meters above sea level, where 7000 plants coexist including Pinot Noir, Sauvignon Blanc, Riesling and 2000 plants of a mass selection coming from old vineyards in the Loire of Mark Angeli.
The remaining part rests on clayey soils between 200 and 300 meters above sea level. and they are two old vines from 1972 planted with Sangiovese, Canaiolo, Tempranillo, Trebbiano and Malvasia di Candia.

Today the company produces about 10,000 bottles from which it produces seven labels:

• “Gattaia bianco” blend of white grape vines from the Gattaia vineyard.
• “Gattaia Pinot Nero“
• “Massimo” 100% Riesling
• “Nostrale Rosso, White and Rosé” for the low vineyards.

In addition, a Sauvignon is also made with a long maceration of the skins in amphora for seven months.