In 1968, at the behest of Demarista Parretti, the Virginiolo farm was born in a place belonging to the Franciscan Community.

Today, after more than 50 years from its birth, it is composed of about 11 hectares of vineyards, divided between Sangiovese, Merlot, Cabernet Sauvignon, Canaiolo, Chardonnay, Sauvignon Blanc and Trebbiano  where we obtain organic grapes.

The farm produces about (depending on the vintage) 9 labels including white, rosé, red and sweet wines using not only the traditional processing techniques, but also the most modern ones: whites and rosé wines in fact are made through cryomaceration, which allows greater extraction of primary aromas and the reduction of sulphites.

The company also allows anyone who wants to be able to carry out tastings, visits to the cellar and the direct purchase of their products.