It's no coincidence that in this very territory, in San Pancrazio, among the same hills that accompanied Puccini's childhood and formative years, our Azienda Agricola La Badiola stands today: an almost natural bond between the land that yields its fruits and the land that gave birth to one of the greatest opera composers of all time.

It is from this very bond that Turandot was born, the limited edition of our Rosso Flora, dedicated to one of Puccini's most intense and visionary works: his last masterpiece, left unfinished at his death and completed by the musician Franco Alfano.

The Plot: A Princess, Three Riddles, A Love That Risks Everything

Turandot is an opera in three acts, set in a legendary, fairy-tale Beijing. At the heart of the story is a cold, unapproachable princess who carries within her an old wound: a fear of love, born from a past trauma that has made her wary of every man.

To protect herself, Turandot has imposed a cruel law: whoever wishes to marry her must solve three riddles. Anyone who gets even one answer wrong is sentenced to death.

Prince Calaf takes up the challenge, falling in love with Turandot at first sight and deciding to risk his life for her. He solves the riddles not because he's the cleverest, but because he's the only one truly able to understand her, and this is exactly what frightens her most. Even though Calaf solves all three riddles, Turandot refuses to marry him. The prince then offers her a way out: if she can discover his name before dawn, she may have him executed; if she cannot, she must marry him.

Meanwhile, Liù enters the scene, a young slave secretly in love with Calaf, who sacrifices herself to protect the prince's secret, moving Turandot herself and, for the first time, cracking her emotional armour.

The Riddles: Not a Game, but a Mirror of the Soul

Turandot's three riddles are not simple puzzles: they are the mirror of her wounded soul, torn between fear, past violence, and a refusal of love.

• The first riddle speaks of a ghost that flies in the night, invoked by all, yet vanishing at dawn: the answer is Hope.
• The second riddle describes something that burns like a flame without being fire, that can resemble madness or delirium, and that grows cold if hope is lost: the answer is Blood, a symbol of life and passion.
• The third riddle speaks of an ice that burns, that brings fear if sought and peace if accepted: the answer is Turandot herself, her heart, cold in self-defence but ardent by nature.

Three riddles, then, but only one true stake: life itself. This is the meaning captured in the famous phrase "There are three riddles, one is life," which over time has become a critical summary of the dramatic meaning of this scene. Calaf never actually speaks this line in the libretto, but he embodies it in every choice he makes: knowingly accepting the risk, asking for no concessions, laying his own life on the table as an act of love. A declaration of courage, showing that it's worth risking everything for true love.

Nessun Dorma: The Aria of Certainty

From this story comes one of the most celebrated arias in the entire history of opera: Nessun Dorma. We are in the third act: Turandot has ordered that no one in Beijing shall sleep until the unknown prince's name is discovered. It is a night of tension and manhunt, but Calaf sings not out of fear, but to affirm the opposite: he is certain that love will triumph and that, come dawn, it will be he who decides his own fate. Musically, Puccini builds a slow, irresistible crescendo, culminating in the famous final outburst of "Vincerò!" ("I will win!"): not a desperate cry, but a statement of fact. It is the moment Calaf shifts from a reckless lover to a man who defies power, and the moment Turandot, though absent from the stage, begins to lose.

Three Riddles, Three Grape Varieties: When Story Meets Wine

It is no coincidence that this story resonates so well with Turandot, the limited edition of our Rosso Flora, with which we wish to pay tribute to Puccini and the deep bond between his music and the Lucca hills we share with him. Turandot, la limited edition del nostro Rosso Flora con cui vogliamo omaggiare Puccini e il legame profondo tra la sua musica e le colline lucchesi che condividiamo con lui.

Just as the princess poses three riddles with a single true stake, Turandot too is born from the meeting of three grape varieties: Merlot, Cabernet Sauvignon, and Cabernet Franc, aged 14 months in tonneaux to create a single soul, complex and enveloping. Three different grapes, like three different riddles, blending into one result: just as "one is life," for Turandot one could say that one is the soul of the wine born from their union.

A glass of Turandot, served at 18°C, thus becomes a small tribute to Giacomo Puccini and his heroine: an invitation to be captivated, like Calaf, by the allure of what seems unreachable, and to discover that behind every riddle there is always something authentic waiting to be savoured to the very last drop.

L'articolo Turandot: gli enigmi di Puccini proviene da La Badiola.

L'articolo Avviso di servizio proviene da La Badiola.

The experience includes a yoga session in the villa's park or, in the event of rain, in the villa's elegant upper hall. The class will be led by Benedetta Palagi , an internationally trained yoga teacher who combines physical practice, mindfulness and inner exploration in an authentic and accessible experience. For the class, we kindly invite you to bring your own yoga mat and any personal equipment you may need.

This will be followed by a brief tasting featuring a selection of sweet and savory snacks, accompanied by a glass of our own rosé wine.

General Informations
The experience is available by reservation only and places are limited .
Advance payment is required. Cancellations are free of charge up to 3 days before the event.
Please inform us of any allergies, intolerances or special dietary requirements at the time of booking.
The total duration of the experience is approximately 2 hours .

Complete the form to submit your booking request. We will contact you as soon as possible to confirm availability and finalize your reservation.

Please note that submitting the form is not a definite reservation.

In collaboration with:

L'articolo Savor Yoga proviene da La Badiola.

Ingredients

• 300 grams all-purpose flour
• 200 grams granulated sugar
• 200 grams whole unpeeled almonds
• 3 whole eggs
• 1 egg yolk (for brushing)
• 1 teaspoon baking powder
• 1 teaspoon anise seeds
• 1 grated orange zest
• 1 grated lemon zest
• 1 teaspoon vanilla extract
• 1 pinch salt

Preparation

1. Toasting the almonds: Spread 200 grams whole unpeeled almonds on a baking tray lined with parchment paper and toast in the oven at 350°F (180°C) for 8-10 minutes, until lightly golden and fragrant. Leave to cool completely. Toasting is the secret to an intense aroma and almonds that won't soften during baking.
2. Making the dough: In a large bowl, beat 3 whole eggs with 200 grams granulated sugar until light and fluffy. Add 1 grated orange zest, 1 grated lemon zest, 1 teaspoon vanilla extract and 1 teaspoon anise seeds. Sift in 300 grams all-purpose flour and 1 teaspoon baking powder and fold them in gradually with a spatula or by hand, until a soft dough forms. Add 1 pinch salt and mix well.
3. Adding the almonds: Fold the toasted and cooled 200 grams whole unpeeled almonds into the dough and mix well, distributing them evenly. The dough will be sticky: this is normal. If needed, lightly dampen your hands to work it.
4. Shaping the logs: Preheat the oven to 350°F (180°C), static mode. Divide the dough into two or three equal portions and, on a lightly floured surface, shape into logs about 25-30 cm (10-12 inches) long and 4-5 cm (1.5-2 inches) wide. Place them on a baking tray lined with parchment paper, well spaced apart. Brush the surface with 1 egg yolk for a shiny, golden finish.
5. First bake: Bake at 350°F (180°C) for 20-25 minutes, until the logs are golden and firm to the touch. Remove from the oven and leave to cool for at least 10 minutes: cutting them while still warm is key to avoiding crumbling.
6. Slicing and second bake: Using a serrated knife, cut the logs diagonally into slices about 1.5-2 cm (½-¾ inch) thick. Arrange the sliced cantucci cut-side up on the same baking tray and bake again at 300°F (150°C) for 15-20 minutes, turning them halfway through, until golden and completely dry.
7. Cooling and serving: Remove from the oven and leave to cool completely on a wire rack: as they cool, the cantucci will harden further, reaching their characteristic crunchiness. Serve with a glass of Vin Santo to dip them in generously.

Enjoy!

L'articolo Cantucci toscani proviene da La Badiola.

Ingredienti*:

• 300 grams all-purpose flour
• 150 grams cold butter, diced
• 100 grams granulated sugar (for the pastry)
• 2 eggs (for the pastry)
• 1 pinch salt
• 500 grams chard leaves (already blanched and squeezed dry)
• 150 grams dark chocolate (70%), roughly chopped
• 120 grams granulated sugar (for the filling)
• 80 grams pine nuts
• 60 grams sultana raisins (soaked and squeezed dry)
• 2 eggs (for the filling)
• 30 grams unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons grated nutmeg
• 1 grated lemon zest
• 2 tablespoons rum or Vin Santo
• 2 tablespoons extra virgin olive oil
• 20 grams powdered sugar (for dusting)

Preparation

1. Making the shortcrust pastry: Combine 300 grams all-purpose flour, 150 grams cold butter diced, 100 grams granulated sugar (for the pastry) and 1 pinch salt in a bowl. Work quickly with your fingertips until the mixture resembles coarse breadcrumbs. Add 2 eggs (for the pastry) and knead briefly until a smooth dough forms. Wrap in cling film and refrigerate.
2. Blanching the chard: If not already blanched, cook the chard in boiling salted water for about 5-7 minutes. Drain, leave to cool and squeeze very well with your hands to remove all excess water. Chop roughly with a knife.
3. Making the filling: In a large bowl combine the chopped chard, 150 grams dark chocolate (70%) roughly chopped, 120 grams granulated sugar (for the filling), 80 grams pine nuts, 60 grams sultana raisins (soaked and squeezed dry), 2 eggs (for the filling), 30 grams unsweetened cocoa powder, 1 teaspoon ground cinnamon, 0.5 teaspoons grated nutmeg, 1 grated lemon zest and 2 tablespoons rum or Vin Santo. Add 2 tablespoons extra virgin olive oil and mix well until a smooth, fragrant mixture forms. Taste and adjust the spices if needed.
4. Rolling out the pastry and assembling: Preheat the oven to 350°F (180°C), static mode. Divide the pastry into two parts: one slightly larger for the base. Roll out the larger part on a floured surface to about 4-5 mm (¼ inch) thickness and line a 26 cm (10 inch) tart tin previously buttered and floured, leaving a generous overhang. Pour in the chocolate filling and level it out evenly.
5. The becchi: the signature touch: Roll out the second portion of pastry slightly larger than the tin. Lay it over the filling and seal the edges well. Using your fingers, pinch the outer edge all around the tart to create the characteristic 'becchi' (points), spaced about 3-4 cm (1-1.5 inches) apart. Prick the surface all over with a fork.
6. Baking: Bake in the preheated oven at 350°F (180°C) for 35-40 minutes, until the pastry is golden and the surface dry. If the top browns too quickly, cover with a sheet of aluminium foil for the last 10 minutes.
7. Cooling and serving: Remove from the oven and leave to cool completely before unmoulding. Dust generously with 20 grams powdered sugar (for dusting). Serve at room temperature, cut into slices. The chocolate torta coi becchi tastes even better the day after, when all the flavours meld together perfectly.

Enjoy!

L'articolo Torta coi Becchi al Cioccolato proviene da La Badiola.

It will instead be open on Friday, April 24, 2026 from 2:00 PM to 6:00 PM.

L'articolo Avviso di servizio proviene da La Badiola.

Ingredients*

• 320 g Arborio or Carnaroli rice
• 500 g squid (cleaned and sliced into rings)
• 500 g shrimp (peeled and deveined)
• 300 g mussels
• 300 g clams
• 1 liter fish stock (or vegetable stock)
• 1 glass of dry white wine
• 1 onion
• 2 garlic cloves
• 2–3 tablespoons extra virgin olive oil
• 1 small bunch of fresh parsley, finely chopped
• 1 lemon (juice and zest)
• Salt, to taste
• Black pepper, to taste

Serves: 4 people

Preparation

1. Preparing the seafood:
   1. Clean the mussels and clams under running water, discarding any that are open or damaged.
   2. In a large pan, cook the mussels and clams with a drizzle of olive oil and one crushed garlic clove. Cover and cook until the shells open (about 5–7 minutes). Strain the cooking liquid and set it aside.
   3. Peel and devein the shrimp, if not already done. Slice the squid into rings.
2. Preparing the soffritto:
   1. Finely chop the onion and the remaining garlic clove.
   2. In a saucepan or large pan, heat the extra virgin olive oil over medium heat.
   3. Add the onion and garlic and sauté until the onion becomes translucent.
3. Cooking the seafood:
   1. Add the squid and cook for 5–7 minutes, until tender.
   2. Add the shrimp and cook for another 3–4 minutes, until they turn pink.
4. Preparing the risotto:
   1. Add the rice to the soffritto and stir to lightly toast it for about 2 minutes.
   2. Deglaze with the white wine and let the alcohol evaporate.
   3. Begin adding the hot fish stock, one ladle at a time, stirring frequently and adding more stock only once the previous one has been absorbed. Continue cooking for about 15–18 minutes, or until the rice is al dente and creamy.
5. Combining the seafood and finishing:
   1. When the risotto is almost ready, add the seafood (including mussels and clams) and gently stir to combine.
   2. Add the lemon juice and zest, then adjust seasoning with salt and pepper.
6. Serving:
   Serve the seafood risotto hot, garnished with freshly chopped parsley.

Enjoy!

L'articolo Risotto di mare proviene da La Badiola.

It is the method used for Champagne, Franciacorta, Trentodoc and for high-end productions that place elegance, complexity and ageing potential at the center.

What is the Metodo Classico?

The Metodo Classico involves a second fermentation directly in the bottle. One decision that changes everything: timing, costs, aromas, structure and persistence.

The process includes:

• Base wine: a selected cuvée, typically made from Chardonnay, Pinot Noir, Pinot Meunier or Pinot Blanc.
• Tirage: addition of yeasts and sugars to the bottle.
• Second fermentation in bottle: this is where the bubbles are created — natural, fine and delicate.
• Ageing on the lees: the yeasts remain in the bottle for a minimum of 18 months, often much longer, releasing complex aromas and depth.
• Remuage: gradual rotation and tilting of the bottles to collect the lees in the neck, clarifying the wine before disgorgement.
• Disgorgement (dégorgement): removal of the spent yeasts, often using the à la glace method.
• Dosage: addition of the liqueur d’expédition, the winery’s secret recipe, defining the final style (Brut, Extra Brut, Pas Dosé, etc.).

The result is a fine, persistent, creamy mousse accompanied by deep aromas of:

• bread crust
• yeast
• pastry
• hazelnut
• buttery and vanilla notes (depending on the grape variety)

The structure allows the sparkling wine to mature and evolve over time, like a great reserve wine.

Metodo Classico vs Charmat Method

To understand why the Metodo Classico is so special, it helps to compare it with the Charmat (or Martinotti) Method, used for example for Prosecco.

Charmat Method (Prosecco, Asti, etc.)

• Second fermentation in pressurized tanks (autoclaves).
• Faster production.
• Fresh, fruity aromas.
• Larger, less persistent bubbles.

Metodo Classico (Champagne, Franciacorta, etc.)

• Second fermentation in bottle.
• Requires years of work.
• Greater complexity and structure.
• Extremely fine, creamy and persistent bubbles.
• Strong ageing potential.

In short: Charmat is immediacy; Metodo Classico is depth.

Ventiquattronodi: the Metodo Classico of the Lucchesi Hills

Within this context stands Ventiquattronodi, the sparkling wine by La Badiola, which has chosen the Metodo Classico to create a high-profile sparkling wine.

It is the only Metodo Classico produced in the Lucchesi Hills — a distinction that enhances the territory and places it in a higher quality tier.

Key Features

• 100% Chardonnay – an elegant and internationally recognized choice. – scelta elegante e internazionale.
• 36 months on the lees – extended ageing typical of premium sparkling wines.
• Color: bright straw yellow with golden reflections.
• Perlage: fine, dense and persistent.
• Aromas: vanilla, yeast, bread crust and fragrant notes.
• Taste: fresh, savory, mineral, with an elegant and persistent finish.
• Serving temperature: 8–10 °C.
• Food pairings: perfect for refined aperitifs, risottos, fish, delicate white meats and soft cheeses.

Why choose a Metodo Classico?

It means choosing:

• a slow, artisanal production process
• greater complexity
• more elegance on the palate
• finer bubbles
• real ageing potential

And in the case of Ventiquattronodi, it also means choosing a unique expression of the Lucchese territory — a small excellence waiting to be discovered.

L'articolo Metodo Classico: tradizione, tecnica e qualità proviene da La Badiola.

The cellar will remain closed from 27/12/25 to 06/01/26 (included).

We will reopen regularly from Wednesday 07/01/2026

Happy holidays!

L'articolo Aperture festività natalizie proviene da La Badiola.

Ingredients*

• 1 whole chicken (about 1.5 kg)
• 3–4 garlic cloves
• 2 sprigs of rosemary
• 1 sprig of thyme (optional)
• 1 lemon (optional)
• 3–4 tablespoons extra virgin olive oil
• 1 knob of butter (optional)
• 1 glass of dry white wine
• Salt, to taste
• Black pepper, to taste
• 4–5 potatoes (optional side)

Serves: 4 people

Preparation

1. Preparing the chicken:
   1. Preheat the oven to 180°C.
   2. Rinse the chicken under running water and pat it dry with kitchen paper.
   3. Season the inside of the chicken with salt and pepper, then fill it with 2 crushed garlic cloves, 1 sprig of rosemary, and half a lemon.
2. Seasoning the chicken:
   1. Mix the extra virgin olive oil with the remaining chopped rosemary, the other crushed garlic cloves, salt, and black pepper.
   2. Massage the chicken well with this mixture, making sure to cover the entire surface.
   3. If desired, tie the chicken legs with kitchen twine to help it keep its shape during cooking.
3. Preparing the side (optional):
   1. Peel the potatoes and cut them into wedges.
   2. Season them with extra virgin olive oil, salt, pepper, and a little rosemary.
   3. Arrange them in the baking tray around the chicken.
4. Cooking the chicken:
   1. Place the chicken in a baking tray.
   2. If desired, add a few small knobs of butter on top of the chicken to make it more golden and crispy.
   3. Pour the white wine into the tray.
   4. Bake in the preheated oven at 180°C for about 1 hour and 30 minutes, or until the skin is golden and crispy and the juices run clear.
   5. During cooking, baste the chicken with the cooking juices to keep it moist.
5. Resting and serving:

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the roast chicken with the potatoes and a spoonful of the cooking juices.

Enjoy!

L'articolo Pollo arrosto al vino bianco proviene da La Badiola.

Ingredients*

For the Lemon & Herb Sauce:

• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon fresh chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper, to taste

For the Yogurt & Dill Sauce:

• 150 g Greek yogurt
• 1 tablespoon fresh chopped dill
• Juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Serves: 4 people

Safety note: It is essential to use high-quality, fresh meat to ensure both safety and flavor.

Preparation

1. Preparing the fish:

Clean and cut the fish:

• Salmon and amberjack: cut into cubes or thin slices. If using a different fish, make sure it is very fresh and suitable for raw consumption.
• Prawns: blanch the prawns in salted boiling water for 1–2 minutes to cook them slightly. Immediately cool them in ice water to stop the cooking process.

2. Preparing the sauces and dressings:

Lemon & Herb Sauce:

1. In a bowl, mix the extra virgin olive oil and lemon juice.
2. Add the chopped parsley and chives.
3. Season with salt and pepper to taste.

Yogurt & Dill Sauce:

1. In a bowl, mix the Greek yogurt with the chopped dill.
2. Add the lemon juice and extra virgin olive oil.
3. Season with salt and pepper to taste.
4. Assembling the dish:
   1. Arrange the fish (salmon, amberjack, and prawns) on a serving plate or individual dishes.
   2. Drizzle with extra virgin olive oil and squeeze fresh lemon juice over the fish.
   3. Serve with the accompanying sauces and garnish with fresh herbs (such as parsley or dill).
5. Serving:

Serve the Crudité di Pesce well chilled, accompanied by crunchy bread crostini or toasted slices.

Enjoy!

L'articolo Crudité di Pesce proviene da La Badiola.

In Tuscany, where the olive oil tradition dates back centuries, some varieties have taken on a symbolic value: Frantoio, Leccino, Pendolino, and Moraiolo. These are the cultivars that La Badiola cultivates and enhances, creating an oil that embodies the true Tuscan identity.

Tuscan cultivars: a heritage of nuances

Frantoio is perhaps the most representative variety of the region. It produces an elegant oil with a medium-intense fruity flavor and notes of fresh grass and almond. Well-balanced and versatile, it is perfect for enhancing meat dishes and rustic soups.

Leccino is more delicate and rounded, with hints of green apple and sweet almond. It brings harmony and smoothness, ideal for those who appreciate a well-balanced extra virgin olive oil, perfect even for everyday use.

Pendolino stands out for its fluidity and its ability to pollinate other varieties. Its oil has a light, fragrant flavor, with a delicate aroma and a sweet finish that pairs beautifully with fish and vegetables.

Moraiolo, on the other hand, represents the bold character of the Tuscan Apennines. The oil obtained from it is intense and slightly bitter, with notes of artichoke and a hint of spiciness. It is the variety that adds depth and strength to blended oils.

The combination of these cultivars allows La Badiola to produce a complex and harmonious extra virgin olive oil, capable of expressing the essence of the land in every drop.

What “extra virgin” really means

The difference between extra virgin olive oil (EVO) and regular olive oil is not merely terminological. EVO oil is obtained exclusively through the mechanical pressing of olives, without any chemical treatment.

To be classified as extra virgin, it must have an acidity level below 0.8% and pass sensory tests that certify its aroma and purity.

Regular olive oil, on the other hand, may contain a blend of refined oils and a small percentage of virgin oil. The result is a more neutral product, often lacking the aromatic notes and antioxidant benefits of extra virgin oil.

Choosing extra virgin olive oil therefore means choosing quality, authenticity, and health — as it preserves the polyphenols, vitamins, and natural aromas of the olive.

La Badiola’s philosophy: quality over quantity

In a world where industrial production tends to standardize flavors, La Badiola remains faithful to the path of artisanal quality.
Hand harvesting, cold pressing, and careful selection of cultivars make it possible to obtain an oil with a full, balanced, and distinctive taste. An oil that aspires not only to be Tuscan, but deeply connected to the very land that gives it life.

L'articolo L’olio extravergine d’oliva: la terra Toscana e le sue cultivar uniche proviene da La Badiola.

A wine can only be defined as vegan if:

• no adjuvants of animal origin are used
• agricultural and winery practices respect the cruelty-free philosophy
• there is a Vegan certification by recognized bodies (e.g. V-Label, VeganOK, etc)

How is a vegan wine produced?

Production and winemaking take place with sustainable alternative methods:

• Clarification: natural clays (bentonite), charcoal or proteins derived from peas are used
• Vineyard fertilization: only with plant compounds or natural techniques
• No use of animal ingredients in packaging (e.g. glues or beeswax on labels)

Warning: many organic or biodynamic wines are not vegan.

Why choose vegan wines?

Choosing a vegan wine means embracing a more conscious and respectful approach towards the environment, animals and one's health. It is a choice that reflects precise values and a growing attention to the origin and production methods of what we bring to the table.

• Ethical reasons: respect for animals at every stage of production
• Environmental sustainability: lower ecological impact than traditional production
• Quality and transparency: many vegan companies certify every production step

Vegan wines are not inferior in quality compared to traditional wines. They often come from small farms, like ours, attentive to artisanal quality, terroir and sustainability.

If you are looking for certified, Italian, artisanal and high quality vegan wines, visit our selection:

L'articolo Vini Vegan: cosa sono e come si producono proviene da La Badiola.

What is organic certification for wine grapes?

The organic certification of the European Union, regulated by Regulation (EU) 2018/848, defines a set of criteria that producers must respect to obtain and maintain the "organic" mark. When speaking of grapes for winemaking, this implies:

• cultivation without pesticides or synthetic chemical fertilizers
• crop rotations and agricultural techniques that promote soil fertility
• use of resistant varieties and natural methods for pest control
• protection of biodiversity and respect for natural cycles

Only farms that strictly comply with these criteria can obtain the ICEA bio certification, one of the most authoritative bodies in Italy.

Why choose a certified organic wine?

The certification of organic grapes has a direct impact not only on the environment, but also on the final quality of the wine. A wine made from certified organic grapes:

• reflects the authentic characteristics of the terroir, without artificial alterations
• it is healthier, thanks to the absence of chemical residues
• respect the sustainable supply chain and transparent, from the vineyard to the bottle

Organic wine: does it really change the taste?

Many wonder if an organic wine tastes different than a wine made by conventional methods. The answer is: yes, and for the better, but with nuances to know.

Organic wine tends to:

• express the territory from which it comes more directly, thanks to the absence of chemical correctives that mask its aromatic profile
• offer cleaner and more natural notes, with greater freshness and vitality, especially in young wines
• evolve in the bottle with greater authenticity, keeping the characteristics of the grapes intact

In general, taste can be less standardized, but more recognizable and identity. An organic wine is not just an ethical choice, but a sensory discovery that tells the story of the vineyard, the climate and the producer's work with more sincerity.

Organic oil

The choice of organic does not only concern the vineyards: in fact, ours extra virgin olive oil is also certified organic. The olives are grown in our olive groves without the use of pesticides or chemical fertilizers, harvested at the right level of ripeness and cold pressed within a few hours.

The result is an oil that:

• preserve all the typical aromas of Tuscan cultivars, with herbaceous notes and a natural balance between bitter and spicy
• it is rich in polyphenols, natural antioxidants that contribute to well-being
• respects biodiversity and soil life cycle

For us, organic oil is an extension of the same philosophy that guides wine production: care, authenticity and respect for nature.

Badiola: a concrete commitment to organic farming

The La Badiola agricultural company has chosen organic certification as an expression of ethical and responsible agriculture. Our vineyards follow organic agronomic practices recognized by ICEA and every year we subject our plots to the controls required by the European specifications to guarantee maximum transparency.

L'articolo L’importanza della certificazione biologica proviene da La Badiola.

L'articolo Avviso di servizio proviene da La Badiola.

L'articolo Avviso di servizio proviene da La Badiola.