Val di Buri
Val di Buri is a young artisanal winery from Alta Toscana established in 2018 in Valdibure, in the province of Pistoia, a territory spared from the dynamics of intensive cultivation and monoculture that have engulfed the rest of the region, with the resulting positive and negative aspects. It all began almost by chance when the couple Giacomo Lippi and Marina Ciancaglini decided to produce wine intended to be consumed among themselves and with friends, passionately and lovingly cultivating a small vineyard of just 3,400 square meters. The couple was already involved in the wine sector, Giacomo from a technical and agronomic perspective while Marina dedicated to the commercial and communication aspect, and the success of the first productions led them to seek new vineyards.
Today, the small estate Val di Buri has just 2.5 hectares of vineyard area, reserved for old vines of the indigenous grape varieties Trebbiano Toscano, Malvasia del Chianti, Sangiovese, Canaiolo, and Colorino. In the field, Giacomo and Marina apply the principles of organic farming, supplemented by biodynamic practices, and all the agronomic and enological operations are carried out by hand. In the fight against pathogens, only low doses of copper and sulfur are used. Furthermore, biodynamic preparations and natural origin preparations are employed to enhance the intrinsic resistance of the plants. Both the harvest and the destemming are carried out entirely by hand and the fermentations occur spontaneously, accompanied by long macerations on the skins for white grape varieties. As wine containers, Giacomo and Marina exclusively adopt stainless steel tanks, demijohns, and fiberglass tanks, and throughout the entire processing, the masses are not subjected to clarification or filtration operations and are not added with sulfur.
The limited production of the Val di Buri winery includes deep and characterful orange wines, light and crisp reds, and refreshing and quaffable rosés. Bottles that highlight a pure and sincere soul, an authentic reflection of Valdibure.
agronomic and enological operations are carried out by hand. In the fight against pathogens, only low doses of copper and sulfur are used. Furthermore, biodynamic preparations and natural origin preparations are employed to enhance the intrinsic resistance of the plants. Both the harvest and the destemming are carried out entirely by hand and the fermentations occur spontaneously, accompanied by long macerations on the skins for white grape varieties. As wine containers, Giacomo and Marina exclusively adopt stainless steel tanks, demijohns, and fiberglass tanks, and throughout the entire processing, the masses are not subjected to clarification or filtration operations and are not added with sulfur.Val di Buri is a young artisanal winery from Alta Toscana established in 2018 in Valdibure, in the province of Pistoia, a territory spared from the dynamics of intensive cultivation and monoculture that have engulfed the rest of the region, with the resulting positive and negative aspects. It all began almost by chance when the couple Giacomo Lippi and Marina Ciancaglini decided to produce wine intended to be consumed among themselves and with friends, passionately and lovingly cultivating a small vineyard of just 3,400 square meters. The couple was already involved in the wine sector, Giacomo from a technical and agronomic perspective while Marina dedicated to the commercial and communication aspect, and the success of the first productions led them to seek new vineyards.
Today, the small estate Val di Buri has just 2.5 hectares of vineyard area, reserved for old vines of the indigenous grape varieties Trebbiano Toscano, Malvasia del Chianti, Sangiovese, Canaiolo, and Colorino. In the field, Giacomo and Marina apply the principles of organic farming, supplemented by biodynamic practices, and all the agronomic and enological operations are carried out by hand. In the fight against pathogens, only low doses of copper and sulfur are used. Furthermore, biodynamic preparations and natural origin preparations are employed to enhance the intrinsic resistance of the plants. Both the harvest and the destemming are carried out entirely by hand and the fermentations occur spontaneously, accompanied by long macerations on the skins for white grape varieties. As wine containers, Giacomo and Marina exclusively adopt stainless steel tanks, demijohns, and fiberglass tanks, and throughout the entire processing, the masses are not subjected to clarification or filtration operations and are not added with sulfur.
The limited production of the Val di Buri winery includes deep and characterful orange wines, light and crisp reds, and refreshing and quaffable rosés. Bottles that highlight a pure and sincere soul, an authentic reflection of Valdibure.
agronomic and enological operations are carried out by hand. In the fight against pathogens, only low doses of copper and sulfur are used. Furthermore, biodynamic preparations and natural origin preparations are employed to enhance the intrinsic resistance of the plants. Both the harvest and the destemming are carried out entirely by hand and the fermentations occur spontaneously, accompanied by long macerations on the skins for white grape varieties. As wine containers, Giacomo and Marina exclusively adopt stainless steel tanks, demijohns, and fiberglass tanks, and throughout the entire processing, the masses are not subjected to clarification or filtration operations and are not added with sulfur.