our ORGANIC farmer & Wine maker

LUCA

Luca hails from a tradition of deep agricultural roots. His ancestors date back to the late 1700’s with Tommaso & his family working as sharecroppers along the Lucardo hills in the borough of Montespertoli, 15 miles west of Florence, Italy.

Principles that live on today include a deep respect for the earth,  a commitment to organic certified agriculture and farming, a genuine passion for wine making, and strong ties to family traditions and time honored practices.

These ideals were passed down from father to son, preserving the family over several generations. Today they are the core values of Luca’s life. He works the land and breathes the air of wine his ancestors crafted.

Because of a deep and intuitive bond with the land, Luca learned that wine making is based on instinct but also culture, knowledge, & science. The calling to carry on the family tradition was passed down from his father “Babbo Ferruccio” who taught Luca and inspired him to continue the commitment to organic agriculture & sustainable wine making.

ORGANIC COMMITMENT

As a custodian of the land rather than one who controls it, Luca’s focus is on the health & well-being of the vineyard, the olive grove. His dedication includes dry farming, using Biodynamic preparations, and only ICEA & European approved organic certified farming methods from vine to finished product reflects the Italian proverb, “The Earth is generous to those who are committed to it.”

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NO ADDITIVES OR STABILIZERS

Luca's wine making method is reflected in the uniqueness of each harvest. The vineyard’s pure expression of the fruit creates versatile, food-friendly wines revealing the terroir of Montespertoli. 

Organic viniculture continues in the cellar where only approved methods are applied; additives and stabilizers are not used. During the bottling process, sulfites (anidride solforosa), along with those naturally produced by yeasts during fermentation, are added. While European Union legal limit for sulfites in organic wines is 100 milligrams per liter, Luca uses a maximum of 40 milligrams per liter.

ORGANIC VITICULTURE PRACTICES

Working closely with the respected oenologist & wine maker Fabio Signorini, they strive to improve organic viticulture practices & viniculture methods. The goal is to create approachable wines best enjoyed with food while maintaining the long-term health of the soil, the vines, & the environment.

Luca’s advances in sustainable viticulture practices & improved viniculture methods are supported by key members of the Tuscan food & hospitality industry. Over several vintages, a close collaboration among these dedicated & passionate artisans continues to result in delicious, approachable, clean & sustainable wines.