Vignamaggio’s cereal grains were planted on uncultivated land at the bottom of the valley. Vignamaggio decided to use indigenous and ancient grains like the hard grain Senatore Cappelli and soft grain Verna varieties that have always been planted in this area and are well suited to organic cultivation methods.

Verna and Senatore Cappelli are tall growing grains that produce a lot of straw that is useful for keeping the piglets warm in winter and for mulching the vegetable garden.

Both are stoneground to best retain both nutritional value and distinctive flavour, perfect for the semi whole wheat flour that Vignamaggio’s restaurant uses to create exceptional bread rolls, pizzas and focaccias.

The Senatore Cappelli hard grain is used mainly for the handmade fresh pasta often on the restaurant’s menu.

Fava beans and barley were planted to be used as animal feed during the summer and winter, when acorn season is over and when the pastures have less grazing delicacies on offer.


Stay 3 nights - payment in hotel


Cycling on the Chianti hills


Chianti Flavours


Candlelight dinner