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The wines of The Marchesi Ginori Lisci winery today are eight in number and all of them are organic. The cru of the winery is the Castello Ginori IGT Costa Toscana, a Merlot blend with Cabernet Sauvignon and Syrah. Next to Castello Ginori we have Poderi Nuovi, an elegant Syrah, a single-variety Cabernet Sauvignon called Macchion del Lupo and a wine to serve with the first course, Campordigno, expression of freshness and Mediterranean sapidity. Besides the reds we have a fresh and fragrant rosé, Bacìo, a Vermentino of the Tuscan Coast, Virgola, and a red fortified wine made with Merlot grapes dried on racks, a limited production called Viti ai Gelsi.  The latest arrival is Vivo, a Vermentino base with bubbles, which is made with the old “ancestral” method.

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Costa Toscana Vermentino IGT

The Vermentino Virgola comes from the organic vineyard of Campordigno, on land of marly-sandy clay with layers and small deposits of chalk, loose and fresh soils with excellent fertility.

The harvest of the Vermentino and complementary Viognier grapes takes place in mid-September. The grapes are soft-pressed whole. The must ferments in stainless steel at a controlled temperature for 10 days. Ageing takes place in those same containers for 6 months followed by another two months in the bottle.

A wine with an intense and brilliant straw yellow colour, it opens to the nose on floral sensations accompanied by pleasant notes of exotic fruit, cedar and other citrus fruits. In the mouth it is fresh and savoury, with a pleasantly bitter touch typical of Vermentino.

Excellent both as an aperitif and throughout the meal. It goes very well with first courses based on fish or vegetables, sushi and second courses of white meat.


Montescudaio Merlot DOC

Montescudaio Campordigno Merlot of Marchesi Ginori Lisci comes from the organic Fontirosso vineyard, on structured blue silty clays, locally fossiliferous with the presence of organogenic detrital limestone interspersed with levels of sand and pebbles.

It is produced entirely with Merlot grapes, carefully picked and selected by hand in mid-September. Short maceration in concrete tanks to maintain freshness. It is then aged in a concrete tank for 6 months and then immediately goes into the bottle to continue its ageing process. This Merlot has a brilliant ruby red colour. On the nose red fruit and spices.  In the mouth it is fresh, enveloping and with good minerality and great balance.  

Perfect to accompany first courses, in particular tagliatelle with porcini mushrooms; it is ideal in combination with cured meats and medium-matured cheeses such as pecorino.



Montescudaio Cabernet Sauvignon DOC

Macchion del Lupo DOC Montescudaio Cabernet Sauvignon comes from the Campordigno vineyard, on soils placed on marly-sandy clays with levels and small chalk deposits, looser and fresher soils with excellent fertility. Produced with passion and meticulousness from Cabernet Sauvignon grapes, harvested and selected entirely by hand in early October. Fermentation takes place in stainless steel and cement tanks with a maceration of 20 days. Subsequently the wine is aged for 12 months in French oak barriques at controlled temperature and humidity; after bottling it rests for 6 months in the bottle.

It has an intense and brilliant ruby red colour. The nose reveals a wine of a unique aromatic complexity, with Mediterranean spices leaving room for the red fruit. In the mouth it is full-bodied, rounded, with lively and enveloping tannins, with a pleasantly fresh, sapid and elegant finish.

It goes perfectly with beef and onion ravioli, pappardelle with wild boar, roast beef.


Merlot, Cabernet Sauvignon, Syrah e Petit Verdot

The Castello Ginori is the “ambassador” of the range of Marchesi Ginori Lisci wines. It is a wine made up of a cuveè of organic Merlot, Cabernet Sauvignon, Syrah and Petit Verdot grapes. Castello Ginori is the authentic expression of the Ginori family, with a strong but at the same time very elegant character.

Strictly manual harvest with a parcelling of all the plots, where the best grapes destined for the Castello Ginori are harvested in several phases. Fermentation takes place with maceration in cement at a controlled temperature for about 20 days.

The ageing takes place in barriques and tonneaux for 16 months, and for a further 12 months the Castello Ginori rests in the bottle.

Castello Ginori is a brilliant and concentrated purple-red colour. The scent enhances the hints of ripe fruit, currant and blueberry as well as spicy, mentholated, woody and Mediterranean maquis notes.  The taste is warm, vertical with a balanced tannic texture, sapid, with a long and fresh finish.

We recommend accompanying Castello Ginori with meat main courses, such as baked lamb, stewed wild boar, chianina peposo (peppery stew), Florentine beefsteak.




The Poderi Novi is the “pearl” of the range of Marchesi Ginori Lisci wines. It is a mono-varietal Syrah wine made for lovers of this splendid grape variety.  It comes from the vineyard of the same name "Poderinovi", with a basically clayey soil, limestone clays and silt, but with the abundant presence of pebbles, where Syrah has been able to express itself in a superlative way.

The grapes are harvested at the end of September and carefully selected by hand. Fermentation takes place, with maceration, in stainless steel tanks at a controlled temperature and open tonneaux and tubs with 30% of grapes with stalks.

After fermentation, the wine is mainly aged in oak tonneaux for 18 months, and for a further 12 months in the bottle.


Poderi Novi is a brilliant ruby-red colour. The scent enhances the hints of red fruit, with spicy notes of tobacco and pepper.

The taste is straight, fresh with a strong flavour, sapid with silky and elegant tannins that go well with the notes of freshness.


This wonderful monovarietal wine is enhanced with first and second courses, in particular tortelli filled with meat, fillet steak with mushrooms, roast chicken, game, smoked cheeses with herbs.


Syrah e Merlot

The Bacìo comes from the Fontirosso and Poderinovi vineyards, on soils situated on marly-sandy clays with levels and lenses of chalk, looser and fresher soils with excellent fertility from Syrah and Merlot grapes.

The harvest takes place at the beginning of September. The grapes are pressed whole with soft pressing. The must ferments in stainless steel at a controlled temperature for 10 days. It continues with the ageing in the same containers for a period of 6 months followed by another 2 months resting in the bottle.

A wine with a brilliant salmon colour, it opens to the nose on floral sensations accompanied by pleasant notes of yellow fruit and citrus fruits. In the mouth it is fresh and sapid.

Bacìo goes very well with meat and fish carpaccio and vegetarian appetizers.




Vivo is an Ancestral organic wine from Vermentino grapes. Ancestral is a very evocative word, it brings to mind a knowledge linked to our predecessors, something that finds its roots in the distant past but has an infinite value, without time and without compromise. Ancestrale is the fermentation method to produce slightly sparkling and sparkling wines, used by our ancestors, when nature dictated the timing of wine, before the arrival of modern technologies.

We have taken up an old vinification called “Ancestral” or also called “refermentation in the bottle”. The must that is fermenting but still has some sugar, continues the fermentation process in the bottle without adding any other sugar or yeast. At the end the disgorgement is not carried out and therefore the bottle remains with  yeasts present at the bottom.

Defined as the “reckless one” of the group, no frills, direct, it says what it thinks with no filters. Yellow colour with green reflections, floral nose, bread crust and white fruit. In the mouth the notes of white fruit, peach and apple  with a creamy bubble stand out; silk in the mouth with a marked, fresh and elegant acidity.  Wine that when in company one bottle is not enough.

Vivo can be paired with many dishes such as grilled fish, grilled pork, salmon and cured meats such as finocchiona and salami.


Passito da uve Merlot

Viti ai Gelsi is a passito wine from Merlot grapes deriving from the Fontirosso vineyard from structured silty blue clays, locally fossiliferous with the presence of organogenic detrital limestone interspersed with levels of sand and pebbles.

The organic grapes are harvested in early September to maintain high acidity, then they are placed on drying racks for about 30 days. Fermentation takes place with whole grapes in tubs. The must remains on the skins for about 7 days. The ageing takes place in steel tanks and in kegs for about 6 months and then goes into the bottle for about 12 months.

Viti ai Gelsi is a gruff, anarchic but noble passito (dessert) wine. The colour is ruby red with purple reflections. The nose recalls morello cherries and spices. In the mouth it is an explosion of scents, from candied fruit, morello cherries, mint, spices and balsam, with a silky tannic texture; marked acidity and freshness make it long and fragrant.

It goes perfectly with cheeses and chocolate-based desserts.



Grappa di Acquavite

Fontirosso Grappa is obtained by distilling marcs of the Merlot grapes harvested in the Fontirosso vineyards in the Marchesi Ginori Lisci estate. The fermented marcs are transferred to the distillery immediately after the fermentation tanks have been emptied and the grapes pressed. This procedure guarantees that the distillation is carried out using only the best marcs, rich in alcohol and especially rich in aromatic substances. Amongst the batches of grappa obtained from the distillation of different lots of marc, only the best, the finest and most aromatic are then assembled and bottled.


The grappa is aged in oak barriques for 12 months.

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