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An estate with an organic farm in Tuscany

The Villa Vignamaggio in Tuscany is a truly organic estate.  Within the 400 hectares you will be able to see for yourself how our programme of organic farming actually works on the estate’s farms.

The way we operate is even more special due to the methods we use which are completely geared towards organic farming.

A major role is played by the 70 hectares of Sangiovese, Merlot, Syrah, Cabernet Franc, Cabernet Sauvignon, Malvasia Bianca and Trebbiano grapes that we grow.

And, from the reduction of the Sangiovese grapes, we obtain our own production of balsamic vinegar.

Next to the vines there are around 30 hectares of olive groves.  This constitutes some 5,000 olive trees of the Frantoio, Leccino, Moraiolo and Pendolino varieties which are nurtured according to polycultural methods.

 

Another important crop is our cereals.  At the bottom of the valley, you will be able to see the fields of Senatore Cappelli durum and Verna wheat.

These are then stone ground to preserve the wheat’s essential properties and then used for the production of semi-wholemeal flour which is subsequently used in our restaurant for the preparation of sandwiches, pizzas and focaccia.

The flour which is obtained from the Senatore Cappelli is mainly used for the production of fresh pasta.

In 2015, we also started our organic orchard project with 50 pomegranate trees, 180 plum trees, 50 fig trees, 30 apricot trees, 180 apple and pear trees as well as growing raspberries, blackberries, and white and red currants.

However, the Villa Vignamaggio is a working farm too.  We also have dozens of Cinta Senese pigs in a semi-wild state living on the land here in Greve.  The pigs are allowed to roam free across the meadows and through the woods and streams covering an area of around 1 hectare. Their organic diet is then supplemented by a daily ration of organic barley and beans which have also been grown on the land at the Villa Vignamaggio.

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From our Blog


FROM TREE TO BREAD
Posted on Thursday November 19, 2020

  During the past few weeks, the entire farm has been abustle with the olive harvest. Up and down the stone terraces, and up on the sunny slopes (or rain drenched slopes like the last couple of days), the magic of Autumn is in the air, with smoke from burning wood mingling with the morning […]

FROM TREE TO BREAD Vignamaggio Blog.



RECIPE: ARTICHOLE, CARAMELISED ONION AND BRIE TART
Posted on Wednesday October 21, 2020

This recipe, created in collaboration with Freakytable, is perfect for those cool early-autumn evenings when spending some extra time in the kitchen with a glass of your favourite wine becomes quite appealing. Our fresh artichokes preserved in oil, complemented by the rich flavour of Brie, are sure to inspire you. For the pastry: (The recipe […]

RECIPE: ARTICHOLE, CARAMELISED ONION AND BRIE TART Vignamaggio Blog.



OUR GRAPES
Posted on Friday September 18, 2020

It’s that time of the year again! It’s September and our grapes are beautiful, ripe and ready for picking. Because it’s time to harvest, our Francesco has gathered and presented the estate’s most important varietals, the most historical, those that were rediscovered, and the latest arrivals. First of all, the Sangiovese, our most prized grape, […]

OUR GRAPES Vignamaggio Blog.