The central goal of Tenuta Licinia has been to recover and re-establish forgotten, overlooked and historic clos vineyards with specific subsoils. We now farm a patchwork of specially selected terroirs, with an oldschool subsoil approach to terroir quality. In the vineyard we practice biodynamics and are certified organic and we like to crop low (around 25HL per Ha) and combine that with a very soft/light extraction in the cellar. We aim for beautiful and intense flavours . We historically farmed 5.5Ha to produce 4 different labels, but we have recently added another 6Ha and will produce 3 more labels in the future. Total production has been around 15-20,000bts a year and will rise to around 35-40,000 bottles in the future when we integrate the full 12Ha. 

Others are better at writing about the project than I am so here are a couple of articles from Decanter, Jane Anson.com and Jean Francois Guyard, Marie Joanna Roginska and Erik Skovenborg:

https://www.decanter.com/premium/baudains-career-change-winemakers-535107/

https://janeanson.com/the-philosopher-winemaker-of-tenuta-licinia

https://vinifera-mundi.com/tenuta-licinia/

https://tenutalicinia.com/blogs/news/de-la-philo-a-la-vigne-rencontre-avec-james-tenuta-licinia-en-toscane

https://vinbladet.dk/tenuta-licinia-et-toscansk-vineventyr/

The winery sits at the foothills of the Tuscan Appenines before they enter the Valdichiana, near the village of Lucignano, on the border between the province of Siena and Arezzo. The central goal of Tenuta Licinia has been to recover and re-establish forgotten, overlooked and historic clos vineyards with specific subsoils. The winery identifies its vineyards in a Burgundian way, focusing specifically on the fine grained subsoil structures and farms a patchwork of tiny vineyards across a large 30km radius. Unlike in Burgundy, these vineyards tend to be completely isolated and surrounded by forests. This is largely due to an important difference between Burgundy (and Bordeaux) on the one hand, and Tuscany on the other. Subsoils are highly heterogeneous in Tuscany and rapidly changing (Alsace is similar in a way). The best crus are hard to find and often in tiny 1Ha or 2Ha areas. The wines are all single vineyard wines that stay true to their subsoils. The Licinia style can best be described as clos style: strong aromatical definitions and intensity as well as strong vineyard centric mineral properties, obtained with softer and cooler extractions and lighter oaking regimes. The property consists of 60 hectares of woods, 5.5 hectares of vineyards and 3 hectares of olive groves.