There's a job that begins long before distillation. Along the trails of Tirli, in the heart of the Upper Maremma region of Tuscany, Marco Tomberli personally collects wild herbs, berries, leaves, roots, and flowers, which are then handed over to the skill of Priscilla Occhipinti of the Nannoni Distillery in Paganico. This is how Gin.Ghiale was born, a project conceived in September 2025 by Marco Tomberli and Matteo Guarnieri, respectively chef and owner of the Il Baracchino restaurant in Tirli, in the province of Grosseto.
Now in its third release, Gin.Ghiale London Dry has already surpassed 2,000 bottles produced and last June was awarded the Silver Medal at the World Gin Awards in London.
Defined as the “Spirit of Tirli” , it is born from the selection of herbs, berries and leaves collected within the territory of Tirli, a small village nestled among the hills of the Alta Maremma and contains the scents and essences of the Mediterranean scrub, accompanying those who taste it on a journey through the landscapes that characterise this part of Maremma.
The botanical harvest follows the rhythm of the seasons : starting with myrtle in bloom in June, followed by the flowers of yarrow, St. John's Wort, and mountain angelica, present until midsummer, arriving at the wild fennel inflorescences of late August, and concluding with juniper and chestnut in early autumn. The journey through the Mediterranean scrub ends with distillation, giving life to Gin.Ghiale.
Even the name is a nod to the region. Gin.Ghiale is a play on words inspired by the wild boar, a symbol of the Maremma and its strong, determined people.
The project is already ready to tell the story of the other side of the Maremma: in September, Gin.Ghiale al Mare will debut , a distilled gin whose wild botanicals will be collected in the pine forest between Castiglione della Pescaia and Marina di Grosseto.
