San Miniato, in the heart of Tuscany, is known for its rolling hills and for its soil rich in clay and Pliocene sand, with a high salt and limestone content, a legacy of the ancient ocean that once covered the region. This soil composition gives the local wines a distinctive minerality and flavour. Here, at an altitude of 200 metres above sea level, the Beconcini vineyards benefit from an ideal microclimate that favours optimal ripening of the grapes. The Toscana IGT classification offers producers the flexibility to experiment with non-traditional grape varieties for the region, while maintaining high quality standards. This has allowed, for example, wineries such as Pietro Beconcini to successfully introduce Tempranillo, a Spanish variety, to their vineyards. The presence of this grape variety in Tuscany was a surprising discovery, and its cultivation in the San Miniato area has led to a unique wine, which combines the typical smoothness of the grape variety with the acidity and minerality characteristic of the Tuscan terroir. Vinification takes place in cement tanks, using indigenous yeasts, with a 30-day maceration on the skins. The wine then matures for 15 months, divided equally between French oak barrels and cement, followed by a 6-month refinement in the bottle. This carefully controlled process enhances the intrinsic characteristics of Tuscan Tempranillo. In the IXE glass it has a bright ruby red colour. On the nose, it offers aromas of black cherry, cocoa and aromatic herbs such as oregano and cumin. In the mouth it has a medium-full body, with good fruit depth, balanced acidity and refined tannins. The wood notes are well integrated, giving the wine a remarkable persistence. This wine goes well with traditional Tuscan cuisine, but its versatility also makes it suitable for spicy oriental dishes. Ideal with red meats, game and aged cheeses.