Guido F. Fendi Winery is located in the heart of Southern Tuscany’s Maremma region, an area known for its red soils, sea-breezed hills and deeply rooted agricultural traditions. Founded in 2018, the estate follows an authentic and organic approach, respecting the natural cycle of the vineyard, biodiversity and minimal intervention in the cellar.

The winery produces ten labels, including Maremma Toscana DOC, IGT wines and Trento DOC sparkling wines. Each bottle is the result of manual harvesting, craftsmanship, and a strong sense of family heritage.

The estate has recently built an underground cellar and a panoramic tasting room, scheduled for completion in 2026.

The wines reflect the character of the Maremma: genuine, expressive and deeply connected to the land and the people who cultivate it.

La Guido F. Fendi Winery se situe au cœur de la Maremme toscane, dans le sud de la Toscane, une région réputée pour ses terres rouges, ses collines ouvertes sur la mer et ses traditions agricoles profondément ancrées. Fondé en 2018, le domaine suit une approche authentique et biologique, respectant le cycle naturel de la vigne, la biodiversité et une intervention minimale en cave.

La maison produit dix étiquettes, comprenant des vins Maremma Toscana DOC, IGT et des Trento DOC. Chaque bouteille est issue d’une vendange manuelle, d’un savoir-faire artisanal et d’un fort héritage familial.

Le domaine a récemment réalisé une cave souterraine et une salle de dégustation panoramique, dont l’ouverture est prévue en 2026.

Ses vins reflètent le caractère de la Maremme : authentiques, expressifs et intimement liés à la terre et aux personnes qui la cultivent.

BECONCINI WINES: An unusual Tuscany? Let yourself be captivated by the surprise of our wines 

ORGANIC CERTIFIED WINERY IN TUSCANY. SANGIOVESE  based wines,  CHIANTI  but  ALSO TEMPRANILLO! ----------YES...PREPHILLOXERA TEMPRANILLO!-----Wines with character and personality--------------------------------------------------------

Leonardo Beconcini: "My family was in fact one of the first in Tuscany to free themselves from the thenprevalent sharecropping system, and that made possible the founding of the present BECONCINI winery in the early 1950s.

My own avocation began to take shape very slowly in the early 1990s, with local zonation research, and with the first vintage of a monovarietal Sangiovese in 1995: RECISO sangiovese 100%

Successively, I took over the reins of the business from my father.

Since 1997 I have I have had as partner in adventures my wife Eva Bellagamba, who made the heroic decision to share this project of mine and sacrifice her own future as an architect.

The most important results, in chronological order, are:

- an in-depth understanding of the old vineyards in San Miniato;

- the selection of two local sangiovese clones, which I am still using today for wine production;

- the decision to increase plantings of the malvasia nera grape (which has always been sangiovese’s faithful “travelling companion”);

- and finally the discovery of the unexpected presence at San Miniato of the fabulous grape UNGRAFTED variety that we now know is tempranillo.

The wines that I make now as well are produced without any excessive haste, and with the same sure-footed prudence I have always used. I have always striven to achieve the best balance possible both in the vineyard and in the cellar before I introduce a new wine.

--------------------------------------------NOT ONLY CHIANTI AND SANGIOVESE-------------------------------------------------------------------------------------------

As one can easily imagine, my longest and most involved efforts have gone into developing the potential here of tempranillo.

The beginning of these efforts goes back to 1993, when we discovered a group of 213 vines, growing on their own roots, already quite ancient; for many years we called them “grape X,” and took massal selections from the group and planned new plantings.

At the same time, we carried out historical research, and in the 1990s we solicited replies, which were not long in coming.

We found out about the origins of the grape and the journey it had made in reaching this area. We know today that the ancestors of our vines were carried here by travellers who were following the Via Francigena, which passes right through my winery property, on their way to Rome on religious pilgrimages.

Only in 2004 did we learn the actual name of the variety, tempranillo, thanks to advanced DNA identification techniques.

In the intervening years, I tried my best to widen my own experience in growing and making wine from this grape that is so unusual for Tuscany. I finally made the decision to produce an ambitious Tempranillo, using even extreme procedures, such as semi-drying the grapes before fermentation.

Come visit us to taste the following wines:
CHIANTI: Regular and Riserva. ANTICHE VIE and PIETRO BECONCINI
TERRE DI PISA DOC: A young and dynamic appellation with Sangiovese-based wines, RECISO and MAURLEO.
TERRAZZE: Interesting wine made with local grapes, but not Sangiovese, Smooth and light in alcohol.
White wines:
PRS malvasia bianca: A refreshing, light, and vibrant wine.
VEA macerated trebbiano: An orange wine with extended maceration on the skins.
TEMPRANILLO wines in Tuscany: Something truly unique and unconventional.
VIGNALENICCHIE: Pre-phylloxera ungrafted Tempranillo wine
IXE: A younger, refreshing option.
FRESCO DI NERO Rosé Tempranillo: Distinctive and intriguing.

I’m not sure what you’re looking for in Tuscany, but our range is both broad and deep, offering a balance of traditional Tuscany and a fresh, innovative approach.
We put all our emotions, time, and energy into maintaining the highest quality across all our wines, We are  organically certified and FIVI.

Cantina Le Pietre is a boutique winery founded in 2021 in the heart of Valdarno di Sopra, Tuscany. The vineyards are cultivated in full respect of natural balance and managed under certified organic farming. 

Vineyardwork is carried out mainly by hand, following a sustainable approach that prioritizes soil health and the faithful expression of the terroir.

Production is extremely limited, enabling a careful, artisanal approach at every stage. Each wine is conceived as an authentic expression of its place of origin, with precision and elegance.

Labels are created by artists, turning each bottle into a unique

work of art.

During fermentation and aging, the music of J. S. Bach accompanies the work in the cellar, creating a silent dialogue between harmony, rhythm, and wine.

A production philosophy that reflects the identity of Cantina le Pietre: balance, elegance, and deep respect for the territory.

L’identité de Castelfalfi plonge ses racines dans la tradition du métayage toscan et demeure en constante évolution, s’affirmant comme un modèle vertueux d’agriculture biologique.

Nous ne nous limitons pas à préserver le paysage et sa mémoire: nous le régénérons jour après jour, à travers des gestes conscients.

Des 1100 hectares qui composent le domaine, plus de 25 sont consacrés aux vignobles et environ 48 aux oliveraies.

Depuis 2013, l’ensemble du domaine est certifié biologique, témoignage d’un engagement concret qui donne naissance à des produits de qualité; la viticulture en particulier constitue le cœur battant d’une régénération profonde: des plantations renouvelées entre 1999 et 2018, une sélection ciblée des sols grâce à des études pédologiques détaillées et une troisième campagne de replantations actuellement en cours.

Chaque décision agronomique naît d’une écoute attentive du territoire, dans le respect de son essence la plus authentique.

As one strolls the lush carpet of grass on the terrace of Castello di Vicarello, a nonpareil, panoramic vision opens out over this corner of a Tuscany far removed from its much-travelled routes.

That one-of-a-kind spot is Poggi del Sasso, in the coastal Maremma, not far from Montalcino. One can almost literally breathe in the deep green of the woodlands, the dense and often-wild natural beauty. Here, the mass of Mount Amiata looming up on the horizon and the river Ombrone at its feet join forces to contribute to the creation of a very particular climate that is idea for high-quality viticulture.

Castello di Vicarello is that conjunction of rare and precious beauty that is the focus of the Baccheschi Berti family’s hopes and dreams.

It was Carlo and Aurora who carried out a loving restoration of the ancient 12th-century Castello in the 1980s and ‘90s, and today their three children, Brando, Neri, and Corso, all under 35, determinately continue their family’s ambitious projects: vitiviniculture and hospitality. These complex, impressive operations embody ideas and intuitions developed over numerous journeys and stays abroad.

Their current wine collection boasts four different terroir expressions, fruit of the unique way that these stewards of the good and the beautiful interpret the vocation of vigneron. They include a Bordeaux blend, a Super Tuscan, and two monovarietals—an all-Sangiovese, a fitting tribute to its Tuscan homeland, and an all-Malbec rosé. Distinctive soils and climate, and their own quite original approaches to vine-training systems, vineyard densities, grape varieties and clones all contribute to defining the unmistakably-unique stylistic imprint of the four wines.

The family’s winemaking philosophy focuses above all on the natural qualities and character of their local area. Thus, in both vineyard management as well as hospitality, these true artisans devote meticulous attention to every detail and custom-craft everything on their estate, with artistic savoir-faire.

Vitiviniculture at Castello di Vicarello: anti-conformist and sustainable

The triptych of vineyards, climate, and soils

Castello di Vicarello relies on some six hectares of vineyards, subdivided into three picturesque vineyards.

A centenarian olive tree on a sloping piece of ground rises to greet the visitor to the Vigna del Castello (1.1 ha), imposing as a sculpture. Slightly facing west and lying at 300 metres’ elevation, this is the vineyard “where it all began,” where Carlo Baccheschi Berti, following a trip to France in 1998 with his son Brando, decided to create his own Bordeaux-style wine. He planted Cabernet Franc, Cabernet Sauvignon, and Petit Verdot in the same proportions that the estate’s iconic wine of the same name now contains: 45%, 45%, and 10%, respectively.

Proceeding towards the river Ombrone on a gravel-topped road surrounded by dense vegetation, one arrives at the 3.5-hectare Poggio Vico vineyard, facing southwest and planted to Cabernet Franc, Malbec, and Merlot. Lying just below that is the 1.5-hectare Vigna Anfiteatro, a distinctive, bowl-shaped vineyard of notably-steep vine-rows planted on terraces to Sangiovese and Merlot. Both vineyards lie between 300 and 350 metres’ elevation and face southwest.

The close-packed Mediterranean woodland surrounding the winery is an eloquent indication of a particularly beneficent climate, with two influences predominating. In the southeast looms Mount Amiata, the highest mountain in the provinces of Siena and Grosseto; it protects the vineyards from the cold winds from the northeast (the grecale) and north (the tramontana) and ensures good annual rainfall averages (ca. 700 mm) by blocking excessive humidity from the west.  The second factor is the open gap to the west over the bed of the Ombrone, to the Tyrrhenian Sea, some 30 kilometres distant, which in late spring and summer is the conduit for breezes that reduce the risk of heat spells, and encourage significant day-night temperature differentials.

Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Merlot, Malbec, and Sangiovese were planted in all three vineyards based on soil composition, which changes sometimes metre by metre. The geological makeup is generally of seabed origin, extremely complex and ancient (mid-Eocene). Alberese and shale clay predominate, which form clay-loam soils with abundant rock and micro-elements, which vine-roots can penetrate to a considerable depth, an important consideration for vineyards planted to high and ultra-high densities. In addition, they are rich in active limestone, which lends spiciness and pungency to the wines.

In the style of Vicarello: Alberello toscano and high desnsities

Even a first quick glance will reveal that the appearance of Castello di Vicarello’s three vineyards is quite different from that of so many other Tuscan winegrowing areas, even though traditional methods have been adopted, such as the alberello, or low-bush-method of vine-training, and high-density layouts. Carlo Baccheschi Berti initially, and now his son Brando selected these elements, in order to craft wines that would be both eloquent expressions of their terroirs as well as represent the family’s strong creative bent.

The alberello Toscano has been utilised in the region since the Middle Ages, but it has become a rarity. Here, however, it has been re-designed to reflect the particular local complex of soils and weather. The growth of each vine is trained into a small arch or triangle, supported by a metal stake, with the trunk remaining on one side; such an arrangement provides, on one hand, greater stability and protection from the wind, and, on the other, a partial shading of the vegetation and clusters, encouraging a more gradual ripening and a more moderate sugar accumulation. In the Poggio Vico and Anfiteatro vineyards, instead, experimentation is focusing on fibreglass supports, which are more flexible and better absorb the force of the daily winds. They are also of the same colour as the soil and therefore constitute a vertical training system that is practically invisible.

The decision to adopt a very high layout density of between 9 and 13,000 vines per hectare also bear consequences for the growth of the vine. Each vine, in competition with its neighbours, is stimulated to explore a wider stratum of soil, thus sending its roots ever deeper. This reinforces its resistance to water stress, improves the vine-soil interrelationship, and the rocky matrix heightens terroir influence. Additionally, the grapes become richer in aroma precursors and the resultant wines display a denser texture, more intense aromatics, and greater acidity and polyphenol extraction, although not higher alcohols. They are multi-faceted and rich, but not excessively opulent.

Castello di Vicarello is committed to respect to fullest degree possible the nature that surrounds it and its beautiful resources. Since 1999, the winery has managed its vineyards and farming operations in accord with the tenets of organic agriculture. In some cases, it has adopted practices that even exceed usual organic measures. For instance, the copper utilised to combat fungal attacks is metabolically active and does not accumulate in the soil as a toxin, nor does it harm the local biome; rather, it is utilised in turn by all the living beings above and below the surface. Pruning is scheduled in rigorous syntony with the lunar calendar. Soil amendments are always natural products that support soil health, and they are used together with cover-crop plants that are changed from year to year in an effort to maintain a green carpet as much as possible.

Predator insects are released into the vineyards to control harmful insects and sexual confusion through use of pheromones is practiced. These are some of the approaches that are used to maintain a system in equilibrium, and the result is vines that enjoy a high level of health.

The winery takes enormous care in preserving and protecting its local area and its landscape. One striking example is the recovery of ancient olive trees that were growing in the vineyards. Some 40 trees were uprooted and re-planted, one by one, particularly along the border of the Anfiteatro vineyard, where they continue to flourish, looking for all the world like ancient stewards of the beauty of this corner of earth or natural art pieces with their dramatically-sculpted trunks. The same criterion was applied to the re-use of rocks that emerged during the re-plantings of vines; they were pulverised then re-introduced into the soil or used to create roads from one vineyard to another. A further example is that ground-working a site for planting respected the original profile of that piece of earth. Finally, in the Anfiteatro vineyard, which lies on a steep slope, small terraces were created to prevent dangerous earth movements, a technique solidly within the Tuscan agricultural tradition. This brought a certain risk, inasmuch as each of the terraces has a minimum area in some place of less than a square metre, and the vines there are only 65cm apart, but it was a risk that brought excellent results, since Sangiovese is flourishing beautifully there today.

Wine collection: Four journeys from the Maremma and back

The Vicarello portfolio comprises four complex, intense wines that vividly embody the Baccheschi Berti family’s very personal relationship with wine. Each of four labels showcases the unique contents of each bottle through use of a different colour palette, while the profile of the Castello stands out in the centre, with the family’s coat-of-arms presiding above.

Castello di Vicarello. This classic Bordeaux blend--45% Cabernet Franc, 45% Cabernet Sauvignon, and 10% Petit Verdot—is a cru wine grown in the Vigna del Castello. Since its debut with the 2004 vintage, it has been the estate’s iconic wine.

Only the finest grapes from the vineyard go to produce Castello di Vicarello. The clusters are hand-picked into small boxes beginning in the final third of September, then, on arrival in the winecellar, they are quality-inspected on double sorting tables both before and after de-stemming. The must goes into 30hl tapered vats of French oak, where it goes through the initial and malolactic fermentations, during which controlled low temperatures of 24-26C° preserve and maximise the extraction of aromatic precursors. The new wine is then given a 1-2-month submerged-cap maceration that gives this wine its classic supple texture and juicy succulence. The wine is then racked off the gross lees and matures sur lie for 20 to 24 months in French oak barrels of 160, 225, or 300 litres, followed by a further ageing in the bottle for a minimum of 24 months.

Castello di Vicarello is produced in a very limited edition of 2,500-3,000 bottles per year. It displays remarkable cellarability.

Terre di Vico. The estate’s second vin is a cuvée of 65% Sangiovese, 25% Merlot, and 10% Cabernet Franc grown in the Poggio Vico vineyard. It too debuted with its 2004 vintage.

The vinification process is similar to that of Castello di Vicarello, but in this case the must of perfectly-ripe grapes ferments in stainless-steel tanks, with a subsequent maceration of about one month. After maturing a maximum of 18 months in once-used oak barrels, it ages in the bottle for 20-22 months. Terre di Vico demonstrates excellent longevity.

Santaurora. The collection’s rosé is made from Malbec, a grape of French origin once widely-planted in Bordeaux and today the most popular variety in Argentina, whose climate and soils encourage its maximum expression. Carlo Baccheschi Berti discovered it early in the millennium on a trip to South America, where he tasted the wines of Achaval Ferrer. Impressed, he decided to experiment with a rosé version and then planted selected Malbec clones in the Poggio Vico vineyard.

The grapes for Santaurora are harvested between late August and early September, when the varietal aromatic precursors have fully developed, and the acids are present appropriate for a crisp white wine. Only the juice from the first gentle pressing is used, which ferments partly in 300-litre oak tonneaux and partly in stainless-steel tanks for about two weeks at a controlled temperature of 16-18°C. The new wine is racked off the gross lees and then matures sur lie until bottling, followed by an additional 10 months or so in glass.

Produced only in the finest growing years, Santaurora pays tribute, with gentle Tuscan humour, to Aurora Baccheschi Berti and to her quasi-proverbial patience with the four men of the family. The initial vintage w in 2014.

Merah. Brando Baccheschi Berti wanted this wine as an homage to Tuscany and its primary grape variety. It is a crisp monovarietal Sangiovese, but multi-layered and fruit-rich, displaying pronounced warmth yet at the same time imbued with an almost electric vibrance. The grapes are grown in the Anfiteatro vineyard. The must ferments in stainless steel, then the wine macerates about one month sur lie, followed by an additional minimum of 8-11 months’ bottle-ageing. It is released two years from harvest, and promises significant longevity. It too was introduced with the 2014 vintage.

“Merah” means red in Indonesian and is meant to refer back to the family background in Bali.

A jewel of hospitality

Castello di Vicarello is not solely a wine; it is as well a 12th-century medieval borgo in the heart of the Tuscan Maremma. Carlo and Aurora Baccheschi Berti discovered and tastefully restored the village during the 1980s and ‘90s, and today it has become an exclusive boutique hotel that vaunts a thoroughly-contemporary concept of hospitality centred on custom-designed privacy, exclusivity, and warmth.

Surrounded by olive groves and meticulously-tended gardens, boasting two swimming pools totally immersed in nature, Castello di Vicarello is an oasis of utter leisure and relaxation in a setting prized for weddings and private events. The initial restoration project lasted more than 12 years, and it continues today, with an additional 6 suites added to the current 9.

Both the Castello and the surrounding farm residences artfully converted into eclectic suites contain furnishings and artworks that boast a judicious melange of styles, eras, and cultures that combine to create a refined and relaxing atmosphere, heightened by extraordinary views out over the magnificent Tuscan countryside. Standing out from the others are the Suite Spa, all but hidden from view and featuring a Turkish bath, sauna, and outside Jacuzzi in a large re-purposed wine vat, and the Villa Chiesina, with its pergola-covered patio for repasts and private dinners.

Guests can also take advantage of a rich selection of activities and opportunities to book, starting, naturally, with tastings of the estate’s wines and tours of the vineyards and winecellar. Cookery classes will reveal the secrets of the family’s recipes, gathered in Aurora Baccheschi Berti’s book My Tuscan Kitchen. Other popular possibilities are guided discovery tours by bike, e-bike, or on horseback; private yoga and meditation classes; and a day on a rented yacht spent exploring the nearby Maremma coastline. In the autumn, guests can participate in the harvest activities or in picking olives, while creative types can learn leather-working with noted artisan Era Balestrieri.

Not least are the culinary wonders produced by Chef Kevin Luigi Fornoni, one of Italy’s most promising young chefs, whose cuisine showcases seasonal, locally-grown ingredients of the highest quality.

Team

The microcosm that is Castello di Vicarello was the realised dream of Carlo and Aurora Baccheschi Berti. Today, their three sons man the helm. Brando turned from a career as a professional sailor to directing winemaking, assisted by a small but expert team in the vineyards and cellar and by consulting oenologist Maurizio Saettini.

Neri, after a degree in economy and financial experience in the City of London, returned to Tuscany to contribute to the winery management. Corso too returned, in his case after studies at the École d’Hôteliere di Losanne, to be Head of Operations at the Castello’s hotel.

Small  farm, producer of high quality wines based in Maremma Toscana.

The farm is organic certified.

"The winery was founded in 1973 and its almost fifty years of history are intertwined with the life paths of two families, united by a genuine and unadulterated passion for wine. Sisters Paola and Donatella Palazzi founded the company in 1973 and began building a business that soon became a reference point for organic wines and viticulture. Due to a lack of generational turnover, they reluctantly decided to sell the company in 2017.

In 2017, Marina and Ivanhoe Romin, starting out from their search for a sweet home in the country that was close to their relatives and had a vineyard that was 'the size of a family often on the road', met the 'Sisters' and were fascinated by their foresight and life's work. The estate has only indigenous vines (including some very rare ones), has been organically farmed for almost 50 years, vinifies everything in concrete tanks and produces a Vin Santo del Chianti that is out of the ordinary. The property with its 24 hectares in total (10 hectares of vineyards, 8 of olive groves) requires a considerable commitment to relaunch, so for Marina it becomes a full-time job and a new life mission. In the space of 18 months, the two families complete the handover aimed at guaranteeing continuity in the quality of certain products, including Vin Santo, and in 2019, the historic winery starts up again with a new impetus. A few months later, renovation work began on the almost 2000 square metres of buildings, and in 2022 a new, more complex and contemporary wine collection was presented under the Marina Romin brand name

The Val d’Orcia, a UNESCO World Heritage Site since 2004, encircles the Podere Forte. 

The estate was founded in 1997 by Pasquale Forte, a visionary entrepreneur who has created a balanced system where every element complements the others, following the principles of organic and biodynamic agriculture. 

The old concept of the corte romana has been recreated on the 500 ha estate: a place where people, plants and animals coexist in harmony and sustainable self-sufficiency.

 A celebration of biodiversity.

“We work the fields as they did 2,000 years ago, but in the winery we’re 200 years ahead,” says Pasquale Forte, who has revived the peasant winemaking traditions of the Val d’Orcia. Advanced techniques and precision agriculture have transformed the landscape, bringing prestige and creating quality products. 

Notre entreprise a été fondée en 1980 par Alessandro Chiti et son père à  San Gimignano, en Toscane. Le premier vignoble a été planté de  Vernaccia, cépage blanc ancien cultivé exclusivement à San Gimignano.  Aujourd'hui, la troisième génération perpétue cette tradition, la  qualité étant notre priorité. L'entreprise s'est développée grâce à un  renouvellement agronomique constant, portant sur l'ensemble de ses 15  hectares de vignes plantées de Vernaccia, Sangiovese, Malvasia,  Chardonnay et Merlot. Un travail fondè sur une récolte opportunes, ainsi que surdes soins attentifs, qui produit des vins élégants.

Our  company was founded in 1980 by Alessandro Chiti and his father in San  Gimignano, Tuscany. The first vineyard was planted with Vernaccia, an  ancient white grape variety cultivated exclusively in San Gimignano.  Today, the third generation continues this tradition, with quality as  our priority. The company has grown through constant agronomic renewal  across all 15 hectares of vineyards planted with Vernaccia, Sangiovese, Malvasia, Chardonnay, and Merlot. Work based on timely cultivation as well as harvest and patient care, that produces elegant wines.

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Good morning, my name is Piero!

 Val del Melo is a small new winery located in the Maremma region, in Tuscany, less than 2 km from the coast. Our vineyard, 10 ha of organic land, situated on a strategic hillside, produces wines with a unique character, shaped by the coastal terroir and a touch of salinity from the nearby sea, under this young designation, DOC MAREMMA.

Piero Scalambra 

Winemaker/General Manager