Describing Fattoria Le Caprine in just a few lines is no easy task. An expression that can partly capture the idea is: three young people and a dream. The dream was born on school desks, precisely while we were studying animal husbandry in Milan, fantasizing about our future business. That's where we first encountered goats, and that's where our "first love" began. The goat is proud, stubborn and loves freedom and fresh grass. We told ourselves: here's the animal we'll raise, we'll be goatherds, and to do so we'll go looking for the environment that can make them thrive, in the deepest sense of the word. In 2016, during our wanderings, we found a farm in Tuscany. Honestly, we immediately realized that the work needed to renovate it was immense, but it was the perfect place for our project of raising animals and running our own creamery. How can you not fall in love with this place—here on the hills of the Val d'Elsa, on clear days you can spot the towers of San Gimignano. Today we have 88 Camosciate delle Alpi goats that give us milk rich in aromas and character. We produce caprini, tome with a flowery rind, ash-coated pyramids and small unique creations. In 1970 we made the choice to reclaim the vineyard, which at the time was heavily overworked, starting right from the poles and wires, then replacing the vines with grafted cuttings cloned from the existing ones. Certainly, in the beginning the path was, so to speak, uncertain: we managed to produce about 2000 bottles a year, an important step for us that allowed us to learn, understand and experiment without ever stopping—indeed, creating something different, something unique, something of our own. Shortly after, in 2020, we planted another hectare with native red grape varieties, Sangiovese and Ciliegiolo. The philosophy we follow is organic farming: we do not use synthetic products. In this way, we try to help our vines grow at their best; the plants develop resistance and adapt to various changes. For us, organic farming is a sustainable way of life. In the cellar, we work the grapes using non-invasive winemaking practices. We aim not for quantity but for the quality of our wine. We oversee and support every process, following nature's lead, letting the wine express its full potential. We ourselves are the first consumers of our products.