Tenuta Lenzini
テヌータ・レンツィーニ
Biodynamic wines from the amphitheater vineyards of the Lucchese hills.
Located in Gragnano, in the heart of the Colline Lucchesi hills near Lucca, Tenuta Lenzini is a family-run estate managed by Benedetta Tronci and Michele Guarino. Since 2007, when Benedetta inherited the estate from her grandfather Franco Lenzini, they have converted the property to biodynamic farming, becoming a founding member of the Lucca Biodinamica association. The estate spans about 22-24 hectares, with roughly 13 hectares of densely planted, amphitheater-shaped vineyards. Their philosophy — described as 'reasoned viticulture' or 'emotional winemaking' — follows a simple equation, grape = wine, favoring minimal intervention, indigenous yeasts, and reduced use of copper and sulfur to let the terroir speak. The estate grows mainly international varieties including Merlot, Syrah, Cabernet Franc and Cabernet Sauvignon, alongside Vermentino and Sauvignon.
www.tenutalenzini.it/ ↗Cuvées
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Who Is This For?
For those who appreciate authentic, low-intervention wines that express a distinctive Tuscan terroir beyond the famous Chianti names.
Frequently Asked Questions
- Is Tenuta Lenzini certified organic or biodynamic?
- Tenuta Lenzini practices biodynamic agriculture since 2007 and is a founding member of the Lucca Biodinamica association, though certification status should be confirmed on individual bottlings.
- What kind of wines does Tenuta Lenzini produce?
- They produce a range of expressive wines centered on Merlot, Syrah, Cabernet Franc and Cabernet Sauvignon, plus Vermentino, focusing on varietal purity and terroir expression under the Colline Lucchesi DOC and Toscana IGT designations.
- Where is Tenuta Lenzini located?
- The estate is located in Gragnano, in the Colline Lucchesi hills near Lucca in northern Tuscany, on a property with 16th-century origins once owned by the Arnolfini family.
- What is Tenuta Lenzini's winemaking philosophy?
- Their approach follows the equation 'grape = wine,' described as 'reasoned viticulture' or 'emotional winemaking' — minimal intervention, spontaneous fermentations, and a focus on letting the terroir express itself rather than imposing a winemaker's style.