1980. North meets South.
A German in his prime buys land near the coast of southern Tuscany, at a time when a few hundred hectares are still affordable. Then, at the age of 42, Karl Egger courageously embarks on the long road of obtaining permits for buildings and farming. Egger envisions an enterprise where all products are organically grown and produced. He wants to create a so-called closed ecological system, avoiding any negative impact on the environment whatsoever, while at the same time providing work for the locals.
Today, LaSelva employs more than 100 people, owns more than 800 hectares of land, cultivates a large variety of crops, boasts the most advanced processing facility for freshly picked vegetables, keeps his own cows and sheep for the production of organic fertilizer, takes care of maintaining the right natural balance by creating specific biotopes for insects, birds and other animals, put up solar collectors to produce all the necessary energy… and is bursting with energy himself.
Cantina LaSelva was built in 2002. It is located in the area of production of Morellino di Scansano DOCG wine, surrounded by olive groves and vineyards. A good part of the wine cellar, which can contain up to 7000 hectolitres of wine, is underground, providing the ideal conditions for the production of good quality organic wines.
The wine cellar uses cutting-edge techniques regarding temperature control, fermentation and delicate pumping. Our organic and vegan wines mature – depending on each wine’s needs – in 40 stainless steel cisterns and 100 barriques for a total of 3600 hectolitres. Cantina LaSelva produce 210,000 bottles every year which are filled directly here.
As wine has been produced in the Maremma region since the Etruscans, Cantina LaSelva highly prizes the original varietals of the area and benefits from the right combination of soil type, climate and other local conditions. Furthermore, Cantina LaSelva is keen on maintaining a high density of vines and a low yield per vine, essential for quality oriented organic winegrowing.
The main varietals planted are Sangiovese (for Morellino a.o.), Ciliegiolo, Malvasia Nera, Vermentino and Ansonica. All wines carry the ICEA seal, guaranteeing their organic origin.