Le Cinciole

The place-name

The name Le Cinciole has identified a specific locality on the hills of Panzano for centuries. Its origins are described as Etruscan-Roman, while ancient documents interpret the name as “the lands of Quintius.”

Arrival in the early 1990s

Valeria and Luca arrived at Le Cinciole in the early 1990s, motivated by their attachment to nature and the ambition to make quality agricultural products while respecting the environment and local tradition. Le Cinciole Chianti Classico and Petresco IGT Toscana date from these first years and became the estate’s two historic wines.

Renewal of the old farm

Over the following years, the old property was progressively enlarged, modernized and diversified. New vineyards were replanted to improve quality. The cellar was renovated and expanded, machinery was renewed and the range of products broadened. The old farmhouse was restored according to environmentally sustainable principles, adding hospitality to the estate’s activities.

A photovoltaic installation was constructed to generate 100% of the energy required by the property. These changes transformed the old farm into an efficient, dynamic and fully eco-sustainable agricultural estate.

Changes in the vineyards and range

In 2000, small quantities of international grape varieties were introduced. The decision reflected the conviction that, in a strongly characterized place, the territory could remain more influential than the variety. This work led to Camalaione, made from non-native varieties but intended to retain the character of Panzano.

Later additions included Aluigi, originally presented as a single-vineyard Chianti Classico Riserva and now classified as Chianti Classico DOCG Gran Selezione; Cinciorosso, described in the historical estate narrative as a less demanding red; and Rosato. The current range presents Sossòpra, made from younger estate vineyards, in the position formerly occupied by Cinciorosso in older navigation.

Organic development and the 2009 manifesto

The organic choice developed from a long-standing view of the farmer as custodian of the land. Organic certification through QCertificazioni became a milestone rather than an endpoint. Direct experimentation and collaboration with the Experimental Station SPEVIS subsequently broadened the approach to encompass soil-centered, biodynamic, territorial, sustainable and minimal-intervention principles.

In 2009, Luca Orsini personally contributed to the Vignerons d’Europe Manifesto drafted in Montecatini. Its principles—personal responsibility for vineyard, cellar and sales; protection of biodiversity and soil fertility; rejection of artificial and synthetic organisms and molecules; restraint; transparency; and cooperation with growers, researchers and the wider community—became a foundation of his production philosophy.

Organic farming is certified by QCertificazioni, but certification is treated as an intermediate stage in a broader search for sustainable, natural productivity.

The vines are managed as lightly loaded plants, with few productive buds and a leaf canopy kept only large enough to meet the nutritional requirements of plant and fruit. The vines are not forced with fertilizer. Work instead concentrates on developing a living, fertile soil in which existing microorganisms and minerals can interact freely and nourish the roots.

Only organic soil improvers are used. These include compost produced by the natural fermentation of pruning residues and, when necessary, manure from a trusted source.

Vineyard protection uses copper salts and natural sulfur with considerable restraint. These may be supported by natural preparations based on algae, clays, propolis and plant extracts. Their effectiveness is reinforced through timely daily agronomy, including vineyard cleaning, ventilation of the canopy and trellising.

The broader “beyond organic” framework rejects synthetic molecules and GMOs, gives priority to the soil and the indivisibility of natural systems, works exclusively with estate-grown grapes, seeks efficiency throughout the operation and reduces intervention to what is strictly necessary. Whenever possible, it adopts a philosophy of refraining from action. Pathogen control is also approached territorially through the Panzano biodistrict model.

Direct field experimentation and close work with the Experimental Station SPEVIS support the program. All grapes are selected and harvested by hand.

All wines are produced exclusively from estate-grown, hand-harvested grapes. Natural vinification is based on spontaneous fermentation with indigenous yeasts.

The cellar works with cement vats, amphorae, traditional medium-capacity French-oak casks and French-oak barriques. Red grapes may be destemmed and lightly crushed before fermentation. Depending on the selection, fermentation takes place in cement or 750-litre amphorae. Long, slow maceration, manual punch-downs and careful fruit selection form part of the red-wine work.

Traditional French-oak casks of approximately 20–25 hl are used for maturation. Other lots may combine a 25-hl French-oak cask with second-use French barriques. Amphorae are also used for maturation, including a 12-month period for fruit from younger vines.

For Cabernet Sauvignon, Syrah and Merlot lots fermented in amphora, the wine is transferred to French-oak barriques. Malolactic fermentation takes place there on the lees, with frequent bâtonnage. Maturation can continue for 24 months in the same oak, followed by a year in cement and a further 12 months in bottle.

Cement is used not only for fermentation but also for post-oak maturation. Sangiovese may spend about 12 months in a 20-hl French-oak cask followed by another 12 months in cement before bottling. Longer-lived selections may remain in 25-hl oak for 24 months, spend another year in cement and finish with 12 months in bottle.

Rosé production uses destemmed Sangiovese. The fruit remains briefly in the press for a light maceration, after which the must is vinified as a white wine under controlled temperature.

The estate’s philosophy begins with the farmer as custodian rather than exploiter of the land: someone responsible for shaping and protecting a place while safeguarding long-term productivity for future generations, the environment, workers and consumers.

Organic certification is therefore a milestone, not a final destination. The stated aim is to move beyond a narrow definition of organic farming toward production that is increasingly sustainable and natural. The approach combines organic viticulture without synthetic molecules or GMOs; soil-centered and system-based principles associated with biodynamics; territorial viticulture based exclusively on estate fruit; operational sustainability; minimal intervention; and coordinated pathogen management at the scale of Panzano.

Luca Orsini’s production philosophy follows the 2009 Vignerons d’Europe Manifesto to which he contributed. It understands grower-made wine as a living expression of its territory, culture and maker’s thought. The grower personally assumes responsibility for the vineyard, cellar and commercial relationship, while the consumer is treated as a co-producer.

The manifesto’s principles require protection and enrichment of landscape, biodiversity and local culture; preservation and improvement of soil fertility and ecosystem balance; abandonment of artificial and synthetic organisms and molecules; and restraint in seeking the optimum rather than the maximum. Responsibility extends to the environment, consumer health, the local community and the future of the land.

It also calls for active relationships with other winegrowers, farmers, food producers, cooks, universities, research institutes, educators and citizens. Transparency is central: declared practices and actual work should coincide. For Le Cinciole, how a product is made can be more important than the product alone.

The introduction of international varieties in 2000 followed the conviction that a strongly characterized territory can remain more influential than the grape variety. This principle underpins wines made from non-native grapes while seeking to preserve the identity of Panzano.