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My project began to take shape gradually in the early 1990s, with several years of territorial study, and the first vintage of my pure Sangiovese wine in 1995. It was at this point that I took over the management of the company from my father. Since 1997, I have been assisted by my current partner, Eva Bellagamba, who heroically chose to share this journey with me, sacrificing her future as an architect.

The history of my company predates my own birth. We are talking specifically about the early 1950s when my grandfather succeeded in purchasing the land he had been working on for some time with his family, but as a sharecropper under the Marchesi Ridolfi. My family was one of the first Tuscan farming families to transition out of the sharecropping system. This transition led to the establishment of the current PIETRO BECONCINI AGRICOLA, where my grandfather worked as a versatile farmer. Later, my father decided to fully dedicate himself to managing vineyards and producing wine.


The Tuscan Tempranillo

In my work as a winemaker, this condition is particularly important, as a plant so well adapted allows for natural and spontaneous production with a secure and well-tested connection to the territory. Additionally, it helps to limit operations for defense against parasites, making it easier to implement organic cultivation techniques, which are increasingly desirable today.

Thanks to its genetic peculiarities, the Tempranillo of San Miniato also produces grapes of great versatility, suitable for producing wines that can age gracefully. These wines combine the well-known smoothness of the grape with purely territorial characteristics such as the acidity of Tuscany and the savoriness and minerality of our limestone soils.


San Miniato is simultaneously a place of tranquility and meditation and a town that makes you feel at the center of events. It strikes a perfect balance between art, culture, and agriculture, thanks to the variety of crops in its surrounding territory, which includes vineyards, olive trees, and the production of a native zucchini called “mora,” as well as the San Gimignano Artichoke. The town’s tourist vitality is expressed in various forms through events that begin in spring and continue into autumn, featuring antique exhibitions, musical concerts, and art shows.


Today, this extensive municipality, located halfway between Pisa and Florence, remains a significant center for grape production, with around 600 hectares of vineyards. A large portion of these vineyards still supply their fruits to the renowned Florentine winemakers. It may seem unusual, but especially Pietro Beconcini’s Sangiovese, with its unique elegance and salinity, can be an excellent choice to pair with the famous white truffle of San Miniato.


The cuisine of San Miniato is immersed in the broader and incredibly diverse world of Tuscan cuisine. However, local cuisine manages to maintain its own well-established identity, primarily thanks to the white truffle of San Miniato. This key ingredient, with its intense aroma, enhances both the first courses and the classic, timeless Tuscan Florentine dishes.