The Roccolina white wine is the offspring of a recently (2015) planted vineyard, situated in an area named Roccolina on the old land register maps. Here the indigenous grape varieties of Procanico, Clairette (Francesino), Riminese (Duropersico), Nocchianello Bianco and Verdello are producing the grapes for an assemblage of a typical white wine of the Maremma which aims to be a revival of the Bianco di Pitigliano of its glorious past. The different grape varieties are harvested by hand separetely according to their ripeness. After destemming the natural fermentation of the most starts first with the skins, but after 2 or 3 days of skin contact fermentation the most is slightly pressed and continues its natural course of fermentation without skins. Once the alcoholic and the malolactic fermentation is over the wines of the different grape varieties are mixed together and will stay for about 5 months in a steel vessel, before being bottled in springtime.

The Roccolina is a white wine which combines the structure and fullness of a skin contact wine with the freshness and perfumes of a white wine made without skins. This wine is not aged in wood barrels and is ready for drinking already after 6 months after harvest, but it has enough substance to preserve its fragrance at least for about 5 years.

Presently the Roccolina is distributed in Austria byVinifero (Vienna), in Denmark by Il Buco (Copenhagen), in Japan by Terravert (Tokyo), in Italy by Bibo Potabile (Toscana), by Rollingwine (online shop) and by La Valigia di Bacco (Sicily), in The Netherlands by Vinum Naturale / Angolo Vinoso (Amsterdam), in USA by Scuola di Vino, in Australia by Vino Mito.