Vineyard Size: 5.50 hectares
Soil: clay, limestone
Average Age of Vines: 17-20 years
Harvest: by hand
Winemaking: 5-day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 12 months in stainless steel
Added S02: none
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 agriturismo 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.
- Zev Rovine Selections
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