Tuscany Tavarnelle Val di Pesa: Accommodation in Apartments in Farmhouse

Profile

In about 1500, the poet and writer Luigi Alammani composed his works at the farmhouse, former residence of the Alamanni. In ‘900 it was inherited by the Niccolini di Camugliano Marquis until its came to its current owners, the Passerin d’Entreves et Courmayer Counts.The farm produces and exports Chianti wine and extra virgin olive oil and these products can be purchased direct online.At the farm you will rediscover an old-fashioned flavour with modern comforts; our apartments are still fitted out in the Tuscan rural style with terracotta floors. Staying at the farmhouse means experiencing nature, rest and quiet in splendid apartments.

Apartments

Our apartments can be found in a farmhouse on the hills near Tavarnelle Val di Pesa (approximately 3km away where all kinds of shops can be found), in a beautiful panoramic position among vines, olive groves and a tall oak trees. Florence is about 30km away, Siena 40 and Colle Val d’Elsa, Monteriggioni, San Gimignano and Volterra can be reached in less than an hour. The apartments come with a 10-metre swimming pool.Nook 1 – for 6 people: 140m²
Entrance, living room, kitchen/dining area (oven). On the first floor: 1 bedroom with double bed, 1 bedroom with two beds, 1 bathroom with bath, one bathroom with shower. On the second floor: a dovecote with a double room.Nook 2 – for 4 people: 90m²
Entrance, 1 small bathroom with shower and wash basin (without WC). On the first floor: living room/dining room with a corner kitchen (oven), 1 bedroom with double bed and 1 bedroom with two beds, 1 bathroom with bath.Nook 3 – for 2 people: 60m²
Living room/dining room with corner kitchen (oven), 1 double room, 1 bathroom with shower.

Our products

Our wines
ROGGIO
Organoleptic information:
In appearance it is clear with a ruby red colour and shades of pomegranate. It has a delicate perfume with shades of cherry in alcohol, vanilla and spicy undertones.
Good crispness and good tannic element.
To be served with:
Grilled and roasted meat, and fowl.
Technical information:
The Sangiovese and Cabernet Sauvignon grapes are picked from the end of September until the first week of October. Fermentation occurs in glass-lined cement vats, keeping the two kinds of grapes separate until malolactic fermentation has occurred. It is then aged for approximately 10 months in barriques and ends with bottle fining for a further 6 months. A limited number of bottles of Roggio are produced (about 2,500) and only in years where the grapes present the best characteristics for production.
CIPERETO
Organoleptic information:
In appearance it is clear with an intense ruby red colour. It has a broad perfume with scents of marasca and rose, characterised by a good crispness and tannicity.
To be served with:
Grilled and roasted meats, and cheese.
Technical information:
The grape harvest is carried out from the end of September until the first days in October; the blending consists of 95% Sangiovese and 5% Cabernet Sauvignon. Winemaking is done in glass-lined cement vats; marketing takes place the following September after bottle fining for at least 3 months. A limited number of about 11,000 Bordolese bottles are produced.
VINSANTO DEL CHIANTI
Organoleptic information:
In appearance it is clear with an intense amber yellow colour. It has a broad, intense perfume with scents of dried fruit, honey and yellow flowers. To taste, it is hot with an acidity which balances its structure. To be served with:
Pastries, liver pâté and seasoned cheeses with a strong flavour.
Technical information:
After the grape harvest, the Trebbiano and Malvasia grapes are dried; after squeezing, which occurs at the end of December, the must is fermented in barriques and left to age for at least 4 years; before being marketed, it is fined in bottles for about 6 months.
A limited amount is produced (approximately 1,000 bottles).Oil
The farm’s extra virgin olive oil is one of the company’s crowning glories. Olive stripping begins at the end of October and lasts until the first week in December.
Our company uses a constant extraction oil-mill in the latest design with augers which ensures temperature control thereby enabling us to guarantee cold olive pressing.
Annual production of about 40 quintals.