The Valdambra Hills & the Amphora Soul

The story of Clio Cicogni Winery begins in Valdambra, a historic valley in the province of Arezzo, Tuscany, between the medieval villages of Ambra and Bucine. Valdambra is a landscape of extraordinary beauty and agricultural richness — rolling hills covered in vineyards, olive groves, and cypress trees, with ancient castles and fortified villages that attest to the region's long and turbulent history. The valley connects the Chianti hills to the Arno valley, creating a unique microclimate that is milder than the higher Chianti elevations but more structured than the flat Arno plain. This is not the dramatic, vertiginous landscape of Valtellina or the steep terraces of the Colli Orientali; it is a gentler, more forgiving terrain — a landscape of balance, harmony, and quiet agricultural abundance that has sustained farmers and vine growers for millennia.

Clio and her husband Antonio are the heart and hands of the estate — a family-run company that represents the realization of a shared dream to create wines that are honest, authentic, and deeply rooted in the Tuscan soil. They tend nearly 10 hectares of vineyards in Valdambra, with a small winery located in the municipality of Montevarchi, on the Via Aretina — the ancient Roman road that connected Arezzo to Florence and that still serves as the backbone of the region's agricultural economy. The estate is not merely a commercial operation; it is a way of life, a commitment to the land, and a belief that the best wines come from the healthiest soils, the most careful farming, and the most respectful cellar practices. Clio and Antonio work together in the vineyard and the cellar, sharing the labor and the decisions, the risks and the rewards, in a partnership that is as much about love and family as it is about wine.

The vineyards are farmed organically, with a clear commitment to sustainability, biodiversity, and the long-term health of the soil. Clio and Antonio are also moving toward biodynamic practices — a step beyond organic that involves working with the lunar calendar, using natural preparations to enliven the soil, and treating the farm as a self-sustaining organism rather than a collection of separate crops. The transition from organic to biodynamic is not a marketing strategy but a deepening of their existing commitment to natural farming — a recognition that the soil is alive, that the vines are part of a larger ecosystem, and that the quality of the wine is inseparable from the health of the land. The estate offers wine tastings and visits, inviting guests to experience the beauty of Valdambra, the authenticity of the wines, and the warmth of a family that has chosen to live and work in harmony with nature.

Today, Clio Cicogni Winery produces a focused portfolio of natural and biodynamic wines that reflect the specific character of Valdambra's clay-limestone soils and the family's commitment to minimal intervention. The wines are made with indigenous yeasts, minimal sulfur, and a combination of French oak and clay amphora ageing that gives them a distinctive texture and purity. The portfolio includes reds made from Sangiovese, Cabernet Franc, Petit Verdot, and Carmenere — varieties that thrive in the warm Tuscan climate and the rich, structured soils of Valdambra — as well as sparkling wines that showcase the estate's versatility and ambition. The wines are listed by Raisin, Vivino, Obsequium, Wine Republic, and a growing network of natural wine retailers who appreciate their authenticity, their amphora-aged character, and the genuine pleasure of wines made by a family that believes in sustainability, biodiversity, and the transformative power of clay and limestone.

At Clio Cicogni Winery, the cellar philosophy is one of naturalness, purity, and a deep respect for the Tuscan tradition — combined with a willingness to experiment and innovate that sets the estate apart from more conventional producers. Clio and Antonio's approach is guided by a simple principle: let the grapes speak, let the terroir dictate, and intervene only when necessary to guide the wine toward its natural expression. Fermentations are carried out with indigenous yeasts — the wild yeasts that live on the grape skins and in the cellar, carrying the microbial fingerprint of the vineyard and the vintage. This is not always the easiest path: indigenous fermentations can be slow, unpredictable, and risky. But Clio and Antonio believe that the complexity, authenticity, and sense of place that indigenous yeasts bring to the wine are worth the extra effort and vigilance. When necessary, minimal sulfur is used to ensure stability, but the goal is always to use as little as possible — to preserve the living, evolving character of the wine and to allow the natural acidity and antioxidants of the grapes to do the work of preservation.

The most distinctive feature of Clio Cicogni's winemaking is the use of clay amphorae for ageing — an ancient technique that has been revived by natural wine producers around the world, but that is still relatively rare in Tuscany. Amphorae are large clay vessels, buried in the ground or kept in the cellar, that allow the wine to breathe and evolve without the influence of oak. Unlike steel, which is completely neutral and can produce wines that are fresh but somewhat sterile, amphorae have a subtle porosity that allows for gentle micro-oxygenation — the slow, gradual exchange of oxygen that softens tannins, develops complexity, and allows the wine to mature gracefully without the aggressive tannin extraction or vanilla/spice notes of oak barrels. Unlike oak, which can dominate the fruit and mask the terroir, amphorae are neutral in flavor, allowing the pure character of the grape and the soil to shine through. The result is wines of extraordinary purity, texture, and mineral clarity — wines that taste of the place they come from, not of the vessel they were aged in. Clio and Antonio use amphorae for their most important wines — particularly the Cabernet Franc and the Sangiovese — creating expressions that are unlike anything else in Tuscany.

"Regina di Bastoni" — The Amphora-Aged Cabernet Franc: The Regina di Bastoni is Clio Cicogni's most distinctive and ambitious wine — a natural Cabernet Franc aged in amphora that offers a unique sensory experience celebrating the purity of the variety and the ancient craft of clay-vessel ageing. The name "Regina di Bastoni" — "Queen of Sticks" — evokes the regal character of the wine and the wooden sticks (bastoni) that are sometimes used to stir the lees in amphora, or perhaps the vine canes that are pruned each winter and that symbolize the cycle of growth and renewal. The grapes come from the best Cabernet Franc parcels in Valdambra, hand-harvested and fermented with indigenous yeasts in stainless steel or concrete. After fermentation, the wine is transferred to clay amphorae — large vessels buried in the cool cellar — where it ages for an extended period, developing complexity, texture, and a distinctive mineral, earthy character that is impossible to achieve with oak or steel. In the glass, it is deep ruby with garnet reflections. The nose offers red currant, bell pepper, wild herbs, and a distinct mineral, earthy note from the amphora. The palate is medium-bodied, with fine tannins, vibrant acidity, and a long, savoury, mineral finish that seems to echo the clay-limestone soils of Valdambra. It is a wine of purity and place — proof that Cabernet Franc, when grown organically on Tuscan soils and aged in amphora, can achieve a level of elegance and authenticity that rivals the great wines of the Loire. Serve at 16–18°C. Age 5–10 years for optimal development. ~€25–€35 / ~$28–$40.

"Fante di Bastoni" — The Petit Verdot of Tropical Depth: The Fante di Bastoni is Clio Cicogni's most characterful red — a Petit Verdot with a complex aromatic profile, notes of ripe tropical fruit, candied citrus fruits, and a pleasant minerality that makes it one of the most intriguing and unexpected wines in the portfolio. The name "Fante di Bastoni" — "Page of Sticks" — suggests a younger, more playful companion to the regal Regina, a wine that is less serious but no less complex. Petit Verdot is a late-ripening, thick-skinned variety that is rarely vinified as a pure varietal — it is usually used in small percentages to add color and structure to Bordeaux blends. But Clio and Antonio have discovered that in the warm Valdambra climate and the rich clay-limestone soils, Petit Verdot can achieve a level of ripeness and expression that justifies a wine of its own. The grapes are hand-harvested at full maturity, fermented with indigenous yeasts, and aged in a combination of French oak barrels and amphorae — the oak adding structure and spice, the amphora preserving purity and minerality. In the glass, it is deep purple with ruby reflections. The nose offers ripe blackberry, plum, tropical fruit, candied citrus, and a distinct mineral note. The palate is full-bodied, with firm but ripe tannins, vibrant acidity, and a long, complex, mineral finish. It is a wine of surprise and delight — a wine that challenges preconceptions about what Petit Verdot can be, and that proves that Valdambra is capable of producing wines of genuine originality and international appeal. Serve at 16–18°C. Age 5–8 years. ~€22–€32 / ~$25–$36.

"Saturno" — The Sangiovese of Valdambra: The Saturno is Clio Cicogni's flagship Tuscan red — a pure Sangiovese that captures the essence of the variety and the specific character of Valdambra's clay-limestone soils. The name "Saturno" evokes the ancient Roman god of agriculture, time, and the harvest — a fitting tribute to a wine that is deeply rooted in Tuscan tradition and the cyclical rhythms of the vineyard. Sangiovese is the king of Tuscan reds, the variety behind Chianti, Brunello, and Vino Nobile, and it is a grape that demands careful farming, precise harvest timing, and respectful cellar work to achieve its full potential. Clio and Antonio's Saturno is made from hand-harvested Sangiovese grapes, fermented with indigenous yeasts, and aged in a combination of French oak barrels and amphorae — the oak providing structure and complexity, the amphora preserving the variety's bright acidity and pure cherry fruit. In the glass, it is bright ruby with garnet reflections. The nose offers red cherry, wild strawberry, dried herbs, and a distinct mineral, earthy note. The palate is medium-bodied, with firm tannins, vibrant acidity, and a long, savoury, mineral finish. It is a wine of both immediate pleasure and ageing potential — a wine that can be enjoyed young for its freshness and fruit, or cellared for 5–10 years to develop complexity, nuance, and the distinctive tertiary notes that great Sangiovese acquires with time. Serve at 16–18°C. ~€18–€28 / ~$20–$32.

"La Papessa Nera" — The Sparkling Carmenere: The La Papessa Nera is Clio Cicogni's most unexpected and innovative wine — a sparkling wine made from Carmenere, a variety that is rarely used for sparkling production and that achieves a level of originality and intrigue that is rare even in the world of natural wine. The name "La Papessa Nera" — "The Black Popess" — evokes the mysterious, unconventional character of the wine, a dark, effervescent creation that defies categorization and challenges expectations. Carmenere is a Bordeaux variety that has found a surprising home in Tuscany, where the warm climate and the rich soils allow it to ripen fully and develop a distinctive peppery, herbal character. For the La Papessa Nera, Clio and Antonio harvest the Carmenere early to retain acidity, ferment it with indigenous yeasts in stainless steel, and then referment it in bottle using the traditional method — creating a sparkling wine that is dark in color, complex in flavor, and utterly unique. In the glass, it is deep ruby with fine, persistent bubbles. The nose offers black cherry, pepper, wild herbs, and a distinct mineral note. The palate is medium-bodied, with crisp acidity, gentle tannins, and a long, savoury, effervescent finish. It is a wine of experimentation and joy — proof that natural wine producers can push boundaries, take risks, and create wines that are as surprising as they are delicious. Serve well chilled at 8–10°C. Drink young. ~€20–€30 / ~$22–$34.

"Temperanza" — The Petit Verdot of Restraint: The Temperanza is Clio Cicogni's most elegant and restrained expression of Petit Verdot — a wine that balances the variety's natural power and intensity with a level of finesse and control that is rare in wines made from this thick-skinned, deeply colored grape. The name "Temperanza" — "Temperance" or "Restraint" — reflects the wine's character: it is not a blockbuster, not an over-extracted fruit bomb, but a wine of balance, harmony, and quiet confidence. The grapes come from the best Petit Verdot parcels, hand-harvested at optimal maturity and fermented with indigenous yeasts. The wine is then aged for 12 months in French oak barrels — vessels that provide structure, spice, and subtle tannic grip without overwhelming the fruit. In the glass, it is deep ruby with purple reflections. The nose offers blackberry, plum, violet, and a hint of vanilla and spice from the oak. The palate is medium to full-bodied, with ripe but refined tannins, vibrant acidity, and a long, elegant, mineral finish. It is a wine of sophistication and poise — the perfect companion to a special meal, a celebratory occasion, or simply an evening of contemplation and pleasure. Serve at 16–18°C. Age 5–8 years. ~€22–€32 / ~$25–$36.

Vessels & Ageing: Clio Cicogni Winery works with a distinctive combination of vessels that reflects the estate's commitment to both tradition and innovation. French oak barrels — used for the Temperanza Petit Verdot and some of the Sangiovese — provide structure, complexity, and the subtle spice and vanilla notes that complement the fruit without dominating it. The barrels are likely a mix of new and used, with a preference for larger formats (500L or more) that provide slower, gentler oxidation than smaller barriques. Clay amphorae — used for the Regina di Bastoni Cabernet Franc and some of the Saturno Sangiovese — are the estate's most distinctive vessels: large clay containers, buried in the ground or kept in the cellar, that allow for gentle micro-oxygenation while remaining completely neutral in flavor. The amphorae preserve the purity of the fruit, the minerality of the soil, and the living, evolving character of the wine in a way that no other vessel can. Stainless steel tanks — used for fermentation and for some of the fresher, younger wines — provide clean, neutral environments that preserve primary fruit and crisp acidity. Together, these vessels create a palette of textures and expressions that allows Clio and Antonio to craft wines of remarkable diversity and character — wines that honor the Tuscan tradition while embracing the possibilities of natural, minimal-intervention winemaking.