Vigna di Valle Estate:
plantations & agricultural production

In the spring of 2019, an abandoned land that belonged to the historic Torlonia estate, surrounding the rural farmhouse, was reclaimed after decades. By investing in deep plowing, reaching a depth of about 100 cm, on an area of over three hectares, the following actions were carried out:

• ● planting a new olive grove with the introduction of 350 trees of Rosciola, Moraiolo, Frantoio, Leccino, and Pendolino varieties. Organic traditional farming techniques are employed in olive cultivation. The transformation of olives into oil and their sale in metal containers began thanks to the production in the ancient olive grove of the “Via in Rose” estate in Calabria, where a flexible bottling line for small formats, including capping and labeling machines, has also been set up for essential and flavored oils in the laboratory;
• establishing a vineyard of approximately 2000 vines, including 1000 Aleatico and 1000 Canaiolo Nero varieties, which are traditional to the Tuscia region. Considering the low productivity objective of the vineyard, cultivated with bush-trained vines at a rate of 1 to 3 kilograms per plant, the vineyard’s annual production ranges from 2 to 6 tonnes, which can be transformed into wine and sold through a collaboration agreement reached with Giovi s.r.l., a fruit distillery and producer of red and white wine on Mount Etna;
• planting 400 laurel trees and 600 rosemary bushes for biomass production used in essential oil extraction;
• establishing 100 rhizomes of Dalmatian and German iris varieties for the sale of processed rhizomes to the perfume industry;
• cultivating rare and valuable vegetable varieties associated with the Tuscia territory, which includes the upper Lazio region, such as Etruscan lentils and Etruscan garlic. The Onano lentil is a large-seeded variety that has been documented for centuries, while the Holmense variety of Allium ampeloprasum is not a true garlic but rather a leek with five or six large cloves per hundred grams, fragrant but without the digestive problems and lingering taste of garlic;
• establishing an organic artichoke field with 500 Cynara cardunculus plants of the Violetto Precoce, Violetto, and Romanesco varieties;
• yearly cultivation of the winter and summer vegetable gardens with the sale of vegetables to a selected group of retailers or restaurants.