Tenuta di Valgiano rosso

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(60% Sangiovese, 20% Syrah, 20% Merlot)

A nose that expresses elegance and aromatic refinement. Fragrant aromas of ripe fruit with hints of spices and minerals, an intense and enduring bouquet. The volume on the palate is delightful with the pleasants sweetness of the fruit, the structure develops with a dense texture of mature, soft tannins that ensure length and a pleasantly delicious aftertaste. A balanced, high-class wine that will develop over the next twenty years.

Palistorti Rosso

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(Sangiovese 70%, Merlot 20%, Syrah 10%)

Excellent concentration, which is already visible in its deep ruby colour with crimson reflections, an indication of youth. The intense bouquet is reminiscent of spices and ripe fruit. Rich and full bodied on the palate with intense fruity aromas which give the wine its excellent enduring characteristics. The fresh structure is supported by the good content of mature, balanced tannins. A very pleasant wine that gives immediate pleasure and can improve over the next seven years.

Palistorti Bianco

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(Vermentino 50%, Trebbiano 16%, Malvasia 16%, Grechetto 16%)

Ten per cent of the Vermentino is fermented in barriques and the remainder in stainless steel at 10° C to preserve the intense and fruity aroma with a hint of pink grapefruit and lytchees. It is pleasantly fresh on the palate and the acidity is balanced by considerable body. A warm but harmonious wine with ample aftertaste. A structured white in Mediterranean style, but with aromatic dignity and exceptional quality.

Extra-virgin olive oil

An early harvest in November, strictly by hand, in boxes of no more than 18 kg, and with a maximum of three days waiting time before being cold pressed in continuation. These are the rules that are strictly adhered to by the Tenuta di Valgiano and the reason why the farm’s 3000 olive trees produce oil that is low in acid, has a characteristic pungent flavour, is fruity on the palate but with a delicate note that is almost floral. A very harmonious, drinkable oil. The Tenuta di Valgiano’s centuries-hold experience has also led tothe selection of the best varieties which produce a delicate but intense oil: Frantoio per l’80%, to which are added some ancient and almost extinct varieties to spice the oil with its characteristic and unique nose of cardoon and artichoke. Lucca oil is the only one in the world to be mentioned in the Oxford Dictionary, which describes it as “Lucca oil, superior quality of olive oil”. It is sold in simple, half-litre, dark glass bottles. There is no label; the information about the farm is elegantly screen printed directly onto the glass.

Valgiano’s Honeys

If wine is the earth’s poetry, as Neruda said, then honey is its anthology.

It is a mirror that reflects the multitude of images and expressions of the place where the product comes from in its most unique and mutable aspects, condensing them. Unique as the place itself and mutable as the weather and the seasons are.

Unrepeatable as the combination of flowers, tress, rain and sun that the bees touch upon to make that honey.

Acacia – golden, intense, with a delicate taste and aroma, enriched by floral fragrances that other flowers typical of the surrounding woods and countryside add to it each year in different apportionments.

Castagno – Chestnut, not pure, rich in the bitter notes typical of this type of honey but smoothed by the warm taste and aroma of honeydew that the bees blend with the chestnut nectar in different doses each year.

Millefiori predominantly Alfa Alfa, clover, sunflower, prunus, mediterranean Scrub.

Melata – Honeydew is produced by collecting a sugar-rich substance – honeydew – produced by some insect parasites of plants. These parasites take in the lymph, retain the proteins and discard the sugar content which deposits on the leaves and stems.

Here, the honeydew, exposed to the summer air and sun, begins to oxidize and to caramel, and, once collected and turned into honey by the bees, contributes to that complexity of aromas and colours typical of this type of honey. Dark amber colour, intense caramel aroma, rich in warm and enveloping Marsala flavours, it is the top expression of the late summer it is produced in.

These are the honeys from Valgiano , collected exclusively from hives located on the company’s property and processed on the Valgiano premises, maintaining a closed and complete biological cycle to ensure care for and identity to everything we produce.

Sea shore honey

Our bees have produced a new honey, so delicious that and it has been nicknamed “Ambrosia”, the Gods’ nectar. We are proud to present the Miele di Spiaggia (sea shore honey), which comes from the coast. The place is the Lecciona  beach, part of the natural park of Migliarino San Rossore and Massaciuccoli. Here, the Thyrreanean waters wash the dunes and sand. It is the same  sea that mitigates the climate in the vineyards of Valgiano. And, during  the windy, “libeccio”days,  the salt is blown all the way up on to the olive trees’ leaves. On these dunes, between the pinewood and the shore, the bees live and savour the delights of the flowers of the Mediterranean scrub and the helicrysium meadows that stretch almost all the way to the shore bestowing on the honey a unique aroma. This is how the Miele di Spiaggia is born, sweet, but also with brackish notes, the helicrysium comes out with plenty of character giving out liquorish and curry aromas. Initially, the consistency is is of a liquid until the autumn, when medium size grains begin to crystallise, whose aromas remain unaltered like those that can only be found on this beach during the hot summers.


The Tenuta di Valgiano’s 16 hectares of vineyards stand on a terrace of pebbles and clayey alberese rocks. By preference, the Sangiovese is grown along the edge of the alberese soil, that allows it to maintain its aromatic properties and at the same time achieve good structure. The clayey soil is where the Merlot is cultivated and it is able to maintain its fineness and elegance, despite the heaviness of the soil. On the sandstone pebbles, it is only the Syrah that can achieve structure as well as perfume. The vines are between 6 and 40 years old and there are 5700 plants per hectare. Organic and biodynamic farming have been adopted: careful management of the soil through seeding leguminous, gramineae and aromatic plants, sensitive use of tillage, clay, copper and sulphur treatments only, biological action against parasites, and sensitive management of the leaf canopy. Analyses are carried out on the deep layers of soil in order to gain a better understanding of the natural vine-climate-soil balance and therefore ensure that this balance is maintained.

sensitive crystallization

These pictures represent sensitive crystallization. This is an image method that was developed by Pfeiffer (Rudolf Steiner’s principal pupil around 1930). This method still creates debates about its credibility. In practice: Copper chloride (CuCl2) crystallizes always in a casual way, but if it is combined with an organic substance it crystallizes according to a precise picture that expresses the vitality of that substance. These pictures represents the same wine after bottling, one filtered one not!