There’s a world you don’t see at first, but you can taste it. A world of slow fermentations, quiet maturation and age-old gestures. This is the world of our Reschio Farm, where every product is shaped with care and rooted in the land itself.

Reschio’s wines – from the full-bodied Rasènio and Connubio to the elegant Concènto whites and the limited-edition sparkling Spumante – are more than wine labels; they are bottled stories. Each one is the result of hand-harvesting, slow fermentation and long ageing that respects the rhythm of nature. The grape varieties grown at Reschio – Sangiovese, Merlot, Cabernet Sauvignon, Trebbiano and Grechetto – are chosen to reflect the Umbrian landscape and a philosophy of minimal intervention. Rasènio, meaning “Etruscan”, pays homage to the ancient soul of these hills.

The Resculum collection of extra virgin olive oils – Gagliardo, Clemente and Vetusto – expresses three distinct personalities: bold, balanced, and delicately balsamic. With around 4,000 olive trees on the estate, including 1,650 of the ancient Dolce Agogia variety, the oils are a true reflection of Reschio’s agricultural heritage. Dolce Agogia, native to Umbria and famed for its resilience, even survived the brutal winter of 1956. Each drop of oil captures the patience, strength and intensity of the land.

Reschio’s spirits – from Ginepro and Artemisia to Amaro – are infused with wild botanicals foraged on the estate: juniper, curry plant, lemon leaves, rose petals. Distilled in nearby Gubbio, these spirits take their true character from Reschio’s flora. Each bottle is designed with irony and elegance.

Among the quiet wonders of the estate is its honey. Forty beehives, spread across the hills for optimal climate and calm, produce Reschio’s dark, woodland-tinged wildflower honey. One apiary is even visible along the path through the San Martino olive grove. The bees choose freely from the wealth of blooms in the surrounding fields, and the honey they produce changes every year in taste and colour. It is never over-harvested – always leaving enough for the bees to feed themselves.

Reschio’s cheeses are among its most authentic expressions. Made from sheep’s milk supplied by local Sardinian shepherds – whose flocks graze freely across the Umbrian meadows – the dairy produces fresh and aged pecorino, warm ricotta, yoghurt and milk. Matured beneath the Castle in ancient silos, the cheeses recall a time when flavour followed the rhythm of the land.

The eggs from Reschio’s free-range hens – fed according to organic principles and left to roam – are used daily in the kitchens of the Hotel and the Reschio Houses. Varying in size and colour, they are a small daily miracle that reflects the serenity of the place itself.

Every Reschio Farm product reflects a conscious choice: to remain true to the land, to honour the time it takes to do things well, and to find beauty in simplicity. This isn’t nostalgia – it’s a contemporary gesture: cultivating taste as a form of culture, day by day.