Winery

Italian tradition

Currently the wineries have been renovated and equipped with innovative systems that allow the most up-to-date winemaking techniques, preserving the tradition. The use of the force of gravity between different levels, from the arrival of the grapes in the cellar to the placement in the barrel, is for us today, as in the past, the best solution to move the wine. The research and study of new solutions to obtain wines of the highest quality have always permeated the walls of this winery. Innovate our tradition

Production cycle

From the beginning, the winery was built on several levels to make the most of the force of gravity and therefore have a gravity-fed production cycle. Using the force of gravity is the sweetest and most respectful way to treat the fruits of our vineyards. At Villa Bibbiani our grapes are rigorously harvested by hand, in small boxes of 15 kg each. After a careful manual selection, they are transferred to the fermentation tanks, always by hand and taking advantage of the architecture of the winery and therefore the force of gravity.

The barrel room

At Villa Bibbiani the ancient barrel cellar, with its exposed brick vaults, is the place where the wine has always been aged and refined. Here, among barriques and large barrels of French Slavonian oak, constant research and study are carried out. Each wine has its own characteristics and needs the right container to best be enhanced. For this reason, in our cellar there are also terracotta amphorae of Impruneta or Cocciopesto.

This type of refinement is a tribute to the past as well as to Tuscany, where they are produced. The terracotta allows an evolution of the wine respecting its characteristics and authenticity. The same applies to Cocciopesto, a material already used by the Romans, which differs in that it is not cooked but only cast.

Traditional Innovators

Currently, the cellars have been renovated and equipped with innovative systems that allow the most updated winemaking techniques, while conserving its tradition. The exploitation of the force of gravity between different levels, from the entry of grapes in the cellar to the placing in casks, it is for us today, as in the past, the solution to enliven wine. The research and study of new solutions to achieve the highest quality wine have always pervaded the walls of this winery.

Tank room

The fermentation work is carried out with a high-tech punch down tool that reproduces the ancient manual processing. The wine cellar, organized on several levels, allows us to take advantage of gravity also for the casking and bottling. Through this special care and attention to detail, we want to convey this territory's elegance in every bottle.

The Vineyards

Of the almost 400 hectares that Villa Bibbiani owns, about 30 are currently planted with vines and in production. Our vineyards, aged between fifty and twenty years, extend from the plain of the Arno to more than 250 m above sea level. Depending on the position and altitude, the composition of the soil changes and therefore the nuances that our wines provide us. Sangiovese is undoubtedly the prince of varieties in Italy and especially in Tuscany. Clearly it is also for us here at Villa Bibbiani, an integral part of our history and tradition. However, this variety is joined by Cabernet Sauvignon, our other soul of the company. Cabernet is considered an autochthonous grape, which in our territory finds the perfect terroir to express itself at its best, transmitting typicity and authenticity. In fact, it is historically present in our area, imported by the Medici more than 300 years ago under the name of Uva Francesca, from France.

Villa Bibbiani's

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