A long way from the main roads in Chianti wine country, tucked within 300 acres of forest, olive groves, and vineyards, sits a refined bed-and-breakfast—and working farm—owned by Cosimo Gericke and Sveva Rocco di Torrepadula.
The two historic guesthouses on the property have noble roots. The Fattoria is based on a 1,000-year-old structure that was once a castle. Enlarged in the 18th century, it contains seven rooms with rustic furnishings and sloping brick ceilings laced with wooden beams. The rooms
lack televisions, telephones, and air-conditioning, though there is a common area with a stone fireplace that has satellite television and a modem hookup. The other guest building, the two-floor Villa Rignana, belonged to the Ricci family back in the 17th century. During a recent renovation, the owners took great care to preserve the family’s aristocratic ornaments. Eight rooms with plank floors and frescoes are available on a nightly basis. (It’s possible to rent an entire floor by the week as a single unit-four rooms, each with its own bathroom, with a common kitchen and fireplace.) Both guesthouses are open April through November. The Villa also opens for Christmas.
There’s a spare, pretty infinity pool amid the olive trees, with views of rolling hills in the distance. After a freshly brewed Italian espresso, relax outside on a cushioned chair or rent bicycles in town to explore the surrounding area. The winery on the property, where workers employ traditional cultivation techniques (including harvesting the grapes by hand), can be visited by appointment. The hotel’s restaurant, in another cluster of farm buildings and under separate management, has tables on a patio and serves traditional Tuscan fare, including wide papardelle pasta with wild boar sauce, and delectable involtini— thin veal slices wrapped around cheese and prosciutto—stewed with zucchini disks.