The soils in Toscana are formed from Pliocene and Pleistocene marine sediments, and from Quaternary alluvial and lacustrine deposits. The region is quite hilly, progressing inward to the Apennine Mountains. Here, many vineyards are planted on the higher elevations of the hillsides to benefit from a cooler weather. The soils composition lie mostly on clay, with a great level of nutrients and organic matter.

Stella di Campalto inherited the vineyard from her father-in-law in the early 1990's and quickly converted the vineyard first to organic, and then biodynamic: becoming one of the first in Montalcino to do so. Each of the nine vineyards owned by the winery can be considered a small cru. The grapes are hand-picked in small crates. Nothing is added before, during or after the arrival of the bunch, except sulphur dioxide in minimum doses. Once the alcoholic fermentation is finished, the wine goes down to the ageing celar where small barrels made of thick wood are used. Once the ageing in wood is finished, which can last for some wines over 45 months. Only pure varietal wines are made in the vineyards, and only grapes grown from the vineyard are used. Due to the delicate picking, harvesting and vinification, the result are wines which are more delicate and aromatic Brunello style.