The Farm Casolare Di Bucciano is a sixteenth-century habitation, lovingly restored, and completely surrounded by nature, vineyards and olive groves, with beautiful views of San Gimignano and the surrounding hills, in Tuscany.
Signano was founded in 1961 with the purchase by Ascanio Biagini of a small plot of land of just two hectares. In 1966 with the installation of the first vineyards of Vernaccia and Sangiovese, and the construction of the winery the adventure of the family Biagini in the world of viticulture begins. In the following years the company has been expanded relentlessly, buying land piece by piece contiguous to the main building.
With him, in fact, soft pressing and temperature control in fermentation becomes part of the production processes,
techniques at that time extremely avantgarde. In the following years, the product range was also expanded
by introducing the Vernaccia wine fermented in oak barrels and San Gimignano Rosso.
To date Signano has reached a surface of 25 hectares of vineyards, starting over 50 years ago with only 2 hectares.
Our products are the result of special attention that starts right from the vineyard, production
in fact amounts to only 70 quintals per hectare
Products
For the Vernacce a soft pressing is foreseen, the protection from oxidation through the use of dry ice and a static clarification. Subsequently selected yeasts are added, and the fermentation proceeds at a controlled temperature for about a month.
When the fermentation process is completed, the wine is kept on the fine lees. In February, the Vernacce are clarified and then bottled.
All our red wines, the Chianti Colli Senesi and the San Gimignano Rosso, begin with the hand-picking of the grapes, which are then transported to the winery, de-stemmed and put into vats for fermentation, which begins with the help of selected yeasts. From the second day, manual pumping is carried out that help in the extraction of colour from the skins.
At the end of the process the racking occurs, that is, the separation of the liquid fraction from the solid one represented by the skins and the seeds. The fermented liquid is aged in cement, or put in oak barrels depending on the product to be obtained.
All our red wines, the Chianti Colli Senesi and the San Gimignano Rosso, begin with the hand-picking of the grapes, which are then transported to the winery, de-stemmed and put into vats for fermentation, which begins with the help of selected yeasts. From the second day, manual pumping is carried out that help in the extraction of colour from the skins.
At the end of the process the racking occurs, that is, the separation of the liquid fraction from the solid one represented by the skins and the seeds. The fermented liquid is aged in cement, or put in oak barrels depending on the product to be obtained.
The Rosé is a particular wine, produced following the traditional method and introducing a touch of innovation. In fact Sangiovese grapes are mainly used, as is Tuscan tradition, assembled with a small percentage of Syrah grapes that add extra aromatic notes.
The Rosé is a particular wine, produced following the traditional method and introducing a touch of innovation. They are in fact used mainly Sangiovese, as is traditional Tuscan, assembled with a small percentage of Syrah grapes that add extra aromatic notes.
The Vin Santo is one of the wines of the Tuscan tradition, it is produced mainly from Trebbiano and Malvasia Toscana. These grapes are dried and then obtain a must with a high sugar concentration.
Usually aged in oak barrels for about 5-6 years, in which the alcoholic fermentation starts and is suspended in relation to the weather conditions, ie with average temperatures warm brew, while the cold fermentation stops. This wine is particularly suitable to accompany any kind of sweet, but also cheese with jam and honey.
The Signano Farm owns about 1300 olive trees of different varieties, including Frantoio, Moraiolo, Leccino and Pendolino.
All Varieties originating in Tuscany or the Florentine-Pistoia area.
Manual picking begins in late October and is completed in the shortest possible time, to ensure a better quality of oil.
The olives are put in crates, to promote aeration and prevent the formation of mould, and taken to the mill within 48 hours of picking.
The pressing takes place in a continuous cycle oil mill with controlled temperatures.
This processing method enhances the body and the aromas of the oil, and it improves the conservation,
retaining a larger amount of polyphenol, natural antioxidants, with beneficial effects for cardiovascular circulation,
protection from ageing and prevention in the development and growth of tumours.
The oil is green with golden highlights, with a fruity and fragrant perfume, with notes of green leaves and artichokes.
The taste is persistent and soft, with the characteristic bitter and spicy notes.
Extra virgin olive oil is indicated for dressing vegetables, salads or soups, but can also be used as a base for cooking all dishes.
We recommend to use it in the preparation of some typical Tuscan dishes such as: bruschetta, pinzimonio and a touch on the ribollita.
Signano grappa is produced by distilling grape pomace from the Vernaccia di San Gimignan.
The pomace is sent to the distillery within three days of collection to maintain and capture all the flavours that are then go to compose the aromatic bouquet of the same grappa.
