History
1978
La Ginestra was founded as a cooperative farm when a group of people saved abandoned land from expropriation. Goats were used to clear the fields of bushes and weeds, and seeds were planted gradually, year by year.
Early years
The farm initially focused on grains and legumes, then expanded into beekeeping and winegrowing.
1989
La Ginestra began using only organic farming methods.
2012
Biodynamic practices were added to the farm's organic approach.
Today
La Ginestra operates as a working farm across 50 hectares, rotating crops, grazing cows, and raising pigs, alongside producing a range of wines. The farm also runs a restaurant and offers agritourism. It continues to explore new directions under the leadership of a younger generation, who live and work on the land alongside their parents.
Winemaking
Organic farming has been used exclusively since 1989, with biodynamic practices added in 2012. The 50-hectare property is farmed as a true working farm, with crop rotation, cow grazing, and pig raising alongside winegrowing.
La Ginestra produces a wide range of wines, from Chianti and Riserva to modern styles such as Pet-Nat, skin-contact whites, and amphora wines.
Philosophy
La Ginestra continues to explore new directions under the leadership of a younger generation, who live and work on the land alongside their parents.
Wines
Abemus Toscana IGT
Jun Bianco Toscana IGT
Lea Toscana IGT
Sangio Panza Toscana IGT
La Valle del Vento Rosato Toscana IGT
