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| AZ. AGRICOLA LA BUCA DI MONTAUTO |
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The working farm La Buca di Montauto, cleverly headed by Antonella Capezzuoli and Mauro Ghini, is set on top of a hill in front of San Gimignano, only 1km off the ancient medieval town.
According to the century-old Tuscan tradition, the farm produces extra-virgin olive oil, wine (Vernaccia di San Gimignano D.O.C.G. and Chianti D.O.C.G.) pork and wild boar ham, sausages and salami.
The estate covers 12 hectares of land and besides the agriturismo there are a cellar, and a workroom where they produce pork and wild boar Salumi (cured meats), thanks to their wild boar rearing activity.
La Buca di Montauto Estate has 4 hectares and 2 thousand metres of Vernaccia vines, 1 hectare and 5 thousands metres of olive groves shared among different varieties of olive trees, such as leccino, moraiolo, correggiolo and pendolino, and 1 hectare and 5 thousands metres of sowable land.
The vineyards are cultivated in full respect of integrated agricultural methods aiming to quality rather to quantity and using the most suitable techniques to maintain the fine quality standard of the grapes.
Olives are picked by hand and crushed as soon as possible. Olives are pressed according to cold pressing methods.
The remaining hectares are used for the partially-wild boar rearing activity. A wide, enclosed piece of land is like an open-air shed, where the animals can behave according to the characteristics of their specie. The most evident consequences of this kind of rearing, comparing it with a rearing activity where animals do not have the possibility of moving around, are improved physical and sanitary conditions. The quality of this meat is excellent, and it is different from the meat that is generally commercialised: it is darker and with a marked gamy taste.
They also sell directly their local produce at their delicatessen shop in the main street of San Gimignano, in via San Giovanni 16. |
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