Tenuta di Valgiano, with its chateau-like appearance, epitomizes how prestige and a sustainable approach to winemaking can be brought together. It was the early 1990s when Moreno Petrini, alongside Laura di Collobiano and consultant Saverio Petrilli (a pioneer of Steiner practices in Italy), established the venture, producing wines from sangiovese, syrah, merlot, vermentino, trebbiano, malvasia, and grechetto grapes. The favorable climate, soils, and exposures also favor the cultivation of olives. The Tenuta di Valgiano '18, a blend of sangiovese, syrah, and merlot, possesses a diverse bouquet, passing from mineral undertones to tomato leaf, black and red fruits, and umami. The body is well structured and sapid, culminating in a lengthy and intricate finish. The Palistorti '21, of a similar blend, emits a powerful floral scent of violet, followed by notes of blueberry and currant. The structure is supple, with rounded tannins and a fresh, enticing palate.
Each star stands for 10 years of Tre Bicchieri awards achieved by the wine producer
