: In temperature-controlled glass-lined cement vats, with 20 days’ maceration on the skins.
: Store the bottle on its side at 20° or less. Avoid full light. Uncork at least an hour before serving.
First courses, even quite formal in style, white meats, young cheeses, smooth charcuterie, fish cooked in red wine.
Sensory profile: Colour: lively ruby
Nose: rich and heady, redolent of violets and ripe dark cherry
Palate: rounded, with firm body, tangy acidity, and lingering finish.
The Company Today My own avocation began to take shape very slowly in the early 1990s, with local zonation research, and with the first vintage of a
monovarietal Sangiovese in 1995.
Successively, I took over the reins of the business from my father.
Since 1997 I have I have had as my colleague my companion Eva Bellagamba, who made the heroic decision to share this project of
mine and sacrifice her own future as an architect.
History The history of my winery begins well before I was born, in the early 1950s to be exact.
That was when my grandfather was successful in purchasing the lands that he, along with his family, had already been working for some time, but as a sharecropper on the estate of the Marchesi Ridolfi family.
My family was in fact one of the first in Tuscany to free themselves from the then-prevalent sharecropping system, and that made possible the founding of the present PIETRO BECONCINI AGRICOLA. Under my grandfather, it was an agricultural operation that produced a variety of products; under my father’s direction, on the other hand, it became strictly a viticultural and winemaking estate.
The Winery Tomorrow
Packing & Delivery
PACKAGING 0,75 lt bottle: - 6 bottles/CARTON box
- 12 bottles/CARTON box
- 6 bottles/ wooden box
Magnum and big bottles in single wooden box