La Ginestra is a 100% worker-owned and managed Tuscan farm with 50 hectares of land, producing honey, 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 all 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 while letting his heart and gut be his primary guides.
In the cellar, La Ginestra works only with naturally occurring sulfites. Literally, nothing is added or taken away at any point in the winemaking process. La Ginestra's wines can be light and joyous or a bit more serious, yet all share generous aromatics and relentless energy.
Like all Chianti Riservas, La Ginestra's spent at least two years in oak barrels and at least three months in the bottle during the aging process before release. You may notice a light spritz upon opening, but don't be alarmed, it's just trapped CO2 that helps preserve the wine naturally in lieu of added sulfites. If you don't like the light bubbles, put your thumb over the top, give the bottle a good shake, and you'll notice the gas escape. This wine is definitely on the more serious side, which makes it perfect for the holidays as you drink wine with loved ones and reflect on another year in the books.
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