
The Drunken Pecorino
Tradition and Flavor in Fusion The grape harvest is part of the annual story of Podere Il Casale. Also this year we picked the grapes early at the beginning of September. With fermentation complete and the grape pomace remaining after

Early sowing of pasture
Pasture Seeding at Podere Il Casale: a Story of Wheat, Sheep, and Biodiversity Every year, between August and September, Podere Il Casale begins a fundamental phase of our organic farming: pasture seeding. This is no ordinary sowing—it is done earlier

October in the Casale Organic Garden with Saffron and Seasonal Vegetables
Autumn at Podere Il Casale is a time of precious harvests and vibrant colors. Among the most announced treasures of our organic garden is Saffron, the famous “golden spice,” which begins to bloom and be harvested in October. Each flower

The Saffron of Podere Il Casale
The Saffron Harvest Season Has Arrived! During the harvest season in October, the flowers must be collected at dawn each day, before their petals open and reveal their pistils — which, once dried, become the saffron threads we use as

Winemaking at Podere Il Casale
How to transfor grapes into wine between technique and nature Winemaking is the moment when the work of the harvest meets the cellar: it is the process that transforms freshly hand-picked grapes into wine, enhancing their aromas, structure, and personality.

The Birth of Podere Il Casale’s Organic Extra Virgin Olive Oil
With the arrival of autumn, the landscape takes on new colors. In our fields, one of the most anticipated moments of the year begins: the olive harvest. It is a time filled with rich aromas, hands at work, and ancient

Olive Oil Bruschetta
The Most Delicious and Simple Recipe in the World! “Bread drizzled with olive oil” — it could also be the best, or at least the most common, in Tuscany. Of course, its flavor depends entirely on the olive oil you

The Journey of the Olives to Pressing
September and October are not just months of harvest at Podere Il Casale: even the olives in our fields experience a decisive moment in their cycle. It’s the beginning of ripening, and this year the first harvest will take place

FROM THE SUMMER HARVEST TO THE FLAVORS OF AUTUMN
With the arrival of autumn, the organic vegetable garden at Podere Il Casale transforms, revealing the authentic rhythm of the seasons. Eggplants, peppers, and tomatoes—the undisputed stars of summer—make way for autumn vegetables, ready to bring new flavors and colors

AN ANCIENT AND MODERN TREASURE: FLAXSEEDS
At Podere Il Casale, summer brought with it the flax harvest, a crop that has accompanied human agricultural history for centuries and that we now rediscover for its extraordinary versatility. After harvesting in our fields, the tiny seeds contained within

ORGANIC GRAPE JUICE A CONCENTRATE OF FLAVOR AND HEALTH
Podere Il Casale’s Organic Grape Juice from the Harvest to the Glass This year, part of the grapes harvested at our Podere Il Casale took a special path, different from traditional winemaking: they became organic grape juice—a genuine, natural product

Drunken Risotto with Red Wine and Salsiccia
Podere Il Casale’s Recipe for a Fabulous “Drunken” Risotto with Red Wine and Sausage This risotto isn’t for the faint of heart, as it uses a whole bottle of red wine. Together with the crispy sausage meat, it instantly evokes

TWO MONTHS OF TRANSFORMATIONS IN THE VINEYARD
The past two months in the vineyards of Podere Il Casale have been a fascinating journey through the crucial stages of grape ripening, from the end of vegetative growth to the long-awaited harvest. August: Veraison and the First Changes In

THE MAGIC OF AGING: HOW THE UNIQUE FLAVOR OF CHEESE IS BORN
At the end of summer, the spring cheese, made from the milk of the best pastures, begins to develop an intriguing aromatic profile. It is at this stage that its true potential starts to reveal itself. But what does it

Fossa Cheese: A Tradition That Lives On
As per tradition, in these early July days, we’ve carried out the “sfossatura” of our pecorino cheeses. After spending about 100 days deep in the “fossa” (pit), the cheeses must now rest in the refrigerated cell of our dairy to

From the Threshing of Ancient Grains to Flour: Tradition and Quality in Every Kernel!
At the end of July, our organic ancient grains from evolutionary mixtures at Podere Il Casale reach full maturity and are ready for threshing. This is a key moment in the agricultural cycle. After the harvest, the ears of grain