Since 2001 our farm in a plan of reorganization and business exploitation has
decided to insert among their own cultures two typical kinds of plant of the
history of the Chianti shire that has been abandoned in the years: the
lavender and the saffron. The history of the presence of these two
plants are very different.
Lavender has been introduced in the Chianti at the beginning of XIX
century up to halves 1960 when the cultivation has reached an apex of
production, in the following years a continuous indifference toward this plant
for the grapevine and of the olive has enacted its extinction from our hills.
Different it's the history of the saffron, of this bulbous we have traces
since the end of the middleage. This spice famous up to half XVII century during
the last century was completely abandoned because the enormous manpower and the
absense of mechanization.
In these last ten years the passion of Sandrelli's family has made to
relive these crops and with the experience and the studies of these years we
have been able to get good results and great satisfactions in the relationship
with our customers. In the years the matured experience has allowed us to widen
the range of our products until to today to meet the demands of those people who
share with us the passion of these two cultivation.
Today our farm proposes an ample choice of products of lavender for
cosmetic and body care: as soaps, body creams, bodyshower and water
of lavender. The shop line dedicated to the aromatherapy with the essential
oils of lavender differentiated for typology of kind of lavender, each
richly different to care to different symptoms.
Finally the saffron, besides the classical line of products dedicated to
the kitchen, in various forms and substances our farm in the last years is also
specialized in the sale of the bulbs and in to help and follow our
clients in the moment of the plant and in all the phases of the workmanship
of the saffron. It's with pleasure that in the last years our farm has often
been invited to seminars to introduce and to divulge the techniques of
cultivation of the crocus sativus.