La Ginestra

LA GINESTRA

Chianti

San Casciano in Val di Pesa (FI), Tuscany

Detailed information to come.

La Ginestra is a 100% worker owned and managed Tuscan farm with over 130 hectares of land, producing honey, meat, olive oil and pasta from local, heritage grains. The shared goal of the team is to preserve and renew the traditions of the Italian countryside. Their vineyards are above 300 meters in elevation and the primary soil type is Albarese; a compact mix of clay and limestone that is common throughout the area and in Chianti Classico. Farming follows Biodynamic practices that result in vibrant wines and vineyards teeming with life.

Winemaker and part owner Dario Nocci has a technical winemaking education and spent a number of years working in Australia. Upon returning home, he intended to make wine entirely by feel, using his formal education in a passive manner. In short, he desired to make wine of feel without being ignorant of the complex processes taking place.

In the cellar, stainless steel, inox or amphora are employed for fermentation and aging. La Ginestra works only with naturally occurring sulfites. Literally nothing is added or taken away at any point in the winemaking process. These wines fit the current “popular” definition of natural wine yet cannot be so easily defined - most "natural" wines (using the strictest popular definition) are simple and easy, if also "correct".  La Ginestra's wines can be light and joyous or a bit more serious, yet all have presence married to soaring aromatics. It is incredibly difficult to make wine of this quality without the use of sulfites at any stage in the winemaking process. Similar wines tend to be one dimensional; little more than a chuggable quaffing wine. The typical response of tasters is surprise that no additional sulfites were used due to the poise, presence and sometimes structure of the wines.

We are proud to represent these unique and engaging wines that push boundaries and challenge norms.