The almost century-old tradition began with Giuseppe, the grandfather, who fell in love with this ancient village in 1938 and purchased it to create a winery.
Since then, generations of winemakers have succeeded each other, until Paolo Ghiddi, Giuseppe’s nephew, took over the farm, converting it to organic farming in 1994.
The farm also produces wheat, spelt, and artichokes, and the same products are used and processed by the restaurant to offer the best traditional dishes.
The vineyards of the San Polo agricultural company are mainly cultivated under organic farming practices.
Only organic fertilizers produced in the area are used to maintain them.
As for the vine cultivation, wine production is also strictly organic, avoiding any chemical or flavoring substances.
Filtration practices are kept to a minimum to preserve the organoleptic characteristics of the grapes used.
Sparkling wine is made using the Ancestral method and the autoclave for the secondary fermentation.
The estate of the San Polo agricultural company covers about 8 hectares on the hills of Castelvetro di Modena.
The land is characterized by a loamy and clayey soil typical of the Modena area.
The vineyards on the estate have a minimum age of 20 years and are exclusively cultivated using organic methods for maximum respect for the land and product, with a maximum yield of 80 quintals per hectare.
Gorgeous setting surrounded by greenery, with tastefully decorated interiors down to the smallest detail, reflecting the same care and attention given to the food. Everything is excellent, from the homemade pasta to the unforgettable rosé Lambrusco, exceptional charcuterie and cheese boards, and delicious jams. The abundance of delicious delicacies is surprising. The staff, dressed in a countryside theme, are friendly and attentive. A perfect score of 10 out of 10.
Products of the highest quality, beautiful location. A true farmhouse, not just in name.
The San Polo agriturismo is a must-visit place, located amidst the vineyards and truly enchanting! The food is exquisite and produced by them, such as the cappone tortellini in broth! The tigelle with cold cuts and their ricotta were fantastic. The dinner concluded with fantastic desserts, including the panna cotta with balsamic vinegar. Overall, it was a unique experience.