Ugo Contini Bonacossi was born in Florence in a torrid July of 1983 to Marta and Vittorio, an esteemed "vigneron" who had been in charge of the family business on the hills of Carmignano, in the province of Prato, since he was a boy. Ugo grew up in the countryside in the Medici villa of Trefiano, which later became a historic cellar, surrounded by rows of vines and since he was a child breathing the environment of what would become his passion first and then his work. Since childhood, Ugo has spent all the summers and holidays with his maternal grandmother in Roccalbegna, a small town in the province of Grosseto where the cultivation of vines has always been known. The affection and knowledge of the unexpressed potential of this territory, combined with the memory of Vittorio's words "... there would be a great wine...", therefore convinced him to start his independent professional career here. After graduating in Viticulture and Oenology at the Faculty of Agriculture in Florence, with a thesis on the territory of Roccalbegna, he decided to buy the first lands and plant the white vineyard at the "Bandita" and the red one at the "Vignali", areas historically suitable for the respective types of grapes, favoring the native Tuscan varieties with a view to respecting the tradition of the Rocchigiano area. The love for the things of the Earth led him immediately to embrace his all-natural philosophy, without interventionism or invasive oenological practices because he has always maintained that what is needed to make an excellent product is above all responsible management of the countryside , as well as the vinification and refinement of wines because "a good wine obtained from healthy grapes must be committed to spoiling it...", deeply convinced that in its nature the grapes thus obtained already have all the fundamental characteristics to give life to a great product. Hence the choice of organic farming in the countryside, the use of native yeasts or spontaneous fermentations without added sulphites; no clarification nor use of oenological adjuvants; no dosage of sulfur dioxide or other at bottling. Use of light bottles to reduce the environmental impact related to the consumption of glass and screw caps to eliminate that of cork, guaranteeing at the same time an intact product, without induced defects, for the final consumer.