A single word defines every project signed by La Faretra: balance. It is the balance between humans and nature, between past and future, between scientific research and the observation of natural rhythms. In the heart of the Tuscan Maremma, a production philosophy takes shape—one that places the territory before the wine itself. Today, this vision is expressed through five profoundly different labels — Passo Indietro Rosso, Bianco and Rosé, Nature Metodo Classico and Quanto Basta Per… — united by the same idea: producing less to tell the story of their place of origin more effectively.
Rooted in certified organic farming, the Biopass protocol and a “tailor‑made” viticulture built around the identity of each individual vineyard, La Faretra embodies a project where biodiversity becomes a true production philosophy.
La Faretra: where biodiversity becomes a production philosophy
Nestled among the hills of Gavorrano, in the province of Grosseto, La Faretra spans 75 hectares where vineyards, olive groves, woods, horse pastures and arable fields coexist in a natural balance that represents the estate’s greatest heritage. A natural lake, centuries‑old oaks and rich wildlife complete an ecosystem in which wine production is the result of a cultural choice: to protect the land before cultivating it.
Founded in 2008 as a horse‑breeding estate, La Faretra gradually expanded into wine and olive oil while preserving its guiding philosophy: cultivating not only to produce, but to safeguard the natural equilibrium of the landscape. Even the name recalls the quiver of medieval riders — a symbol of protection, direction and guardianship.
Massimo Guercilena’s vision looks ahead
At the helm is CEO Massimo Guercilena, who brought managerial experience from the business world into the Maremma, transforming it into an agricultural project centred on sustainability and territorial identity. Since 2014, La Faretra has embodied his vision of biodiversity, respect for natural cycles and high‑quality production.
In 2025, the acquisition of Querce Bettina in Montalcino further strengthened the project, confirming the ambition to build a production model rooted in authenticity and territorial identity. Today, La Faretra cultivates 12 hectares of vineyards and aims to reach around 65,000 bottles within five years, while remaining faithful to its philosophy: agriculture that listens to nature before interpreting it.
Biopass and tailor‑made agriculture: sustainability measured scientifically
La Faretra’s identity is grounded in certified organic farming integrated with the Biopass protocol, developed with the Sata team led by agronomist Pierluigi Donna, in collaboration with the Universities of Milan and Brescia and the Edmund Mach Foundation. This system monitors soil vitality, biodiversity and supply‑chain traceability through scientific evaluations that complement daily vineyard work.
Every agronomic choice stems from observing natural cycles and preserving soil fertility, biodiversity and ecosystem health. Hedges, woods and spontaneous vegetation become essential components of what the estate calls “tailor‑made agriculture”: an approach built on detail and on enhancing each vineyard’s unique character. The stylistic definition of the wines is supported by professor Leonardo Valenti, a leading figure in Italian viticulture.
Passo Indietro Rosso: time as an ingredient of quality
Among La Faretra’s signature labels, Passo Indietro Rosso IGT Toscana stands out first and foremost — a blend of Merlot and Cabernet Franc from the Primo Passo vineyard. The name already encapsulates the wine’s philosophy: slowing down, listening, respecting time and the rhythms of nature.
Manual harvesting between late September and early October selects only the best clusters, destined for integral vinification in barrique with macerations ranging from twenty to thirty days. Malolactic fermentation occurs spontaneously in French oak, while ageing continues for twelve to fifteen months in second‑passage barriques and a further twelve months in the bottle.
In the glass, aromas of ripe black fruits, spices and subtle balsamic notes emerge, while the palate is defined by soft tannins, complex structure and a long, harmonious finish that naturally pairs with red meats, game and aged cheeses.
Passo Indietro Rosé: the most elegant face of the Maremma
The La Faretra range has recently expanded with the new entry Passo Indietro Rosé IGT Toscana, a fresh interpretation of the territory made from Sangiovese and Syrah grown in the Primo Passo and Roverella vineyards. The deep, medium‑textured soils tending toward sandy‑silty, enriched by ancient marine stones, give the wine a distinctive mineral finesse and marked savouriness.
Manual harvesting at the end of August is followed by immediate pressing of whole clusters, fermentation in stainless steel at controlled temperature and the absence of malolactic fermentation — a choice that fully preserves aromatic freshness and gustatory tension. After around six months of ageing in steel and two months in bottle, the result is a Rosé with a pale, bright colour, characterised by small red fruits, floral notes and an elegant finish that reflects the personality of Maremma’s soils.
Designed for a versatile table, it naturally accompanies fish dishes, shellfish, white meats and Tuscan cuisine, while also finding its place as an aperitif wine or for moments of relaxation.
Passo Indietro Bianco: essentiality, freshness and Mediterranean identity
Completing the Passo Indietro line is the Bianco, made from Vermentino and Viognier grown in the Giunco vineyard, at 70 metres above sea level. Here, medium‑textured soils tending toward sandy‑silty and rich in marine stone give the wine the mineral tension that is one of La Faretra’s hallmarks.
Manual harvesting in crates, immediate pressing of part of the whole clusters and a selection of grapes left to macerate on the skins for 12–24 hours allow aromatic richness and structure to be preserved, while the choice to avoid malolactic fermentation keeps the wine’s natural vibrancy intact. After around six months of ageing in steel and two months in bottle, the result is a white wine with an elegant bouquet where white‑fleshed fruit meets subtle floral nuances.
The palate is fresh, savoury and persistent, capable of expressing the Mediterranean character of the Maremma with immediacy. A wine that, as its name suggests, looks to the future by choosing essentiality above all.
Nature Metodo Classico: 48 months to tell the story of time
La Faretra’s philosophy finds one of its most complete expressions in the Nature Metodo Classico, made exclusively from Pinot Noir grown in the Vigna del Passo.
Soft pressing of whole clusters and controlled‑temperature fermentation in stainless steel tanks preserve aromatic precision and finesse, while eight to ten months of ageing in steel prepare the wine for its second fermentation in bottle. Here begins the true narrative: a full 48 months resting on the lees allow the Metodo Classico to gain complexity, depth and an exceptionally fine perlage.
In the glass, delicate hints of white fruit, yeast and refined minerality emerge, accompanied by an elegant and dynamic palate that naturally fits both the aperitif moment and pairings with raw seafood, fish dishes and white meats. It is a wine that perfectly embodies the identity of the estate: demonstrating that elegance is born from patience, and that time — when respected — is the most precious ingredient.
Quanto Basta Per…: when wine becomes a message
Alongside its most identity‑driven wines, La Faretra also offers a project that interprets new consumption habits. Quanto Basta Per… IGT Toscana Bianco is made from Vermentino and Viognier from the Giunco vineyard, but its true innovation lies in the 500 ml format paired with a completely blank label designed to be personalised by whoever receives or gifts the bottle.
The bottle thus becomes a space to fill with a dedication, a drawing or a personal message, transforming wine into an object of connection as well as tasting. The reduced format also responds to contemporary consumption needs, encouraging sharing between two people without compromising the quality of the content.
The wine is produced through immediate whole‑cluster pressing, controlled fermentation without malolactic and around six months of ageing in steel followed by two months in bottle, preserving freshness, elegance and aromatic tension.
In the end, everything returns to one word: balance
In the end, everything goes back to the word we started from: balance. It is the balance between humans and nature, between knowledge and instinct, between innovation and respect for the rhythms of the land that runs through every choice made at La Faretra. Passo Indietro Rosso, Bianco and Rosé, Nature Metodo Classico and Quanto Basta Per… are not simply five wines, but five different ways of expressing the same idea of Maremma: authentic, conscious and profoundly contemporary. Because today, the rarest luxury is giving yourself the time to do things the right way.
