Stefano Farina La Ginestra Chianti

Stefano Farina La Ginestra Chianti is a Tuscan red wine made from 90% Sangiovese and 10% Canaiolo, bottled at 13.5% ABV in a standard 750ml format. The 2016 vintage earned a 91/100 score on Wine-Searcher, signaling the wine's ability to reward patience in strong years.

Quick Facts: ABV: 13.5%  |  Origin: Tuscany, Italy  |  Chianti DOCG  |  Producer: Stefano Farina

Production & Heritage

Stefano Farina produces La Ginestra from vineyards that also supply the estate's flagship Sassaia di Albereto Terre di San Francesco bottling. The blend follows traditional Chianti convention, pairing the dominant Sangiovese with a supporting measure of Canaiolo, an indigenous red variety prized for softening tannins and adding aromatic complexity. A defining production step is a secondary fermentation initiated by the addition of previously pressed grape must — a technique designed to heighten freshness and vivacity in the finished wine, giving it a lifted, lively palate character uncommon at this price tier.

Tasting Notes

Aroma: The nose opens with bright red cherry and currant, then unfolds into dried flowers, violets, and crushed red potpourri. Beneath the fruit sits a bed of sunbaked earth, cedar, and a whisper of paraffin wax.

Taste: The entry is juicy and fruit-driven, with red and dark cherries arriving first alongside currant and wild strawberry. At mid-palate, earthy minerality takes hold — sea salt, white pepper, and garrigue add savory depth. A subtle tomato-leaf note and touches of leather, tobacco, and bittersweet cocoa round out the profile.

Finish: Medium in length with silky, well-integrated tannins that carry dried cherry and warm spice to the close. A pleasant thread of earthy minerality lingers, keeping the finish dry and food-friendly.

How to Drink La Ginestra Chianti

This Chianti drinks well at cellar temperature, around 60–64°F, and benefits from 15–20 minutes of air in the glass. It is a natural food wine best enjoyed alongside a meal rather than in isolation.

• Classic Negroni: The Sangiovese's cherry-bitter cocoa undertones mirror the cocktail's Campari backbone, making La Ginestra a compelling red wine counterpart to sip in a Negroni Sbagliato (substituting sparkling wine with this still red for an unconventional riff).
• Kalimotxo: The wine's bright acidity and juicy cherry fruit hold their own when mixed over ice with cola in this rustic Spanish-Basque serve.
• Red Wine Spritz: Combined with sparkling water, a dash of Aperol, and an orange slice, the wine's floral aromatics and dry finish make a refreshing warm-weather spritz.

Best For

• Weeknight Italian dinners — pasta al pomodoro, eggplant parmigiana, or simple margherita pizza
• Introducing someone to Sangiovese-based Tuscan reds without a steep entry cost
• Building a mixed case of Italian regional wines for exploration
• Hosting a casual dinner party where versatility with food matters more than prestige

Frequently Asked Questions

What does La Ginestra Chianti taste like? It delivers bright red cherry and currant fruit layered with dried flowers, earthy spice, leather, and a hint of bittersweet cocoa, all supported by silky tannins and a dry, medium-length finish.

How does La Ginestra Chianti compare to Ruffino Chianti? Both are Sangiovese-driven Tuscan reds at similar ABV levels, but La Ginestra distinguishes itself with a secondary fermentation technique using pressed grape must, which lends extra freshness and vivacity not typically found in standard-production Chianti at this level. Ruffino Chianti tends toward a more straightforward, fruit-forward profile.

Is La Ginestra Chianti good for pairing with food? Its firm acidity, dry tannins, and earthy complexity make it an outstanding food wine, particularly alongside tomato-based Italian dishes, roasted meats, and aged cheeses.

Where is La Ginestra Chianti made? It is produced by Stefano Farina in Tuscany, Italy, within the Chianti production zone. The grapes come from estate vineyards that also supply the winery's higher-tier Sassaia di Albereto bottling.

What foods pair well with La Ginestra Chianti? Grilled lamb chops complement the wine's herbal garrigue and pepper notes. Classic ragù Bolognese matches its acidity and cherry fruit. Aged Pecorino Toscano echoes the earthy, savory undertones. Bruschetta with fresh tomato highlights the wine's tomato-leaf character. Roasted eggplant or mushroom risotto plays off the wine's dried-flower aromatics and silky texture.

What sizes does La Ginestra Chianti come in? The standard bottling is available in a 750ml format.

Is La Ginestra Chianti worth the price? La Ginestra positions as an accessible, everyday Chianti that delivers complexity beyond its price tier, thanks in part to a secondary fermentation technique more commonly associated with artisanal production. It represents strong value within the broader Chianti category.

Why La Ginestra Chianti?

The secondary fermentation with previously pressed grape must is the defining detail here — a traditional winemaking step that sets La Ginestra apart from mass-market Chianti and introduces a freshness and vibrancy that punches above its weight. The 2016 vintage's 91/100 Wine-Searcher score confirms the wine can reach genuinely impressive heights in favorable years. The traditional 90/10 Sangiovese-Canaiolo blend respects Chianti's heritage while the Canaiolo softens the wine's tannin structure, making it approachable young yet structured enough for short-term aging. For anyone seeking a Tuscan red that balances authenticity, drinkability, and value, La Ginestra earns serious consideration.