Ceppaiolo is a ye olde word for the poorest guy in the village who could only use scraps of wood to heat his house, while the prime cuts went to the rich. A hint at their humble domaine perhaps, but not a comment on the quality of their wines. Danilo Marcucci and Riccardo Pennaforti saved their two hectare vineyard from demolition and kept the cellar as they found it, aka, last updated in the 1950s. Plenty of nods to tradition, then, but the wines are bang up to date - unfiltered with no added sulphites, and fermentation using native yeast.