The Farm

FATTORIA E VILLA DI RIGNANA​

The Farm

FATTORIA E VILLA DI RIGNANA​

The Farm

FATTORIA E VILLA DI RIGNANA​

The Farm

FATTORIA E VILLA DI RIGNANA​

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RIGNANA

Our history

The Fattoria di Rignana re-unites in an extraordinary and rare equilibrium the beauty of its natural resources and landscape, together with the historical importance of its buildings. Local historical books mention Rignana since the 11th Century, reminding its strategic position during that time. It was then lived by families who worked its calcareous soils, producing grain for the making of bread, hay for the cattle, especially sheep and goats to make milk and cheese. Each house in Rignana, as well as the Fattoria, has its own forno a legna,a wood oven , to bake and cook. In those times an entire family, starting from the granparents lived in the same house. The family that owned Fattoria and Villa di Rignana, was also the owner of the neighbouring houses, known as case coloniche. The Fattoria, where the B&B lives today, was the agricoltural base of Rignana. In the 1700 vines were planted on the estate, the today famous Sangiovese and Canaiolo, and the less famous today Trebbiano and Malvasia. On the first floor, where the rooms are now, was the Vinsantaia, where the grapes were laid to rest and mould until late November to make the Vinsanto, the Tuscan dessert wine; and where the olive oil was kept in its Orci di cotto, the beautiful big cotto vases, after finishing picking in December.

The Villa has a typical late 1700 architecture with some changes made throughout the years. The entire Estate at that time belonged to Scipione dè Ricci, born in 1741, member of a noble family and descendant of Santa Caterina dè Ricci (died in 1541). The Chapel on the estate is dedicated to her, you can admire her on its frescoed ceilings, wearing the clothes of a nun, and on its walls. Scipione dè Ricci was Bishop of Prato and Pistoia from 1780 to 1791, his coat of arms is represented by hedgehogs (in italian ricci) and stars (in italian stelle). The hedgehog, il riccio, is today our logo and wine label star. Scipione was exiled in Rignana from 1791 and died here in 1810 and is buried in the Chapel.

STORIA DI UN'ETICHETTA

L'evoluzione del Vino

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RESPECT FOR NATURE

Attention to organic foods

Since 2011 we have adopted an organic type of cultivation that exploits the natural fertility of the soil, favoring it with limited interventions. This promotes the biodiversity of native varieties such as Canaiolo and Sangiovese, and of international ones such as Merlot and Cabernet Franc. No chemicals such as herbicides and insecticides are used for insects and plant diseases. For the fertilization of the land, we use the burying of the natural organic manure and the green manure of the field bean. From 2020 we alternate the cultivated rows with those sown with sainfoin, an important legume for the soil and wildlife. Our products are therefore obtained only with natural substances and processes. Environmental protection, animal welfare and sustainable rural development guide our entire production. This is why we control pests and diseases with environmentally friendly methods by limiting the contamination of the soil and aquifers. Even interventions in the cellar are reduced to a minimum while remaining within the parameters of organic farming.

RESTAURANT

La Cantinetta

The now well known restaurant, La Cantinetta di Rignana, was the frantoio,the oil mill. The olives were crushed by a pietra serena stone wheel on the floor, to make the extra virgin olive oil, you can still see the signs on the floors of the reaturant today.
The ideal place to taste the delicacies of Tuscan cuisine.

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