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our natural environment

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The Land

Over 3,700 acres of woodland and meadows

Reschio is, above all, a place of preservation. Most of the estate is dense woodland, left to grow undisturbed, forming a mature, self-regulating ecosystem, rich with wild herbs, native flowers and birdlife. Wildlife flourishes here: from hoopoes and hawks to wild boar, fallow deer, badgers, porcupines and wildcats. Scattered across the estate are several lakes that collect and store rainwater; these provide all of Reschio’s water, with nothing drawn from external sources. Even the weather is closely observed through Reschio’s own stations, where temperature, rainfall and humidity are recorded daily

Summer

The days are long, the skies are blue, the air is perfumed with the wafting scent of lavender and filled with the hypnotising sound of cicadas

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Autumn

The rolling landscape transforms into a riot of burnt orange and butter-cup yellow as the oak forests change their leaves, and a feast of truffles, porcinis, juniper berries, sloes, olives and grapes are harvested

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Winter

A gentle mist rises from the valleys. Long walks beneath crisp blue skies end with cosy afternoons in front of log fires, where warming glasses of red wine and comforting meals are just what is needed. You’ll sleep the sleep of kings

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Spring

This is the season when the woodlands turn green, the fields and pastures burst into bloom, and fruit trees brim with blossom. Nature is everywhere, frogs sing through the night, birds chatter at dawn, and the landscape wakes to the rhythm of spring

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The Land

Over 3,700 acres of woodland and meadows

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Summer

The days are long, the skies are blue, the air is perfumed with the wafting scent of lavender and filled with the hypnotising sound of cicadas

View video

Autumn

View video

Winter

View video

Spring

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Olive Groves & Olive Oil

There are more than 37 acres of centuries-old olive groves as well as some acres of newly planted olive trees. Approximately 1,000 litres of extra virgin olive oil is produced annually, depending upon the vagaries of the weather

Vineyards & Wine

Reschio’s vineyards produce Sangiovese, Merlot and Cabernet Sauvignon. The estate label produces Red and Rosé wines, while bespoke wines are crafted for house owners under their private labels

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Honey Bees & Honey

Over two million bees thrive at Reschio’s forty hives, surrounded by pure air and wildflowers. Their honey captures the essence of the meadows, offering a rich, floral sweetness crafted by nature’s most dedicated workers

MEET THE QUEEN BEE ACTIVITY

Sheep & Cheese

Our small creamery is a new chapter in Reschio’s story, inspired by the Sardinian shepherds who have long grazed their flocks in the Umbrian hills. Working closely with them, we now produce our own cheese using fresh sheep’s milk, from daily made ricotta, to delicious fatty yoghurt and matured pecorino, from pecorino fresco to a pecorino stagionato

Chicken & Eggs

Reschio’s fifty hens, the ladies of the estate, roam freely, within reason, of course, as freedom without fences would be a fox’s dream. Their eggs, with rich golden yolks, are a staple in our kitchens, found in everything from breakfasts to handmade pastas and cakes

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Foraging

We call it “careful foraging”, sympathetically wandering through the landscape, searching for little-known or forgotten botanical marvels

Discover our foraging activity

Explore the meadows, hedgerows and forests for natural remedies such as St John’s Wort, an unassuming yellow flower that holds a host of miracles. And we’ve not even mentioned the wild herbs, edible plants and mushrooms used by our chefs in the restaurants dishes, tisanes and, infused with our amazing olive oil, they are also used in Reschio's Bathhouse

Compost

Compost at Reschio is no afterthought, it’s a vital part of life on the estate. Tended with as much care as any garden or plate of food, it’s where science, intuition and a touch of poetry come together. Everyone plays a part: the kitchens, staff quarters and houses all separate their peelings, petals, coffee grounds and even hotel guest worn slippers

These are layered, like a wholesome lasagna, with horse manure, and turned beneath the Umbrian sun until the mixture reaches just the right temperature to become rich, living humus.
It’s a serious process, but also one that sparks curiosity and delight, evolving displays of natural alchemy, where yesterday’s leftovers become tomorrow’s gardens. This compost feeds everything from kitchen herbs and vegetable plots to wildflower meadows and olive trees. The same olive that you might later find in your Martini may have grown from the scraps of your breakfast or the petals from your bedside bouquet

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