The toponym Valgiano is a contraction of the ancient Valle di Giano (Valley of Janus). Janus was the Latin god of spatial, temporal, and physical passages, but also of the beginnings of all human activity. The two-faced head gazing in opposite directions was the anthropomorphic representation of the deity. Past and future, end and beginning, are signs of the timeline that, in nature, bends to unite the extremes in the cyclical nature of the seasons, of flowering, and of the labors that man has developed into what we now know as agriculture. Janus presided over the ancient agricultural practices of central Italy, and for this reason, many rural hamlets in Lazio, Umbria, and Tuscany bear traces of this ancient cult in their toponymy. Tenuta di Valgiano belongs to this tradition and today represents its viticultural excellence. The heart of the estate is the splendid 15th-century villa at the center of a complex architectural and landscape system designed over five hundred years ago around the theme of water. The exploitation of water resources, coming from the abundant Sana river, still occurs today thanks to a complex and ancient distribution mechanism that has ensured water to all the main properties ever since the Compagni family, who built the villa, sold part of their assets to the Buonvisi family at the end of the 16th century.

Since 1993, the estate has belonged to the Petrini-di Collobiano family; the owners have enhanced the area's long-recognized agricultural talent, making its viticulture a national excellence, a benchmark for wine enthusiasts worldwide. Quality wine production has gone hand in hand with a full agricultural awareness, establishing the vineyards, olive groves, and the estate's rural spaces in complete harmony with the surrounding environment. This has been achieved through an increasingly conscious agricultural approach, which, since 2002, has been conducted according to the principles of biodynamic agriculture. This practice takes into account the vital relationship between natural elements and conceives the agricultural organism as a closed cycle in which land, people, animals, and plants contribute to the maintenance of the landscape and its enhancement of agricultural quality.

 

In Valgiano, 95% of our wines are produced in the vineyard.

The grapes are harvested by hand, according to the various ripening stages.

For the reds, the bunches are destemmed, each berry is checked on a sorting belt, and then filled into a truncated cone-shaped oak vat, where they are gently and delicately crushed by foot. Once the punching down is complete, the vat is covered with a cloth, and fermentation begins spontaneously after about two days. Every morning, the vats are tasted and the progress of the fermentation is measured to decide which operation to perform (punching down/pumping over). Once fermentation is complete, the wine is transferred to concrete vats and barriques (we do not use new wood) for maturation and aging.

For white wines, the bunches go into the press, where the grapes are squeezed, and then transferred to steel tanks, where they ferment at low temperatures, before being bottled in spring.

 

We produce

- Four wines:

Palistorti White Tuscany IGT

Palistorti red Colline Lucchesi DOC

Mazzapink Rosso PGI

Valgiano Estate Colline Lucchesi DOC

 

- Extra virgin olive oil

 

- Honey

Acacia

Wildflower

Chestnut

Beach