The history of Pietro Beconcini, a Tuscan winery, dates back to the 1950’s, when the estate was purchased by the grandfather of Leonardo. In the early 1990’s, after several years of thorough selections in the vineyards and studies on the native grape varieties produced in the area of San Miniato, owner and winemaker Leonardo Beconcini’s project started taking a definitive shape. The first vintage produced was the 1995, a 100% Sangiovese wine.
Since 1997 Leonardo’s partner, Eva Bellagamba, joined the winery where she took an active role in helping in the development of Leonardo’s project.
In 2004, after carrying out DNA tests on some of the oldest vines, it was unexpectedly discovered that they were Tempranillo vines, very likely “imported” by the pilgrims following the route called “Via Francigena” that connected Rome to Santiago de Compostela, in Spain. Since the second half of 2009 it is permitted to grow what we can now call “Tempranillo Toscana”, a grape variety that has been growing in those hills since 1700.
The production of Pietro Beconcini is focused on traditional Tuscan wines such as Chianti and on wines with a stronger personality and a more local identity, along with wines produced with Tempranillo, a variety that has been growing in Tuscany for 300 years.
Today Pietro Beconcini produces 114,000 bottles of wine, including Chianti (30,000 bottles), Chianti Riserva (18,000 bottles), Tempranillo (26,000 bottles), Reciso (100% Sangiovese, 11,000 bottles), Maurleo (50% Sangiovese + 50% Malvasia Nera, 27,000 bottles) and Caratello Vinsanto (just 2,000 bottles).
An innovative traditional technique: this in short is the philosophy adopted by Moschioni, a family of winemakers that has been cultivating grapes for more than a century in the heart of the North-Eastern area of Italy, known as Colli Orientali Del Friuli. The estate extends for 13 hectares, with a yield that never exceeds 40 quintals per hectare and a high concentration of vines. Only if necessary, strictly organic fertilisers are used whereas pesticides and insecticides are literally banned.
Michele Moschioni joined the company in 1987, bringing the focus of the production onto the difficult yet rewarding path of red wines, with a special dedication to the native grape varieties of the area: Refosco, Schiopppettino, Tazzelenghe and Pignolo.
Pignolo in particular is linked to the winery history, having been grown since the mid ‘50s.
The range is completed by internationally known varieties such as Merlot and Cabernet Sauvignon, all grown in the family's estate.
The work carried out in the vineyards and the bold choices made in the cellar in the quest for quality built the reputation of a winery that produces great red wines.
The harvest, carried out by hand using 5 kg crates, takes place between September and October. Part of the grapes, depending on the evolution of the season, undergo a short period of drying before being pressed. The fermentation occurs in wooden casks without addition of yeasts or enzymes. The wine ages in oak barriques for 12 months and for an additional 12 months in French oak casks. The process ends with the wine being bottled, naturally, without any filtering.
The current total production amounts to approximately 35,000 - 38,000 bottles.