Tenuta di Valgiano, in the Lucca area, boasts 16 hectares of vineyards. With an almost bewildering array of grape varieties, this shouldn't be surprising. It reflects the soul of Lucca and its province, that "other Tuscany" whose history and way of life are profoundly different from the rest of the region. An independent republic, never subjugated by Florence or the papacy, a wealthy city, thanks to its merchants, capable of always paying off its enemies, especially the Pisans, Lucca sent its sons to study throughout Europe, with which it traded. This strengthened ties with other cultures, other religions, and, most importantly, other viticultures. On the hills of Lucca, and particularly at Tenuta di Valgiano, grape varieties from all over Europe can be found: a concept of the vineyard as a collection of grape varieties randomly selected over time. A philosophy that we, at Tenuta di Valgiano, have maintained. And so we continue to grow Syrah, originally from Persia (although some insist it is Egyptian), Merlot, from France (introduced to Lucca in 1804 when Elisa Bonaparte was elected Princess of Lucca), Chasselas, from Switzerland, Aleatici and Moscato whose origins are lost in time. We have tried to understand the gestures and history of those who preceded us, avoiding violence to the landscape, the buildings, the harmony. We cultivate vineyards and olive groves following the biodynamic method as developed in a practical way by Alex Podolinsky in Australia. We vinify in the simplest way possible, trying to transfer this splendid "terroir" into the bottle. The result is a wine of great balance, intense but also soft, fragrant and highly drinkable. The Lucchese Hills, the softness and roundness of the character, the landscape and the flavors of Lucca contrast with the roughness and harshness of those of central Tuscany. Localism? No, just looking out from the Valgiano Estate at the rolling hills of Lucca is enough to realize it's the work of nature. And of history. In addition to wine, Valgiano produces extra virgin olive oil and three types of honey: acacia, chestnut, and beach honey, made from helichrysum. The farm covers a total of 55 hectares, about twenty of which are woodland, and a couple of hectares planted with ancient grains: Verna, Gentil Rosso, and Senatore Cappelli. We also have about a hundred goats and sheep, and a couple of dairy cows for the production of unpasteurized cheeses.