The Cesani family's story started at the beginning of the 1950s in the splendid Tuscan countryside, just 6 km from San Gimignano.
In that difficult period when people preferred to abandon the countryside for a presumably better life in the towns, Cesani, on the contrary, refused that philosophy, deciding to renew faith and hope in that very nature that had given them sustenance up until then. Vincenzo Cesani grew up with this spirit and idea, always looking for new proposals and methods of work to realize his dream.
He never forgot the importance of respect for nature and he continued to grow only those cultivations typical to the territory, trying at the same time to obtain a final product of very high quality
Many years of loving sacrifice had to pass before seeing any results but finally they came !!
Success came, followed by success, bringing not only personal satisfaction, but also that due to the realisation of having contributed in furthering the fame of the beautiful territory in which we live.
Today the farm , still run by the family , extends over 19 hectares ( approx 40 acres ) and is cultivated principally with the red Sangiovese grapes and the famous white Vernaccia di San Gimignano.
The entire family, together with an expert staff of helpers, contributes in the running of the farm, personally overseeing every step of the production in order to ensure the very high quality for which the farm is known and appreciated, the secret of which is the winning combination of constant loving care in the vineyards and modern equipment in the cellars. Even though Vernaccia is the the most famous wine in the area, the Cesani family have become famous all over the world particularly for their red wines, all based on Sangiovese, about which it is possible to read in the most important wine guides.
In the past olive oil was a very important product and it was in fact the main reason why the Cesani family moved to the San Gimignano area. The extra virgin olive oil is still produced here today, using 4 different varieties of olives, all picked by hand and pressed in a cold press obtaining one of the best oils in the entire Tuscan region.
The delicate flavour is perfect for bruschetta (toasted garlic bread) and it enhances many other typical dishes of the area. In the last few years the farm has dedicated itself to the rediscovery of an ancient product of San Gimignano , lost for many centuries - Saffron.
People used saffron not only in food, but to dye cloth, for medicinal purposes or even for bartering in place of money.