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 online order. 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. Yields are kept honest. Wine is allocated to the estate table and to a small circle first, with a modest portion released to a few trusted partners. No shop, no club, no broad distribution. Tasting notes, vintages and current allocation are shared on request.
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. Yields are kept honest. Wine is allocated to the estate table and to a small circle first, with a modest portion released to a few trusted partners. No shop, no club, no broad distribution. Tasting notes, vintages and current allocation are shared on request.
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. Yields are kept honest. Wine is allocated to the estate table and to a small circle first, with a modest portion released to a few trusted partners. No shop, no club, no broad distribution. Tasting notes, vintages and current allocation are shared on request.
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. Yields are kept honest. Wine is allocated to the estate table and to a small circle first, with a modest portion released to a few trusted partners. No shop, no club, no broad distribution. Tasting notes, vintages and current allocation are shared on request.