THE OLIVE TREES OF GIAMPA
GIAMPAOLO BONONI
“Sublime” Incanto Extra Virgin Olive Oil
For some years now we have been hearing about the Olive growing project within the province of Piacenza, but only a few people have passionately decided to become entrepreneurs to produce an extra virgin olive oil with the characteristics of this area.
Since 2007, the Bononi farm has begun the production of the Incanto Sublime extra virgin olive oil, immediately seizing the opportunity to certify the product through:
• University of Bologna - Food Science University Campus - Faculty of Agriculture (Cesena)
• Tasters Committee of Ibimet-CNR of Bologna
The result obtained was extremely interesting and for this reason I decided to call the product with the name of "First Certified Extra Virgin Olive Oil from Piacenza".
VILLAGE OF CAMILLI
JOHANNA POPP
Here near us, in the painted village of Bersani, there is a farm of American Miniature horse, and Johanna in a piece of land next to it created the manure and almost for fun started a self-sufficiency vegetable garden with the permaculture system, that is, she prepares the soil so that it does not need to be watered, but the growth of the vegetables is sufficient rains and the dew.
We take the vegetables from her garden to create the Vegetable Palette....
+39- 3297952165
BIOPHILIA
The tenacity of Grace
The company of Galline Felici........A young farm in the Borgo di Sariano, which raises fantastic laying hens in an ancient fruit orchard..... With the their eggs we prepare our pasta and our cakes..... But also scrumbled eggs for the Torre del Barbagianni ....
+39-345 844 0608
AZ AGR. CAPRISS
FILIPPO DI NICOLÒ - FOUNDER
The Capriss farm was born in 2014 when three friends, linked by a common passion for the countryside, set off for France in search of the best chamois goats to produce cheese. And so Capriss was born, a farm in which the natural cycle of animals and productivity is respected.
To enhance the milk and create better and healthier cheeses, we have chosen to make "raw milk" cheeses - i.e. without the pasteurization process - so as to keep the nutritional properties of the milk unaltered such as: vitamins A, vitamins D, salts minerals, calcium and iron; elements that are lost with the pasteurization, skimming, homogenization and microfiltration of the milk.
The so-called "raw milk" processing, in line with the values of our company, represents a return to the origins, where you can smell the milk and perceive the flavors of the territory, where the dairy processing is typically manual and immediate. In fact, a few hours elapse between the milking phase and the transformation, thus guaranteeing an authentic and healthy product.
For all this, in 2020 the international association "Slow Food" wanted us as a producer of goat cheeses for its earth markets and other events.
+39-339/7480525
MARCO CORDANI
Vintner
Work in the vineyard
Our vineyards extend over a small area of 6 hectares trained with Guyot and spurred cordon. We cultivate the traditional grapes of the Piacenza hills: barbera, croatina (locally called Bonarda), ortrugo, malvasia, trebbiano, moscato. We also have a small part of Syrah, an international vine that expresses its characteristics very well in our area.
In our vineyards we follow organic farming using the least number of treatments possible and trying to keep close to traditional processes.
The work in the cellar
In the cellar we follow the process of transforming the grapes into wine without intervening in an invasive way, in fact we try to transmit traditional flavors to our wines. We use cement tanks and little steel for the vinification, for the Syrah we have chosen the vinification in amphorae. We use barriques only for our Gutturnio Classico Riserva which undergoes a short passage in wood.
All our wines are born thanks to the work done by the indigenous yeasts of the grapes and for the sparkling wines we have chosen the natural refermentation in the bottle which takes place, also in this case, without the addition of selected yeasts.
The wines are not filtered, therefore they maintain their natural characteristics over time and a certain delicacy is required when pouring them into the glass.
Our wines and the work in the vineyard are certified organic by Suolo e Salute
+39 334-1480999
The vineyards are the beating heart of La Tosa, they contain its deepest soul and identity. Nineteen hectares of vineyards all clustered around the company, thirteen owned and six, almost bordering, rented out; all belonging to the same terroir, but with some differences between one vineyard and another and within each single plot.
Their philosophy in the vineyard can be summarized as follows: work to obtain the maximum concentration, complexity, personality and aromatic richness in the grapes, in order to then translate them into the wine, and respect the balance and good health of nature as much as possible , for a viticulture that we define as 'balanced'.