Tenuta Licinia has been certified since the vines were planted. Being organic means keeping the microbial life of the soil in good condition. Healthy soils allow healthy root development for the vines and assure the long-term health of the plants.
Biodynamic principles are also used in the vineyard in the search for a healthier plant. The vine needs to be as healthy as possible in order for it to produce a more sophisticated grape.
Our harvesting is divided between the micro parcels and each micro parcel is vinified separately.
We like to age our wines for a long time before release because we believe that they grow with time and that is also how we prefer our wines. We typically hold onto our bottles for 4 years before release.
James took over the vineyard planted by his grandfather in 2020. At the time, he was in the latter stages of his doctorate at Oxford University, which was on the nature of normativity and value. His research interests in wine are on the subsoil-grape interaction as well as the nature of wine quality and whether wine quality is really as subjective as people tend to claim. He aims to produce sensorially beautiful wines that capture the site-specific aromas of the vineyard.
Andrea has been working at Licinia since 2014. He is particularly interested in the theory of extraction and maximizing the ratio of interesting extracted elements from the grapes to unpleasant or harsh aromas from the grapes. Andrea is passionate about Burgundian wines and likes wines to be both accessible in their pleasantness as well as complex.
Luciano has been working at Licinia since 2014. His main interest in winemaking is the effects of pruning methods and other viticultural management techniques on the aromatic and phenolic quality of wines. Luciano particularly likes the soft tannic structures of Merlot although he believes that Tuscan Merlot still has some way to go to approach the best in France.
Director of Sales
Laura Bacci joined the team in 2022. Laura runs the operations and is the point of contact for the sales and acquisitions of the wines. Apart from Licinia’s single vineyard wines, Laura loves tasting small producer sparkling wines made in méthode traditionnelle especially from Champagne and Franciacorta.