Classic Yet Fresh

The story of Il Viticcio is a story of continuity and transformation — a narrative that spans over half a century of Tuscan winemaking, from the pioneering spirit of the 1960s to the dynamic, internationally-minded vision of today. The estate was founded in 1964 among the rolling green hills of Greve in Chianti, in the very heart of Chianti Classico — the historic zone that stretches from south of Florence to just north of Siena, where grapes have been transformed into wine since the Ancient Etruscans occupied these hills over 2,000 years ago. From the outset, the destination was clear: to create outstanding wines that express the most authentic link between nature and man — wines that would honor the traditions of Chianti while reaching for new heights of quality and expression.

For decades, Il Viticcio operated as a respected but relatively modest estate, producing solid Chianti Classico wines that served the local market and the growing tourist trade. But the true transformation began in 2015, when Alexander and Helen Biba — a young Ukrainian entrepreneur couple with a passion for wine, land, and the Tuscan way of life — acquired ownership of the estate. Their vision was ambitious and clear: to make important wines — wines where you can both express yourself and this unique Tuscan terroir. They moved their entire family to Florence and began investing in the future — turning the estate fully organic, buying new plots of vines, replanting vineyards, and building a new state-of-the-art cellar that would allow for more precise, more natural winemaking.

Continuity on the estate was ensured by retaining Daniele Innocenti as the winemaker — a man whose connection to Viticcio is deeply personal and profoundly authentic. Daniele was born right there in Viticcio's farmhouse; his parents worked as mezzadri (sharecroppers) on the estate. His guiding principle is to concentrate on the grape and the vine, and he brings to his work a lifetime of intimate knowledge of these specific hills, these specific soils, and these specific vines. Under his guidance, the estate has not only maintained its quality but elevated it — producing wines that have earned 94 points from James Suckling and recognition from Wine Spectator, Vinous, and critics around the world.

Today, Il Viticcio is much more than a winery — it is a life project. Together with their young and energetic team, Alexander and Helen dedicate themselves to producing high-quality wines that express the Chianti Classico and Maremma territories with a classic yet fresh style. The estate has grown to encompass 120 hectares of estate-owned land, with vineyards in three distinct Tuscan zones — Chianti Classico, Maremma, and Bolgheri — each contributing its unique terroir to the portfolio. The estate also includes olive trees managed with respect and care, and a charming agriturismo where guests can experience the same authentic Tuscany that the family loves. It is a place where tradition and innovation coexist, where the old wine cellar with its ancient barrels sits alongside a new cellar with raw concrete subterranean vats, and where every bottle carries the imprint of a land that has been cultivated for millennia.

At Il Viticcio, the cellar philosophy is one of honoring the treasured traditions that teach invaluable wine-making knowledge, while balancing this with innovative technologies and a fresh, international perspective. The family believes that a wine's high quality begins in the vineyard, and only by respecting the land are they able to grow naturally wonderful grapes to make an exceptional product. This philosophy extends from the vineyard to the cellar, where the goal is to produce wines that showcase all the nuances of the incredible terroir to its full potential — wines that are classic yet fresh, traditional yet contemporary, rooted in Tuscany yet speaking to the world.

The techniques are precise, thoughtful, and deeply informed by both tradition and innovation, shaped by Daniele Innocenti's intimate knowledge of the estate and the Bibas' ambition to reach new heights of quality:

"Prunaio" Gran Selezione — The Flagship Chianti Classico: The Prunaio is Il Viticcio's most celebrated wine — the flagship Chianti Classico Gran Selezione that has earned 94 points from James Suckling and become a symbol of the estate's transformation under Alexander and Helen Biba. Originally created as a Super Tuscan — a 100% Sangiovese wine that could not be classified as Chianti Classico under the old rules — it became a Gran Selezione the moment the new classification allowed 100% Sangiovese wines to bear the Chianti Classico name. It is a wine of extraordinary depth, elegance, and ageing potential that captures the essence of the Greve Valley terroir. The grapes come from the estate's best Sangiovese vineyards in Chianti Classico, hand-harvested at optimal ripeness and fermented with indigenous yeasts. The maceration is long and carefully managed, extracting color, tannin, and phenolic compounds while preserving the variety's natural freshness. The wine is aged for 18–24 months in French oak barriques and large casks, followed by extended bottle ageing. In the glass, it is deep ruby-garnet. The nose offers black cherry, plum, violet, leather, tobacco, and a distinct mineral, earthy undertone. The palate is full-bodied, with firm yet elegant tannins, vibrant acidity, and a long, layered finish. It is a wine for special occasions, for contemplation, for pairing with the finest dishes. Serve at 18°C after decanting. 10–15 years ageing potential. ~$30–$45 / ~€27–€40.

"Chianti Classico" DOCG — The Heart of Tradition: The Chianti Classico is Il Viticcio's classic expression — the wine that embodies the heart and soul of the denomination, made from Sangiovese with traditional blending varieties. It is a wine of remarkable balance, food-friendly charm, and authentic Tuscan character that has been the backbone of the estate since 1964. The grapes come from the three Chianti Classico vineyards — Mezzola, Colognole, and Belvedere — hand-harvested and fermented with indigenous yeasts. The wine is aged in a combination of large oak casks and barriques for 12–18 months. In the glass, it is ruby-garnet. The nose offers cherry, plum, violet, leather, and a hint of Mediterranean herbs. The palate is medium-bodied, with vibrant acidity, fine tannins, and a long, savory finish. It is the ultimate Tuscan table wine — versatile, approachable, and deeply satisfying. Serve at 16–18°C. 5–8 years ageing potential. ~$18–$26 / ~€16–€23.

"Chianti Classico Riserva" — The Aged Expression: The Riserva is Il Viticcio's aged Chianti Classico — a wine that undergoes extended ageing to develop greater complexity, depth, and tertiary character. Made from the estate's best Sangiovese grapes, selected from the most favorable vineyards and vintages, it is a wine of remarkable evolution and sophistication. The grapes are hand-harvested, fermented with indigenous yeasts, and aged for 24–30 months in oak, followed by additional bottle ageing before release. In the glass, it is deep garnet with orange reflections. The nose offers dried cherry, plum, leather, tobacco, forest floor, and a distinct earthy, spicy complexity. The palate is full-bodied, with silky tannins, vibrant acidity, and a long, layered finish that evolves from dried fruit to spice, leather, and mineral earthiness. It is a wine for the cellar — reward patience with 8–12 years of development. Serve at 18°C after decanting. ~$24–$34 / ~€22–€30.

"Monile" — The Super Tuscan: The Monile is Il Viticcio's Super Tuscan — a wine that marries Sangiovese with international varieties to create a blend of extraordinary power, complexity, and modern elegance. It is a wine that speaks of the estate's ambition to reach beyond tradition while remaining rooted in Tuscany — a wine that has earned international acclaim for its balance of Old World structure and New World richness. The blend varies by vintage but typically includes Sangiovese, Merlot, and Cabernet Sauvignon. The grapes are hand-harvested, fermented separately, and then blended after ageing. The wine spends 18–24 months in French oak barriques. In the glass, it is deep ruby-purple. The nose offers blackcurrant, blackberry, cherry, vanilla, cedar, and a hint of spice. The palate is full-bodied, with ripe tannins, balanced acidity, and a long, velvety finish. It is a wine of both immediate pleasure and ageing potential — perfect with rich meat dishes, aged cheeses, or truffle. Serve at 18°C after decanting. 8–12 years ageing potential. ~$28–$40 / ~€25–€36.

"Bere" — The Young Red: The Bere — whose name evokes the simple pleasure of drinking — is Il Viticcio's younger, more approachable red. Made primarily from Sangiovese with a small percentage of Merlot, it is a wine of vibrant fruit, lively freshness, and immediate drinkability that captures the youthful energy of the estate's new generation. The grapes are hand-harvested, fermented with indigenous yeasts, and aged primarily in stainless steel with a brief period in oak to add subtle complexity. In the glass, it is ruby-purple. The nose offers fresh cherry, wild strawberry, plum, and a hint of violet. The palate is light to medium-bodied, with lively acidity, soft tannins, and a clean, fruity finish. It is the wine of everyday pleasure — perfect with pizza, pasta, or a simple meal with friends. Serve at 14–16°C. ~$14–$20 / ~€12–€18.

"Vermentino" — The Coastal White: The Vermentino is Il Viticcio's first and only white wine — a wine that captures the coastal freshness and maritime character of the Maremma terroir. Made from 100% Vermentino, it is a wine of crystalline purity, saline minerality, and Mediterranean charm that offers a refreshing counterpoint to the estate's rich reds. The grapes come from the Maremma vineyards, hand-harvested and gently pressed. Fermentation occurs with indigenous yeasts at cool temperatures in stainless steel, preserving the variety's delicate aromatics and fresh acidity. The wine is aged on its lees for several months, developing texture and complexity. In the glass, it is pale straw with greenish reflections. The nose offers lemon zest, green apple, white peach, almond, white flowers, and a distinct saline note. The palate is crisp, medium-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, clean, mineral finish. It is the ultimate Mediterranean white — perfect with seafood, grilled fish, or simply in the sun. Serve well chilled at 8–10°C. ~$16–$22 / ~€14–€20.

"Per Camilla" — The Grappa: The Per Camilla is Il Viticcio's grappa — a spirit of remarkable elegance and refinement distilled from the pomace of the estate's best grapes. Named in honor of a family member, it is a grappa that embodies the estate's commitment to quality in every aspect of production, from wine to spirits. The pomace comes from Sangiovese and the international varieties, distilled in a traditional copper still and aged in oak to develop complexity and smoothness. In the glass, it is amber-gold. The nose offers dried fruit, vanilla, honey, and a hint of spice. The palate is warm, smooth, and persistent, with a long, elegant finish. It is the perfect digestif — served neat, at room temperature, after a meal. ~$22–$32 / ~€20–€29.

"Dolce Arianna" — The Vin Santo: The Dolce Arianna is Il Viticcio's Vin Santo — the traditional Tuscan dessert wine made from dried grapes and aged for years in small oak barrels. It is a wine of extraordinary depth, complexity, and historical resonance — a wine that connects the estate to centuries of Tuscan tradition. The grapes — typically Malvasia and Trebbiano — are hand-harvested and dried on straw mats for several months before pressing. The must ferments and ages slowly in small barrels called caratelli, developing a unique oxidative character over 5–10 years. In the glass, it is deep amber. The nose offers dried apricot, fig, honey, caramel, almond, and a hint of spice. The palate is rich, unctuous, and balanced by vibrant acidity, with a long, lingering finish. It is the perfect companion to cantucci biscuits, aged cheeses, or simply for contemplation. Serve at 12–14°C. ~$28–$40 / ~€25–€36 per 375ml.

Vessels & Ageing: Il Viticcio works with a carefully chosen mix of vessels — stainless steel tanks for the fresher wines like Bere and Vermentino; large oak casks and French oak barriques for the Chianti Classico, Riserva, and Monile; and small oak barrels called caratelli for the Vin Santo. The new cellar, currently under construction, will feature raw concrete subterranean vats for both fermentation and ageing — a bold innovation that Daniele Innocenti believes will add new dimensions to the wines' texture and expression. The choice of vessel is always deliberate, always in service of the wine's natural expression. Stainless steel preserves freshness and primary fruit. Oak adds complexity, softens tannins, and develops depth. Concrete — porous and neutral — allows for gentle micro-oxygenation without adding wood flavors, preserving the pure expression of the grape and terroir. All wines are made with indigenous yeasts, minimal sulfur, and a focus on preserving the authentic flavors of Tuscany's diverse terroirs.