Le Verzure is a winery well known for its attention to territory, sustainability, and product quality. The winery is nestled among the mediterrean shrubland of Toscany without neighboring farms that could compromise the artisanal production process. The winery is organic and uses biodynamic cultivation methods . We create a natural balance between the ecosystem and cultivation, using only natural fertilizers and gentle farming methods. This makes Le Verzure wines unique and with intense and authentic flavour. The winery has a strong connection with the territory, utilizing only their locally grown grapes selected form the original local varieties. The main cultivation is of Sangiovese grosso grapes, with a cultivated lot of approximately 4 hectares. Another hectare is dedicated to the cultivation of Trebbiano and Malvasia (white) varieties. At Le Verzure we pay close attention to every aspect of the life of the plant, from dormant pruning to manual harvesting. Then, in our canteen, we guide the fermentation in large Slavonian oaks of 50 hl or in buried terracotta jars without adding additional yeast, but letting the wild yeast of the grapes evolve and ferment, giving the wines their distinctive character. When alcoholic and malolactic fermentation are completed , the wines remain in the cellar from approximately 12 to 36 months, depending on the wine before being bottled without filtering.