The drive up to Tenuta Sette Cieli from the main road is a long, winding, gravel road where the car inevitably kicks up dust. The name Sette Cieli (“Seven Skies” in English) reflects their enviable position at the top, 400 meters above sea level. This altitude and these soils are raw materials for wines that offer freshness, finesse, quality and structure. Most of the estate is wild forest and hillsides; the Ratti family came to appreciate the potential of the few hectares now planted to vine in the early 2000s. The vines are farmed organically, and celebrated winemaker Elena Pozzolini uses wild yeast fermentation, with final selections and blending after ageing in French oak.