Luca Nesi comes from a family with deep agricultural roots, his ancestors date back to the late 1700’s with Tommaso Nesi & relatives working as sharecroppers at the large Ghisone estate along the Lucardo hills in the borough of Montespertoli, 15 miles west of Florence. 

His forefathers established a set of principles that live on today; a deep respect for the earth, as its custodians a commitment to quality in agriculture & farming, a genuine passion for wine & wine making. As well as strong ties to the family & their extended kin. The ideals were passed down from father to son preserving the family over several generations. 

Today they are the core values of Luca’s life where he works the land & breathes the air of wine his ancestors crafted. Because of a deep and intuitive bond with the land, he learned that wine making is based on instinct but also culture, knowledge & science. The calling to carry on the family tradition was taught by his father “Babbo Ferruccio”, inspiring Luca to embark on a new adventure; the commitment to organic agriculture & sustainable wine making. 

As a custodian of the land rather than one who controls it, Luca’s focus is on the health & well being of his property; the olive groves, vineyard & their fruits. His insatiable curiosity to adopt new technologies & winemaking methods reflects the Italian proverb “The Earth is generous to those who are committed to it”. 

Luca’s viticulture values begin with a dedicated commitment to organic cultivation practices & production methods consistent from the vine to the finished product. This means keeping close to the land in a very intimate manner where plants are carefully monitored & nurtured daily for a healthy balance in the soil. It assures the overall “well being” of the vines so the grapes reflect the characteristics of his vineyard. 

His wine making method reflects the uniqueness of each harvest together with the vineyard’s pure expression of the fruit to create versatile, food friendly wines revealing the terroir of Montespertoli. Organic viniculture continues in the cellar where only approved methods are applied; additives or 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 30-50 milligrams per liter. 

Working closely with the respected oenologist & wine maker Fabio Signorini, they strive to improve organic viticulture practices & viniculture methods. With the goal to create approachable wines best enjoyed with food while seeking to balance 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 wonderfully delicious, approachable & sustainable wines.