Vignano, the three brothers face the challenging task of having to produce new wines every year. They do not have the luxury of taking the wine into the lab and "create" the vintages going forward. Nope, this is done the traditional way. They ferment all the Parcells of land individually. Once the wine has exposed its organic character, the task of marrying starts. Vat by vat the young wines are tried. Once the wines are "understood" they start blending, primarily on gut feel and instinct. This is where the brothers reckon hundreds of years of Tuscan DNA help. Once the blends are agreed, they are left to age and bond.

This year they were particularly enamoured by the 2016 Pino Noir. A very wet year in Tuscany meant the grapes were gorged with water. Pino, being a delicate grape, was expected to be light and uneventful in the mouth. To the brothers surprise the Pino decided otherwise. It delivered full fruitiness typical of Pino Nero with a special note of character. It was immediately understood that the wine showed itself as a puzzle piece. The other part of the puzzle was the mid-level Sangiovese. They fit together in perfect unison and harmony. The aging process was equally exciting. The wines become one.