A HISTORIC BORGO IN TUSCANY
Savignola. A Story in the Heart of Chianti Classico.
Rooted in a rural community, Savignola is today a historic borgo where wine, hospitality, and cuisine share the same soul.
FROM ITS ORIGINS TO THE FUTURE
A thousand years of history, a sustainable future
Savignola has evolved through the centuries while preserving an identity deeply rooted in the land, wine, and hospitality. Today, its ancient heritage lives alongside a contemporary vision shaped by sustainability, well-being, and innovation. A borgo that moves thoughtfully into the future, preserving what makes it unique and carrying its value forward.
THE HOSPITALITY OF THE BORGO
Casa 360, Casa Paolina, L’Aia, Casa Pino, and Il Fienile; the latter two together forming Lamore di Carla. Five historic homes from which to experience the borgo from within. Former stables, hay barns, and farm buildings have been restored with care: their rural soul remains intact, while the comfort is entirely contemporary.
CUISINE AT SAVIGNOLA
DaPaolina: Wine Tastings, Cuisine and the Joy of Gathering
DaPaolina is the convivial heart of Savignola, where everything comes full circle: from breakfast at the Bistrot Café to daytime wine tastings and food pairings, and on to the evenings that give rhythm to the week. Wine made just a hundred meters away meets seasonal ingredients and recipes from the borgo: Giropizza on Mondays, Pasta Festival on Thursdays, and Serata Terra on Fridays.
THE WINES OF BORGO SAVIGNOLA
Wine, the Savignola Way
Five hectares in the heart of Chianti Classico, approximately 25,000 bottles each year, and seven labels, each with its own name and character: Leale, Furbacco, Ora, Paolina, 360°, Mio, and Granaio. Tastings take place where the wines are made: a journey through our labels, vintages, and the work in the vineyard and cellar, paired with the flavors of the land.
THE OLIVE OIL OF BORGO SAVIGNOLA
Our Way with Olive Oil
At Savignola, olive oil is made as it always has been, guided by the same respect for nature that shapes our work in the vineyard. Leccino, Frantoio, and Moraiolo—the traditional varieties of Tuscany—are harvested in late October, before they are fully ripe. An artisanal choice that preserves the oil’s delicate character and heightens the aromatic qualities that only this land can produce.
