La Ginestra
COUNTRY: Italy
REGION: Tuscany
Dario Nocci
The farm started back in 1978 when a group of people rescued abandoned land from expropriation. With the help of goats, they began by clearing all the bushes and weeds from the fields. Slowly, year after year, they began to plant seeds. First focusing on cereals and legumes, and then eventually moving into beekeeping and vines.
Since 1989, they have been organic in all their farming and started working naturally since 2012. They work as a true farm – utilizing crop and grazing rotation with cows (they also have pigs) over their 50 hectares of land. They are producing a wide range of wines that both honor and obtain their Chianti and Riserva DOCG and push into newer expressions with pét-nats, macerated whites, amphora, and fresher, lighter reds. Beyond the farming and winemaking, they also have a restaurant and agroturismo on the property.
La Ginestra continues to push into newer directions as it is now mostly composed of a younger generation who live on and work the land together.
CUVÉES
“Jun”
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel and barrels with indigenous yeasts
Aging: méthode ancestrale with Sangiovese must
Fining: none
Filtration: none
Added S02: none
“Abemus”
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel and old barrels
Fining: none
Filtration: none
Added S02: none
“Sangio Panza”
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 60 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel and old barrels with indigenous yeasts
Aging: in old barrels
Fining: none
Filtration: none
Added S02: none
Chianti
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 15 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 12 months in stainless steel
Fining: none
Filtration: none
Added S02: none
“Tutto” Anphora Bianco Frizzante
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil:
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in amphora with indigenous yeasts
Aging: méthode ancestrale, sur lie
Fining: none
Filtration: none
Added S02: none
“Tutto” Anphora Rosso
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 3 month maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: in amphora
Fining: none
Filtration: none
Added S02: none
“La Valle del Vento”
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel and old barrels
Fining: none
Filtration: none
Added S02: none
“Lea”
Region: Toscano
Grape: Canaiolo
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 2 hour maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 12 months in stainless steel and old barrels
Fining: none
Filtration: none
Added S02: none
“Sant’ Ellero”
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 5 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 12 months in stainless steel
Fining: none
Filtration: none
Added S02: none
Chianti Riserva
Region: Toscano
Grape: Sangiovese
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 15 day maceration, spontaneous fermentation in barrels with indigenous yeasts
Aging: 12 months in old barrels
Fining: none
Filtration: none
Added S02: none
“Tutto” Anphora Bianco
Region: Toscano
Grape: Trebbiano
Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Farming: organic
Harvest: by hand
Winemaking: 7 month maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: in amphora
Fining: none
Filtration: none
Added S02: none
