INNOVATORS BY TRADITION

The Villa Bibbiani winery is a magnificent building that housed the ancient basement of Cosimo Ridolfi in 1700. Even 150 years ago it was considered a state-of-the-art structure with running water thanks to a system of storage tanks and was equipped with a heating system that allowed a kind of temperature control during the wine making.

Currently, the wineries have been restructured and equipped with innovative systems that allow the latest wine-making techniques, without forgetting the local wine-making traditions.

The use of the gravity between different levels, from the grape entry into the cellar to the placing in cask, for us also today is the best solution to avoid pumps and filtration that would stress the final product.

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PRODUCTION CYCLE

The winery structure has been conceived to use gravity during the production cycle in order to respect at most the fruits of our vineyards. Harvested by hand, after careful selection, we always transfer our grapes by hand to temperature-controlled tanks.

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.

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THE BARREL CELLAR

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.

INNOVATORS BY TRADITION

The Villa Bibbiani winery is a magnificent building that housed the ancient basement of Cosimo Ridolfi in 1700. Even 150 years ago it was considered a state-of-the-art structure with running water thanks to a system of storage tanks and was equipped with a heating system that allowed a kind of temperature control during the wine making.

Currently, the wineries have been restructured and equipped with innovative systems that allow the latest wine-making techniques, without forgetting the local wine-making traditions.
The use of the gravity between different levels, from the grape entry into the cellar to the placing in cask, for us also today is the best solution to avoid pumps and filtration that would stress the final product.

PRODUCTION CYCLE

The winery structure has been conceived to use gravity during the productive cycle in order to respect at most the fruits of our vineyards. Harvested by hand, after careful selection, we always transfer our grapes by hand to temperature-controlled tanks.

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 BARREL CELLAR

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.

come and visit our villa!

from monday to friday

08.00 – 17.00

Contacts

phone number

+39 338-3195652

Mail

Informations: info@villabibbiani.it
Cellar: leopoldomorara@villabibbiani.it
Administration: amministrazione@villabibbiani.it
Press Office: bibbiani@dagcom.com

address

Località Bibbiani SNC – 50050 Capraia e Limite, Firenze