A forward-looking farm with 7 organic wines and a biogas plant.

Castello Ginori is the nucleus around which the medieval village and the farming estate have grown throughout the centuries. Located in the northern part of Tuscany’s Maremma region, the castle has been owned since the 16th century by the family of Marquis Ginori Lisci, makers of the well known Ginori porcelain.
With over 2,000 hectares of land, 700 of which are cultivated  with cereal crops, the estate has always been a model farming business.

Since 1999 the family has given a major impetus to wine growing with new vineyards and wine making investments.
The first 17 hectares of new specialized vineyards have been planted with Merlot, Cabernet Sauvignon, Syrah, Sangiovese, Vermentino and Viognier.  The vineyards belong to the Montescudaio appellation and grow on low hilly terrain (80 m above sea level), on three different parcels, where the soil offers the best pedo-climatic characteristics for the growth of the vine.

The Marchesi Ginori Lisci winery currently makes 7 organic wines: the top wine Castello Ginori (Merlot),  Poderi Novi (Syrah), Macchion del Lupo (Cabernet Sauvignon), Campordigno (Merlot), a perfumed rosé, Bacìo,  a fresh white wine Virgola (Vermentino) and a liqueur wine Viti ai Gelsi .

The Ginori Lisci family has always been proud of its history, acknowledging with gratitude the achievements of its ancestors. But each successive generation has always been forward-looking. Today, this vision of the future is represented by a biogas plant that exploits the fermentation process of the estate’s products and by-products, in both the wine and olive oil sectors. The biogas is transformed into renewable energy, partly used by the winery and for the most part contributed to the national electric grid. The residual biomass, degraded by the fermentation processes, is used as natural fertilizer for the estate.

The cellar: the winery’s heart

In 2003 a new cellar was created in the restored and refurbished buildings located in the ancient village of Querceto. The barrique cellar is unique and was derived from the village’s old theatre. The ancient stage was also restored and is now used for wine tasting.
The cellar is made up of:
Grape reception room: Each 20 kilo crate is unloaded onto a conveyer belt which is connected to a selection table where the grapes are selected manually. The selected grapes are then sent to the crusher-stemmer. The “crushed” product falls directly into the fermentation cellar below.
Fermentation cellar: The grape must is collected in small thermoregulated stainless steel vats. Thermoregulation makes it possible to achieve alcohol fermentation without reaching excessive temperatures which would interrupt the process since, in point of fact, at the beginning of the harvest, the outside temperature is approximately 30°.
The barrique cellar: Ageing of the wine takes place in 225 litre barriques made of medium-toasted fine grain oak. The life of the Barriques is three years.