Regenerative Tuscany

At Jollie, we believe that authenticity is not something to be preserved behind glass. Traditions only remain meaningful when they continue to evolve, adapt and inspire new generations.

Our vision of regeneration goes beyond agriculture. It is about reconnecting landscapes, food, craftsmanship, hospitality and people. Across Tuscany, each of our projects seeks to revive forgotten knowledge while adapting it to the realities of the twenty-first century.

Whether through wine tours that strengthen relationships between visitors and local producers, cheese-aging practices inspired by ancestral traditions, hospitality rooted in a sense of place, or agroforestry systems that restore biodiversity and resilience, we see regeneration as a continuous process of renewal.

Rather than preserving Tuscany as a museum, we aim to keep it alive—supporting the communities, traditions and landscapes that make it unique while creating new opportunities for future generations to thrive.

This is what we call Regenerative Tuscany.

Regenerative Tuscany in action

At Jollie, Regenerative Tuscany is not an abstract concept. It is expressed through concrete projects that reconnect visitors, producers, landscapes and local traditions.

Through Grape Tours, we create small-group wine and food experiences that strengthen relationships between travelers and independent Tuscan producers. Through Formaggioteca Terroir, we regenerate the culture of cheese by sharing artisan products, guided tastings and the art of affinage. At Campo Sasso, we bring new life to a Tuscan farmstead through hospitality, cheese-aging caves, olive groves and agroforestry. With Tracolle, we are developing a farm-to-table project rooted in regenerative agriculture, animals, food education and rural hospitality.

Together, these projects form a living ecosystem where wine, cheese, agriculture, hospitality and craftsmanship support one another.

Within the Regenerative Tuscany project, wine naturally holds a central place. Yet we believe that wine can only be fully understood when it is reconnected to the wider landscape that gave it meaning. For centuries, Tuscan wine has evolved alongside local cheeses, cured meats, olive oil, seasonal cuisine and rural traditions, forming a single cultural ecosystem rather than isolated products. Our ambition is to restore these connections by placing wine back into its historical, gastronomic and human context.

Through Grape Tours, Formaggioteca Terroir and Campo Sasso, we invite guests to experience Tuscany not as a collection of tastings, but as a living heritage where food, agriculture, craftsmanship and hospitality continue to shape one another.

Across Tuscany, we develop projects that create value for communities, landscapes and future generations. Each initiative reflects our commitment to combining tradition, innovation and long-term stewardship.

Explore our regenerative Tuscany experiences:

Grape Tours — Regenerative Wine Tourism
Small-group wine tours that connect visitors with independent wineries, local producers and the wider food culture of Tuscany.

• Regenerating the Vision of Wine Tourism through Grape Tours

Formaggioteca Terroir — Regenerating Cheese Culture
A cheese and wine bar in Florence dedicated to artisan cheese, terroir, guided tastings and the transmission of food knowledge.

• Regenerating Cheese Retail in Italy: The Vision Behind Formaggioteca Terroir
• Regenerating Taste: Discovering French and Italian Cheeses Through Guided Tastings at Formaggioteca Terroir and Campo Sasso

Campo Sasso — Regenerative Hospitality & Cheese Ageing
A restored Tuscan farmstead where hospitality, cheese affinage, olive groves and agroforestry create a living expression of place.

• Regenerating Campo Sasso: How Pierre and Rebecca Gouttenoire Brought New Life to a Tuscan Farmstead with Dave and Jenny Marrs
• Regenerating Pierre’s Family Story: The Caves Bâtardes of Campo Sasso

Tracolle — Farm-to-Table Agriculture
A regenerative farm project designed to reconnect land, animals, food, hospitality and future generations.

• Regenerating the Farm-to-Table Experience