The working farm La Buca di Montauto, cleverly headed by Antonella and Mauro, is set on top of a hill in front of San Gimignano, only 2km 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 Salumi (cured meats).
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). Wild boar salumi (cured meats) are produced 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 2 thousands metres of Sangiovese 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.
They also sell directly their local produce at their delicatessen shop in the main street of San Gimignano, in via San Giovanni 16.
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 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.
The vineyards are cultivated in full respect of integrated agricultural methods and using the most suitable techniques to maintain the fine quality standard of the grapes.
In our farm are cultivated 4 hectares and 2 thousand meters of vines of Vernaccia, 1 hectare and 2 thousand meters of Sangiovese vines.
1 hectare and 5 thousands metres of olive groves shared among different varieties of olive trees, such as leccino, moraiolo, correggiolo and pendolino. Olives are picked by hand and crushed as soon as possible. Olives are pressed according to cold pressing methods.
This is a tempting address for the finest palates, especially for those who are fond of the typical Tuscan flavours. Their pork and wild boar Salumi (cured meats) are a real delicatessen, and they are produced thanks to a long-experienced and scrupulous work, whilst some clever personal touches have added inviting variations to the traditional Tuscan cooking tradition, without spoiling the ancient flavours.
A long-lasting tradition that has been handed down from generation to generation: in the Sixties Sergio Capezzuoli and his wife Paola opened a workshop were they butchered fresh meat and prepared own-produced cold cuts.
Twenty years later, the Capezzuoli family opened a new shop in the picturesque historical centre of San Gimignano; with the help of their daughters, Antonella and Roberta, and their son-in-low Mauro, they specialized in fine-quality products and they are still producing them with constant enthusiasm and care.
In those same years, away back in 1979, the Capezzuoli family got involved in the agricultural history of San Gimignano, and founded Azienda Agricola La Buca di Montauto, that has proudly remained a family-run business.
The working farm produces and sells directly (in the shop situated in Via San Giovanni 16, San Gimignano) its own Vernaccia of San Gimignano D.O.C.G. and Chianti D.O.C.G. , Extra-Virgin Olive Oil, Pork and Wild Boar Salumi, a feather in their cap.
In 2000, after acquiring experience at the head of La Buca di Montauto, Antonella and Mauro eventually opened their lovely agriturismo, where you can spend an unforgettable and relaxing holiday.