Farm in Volterra
An estate of 15 hectares with olive groves and vineyards of Sangiovese, Merlot and Vermentino
The farm and the activities
In recent years the vineyard has welcomed several new features. In 2011 were planted new grape varieties of Merlot, Sangiovese and Vermentino, a choice dictated by the desire to produce a wine linked to the tradition and to the territory such as Sangiovese, but with the increased sophistication that is well expressed by Merlot.
Also in 2011 was built a basement cellar with a single wall above ground, covered in stone with exposed facade and therefore well integrated into the landscape. The inside is designed to optimally produce wine from our grapes.
The olive grove is the other distinctive feature of the farm. In 2012 were implanted other 340 young olive trees, aimed at integrating the existing production considered the high quality of extra virgin olive oil that can be achieved in our area due to terrain, altitude and ideal microclimate. But our farm is more than this.
Our plantations from integrated farming employ only suitable fertilizers, mainly manure from sheep pen. There is also a vegetable garden whose production is more than enough for the needs of the restaurant and preparation of preserves and jams, as well as a large garden of artichokes.
In 2012 at last, were planted 100 fruit trees of various types such as cherries, apricots, peaches, plums, apples, pears and figs. In the part of the ground that descends by the two sides toward the ditch Scorza Nera, sometimes are planted cereals, in particular the necessary barley for the restaurant. More frequently it is sown forage.
The calendar of farming activities
Guests can attend or participate in agricultural activities that take place on the following dates:
- January – March: pruning
- March – May: sowing, fertilizing, artichoke harvest, forage cutting.
- June – September: vegetables and fruits harvest, reaping, tomato drying, preparation of jams and preserves.
- September – October: grape and fruit harvest, wine-making, preparation of jams and preserves.
- October – November: oilves harvest and frangiture.