The Farm
San Vincenzo is a four-hundred-acre working agricultural estate in the Tuscan hills. It runs four programs — vineyard, olive grove, grain, truffle — on land that has been continuously cultivated for several centuries.
It is not a hobby farm, an agritourism project, or a brand built around an agricultural backdrop. It is a serious, professional farm: a head, a calendar, a budget, and the standards a serious estate winery or oil house would set for itself. Yields are kept honest. Production is set by the grove, not by demand.
What it makes — wine, oil, flour, truffle in season, vegetables for the table — is allocated first to the estate kitchen, then to a small circle, then in modest surplus to a few trusted partners. There is no shop. There is no tasting menu. There is the work, the season, and the table.
The Four Programs
VINEYARD
A working cantina. Vinification is done on the estate. Varieties chosen for the site rather than for fashion. The vineyard is sized to make a small number of bottles well, rather than a large number of bottles that need to be moved. Wine is allocated to the estate table and to a small circle first, with a modest portion released to a few trusted partners. Tasting notes, vintages and current allocation are shared on request.
OLIVE GROVE
Traditional Tuscan cultivars in geometric rows along the south-facing slopes. Some trees are very old. Olives are milled within hours of harvest — single-estate, single-pressing, cold-extracted — and bottled in 500 ml dark glass. Production is set by the grove, not by demand. In a thin year there is less; in a generous year there is more. Either way the oil is offered first to the estate table, then to the circle around the estate, then to a small list of partners.
GRAIN
Ancient and heritage varieties — emmer, einkorn, durum — chosen for the soil, the climate, and the table. Milled small-batch on the estate. Used in the kitchen for bread and pasta; surplus offered with the rest of the harvest. Not a packaged retail product. The mill is part of the working centre.
TRUFFLE
White truffle, in season, hosted by experienced trifolau working with their own dogs. The estate sits inside a recognised truffle district. The yield is the most variable of the four programs — that is the nature of truffle. In a year of plenty it is offered to the table and to the circle. In a thin year it is reserved for the table.