La Ginestra
La Ginestra formed in 1978 from the dream of a few young friends who set out to revive abandoned farmland in the rolling hills of San Casciano in Val di Pesa, Tuscany. What began as a small cooperative clearing brush and planting cereals and legumes has grown into a vibrant, self-sufficient farm and winery cared for by a new generation. The estate has long been a pioneer in organic agriculture that has been certified since 1989 and today embodies a truly holistic approach, integrating vineyards, olive trees, grains, livestock, and beekeeping into a balanced, living ecosystem. This regenerative mindset shapes every decision at La Ginestra, from how the soil is nourished to how the wines are made.
In the cellar, the team takes the same low-intervention, thoughtful approach. All wines ferment spontaneously with native yeasts and are handled gently, with no fining or filtration and minimal sulphur. Aging vessels are chosen to suit each wine’s personality—from neutral barrels to terracotta amphorae—allowing the grapes and terroir to speak for themselves. The result is a collection of wines that feel grounded, expressive, and alive.
Their 'Tutto' and 'Lea' bottlings capture the essence of this philosophy. Tutto, an orange wine aged in amphora, is textured and luminous, with layers of dried apricot, tea leaf, and gentle tannins giving it both structure and finesse. It’s a pure, tactile expression of skin-fermented white wine. Lea, made from 100% Canaiolo, is graceful and aromatic, showing bright red fruit, rose petal, and spice over a silky, savory frame. Both wines reflect the humility and honesty at the heart of La Ginestra: clean and pure expressions of a farm where everything is connected, nothing is wasted, and nature always leads the way.
