Corinna, Valentio, and their son Beniamino had an architecture and town planning consultancy in Milan before purchasing almost 9 hectares of land, which included a small vineyard and a few olive trees, in Maremma that they hoped would become a retreat for their retirement. After four years of traveling between Milan and the farm, they decided to move to the farm permanently in 1992 and change their life. Il Cerchio is located in a reasonably flat area between the village of Capalbio and the sea, 60 km south of Grosseto in Tuscany.

The choice of organic methods of production was made from the very birth of the enterprise in 1988, in the conviction that respect for the environment and for the health of consumer and producer are fundamental concepts on which to build and to give a future not only to agriculture but to the entire ecosystem.

Ansonica Costa dell’Argentario D.O.C.:

Age of Vines:

Yields: 30 hl/ha

Soil: Clay and Limestone

Varietals: Min. 90% Ansonica, Vermentino

Vinification Method: Fermented without maceration at 16°C exclusively in small steel vats (10-30 hl). Bottled after a short maturation of a few months in the winery.

Tasting Note: Intense yellow-straw colour, slightly fruity characteristic bouquet, the flavour is full, dry, smooth, lively and harmonious with a notable persistence.

Pairing: Suitable for fish dishes, in particular those with a full flavour. It is also a good accompaniment to roast meats, cheeses, and even with vegetables that are difficult to match, such as artichokes.

Valmarina Sangiovese IGT:

Age of Vines: 30 years

Yields: 40 hl/ha

Soil: Clay and Limestone

Varietals: Min. 90% Sangiovese, Alicante

Vinification Method: Traditional fermentation with a long maceration at 28°C in small steel vats (10-25 hl). Bottled after a few months of maturation in the winery with natural completion of malolactic fermentation followed by a number of months aging in the bottle.

Tasting Note: Intense ruby red color, vinous odor and large, full-bodied dry tannic

Pairing: Favors red meats and mature cheeses.