Historically, the Pascale family used the farm in Fosdinovo since 1992 for the supply of extra virgin olive oil for self-sustenance, both relatives and friends. Subsequently, Francesca, the daughter of the head of the Gerardo family, launches the idea of expanding the production by embracing the world of wine. The beauty of the hills of Fosdinovo, the call of nature, is therefore combined with the desire to enhance the land below the olive grove and give impulse to the nascent local agriculture. The Pascale Francesca Farm stands out as organic right from the start: it does not afflict or even apply chemical “pushes” to the normal cycle of nature. From 2008 to 2009 the preparation of the soil was conducted. In 2010 Vermentino was planted, followed by Vermentino Nero, Canaiolo and Merlot. 

The soil is predominantly clayey, mineral, with a strong acidity boost on the final product, also enhanced by the luxuriant Mediterranean scrub, broom, oak and strawberry trees along the paths. In 2013 the first vinified harvest takes place in the cellars of Terenzuola from where today’s oenologist Claudio Felisso arrives. Since 2015 the vinification has been autonomous and carried out in the new cellars completed in 2016: a new project was initiated in the territory, between Candia and Luni, to allow people to experience the charms of the vineyard: tastings, relaxation, wine, oil and the wind that blows from the sea landscape in front.