We use energy and resources responsibly: both our kitchen gardens and lemon groves are equipped with high‑efficiency irrigation systems that ensure minimal water consumption. We limit fertilization in keeping with biodynamic farming principles, whereby plants find everything they need for growth and fruit production within their habitat. In a continuous effort to enhance sustainability, all vegetative prunings are shredded into small pieces to mulch new garden beds, suppress weeds, and further reduce water usage.
The estate’s diverse botanical collection—approximately 1,500 individual plants representing over a hundred species—was selected according to strict criteria: typical Mediterranean scrub species are planted alongside non‑native varieties chosen for low water requirements, concentrating our irrigation efforts on the vegetable gardens and thereby reducing the overall environmental footprint of our landscape.
On our grounds stand two large Roman‑era cisterns, which—thanks to their cool, dry climate—now serve as cellars for storing our olive oil. Originally, they collected spring water from a source about one kilometer inland, channeling it from one tank to the next. Today, the walls of these vaulted chambers still bear their original Roman plasterwork.
In 2022, approximately 3,000 m² of the estate were entrusted to landscape designer Margaret Scaramella.
