Robin Mugnaini grew up among the vines, being born to a German artist and a fifth-generation Italian winemaker. (His first harvest was in 1993, when he was 7 years old!) Since 2006, Robin has overseen all viticulture and vinification operations at Fattoria Le Masse. He organically and biodynamically farms 20 hectares of vineyards and 15 hectares of olive trees in the areas of Barberino and Tavarnelle in Chianti Classico. His vineyards are planted to Sangiovese with small amounts of other traditional varieties (Canaiolo, Colorino, Malvasia and Trebbiano) and some Chardonnay. In the cellar, all fermentations are performed with native yeasts in a variety of different vessels with no additives except a small amount of sulfur at bottling.

Le Masse's Santa Goccia is a blend of 70% Sangiovese, 20% Canaiolo and 10% Trebbiano from 40-year-old vines planted on alluvial, sand, clay and tufo soils. The grapes are fermented with native yeasts in stainless steel tanks, then aged in tank for 5 months with a further 8 months of bottle aging before release. This charming Sangiovese wine is light in color and body with loads of crunchy, energetic fruit flavors that are perfect for any type of trattoria dishes from pizza to pasta to meats.