Honesty in Every Action

The story of La Frustaia is a story of one woman's conviction — that wine should be made with honesty, that every action in the vineyard and cellar should be questioned, and that the vineyard is not merely a source of grapes but an entire living system that demands respect, observation, and patient care. Eloisa Copedè is the heart and soul of the estate — the owner, the winemaker, the visionary who has shaped every aspect of this project with her own hands and her own philosophy. She is not merely a producer; she is a thinker, a questioner, a believer in the power of asking *why* before doing *what*. Her approach is attentive to detail, grounded in seeing the vineyard as an entire living system where every element — from the soil organisms below ground to the insects and birds above — plays a role in defining what the wine can become.

The estate is located in Luni — an ancient, legendary place in the province of La Spezia, Liguria, on the extreme border with Tuscany. Luni is a territory of extraordinary character: facing the Tyrrhenian Sea, ventilated by constant maritime breezes, luminous with Mediterranean light, and favorable to the best vegetative and productive functions of the vine. The name itself evokes history — Luni was an important Roman city, a port that once traded across the Mediterranean, and the surrounding landscape carries the weight of millennia of human cultivation. The vineyards of La Frustaia are planted on approximately 5 hectares within a total estate of about 7 hectares, at altitudes ranging from near sea level up to around 400 meters. Some vines are quite old — 50 years or more — silent witnesses to the history of this place, while others are more recently planted, representing Eloisa's vision for the future. The estate is in conversion to biodynamic cultivation, a process that reflects her deep commitment to natural balance, biodiversity, and respect for the local environment.

Eloisa's approach to winemaking is rooted in a profound honesty — a refusal to follow trends without reflection, a commitment to asking *why* every action is done. She believes that "territory" means more than soil or climate: it is the whole set of living conditions — exposure, altitude, microclimate, organisms above and below ground — that define what the vineyard can be. This philosophy extends from the vineyard to the cellar: viticultural practices that emphasize natural balance and biodiversity; interventions that are minimal and always questioned; and a winemaking approach that welcomes auxiliary elements — flora, fauna, insects — as partners in the creation of the wine rather than obstacles to be eliminated. For Eloisa, the wine is not a product to be manufactured according to a recipe but a living expression of a specific place, a specific moment, and the complex web of relationships that define it.

Today, La Frustaia is recognized as one of the most thoughtful and authentic estates in the Ligurian natural wine scene — a winery that has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that Eloisa's work represents something rare: a fusion of patient observation, honest reflection, biodynamic conversion, and an unwavering commitment to letting the Ligurian-Tuscan border terroir speak through its wines. The estate has been featured by The Grape Reset, VinNatur, CellarTracker, Vivino, and a growing network of international importers and retailers who seek out wines of authenticity and place. Eloisa's wines — Guado alla Volpe, Il Gaggio, Il Gaggio dell'Uccelliera, and Provasco — are not merely beverages; they are stories of a woman, a hill, a sea breeze that has blown for millennia, and a conviction that the best wines come from the most honest questions.

At La Frustaia, the cellar philosophy is one of honest questioning, minimal intervention, and absolute respect for the natural character of the grapes — a commitment to producing wines that are a pure and honest expression of the Ligurian-Tuscan border terroir, with no forced corrections, no trend-following without reflection, and no masking of the grape's natural character. Eloisa Copedè believes that every action in winemaking should be justified by a clear understanding of *why* it is done, not by convention, fashion, or the standard toolkit of industrial oenology. Her approach is attentive to detail, grounded in seeing the vineyard as an entire living system, and committed to allowing the wine to develop its own character with the minimum of human interference. The result is a diverse range of wines — Guado alla Volpe, Il Gaggio, Il Gaggio dell'Uccelliera, and Provasco — that are bright, fresh, deeply expressive, and unmistakably connected to the maritime breezes, the varied altitudes, and the complex web of living conditions that define the Luni terroir.

The techniques are minimal, respectful, and deeply informed by Eloisa's commitment to honest reflection and natural expression. Fermentation occurs with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wines are generally unfined and unfiltered, preserving their natural textures, living yeasts, and authentic flavors. Sulfur is kept to a minimum or eliminated entirely, allowing the wine's natural character to shine without the masking influence of chemical preservatives. The choice of vessels — stainless steel tanks, old wooden barrels, and other containers — is made according to the wine, the vintage, and Eloisa's intuition, always in service of the wine's natural expression rather than the imposition of a house style. The result is a portfolio of wines that are unmistakably La Frustaia — alive, authentic, deeply connected to the maritime soul of Luni, and to Eloisa's conviction that the best wines come from the most honest questions.

"Guado alla Volpe" — The Signature Red: The Guado alla Volpe is La Frustaia's signature red wine — the cuvée that has become a calling card for the estate in the natural wine world and beyond. It is a wine of remarkable depth, structure, and maritime character that captures the essence of the Luni terroir and Eloisa's commitment to honest, minimal-intervention winemaking. The name evokes the ancient paths and waterways of the Luni landscape — a nod to the deep roots of viticulture in this historic place. Made from a blend that includes Sangiovese and other red varieties (including Ciliegiolo and international grapes such as Merlot, Syrah, and Grenache), it is a wine that combines the elegance and freshness of native Ligurian-Tuscan varieties with the depth and power of well-adapted international grapes. The grapes are hand-harvested from the estate's biodynamically cultivated vineyards, fermented with indigenous yeasts, and aged in a variety of vessels chosen to preserve the wine's natural character and allow it to develop complexity without masking its territorial identity. No fining, no filtration. Minimal sulfur. In the glass, it is deep ruby with garnet reflections. The nose offers dark cherry, plum, wild herbs, black pepper, and a distinct maritime, saline note that speaks of the Tyrrhenian Sea's influence. The palate is full-bodied, with firm yet approachable tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of great personality — the quintessential expression of the Ligurian-Tuscan border. Serve at 16–18°C. 3–5 years ageing potential. ~$18–$28 / ~€16–€25.

"Il Gaggio" — The Vermentino White: The Il Gaggio is La Frustaia's signature white — a pure expression of Vermentino, the great white grape of Liguria and the Mediterranean coast, made with the same honest, minimal-intervention philosophy that defines every wine at the estate. Vermentino is a grape of remarkable adaptability, body, and saline character — a variety that thrives in the maritime microclimate of Luni, producing wines of extraordinary freshness, mineral depth, and Mediterranean charm. At La Frustaia, it is fermented with indigenous yeasts and aged with minimal intervention, allowing the grape's natural character and the terroir's maritime influence to express themselves fully. In the glass, it is pale straw with greenish reflections. The nose offers citrus, green apple, white peach, almond, wild herbs, and a distinct saline, mineral note that speaks of the Tyrrhenian Sea. The palate is medium to full-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, savory, mineral finish with a gentle saline kiss. It is a wine of great personality — the quintessential expression of Ligurian Vermentino. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~$16–$24 / ~€14–€22.

"Il Gaggio dell'Uccelliera" — The Complex White: The Il Gaggio dell'Uccelliera is La Frustaia's more complex, more structured white — a wine that takes the Vermentino base of Il Gaggio and adds layers of depth, texture, and aromatic complexity through a different winemaking approach, a different selection of grapes, or a different ageing regime. The name "dell'Uccelliera" (of the aviary) evokes the biodiversity of the estate — the birds, the insects, the entire living system that Eloisa cultivates around her vines. It is a wine for those who seek greater intellectual and sensory depth, a wine that rewards contemplation and patience. Fermented with indigenous yeasts and aged with minimal intervention, it is a wine of greater body, more pronounced texture, and a kind of waxy, mineral complexity that speaks of old vines, careful selection, and the wisdom of time. In the glass, it is golden straw with luminous intensity. The nose offers dried apricot, orange peel, wild honey, chamomile, and a distinct mineral, smoky note. The palate is full-bodied, with gripping texture, vibrant acidity, and an incredibly long, savory, almost saline finish. It is a wine of intellectual and emotional depth — a wine that demands contemplation. Serve at 10–12°C. Ages beautifully for 3–5 years. ~$20–$30 / ~€18–€28.

"Provasco" — The Experimental Cuvée: The Provasco is La Frustaia's experimental wine — a cuvée that showcases Eloisa's willingness to push boundaries, ask new questions, and explore new expressions of her diverse vineyard. While details vary by vintage, it typically represents a different approach, a different blend, or a different vessel that produces a wine with its own distinct personality. It is a testament to Eloisa's curiosity and her refusal to be bound by convention — a wine that proves that even within the framework of honest, minimal-intervention winemaking and biodynamic cultivation, there is room for exploration, intuition, and surprise. The name itself suggests something provisional, something in process — a wine that is always asking, always exploring, always becoming. Serve at 12–14°C. Drink within 2–4 years. ~$18–$26 / ~€16–€24.

Vessels & Ageing: La Frustaia works with a variety of vessels — stainless steel tanks, old wooden barrels, and other containers — each chosen according to the wine, the vintage, and Eloisa's intuition. There is no single formula; the choice of vessel is always made in service of the wine's natural expression, not in pursuit of a house style. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the delicate aromatics of Il Gaggio and the bright fruit of younger cuvées. The old wood adds subtle complexity, allows for gentle oxygen exchange, and provides the structure and depth necessary for more ambitious wines like Guado alla Volpe and Il Gaggio dell'Uccelliera — without imposing oak flavors that would mask the territorial character. All wines are fermented with indigenous yeasts, generally unfined and unfiltered, with minimal sulfur added — preserving their natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably La Frustaia — alive, authentic, deeply connected to the maritime soul of Luni, and to Eloisa's conviction that the best wines come from the most honest questions, the most patient observation, and the deepest respect for the vineyard as an entire living system.