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Pietro Beconcini

Chianti

Location San Miniato, Tuscany (1950)
Grapes Sangiovesese, Caniollo, Malvasia Nero, Trebbiano, Tempranillo
Viticulture Certified Organic (Bioagricert)
Producer Leo Beconcini & Eva Bellagamba
Website pietrobeconcini.com
Location San Miniato, Tuscany (1950)
Grapes Sangiovesese, Caniollo, Malvasia Nero, Trebbiano, Tempranillo
Viticulture Certified Organic (Bioagricert)
Producer Leo Beconcini & Eva Bellagamba
Website pietrobeconcini.com

Eva and Leo produce wines in the hills around San Miniato, to the west of Florence. The area lies within the Chianti DOCG, but this really only plays a small part in their viticultural endeavours, favouring vineyard blends and varietal expression in their wines. The estate has a fabulous array of aspects and soils, and even have a small (and genuine) parcel of old vine Tempranillo that they use in the blend IXE an indulgent and richly formed wine that has a flavour of Tuscany as much as it does Tempranillo. Maurleo is a wonderfully aromatic blend of Sangiovese and Malvasia Nero, which is light footed and beautifully proportioned, losing none of the characters of either varietal, only melding them perfectly. Antiche Vie is delicious, toothsome and savoury Chianti brimming with cherry fruit and smoky tang. The Riserva is produced from older vines, 100% Sangiovese, and aged in Slovakian oak barrels for 12 months.

Pietro Beconcini Wines

Antiche Vie Chianti 70% Sangiovese 30% mixed Colorino, Canaiolo, Malvasia Nera. Vines planted on sandstone and clay soils. Fermentation and aging is in temperature controled cement vats. The wine is a refreshing vibrant style of Chianti.
Chianti Riserva 85% Sangiovese 15%, Canaiolo. 65 year old vines planted by Leo's father Pietro on fossil-rich white clay over sandstone. Vinified in glass-lined cement vats with a 28 day maceration on skins. Aged for 18 months in Slovenian oak and 8 months in bottle.
Maurleo 50% Sangiovese 50%, Malvasia Nera. 3.5 Ha of 25yo vines on sandstone and clay at 150m alt. Fermentation is in glass-lined cement vats with the Sangiovese aging in large barrel for 12mth, the malvasia is aged in cement for 12mth and a further 6mth in bottle prior to release.
IXE 100% Tempranillo. 23 yo vines sat on fossil rich compacted white clay over sandstone. Fermented on skins for 30 days in cement vats. Ageing in 50% French oak, 50% cement vats for 15 months. A further 6 months in bottle.
VEA Trebbiano Macerato 100% Trebbiano sat on white calcerous clay over schist. Vinified in cement vats with 40 days maceration. Aged in cement for 4 months barriques for 3 with frequent batonage. Vea rests for a further 4 months in bottle prior to release.
Antiche Vie Chianti 70% Sangiovese, 30% mixed Colorino, Canaiolo, Malvasia Nera. Vines planted on sandstone and clay soils. Fermentation and aging is in temperature controlled cement vats. The wine is a refreshing vibrant style of Chianti.
Chianti Riserva 85% Sangiovese, 15% Canaiolo. 65 year old vines planted by Leo's father Pietro on fossil-rich white clay over sandstone. Vinified in glass-lined cement vats with a 28 day maceration on skins. Aged for 18 months in Slovenian oak and 8 months in bottle.
Maurleo 50% Sangiovese 50%, Malvasia Nera. 3.5 Ha of 25yo vines on sandstone and clay at 150m alt. Fermentation is in glass-lined cement vats with the Sangiovese aging in large barrel for 12mth, the malvasia is aged in cement for 12mth and a further 6mth in bottle prior to release.
IXE 100% Tempranillo. 23 yo vines sat on fossil rich compacted white clay over sandstone. Fermented on skins for 30 days in cement vats. Ageing in 50% French oak, 50% cement vats for 15 months. A further 6 months in bottle.
VEA Trebbiano Macerato 100% Trebbiano sat on white calcerous clay over schist. Vinified in cement vats with 40 days maceration. Aged in cement for 4 months barriques for 3 with frequent batonage. Vea rests for a further 4 months in bottle prior to release.
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