972 Kilometers for a Dream
Le Vignette is the tiny, family-run natural wine estate of Giuditta Previtali and Luca Pesenti Compagnoni, located in Seggiano, in the volcanic area of Monte Amiata, in the province of Grosseto, southern Tuscany. It is an artisanal project with a strong commitment to traditional, low-intervention methods — born in 2019 when Luca, "per gioco" (for fun), rented a small vineyard in Seggiano and produced the first wine with the guidance of dear friends in Montalcino. Giuditta abandoned everything and moved here from the beginning of 2020, with the idea of transforming this game into something more, while Luca still commutes from Bergamo — 972 kilometers each way — because he cannot yet leave his job in a metalworking company. The first wines, 2019 and 2020, were named "972 a/r" — the kilometers from home to Seggiano and back. Today, they manage six small mixed vineyards totaling just 1.2 hectares, with vines ranging from 40 to 90 years old. The vineyards are planted in the traditional way — mixed, as was the custom among farmers — with white and red grapes growing together. All work is done by hand, with no tractor. The result is approximately 2,500 bottles annually of honest, rustic, co-fermented wines that are unfined, unfiltered, and made with minimal sulfur.
From Bergamo to Monte Amiata
Giuditta Previtali and Luca Pesenti Compagnoni are not career winemakers in the traditional sense — they are dreamers who turned a game into a life. In 2019, Luca rented a small vineyard in Seggiano, in the volcanic area of Monte Amiata, "per gioco" — for fun. With the guidance of dear friends in Montalcino, he produced the first wine. It was a lark, an experiment, a weekend adventure for a man who spent his weekdays working in a metalworking company in Bergamo, in the industrial north of Italy. But the wine was good — more than good. It was alive, honest, and deeply connected to the place where it was made. And something shifted.
Giuditta saw what Luca saw — the potential, the beauty, the possibility of a different life. She abandoned everything and moved to Seggiano from the beginning of 2020, with the idea of transforming this game into something more. Luca, for the moment, remains a commuter — traveling the 972 kilometers from Bergamo to Seggiano and back, weekend after weekend, harvest after harvest, because he cannot yet leave his job. The first wines, the 2019 and 2020 vintages, were named "972 a/r" — 972 andata e ritorno, 972 kilometers there and back. It is a name that captures the absurdity, the romance, and the sheer determination of their project. Every bottle carries the imprint of that journey — the kilometers, the weekends, the sacrifice, the love.
At the end of 2020, they bought a small cellar and began "a fare sul serio" — to get serious. But their seriousness is not the seriousness of commercial ambition; it is the seriousness of commitment to a way of life. In 2022, they began the process for organic certification. At the end of the same year, they joined VinNatur — the association of natural winemakers that has become a badge of honor and a community of like-minded producers across Italy. Today, they manage six small vineyards for a total of 1.2 hectares — a scale so small that it allows for meticulous attention to every vine, every bunch, every bottle. The vineyards are old, ranging from 40 to 90 years, and they are mixed — planted in the traditional way, with white and red grapes growing together, as was the custom among the old farmers of Monte Amiata.
The name "Le Vignette" — "The Little Vines" — is a humble, honest name for a humble, honest project. It evokes the smallness of the vineyards, the intimacy of the work, the personal scale of everything they do. This is not a brand; it is a life. The labels, adorned with simple, evocative imagery, reflect this spirit — they are not designed by marketing agencies but by Giuditta and Luca themselves, expressions of their journey, their place, and their wines. Every bottle is a story of 972 kilometers, of weekends in the vineyard, of dreams pursued against the odds, of a game that became a calling.
"L'azienda agricola Le Vignette nasce nel 2019 quando, 'per gioco', Luca ha affittato un piccolo vigneto a Seggiano e viene prodotto il primo vino, usufruendo della guida e della cantina di carissimi amici a Montalcino."
— Wine Republic
Monte Amiata & Volcanic Soils
Le Vignette's six small vineyards are located in Seggiano, in the province of Grosseto, in the southern part of Tuscany — a region dominated by the volcanic massif of Monte Amiata, an extinct volcano that rises 1,738 meters above sea level and gives the surrounding soils a unique, mineral-rich character. The volcanic soils of Monte Amiata are unlike anywhere else in Tuscany — rich in minerals, excellent drainage, and a distinct mineral backbone that defines the wines' character. The elevation of the vineyards provides cool nights that preserve acidity, while the southern exposure ensures maximum sun penetration for phenolic ripeness. The result is a microclimate of distinct character: warm days, cool nights, constant air movement, and a volcanic minerality that gives the wines their unique savory, earthy quality.
The vineyards are old — ranging from 40 to 90 years — and they are mixed, as was the traditional practice among farmers in this area. This is not monoculture; it is polyculture, a vineyard ecosystem where white and red grapes grow together, supporting each other, creating biodiversity, and producing wines of extraordinary complexity when co-fermented. The mixed planting is not merely historical curiosity; it is a practical wisdom that the old farmers understood intuitively — different varieties ripen at different times, have different resistances to disease, and contribute different qualities to the final wine. By preserving this tradition, Giuditta and Luca are not only maintaining agricultural biodiversity but also creating wines that could not be replicated in a monoculture vineyard.
Farming is organic, with a focus on respecting the ancient vines and the volcanic soil. Only a few treatments of copper and sulfur are used — the traditional tools of organic viticulture, applied sparingly and only when necessary. No chemical pesticides, no herbicides, no synthetic fertilizers. All work is done by hand — they have no tractor — from pruning to harvest, with Giuditta and Luca personally overseeing every operation. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches. The destemming is done partly with a small destemmer and partly by hand — a labor-intensive process that preserves the integrity of the grapes and ensures that only the finest fruit enters the cellar. In 2022, they began the certification process for organic farming, a formal recognition of practices they have followed since the beginning.
The grape varieties reflect the mixed, traditional planting of the old vineyards. The white grapes include Procanico (Trebbiano), Malvasia Toscana, Riminese, and Ansonica — varieties that have grown in this area for centuries, adapted to the volcanic soils and the mountain climate. The red grapes are dominated by Sangiovese, but also include Sangiovese Grosso, Ciliegiolo, Uva del Cavaliere, Canaiolo, Colorino, and other unknown varieties that have been preserved in these old mixed vineyards. Together, they form a palette of extraordinary diversity — a living archive of Tuscan viticultural heritage that Giuditta and Luca are committed to preserving and celebrating.
Seggiano, province of Grosseto, southern Tuscany. Volcanic massif of Monte Amiata — extinct volcano, 1,738m. Mineral-rich soils, excellent drainage, distinct volcanic minerality. Cool nights preserve acidity; southern exposure drives ripeness. Unique microclimate unlike anywhere else in Tuscany. 1.2 hectares across six small vineyards.
40–90 year old vines. Six small mixed vineyards — white and red grapes planted together, as was traditional. Polyculture, not monoculture. Biodiversity as practical wisdom. Different varieties support each other. Co-fermentation creates extraordinary complexity. Living archive of Tuscan viticultural heritage. No tractor — all work by hand.
Certified organic (process began 2022). Only copper and sulfur — traditional tools, sparingly applied. No chemical pesticides, herbicides, or synthetic fertilizers. Hand-harvested with rigorous selection. Destemming partly by machine, partly by hand. Self-regulating vineyard ecosystem. Respect for ancient vines and volcanic soil.
White: Procanico (Trebbiano), Malvasia Toscana, Riminese, Ansonica. Red: Sangiovese, Sangiovese Grosso, Ciliegiolo, Uva del Cavaliere, Canaiolo, Colorino, and unknown varieties. All preserved in old mixed vineyards. Historically adapted to Monte Amiata. Extraordinary diversity in 1.2 hectares. Heritage varieties saved from extinction.
Co-Fermentation & Minimal Intervention
At Le Vignette, the cellar philosophy is one of profound respect for tradition and minimal intervention — not as a rejection of knowledge, but as a commitment to allowing the old mixed vineyards to express themselves in the most authentic way possible. The guiding principle is simple: the wine must be the honest expression of the vineyard, of the volcanic soil, of the old vines, and of the seasons. In the cellar, Giuditta and Luca work with no additions of commercial yeasts, no fining, no filtration, and only minimal sulfur. The result is a portfolio of wines that are rustic, authentic, and deeply expressive of the Monte Amiata terroir — wines that taste of the volcanic soil, the old mixed vineyards, and the hands that made them.
The techniques are straightforward yet demanding, shaped by the small scale of the operation and the commitment to traditional methods:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's six small organic vineyards. Giuditta and Luca monitor each vineyard daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. Because the vineyards are mixed — white and red grapes growing together — the harvest requires extraordinary attention: different varieties ripen at different times, and the decision of when to pick each vineyard is a complex calculation that balances the maturity of the early-ripening whites with the later-ripening reds. The harvest is entirely by hand, with rigorous selection of only the healthiest bunches. The destemming is done partly with a small destemmer and partly by hand — a labor-intensive process that preserves grape integrity and allows for final quality control.
"Poggiarello" — The Flagship Red: The Poggiarello is Le Vignette's most celebrated wine — a co-fermented red of extraordinary complexity and rustic elegance that has earned recognition in the natural wine world. Made from very old vines of both red and white grapes — Sangiovese, Sangiovese Grosso, Ciliegiolo, Colorino, Canaiolo, Uva del Cavaliere, and more, including Procanico and Malvasia Riminese — it is a wine that captures the full diversity of the mixed vineyards in a single bottle. The grapes are hand-harvested and co-fermented for 8 days in tank prior to pressing, then aged in barrique for a year plus before bottling. The result is unfined, unfiltered, with no additional SO₂. In the glass, it is ruby-garnet with a gentle haze. The nose offers red plum, dark berries, wild herbs, and a distinct volcanic minerality. The palate is elegant and rustic — medium-bodied, with fine tannins, vibrant acidity, and a long, savory, earthy finish. It is a wine of great personality that proves co-fermentation can produce reds of both immediacy and depth. Serve at 16–18°C. ~$22–$32 / ~€20–€29.
"Giardino" — The Red Blend: The Giardino is Le Vignette's second red — a blend of the red grapes from the mixed vineyards, also co-fermented and made with the same minimal intervention. It is known for its vibrant fruit and approachable character — a wine of immediate pleasure that does not sacrifice complexity for accessibility. The nose offers bright cherry, wild strawberry, rose petal, and a hint of Mediterranean herbs. The palate is light to medium-bodied, with soft tannins, refreshing acidity, and a clean, mineral finish. Like all Le Vignette wines, it is unfined, unfiltered, and made with minimal sulfur — a pure expression of the Monte Amiata in a more playful, youthful form. Serve slightly chilled at 14–16°C. ~$20–$28 / ~€18–€25.
"Fusaio" — The White: The Fusaio is Le Vignette's white wine — a blend of the white grapes from the mixed vineyards: Procanico (Trebbiano), Malvasia Toscana, Riminese, and Ansonica. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The result is a wine of crystalline purity and volcanic freshness — green apple, citrus zest, white flowers, almond, and a distinct saline minerality that speaks of the Monte Amiata soils. The palate is crisp, textured, and refreshing, with a long, clean finish. It is a fresh, clean, and honest expression of the terroir — a white wine that proves the volcanic soils can produce whites of both delicacy and character. Serve well chilled at 8–10°C. ~$18–$26 / ~€16–€23.
"972 a/r" — The Original: The 972 a/r is the wine that started it all — the first vintages, 2019 and 2020, named for the 972 kilometers that Luca traveled from Bergamo to Seggiano and back. It is a wine of extraordinary historical and emotional significance for Giuditta and Luca — the first expression of their dream, made with the guidance of friends in Montalcino, before they had their own cellar, before they had bought the small cantina, before they had joined VinNatur. The blend varies by vintage, but the spirit remains the same: honest, rustic, co-fermented, made with indigenous yeasts and minimal intervention. It is a wine that captures the innocence and courage of beginnings — a wine that reminds us that great projects often start as games, as jokes, as "per gioco." Serve at 14–16°C. ~$20–$28 / ~€18–€25.
Vessels & Ageing: Le Vignette works with a mix of old barriques, tonneaux, and stainless steel — a varied approach that allows Giuditta and Luca to choose the vessel that best allows each wine to express its unique character without being overshadowed. Old barriques are used for the Poggiarello — adding subtle complexity, softening tannins, and developing depth without introducing the flavors of new wood. Stainless steel is used for the fresher wines like Fusaio — preserving purity, preventing oxidation, and allowing the fruit to shine. The wines age for approximately 6 months in old barriques and tonneaux, then are transferred to steel and bottle. The choice of vessel is always deliberate, always in service of the wine's natural expression. All wines are unfined and unfiltered, with only a little sulfur added during fermentation and in a couple of rackings — preserving their natural textures, living yeasts, and authentic flavors.
"Poggiarello" — "Sangiovese, Sangiovese Grosso, Ciliegiolo, Colorino, Canaiolo, Uva del Cavaliere, Procanico, Malvasia Riminese — 8-Day Co-Fermentation, 1+ Year in Barrique, Unfined, Unfiltered, No Added SO₂ — The Volcanic Soul of Monte Amiata"
The Poggiarello is Le Vignette's most celebrated and distinctive wine — a co-fermented red of extraordinary complexity and rustic elegance that encapsulates everything Giuditta Previtali and Luca Pesenti Compagnoni believe about natural winemaking, old mixed vineyards, and the transformative power of patience and respect. It is not merely a red wine; it is a testament to the beauty of co-fermentation, the courage of beginners, and the enduring magic of wines that honor the land without excessive intervention.
The name "Poggiarello" evokes the small hill — the "poggio" — where the vineyard sits, a gentle rise on the slopes of Monte Amiata that captures the sun and the volcanic minerality of the soil. The grapes come from very old vines — 40 to 90 years old — in the mixed vineyards of Seggiano. The blend is a living archive of Tuscan viticultural heritage: Sangiovese, Sangiovese Grosso, Ciliegiolo, Colorino, Canaiolo, Uva del Cavaliere, and more, including the white grapes Procanico and Malvasia Riminese that grow alongside the reds in the traditional mixed planting. This is not a calculated blend; it is a vineyard blend — the grapes that happen to grow together, harvested together, fermented together, creating a wine that could only come from this specific place.
The viticulture is organic. Only a few treatments of copper and sulfur are used — no chemical pesticides, no herbicides, no synthetic fertilizers. All work is done by hand — they have no tractor — from pruning to harvest. The harvest is entirely manual, with rigorous selection of only the healthiest bunches. The destemming is done partly with a small destemmer and partly by hand — a labor-intensive process that preserves the integrity of the grapes. In the cellar, the red and white grapes are co-fermented for 8 days in tank prior to pressing — a period of maceration that extracts color, tannin, and phenolic compounds from the skins while allowing the different varieties to integrate and create a harmonious whole.
After pressing, the wine is transferred to old barriques for ageing — a year or more — where it develops complexity, softens its tannins, and integrates its flavors without the influence of new oak. The result is bottled unfined, unfiltered, with no additional SO₂ — a pure, natural expression of the vineyard, the vintage, and the hands that made it.
In the glass, it is ruby-garnet with a gentle haze — alive, unfiltered, authentic. The nose is intense and evolving: red plum, dark berries, wild cherry, wild herbs, violet, and a distinct volcanic minerality that speaks of the Monte Amiata soils. There are notes of earth, smoke, and a subtle spice that adds depth and intrigue. The palate is elegant and rustic — medium-bodied, with fine tannins, vibrant acidity, and a long, savory, earthy finish that lingers for minutes. It is a wine of great personality — a wine that proves co-fermentation of red and white grapes can produce reds of both immediacy and depth, of both pleasure and complexity.
The Poggiarello is a wine of the table — it pairs beautifully with rich pasta dishes, grilled meats, mature Pecorino, wild boar ragù, or simply with good bread and olive oil. Serve at 16–18°C after decanting. It will reward 5–10 years of cellaring, developing more earthy, leathery, and dried herb complexity. Every bottle is a testament to the power of old mixed vineyards, the beauty of co-fermentation, and the enduring magic of wines that honor the land without excessive intervention. ~$22–$32 / ~€20–€29.
The Le Vignette Range
Giuditta Previtali and Luca Pesenti Compagnoni produce an artisanal, natural portfolio from their 1.2 hectares of old mixed vineyards in Seggiano, Monte Amiata, Grosseto, Tuscany. All wines are estate-grown, hand-harvested, co-fermented with indigenous yeasts, unfined, and unfiltered. No commercial yeasts, no enzymes, no additives, no heavy filtration. Only minimal sulfur added during fermentation and in a couple of rackings. The portfolio includes two reds and one white — each one an honest, rustic expression of the volcanic Monte Amiata terroir. Annual production: approximately 2,500 bottles. Prices are approximate and in USD/EUR.
Le Vignette produces only approximately 2,500 bottles annually across three wines — a scale so small that every bottle receives meticulous attention. Luca still commutes 972 kilometers from Bergamo to Seggiano on weekends, while Giuditta manages the daily work of the vineyard and cellar. Contact the winery directly for availability, as production is extremely limited and sells out quickly.