The Tuscan winery Tenuta di Valgiano has played a significant role in the artisanal wine movement, being among the first wineries in Italy to embrace biodynamic agriculture. Located in the Valgiano area within the Colline Lucchesi zone, the estate was founded in the early 1990s and is skillfully managed by Moreno Petrini and Laura Di Collobiano, supported by the technical expertise and sensitivity of Saverio Petrilli, one of the most esteemed and renowned winemakers in the world of artisanal wines. Surrounded by forests and olive groves, the property's production ethos, embraced by Moreno, Laura, and Saverio, is rooted in minimalist winemaking.

Tenuta di Valgiano's 16 hectares of vineyards are planted in limestone-rich soils composed of marl and sandstone, ranging in altitude from 120 to 250 meters above sea level. Alongside traditional Tuscan varieties such as Sangiovese, Vermentino, Trebbiano, and Malvasia, the estate cultivates international grape varieties including Merlot, Syrah, Chardonnay, and Sauvignon Blanc. The vineyard strictly adheres to the principles of biodynamic agriculture, utilizing biodynamic preparations and techniques such as green manure. The climate of the area is influenced by both sea breezes from the Tyrrhenian Sea and the proximity to the Apennines, resulting in significant temperature variations between day and night. After manual harvesting, grapes undergo meticulous bunch selection and, for red grapes, are destemmed and gently crushed before spontaneous alcoholic fermentation in oak barrels, accompanied by delicate extraction techniques. Aging takes place in French oak barriques and glazed concrete tanks for multiple passages, with stainless steel tanks also used for white wines.

The wines of Tenuta di Valgiano convey the genuine and pure philosophy behind them, serving as authentic ambassadors of another enological Tuscany, distinct from the classicism of Montalcino and Chianti and the internationality of Bolgheri, with its own captivating charm.