The territory has been devoted to excellent traditional production since ever; skilled farmers and producers are still now the keepers of these antique traditions. Indeed, we can find and try local high quality products: honey, legumes, saffron and cheese. Production of cured meats is characterised by intense and typically Tuscan flavours: from ham to traditional finocchiona, to gota alla tarese (a specific cold cut from Valdarno and a Slow Food presidium). Oil and wine, which both have a long history in this land, are the undisputed protagonists of local production: international prizes confirm the wine and oil-making vocation.
Extra-virgin olive oil, made by the typical varieties of olives as Frantoio, Moraiolo, Leccino and Pendolino, is produced by means of the best extraction techniques: it presents organoleptic proprieties, evidence of top quality low acidity, an intense green tone blended by golden shades, a characteristic fruity aroma, hints of artichoke and grassy ones. Oil characterizes our dishes and our culture, both strictly linked to rural traditions and savours. Each drop contains a millenary story, passion, innovation, respect for environment and an unmistakable Tuscan shade: landscapes and features of a unique land.
“… I believe that much happiness falls to men who are born where good wines are found...” said Leonardo Da Vinci.
Since centuries wine has been the second protagonist of this territory. It is not by chance that, among the most important wines registered in the Florentine cadastre of 1427, we can find the ones produced in San Leolino, Cennina and Galatrona, both Trebbiano (white) and Vermiglio (red). The prominent wine variety is Sangiovese; it represents the majority of our wines, stands out for its tannicity and freshness. Base for Chianti D.O.C.G under the denomination of Colli Aretini, it is a brilliant wine, of a ruby red, a persistent taste, and a scent of violet and cherry.
In recent years, common wine varieties as Cabernet, Sauvignon and Merlot, spread out and now produce wines of an olfactory width proper of some I.G.T. (Protected geographical indication) ones or some famous Supertuscany.
The majority of our wine producers works according to tradition in order not to lose their own roots and the Tuscan nature of our wine: that is why, among all varieties, Sangiovese is nowadays the most employed wine.
Our territory also sees the production of an excellent Vinsanto, thanks to very old “mothers” who hand down from generation to generation. It is produced by drying Trebbiano and Malvasia’s grapes on reed mattings or by hanging them up on hooks. Once withered they were pressed with a special wine crusher and must was transferred in small barrels together with the “mother”. Seal barrels were placed in a cellar for almost three years or, like a long time ago, in an attic because people thought that strong temperature excursions could ease fermentation. Today many cellars produce high quality vinsanto through advanced equipment and technology.