The resort reopens at Christmas allowing guests to discover the charms of Tuscany at one of the most beautiful times of the year.
Il Borro, a Tuscan wine estate in the Upper Valdarno basin owned by Ferruccio Ferragamo since 1993, strongly committed to the environment and entirely organic since 2015, will be open during the Christmas season, from December 22, 2022 to January 8, 2023.
The Tuscan countryside has a great charm even during winter periods: the colors of nature, the scents and the mists that rise among the hills give extraordinary emotions and invite you to enjoy the warmth of the interiors of Tuscan houses often furnished with large fireplaces and warm and enveloping natural materials.
Il Borro, with the elegant suites in the ancient medieval Borgo and in the Le Aie complex, with the beautiful Villas that welcome guests as a home, is an ideal place to spend the Christmas vacations, offering different solutions and tailor-made activities for couples, families and groups of friends. On the program: guided tastings inside the winery where Il Borro’s organic wines are produced, cooking classes, designed for adults and children, led by Executive Chef Andrea Campani, gourmet experiences with a strong Tuscan character and with organic products mainly produced on the farm (vegetables from the Orto del Borro, eggs, flours from ancient grains, dairy products, oil, honey), and even horseback rides along exclusive routes, beauty and wellness treatments at the Spa
La Corte, Special menus for Christmas Eve Dinner, Christmas Lunch and New Year’s Eve are designed by the Executive Chef to pay homage to the traditions of Italian cuisine and the values of Il Borro, such as homemade tortellini stuffed with capon, with Valdarno chicken broth designed for the Christmas menu.
The Borro
The estate since 1993 owned by Ferruccio Ferragamo in which his son Salvatore Ferragamo (today Responsible for the winemaking and hospitality activities of Il Borro) and daughter Victoria (Responsible for the Borro Garden and special projects.), extends in the Upper Valdarno basin over an area of 1,100 organic hectares nestled in the heart of Tuscany. Strongly devoted to respecting the environment and ecosystem and fully organic since 2015.
Il Borro is a member of the Relais & Châteaux Association and includes: a fully restored medieval hamlet that houses 38 elegant and refined suites inside; three prestigious villas – Dimora Storica, Villa Mulino and Villa Casetta – and the 20 suits of Le Aie del Borro. Added to the Relais & Châteaux solutions are “I Borrigiani,” three farmhouses managed under the agritourism formula. What’s more, three restaurants-the Osteria del Borro, Il Borro Tuscan Bistro and the Vin Café, under the guidance of executive chef Andrea Campani; the La Corte Spa, the Borro Bar, the Borro Concept and the Vino & Arte Gallery-make the experience at Il Borro one of a kind.
Vineyards
An important part of the estate are the winery and the 85 hectares of vineyards from which fine wines are produced (12 entirely organic labels); Il Borro IGT Toscana Rosso (50% Merlot, 35% Cabernet, 15% Syrah), the emblematic wine of the estate itself; Bolle di Borro Rosato Metodo Classico (100% Sangiovese) – which ages on the lees for 60 months, Alessandro dal Borro IGT Toscana Syrah in purity, Petruna IGT Toscana Sangiovese in purity, vinified in Amphora, Polissena IGT Toscana Sangiovese in purity, Pian di Nova IGT Toscana (75% Syrah, 25% Sangiovese), Borrigiano Valdarno di Sopra Doc (40% Merlot, 35% Syrah, 25% Sangiovese), Rosé del Borro IGT Toscana (100% Sangiovese), Lamelle IGT Toscana Chardonnay in purity, Vin Santo del Chianti Occhio di Pernice (100% Sangiovese), Grappa del Borro Riserva (Merlot, Cabernet Sauvignon, Syrah).The estate also includes 33 hectares of olive groves and a proprietary oil mill̀for the production of an excellent organic extra virgin olive oil along with the prestigious Primo Raccolto extra virgin organic olive oil; an organic vegetable garden, an open-air and free-range breeding of laying hens, a sheep farm for the production of fresh and aged cheeses, and 30 beehives from which organic honey of different varieties is obtained.
©photo Marco Badiani
