The history of my winery begins well before I was born, 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. Successively, I took over the reins of the business from my father. 
I can say that the patience and caution that I showed in undertaking the studies of the local environment were the real key to all of the work that I have done since. The most important results, in chronological order, are:  
1. an in-depth understanding of the vineyards here, which had previously been farmed rather primitively;
2. the selection of two local sangiovese clones, which I am still using today for wine production;
3. the decision to increase plantings of the malvasia nera grape 
4. and finally the discovery of the unexpected presence at San Miniato of the fabulous grape variety that we now know is tempranillo. 
With respect to the winemaking process in the cellar, which I consider scarcely 10% of my effective work, I consider myself an out-and-out tradionalist.

My longest and most involved efforts have gone into developing the potential here of tempranillo:  at the beginning of 1993 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. 
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. 

BECONCINI is the only Winery in Tuscany to produce wines from he noble variety of TEMPRANILLO, which has such historical roots in our medieval town San Miniato,