The first documents testifying to the family’s wine-making activity date back to 1725, when Niccolò Bandinelli started exporting to Great Britain the wines produced in the cellars of the Villa.
Among the first in Italy, Niccolò brought about a shift in the perception of Chianti-produced wine from a simple agricultural product intended only for domestic use, to a refined good which could compete with the already famous French spirits for the enjoyment of Europe’s high society.
In 1959, Ranuccio Bianchi Bandinelli – who had over the years grown fonder of the Marxist theories of Redistribution of Land – decided to donate the largest part of his lands to the farmers who were working them, founding the Cooperativa Sociale di Geggiano. This generous gesture ended the first great cycle of professional wine production at the Villa, only a few hectares of vineyards were kept in the family and destined to domestic use production.
In 1995, brothers Andrea and Alessandro Boscu Bianchi Bandinelli decided to take over the running of the Estate. Together with Partner Malcolm Caplan, they set off to slowly buying back land, planting vines and renovating the vinification cellar, to restart the production of wines for commercial distribution. From the beginning on, they chose to adhere to strict principles of organic agriculture, focusing on a small but high-quality production.
Today, Gregorio and Bianca – the youngest generation of Bianchi Bandinelli’s – are actively involved in the production of our wines. With an emphasis on the terroir and its characteristics, they strive for an ever-greater focus on quality and the ambition to produce some of the best wines in Tuscany.
Our work focuses on expressing the true identity of the territory with a simple but attentive intervention in the cellar and a meticulous work in the vineyards all year round, following the organic winemaking principles.
For us, being organic wine growers extends beyond an approach to agriculture, it is a complete attitude to the management of our winery, our company and the relationship with our consumers. This is expressed through our constant search for methods and practices aimed at sustainable, ecologically balanced and traditional manufacturing.
All the main works on the vines are performed by hand by expert staff members and all the 30,000 bottles of organic wine are entirely produced by vineyards of property. After a 28 days long fermentation and maceration process the wines are aged in old French oak casks for at least 24 months.
