To this day, Silvio makes wines with fruit from two different organically farmed vineyards which have the same type of grapes but are different due to the climate, the soil and exposure to the sun. The first is positioned in a lower area, with clay and marl soil which produces warmer, more mature and fleshy wines. The other, located at 500 meters above sea level, where the soil is prevalently limestone and drains well, produces wines that are fresh and crisp, with a more pronounced acidity. Sangiovese from both goes into all of his reds (with the exception of the Il Rospo Cabernet).

Silvio and his team credit their organic farming (with some biodynamic principles) with making beautiful, terroir driven wines. Their care in the vineyard allows them to use only ambient ferments and very low doses of sulphur.