From Cane Fields to Vines

When 19-year-old Gino Corsini emigrated from Italy to Australia, he began his new life cutting cane in North Queensland before settling in the King Valley to grow tobacco. In 1980, he planted his first grapevines, and by 1993, he and his son Peter had fully transitioned from tobacco to viticulture.

Traditional Methods, Minimal Intervention

Today, La Cantina’s wines are grown and made entirely on site. The grapes are handpicked and hand-plunged, fermented in stainless steel, then transferred to oak barrels and carefully racked for natural clarity. The Corsini family focuses mainly on Italian varietals like barbera, sangiovese and pinot grigio, with the bold addition of Georgian saperavi.

Wine Before "Natural Wine"

They’ve always taken a purist approach — long before the term “natural wine” became popular. No preservatives, no additives, no sulphur. Just unfiltered, wild-fermented wines with skin contact, made the traditional way.

A Tuscan Cellar Door in the King Valley

The cellar door, built in 1995 by Gino and Peter in a traditional Tuscan style, nods to Gino’s stonemason grandfather. Originally used for winemaking and storage, it now hosts tastings, while production has moved to the sheds out back.

Family Legacy in Every Bottle

These days, you’ll still find Gino, now in his mid-80s, helping bottle the wines on weekends — often alongside his grandchildren.