Appassionata - Sharing the best of Italy!

Appassionata New Website

2011-12-09T19:06:00.001+01:00

Appassionata has launched a new website today...........please check it out and let us know what you think. Many Thanks.

Appassionata New Website

www.appassionata.com

Le Marche....the best of Italy in wrapped up in one region!

2011-12-01T10:10:00.000+01:00

A short but wonderful photographic snapshot of the un-spoilt and undiscovered Italian region of Le Marche!

The secrets out!

ONLY ONE SHARE REMAINING!!!!

2011-11-09T13:17:00.000+01:00

The ramblings of a mad man: Tribal Movement and that old friend synchronicity

2011-05-20T12:22:00.002+02:00

We can all learn a great deal from this special man!

Please click on the ink below to read his inspirational blog!

The ramblings of a mad man: Tribal Movement and that old friend synchronicity:

"2001 south London: To earn is important but to believe is essential . The fire was lit, I didn't really know it at the time but my fate..."

Appassionata - Truffle Orchard (Tartufaia)

2011-05-03T19:47:00.001+02:00

“If you go down to the Italian hills today…”
In the spring of 2011, a small farm orchard of delicious delicacies hailed the world over as ‘The Diamonds of the Kitchen’ has been freshly planted in the Italian grounds of Appassionata's Estate Giacomo Leopardi in Montefiore dell’Aso, Le Marche.

These ‘little black diamonds’ are none other than Perigord Black Truffles, and are normally grown exclusively under Oak trees, in this case, the evergreen Holm Oak. Truffles are among the world’s pre-eminent culinary delicacies, black truffles are refined and their scent is reminiscent of fresh earth and mushrooms. Revered for millennia, only the high price truffles command has kept pace with their fame.

Truffles are a form of mushroom that grows underground in symbiotic association with the roots of trees. They have been around for millennia, used in Ancient Roman times, throughout the Middle East in the 1500s and through to the European Renaissance. The breakthrough that made their mass cultivation possible was the modern development of technology which allowed the inoculation of trees with the truffle fungus under controlled conditions. This process has proven successful over the past 20 years in Europe, cultivating Tuber Melanosporum (Perigord Black Truffles) among other species.

To cultivate truffles, inoculated truffle trees are planted in orchards, much like those for fruits and nuts, except that the crop appears below ground and is usually harvested with the help of trained dogs or pigs that can smell the truffles through a layer of earth. Truffles begin to appear several years after the inoculated seedlings are planted and production can continue for decades.
The onset and duration of production depends to some extent on the species of host tree. Yields vary dramatically: some plantations produce as much as 60 Kilograms per acre each year while others produce little. Typical yields in Europe range between 11 and 16 kilograms per acre each year, but as methods improve many more plantations are achieving yields in excess of 45 kilograms per acre.

Appassionata decided to add a truffle orchard as an additional benefit to owners buying into their luxury and boutique fractional ownership Estate in Le Marche Italy., Owners currently buy a fractional share of a property at Estate Giacomo Leopardi which includes ownership of a portion of the vineyard, olive oil groves and lavender plantations.

The 300 square meter orchard has 17 Holm Oak trees inoculated with the Tuber Melanosporum fungus (the Perigord Black Truffle), under sterile conditions by Professor Mattia Bencivenga a Botanist of Perugia University, Italy.

Michael Hobbs of Appassionata says, “This is a very unique addition to our fractional ownership property, further adding to our desire to give owners a real Italian lifestyle experience. We hope to see truffles being formed under the trees within 5 to 10 years; not too long to wait!”

Retail prices around the world vary but for Tuber Melanosporum, the Perigord truffle, often exceed £1000 a kilogram. Most truffles are harvested in the wild and since the wild supply is diminishing, prices continue to climb. Owners investing in Appassionata’s properties will share in all the truffles found at Estate Giacomo Leopardi.

What a fantastic prospect; your very own delicious truffles, combined with your wine and olive oil! An Italian dream made into reality, Appassionata caters for every aficionado. Come and see for yourself, Appassionata is waiting to astound you.

Leicester Mercury Newspaper Article - My Story!

2011-03-18T12:57:00.001+01:00

Aspiratonal Magazine - A Great Article about Appassionata

2010-11-17T11:13:00.000+01:00

Open publication - Free publishing - More vineyard

La Dolce Vita in Le Marche - Italia! Magazine Article

2010-11-04T16:43:00.001+01:00

Click on the article below to read it more clearly!

Olive Oil - from tree to table.

2010-10-27T19:58:00.001+02:00

Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.

Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. World olive oil production in 2006-2007 was 2.8 million tonnes.

Olive oil has been a staple food in the Mediterranean for thousands of years. The process for making olive oil is relatively simple, especially as it is practised in rural areas of Italy. Commercial olive processing is somewhat more complex, but it still relies on the same basic principle: crushing the olives to release the oil trapped inside.

The olive harvest is the first step in making olive oil. Traditionally, olive trees were beaten by hand to release the fruit, although many processors use commercial machinery today to strip the trees.

Once the olives have been picked, the clock starts ticking: they must be brought to an olive mill as soon as possible, or the acidity level will climb too high, ultimately affecting the flavour.

Olive oil is produced by grinding olives and extracting the oil by mechanical means. Green olives usually produce more bitter oil. For good quality extra virgin olive oil care is taken to make sure the olives are perfectly ripened. The process is generally as follows:

The olives are picked through to remove large branches and leaves, and then sent through a cleaner which removes dirt, leaves, and twigs, leaving plain olives behind.

The olives are ground into paste using large millstones (traditional method) or steel drums (modern method).

If ground with mill stones, the olive paste generally stays under the stones for 30 to 40 minutes. A shorter grinding process may result in a more raw paste that produces less oil and has a less ripe taste; a longer process may increase oxidation of the paste and reduce the flavour. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other in a column, then placed into the press. Pressure is then applied onto the column to separate the liquid from the paste. This liquid still contains a significant amount of water. To split the oil from the water the process of centrifugation has been developed. The centrifuges have one exit for the (heavier) watery part and one for the oil.

In modern production units steel drums are used in the grinding process , which takes about 20 minutes. After grinding, the paste is stirred slowly for another 20 to 30 minutes in a particular container (malaxation), where the microscopic oil drops unite into bigger drops, which facilitates the mechanical extraction. The paste is then pressed and the water is separated from the oil by centrifugation as described before.

The resulting olive oil is called virgin, because it is made through a purely mechanical technique. Olive oil with acid levels measured at less than 1% is considered “extra virgin” and usually has a particularly rich and intense flavour. Olive oil with a higher acid level (1-3%) is labelled “virgin.”

First cold pressed means "that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed." In Italy the olives are collected in October and November.

Olive oil contains a group of related natural products with potent antioxidant properties that give extra-virgin unprocessed olive oil its bitter and pungent taste. Evidence from epidemiological studies suggests that a higher proportion of mono unsaturated fats in the diet are linked with a reduction in the risk of coronary heart disease. This is significant because olive oil is considerably rich in mono unsaturated fats, most notably oleic acid.

There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation, and that it exerts anti-inflammatory, anti-thrombotic, and anti-hypertensive effects both in animals and in humans.

As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, leading to a healthier heart and lower "bad" cholesterol.

Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold.

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavour of these oils varies considerably and particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.

An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced not only by the soil on which the olive trees grow, but also by the time when the olives are harvested and ground.

To prevent alteration in colour, taste, and odour, the oil should be kept away from light, ideally in a dark glass bottle, and stored in a cool place. Never refrigerate or freeze.

Sit back, eat and enjoy!

Domodimonti Winery Inauguration - August 2010

2010-09-06T12:24:00.003+02:00

I attended the inauguration of the new Domodimonti winery last week, just 5 minutes away from the Estate Giacomo Leopardi on the Val Menocchia, a beautiful valley in southern Le Marche, Italy.

The investment, technology and wine is quite outstanding. I have a feeling they will be regarded as a world class producer over time.

This is a serious approach to creating top class wines with the very best natural materials, knowledge and technology available. Not often seen in the rural countryside of Le Marche!

The philosophy of the founders 'The Bellini Family' is nothing short of ambitious:

"Domodimonti 's ambition to make the highest quality natural wine does not depend only on quality grapes , fertile land, ample precipitation or the abundance of sun, a highly qualified team is required. At Domodimonti , inspiration and guidance is given by our internationally renowned winemaker , Dr. Carlo Ferrini, who embraced Domodimonti 's cornerstone philosophy as his own: The Concept of Natural Wine. His apprentice, Mirko Morbidoni scrutinizes, and evaluates every aspect of the winery such that no detail goes overlooked. It is this passion, and dedication towards the naturalistic state of wine, which drives Domodimonti's team to excel in developing new wine making techniques. It is these techniques which have put us in a leadership position towards the development of High Quality Natural Wine."

So what is Natural Wine as described by Domodimonti?

The objective is to produce wines as naturally as possible with the least amount of additives. The natural approach to the conservation and cultivation of vines typically exceeds the rules and regulations of organic farming . They focus on specific aspects of sustainable vine growth including water conservation, soil improvement, erosion control and the latest techniques in integrated pest management .

Their minimalist approach can best be described as follows:

Grapes are hand- Picked

Sustainably grown, using organic matter

Low yielding vineyards

No added sugar, and strict selection of Yeasts

No acid adjustment

No other additives for mouth feel, color, etc. .

Minimal sulfites added

Use of state-of - the-art technology

Domodimonti's production method revolves around the systematic amalgamation of the best techniques and technologies from the Old World and the New World respectively. The objective is to produce wines as naturally as possible without the use of chemical and/or additives to synthetically enhance our wines.

Old World Techniques:

Manual harvesting to minimize stress and bruising of the fruit .

Pruning of grape clusters to 67% increases remaining nutrients to the fruit.

The use of natural yeast.

The wines are aged in traditional French oak barrels located in Domodimonti 's wine cellar . Depending on the wine , the duration barrels in May range from 3-14 months , after which , the wine is bottled and stored for an additional period of at least three months.

New World Technology :

The entire process is performed under nitrogen which is generated by ionic exchange, allowing us to handle and later bottle the wine in the absence of oxygen .

Temperature controlled VATS with external insulation jackets allow strict control of the very important stage of fermentation .

The use of cryomaceration : the grapes are de - stemmed and gravity -fed into stainless steel vats where quick drops in temperature, from two (2) to five (5) degrees Celsius is maintained. This allows the pulp to absorb aromas otherwise lost to the pomace, which in turn limits the solubility of polyphenols and protects against oxidation.

The use of first and second fermentation to ensure the organic and antioxidant properties of the wine are not lost .

There are 6 wines currently available, of varying quality and price. Do try and find them as they will surprise you.

The range can best be seen by visiting their website: http://www.domodimonti.com/wines

This is an ambitious project and the Bellini family should be complimented on their commitment and investment.

Le Marche, as a whole, should benefit from their boldness and its good to see that wine makers are continuing to push out the boundaries.

The vines are planted and the vineyard is taking shape!

2010-08-08T20:45:00.008+02:00

Well, a great deal has been happening since last August when the old vines were ripped out and the ground prepared for the new plants.

New Vineyard June 2010

The vineyard was finally replanted in March 2010.

Our Enologist Pio Carlini, helped us plan the layout and preparation of the vineyard and advise on the precise variety of grapes. We decided to plant a combination of red and white, both local varieties and capable of producing wines of interesting depth, colour and complexity.

Healthy Vine after 6 weeks

The planting design follows the contours of the land and reflects the southerly position. In total we have planted 2487 vines, 1279 Montepulciano and 1208 Passerina. There are 48 rows, of varying lengths, with a width of 2.6m between rows and up to 1.0m between each vine, there is over 2.3km of vines.

25 Vine cuttings from VCR

The grape vines came from cuttings produced in Italy by VCR. In over 70 years of business Vivai Cooperativi Rauscedo has become by far the most important grapevine producer in the world. The consistency of its production capacity can be seen through its website.

The red grape variety is Montepulciano, which makes a beautifully deep ruby red wine that is clear and brilliant with purplish shades. Over time the wine turns to garnet red during its maturation. Its a medium to full-bodied wine with moderate acidity and moderate tannins.

The white grape variety is Passerina, it is ideal due to the position of the land and the soft delicate nature of the finished product.

There is also the possibility of the vineyard being accredited with the Offida DOC label. Denominazione di Origine Controllata ( DOC) is an Italian quality assurance label for food products and especially wines (an appellation). It is modelled after the French AOC. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation Of Origin which came into effect that year.

Drilling 2500 holes to plant the vines

Both these grapes have fabulous examples of wines made locally. We regularly enjoy drinking them, two of our favourites:

The Villa Angela Passerina made by Velenosi near Ascoli Piceno is one of our favourites. A medium priced wine with delicate floral hints and intense fresh and fragrant aromas of grapefruit and lemon. The wide fruity notes of white fruit, peach and cedar complete a clearly enthralling fragrance.

Our favourite bottle of 100% Montepulciano is Kurni by Oasi degli Angeli, situated only 3 km away. It has been described as " on a whole different level of being.” This micro-estate is the vision of Marco Casolanetti and Kurni is a perennial winner of Tre Bicchieri Awards and has become a true cult wine in Italy. At €90 a bottle it is out of the reach of most pockets but probably the best red wine we have ever tried. The production of Kurni is measured in bottles instead of cases with a scant 4000 available to grace fine tables.

The last vine is planted!

The total quantity of wine that we will produce is dependent on many factors, not least whether we produce for quantity or quality, we would estimate that up to 5000 bottles of wine could be produced on 0.7 hectares of land if producing a reasonable quality wine. There will certainly be enough wine to share amongst all the Appassionata owners!!

The work has been hard, and the challenges great, but we have finally got vines in the ground, growing well and looking healthy. The trellis system was installed during July in preparation for training the vines onto the lower wires over the next year.

Our next project is to prune each vine in October to ensure one cane is left to grow strongly as the main trunk. Unnecessary buds will also be removed to ensure healthy growth and concentration of energy into the right parts of the plant next year. It's been a rewarding experience and the main test is still to come when we make our first wine.

To investigate the cost of ownership and the wonderful properties on offer at Appassionata please look through the website.

The Wines of Marche, Italy.

2010-06-01T08:52:00.004+02:00

Cantina Name: SILVANO STROLOGO

Wine Name: JULIUS

Wine Variety: Rosso Conero

Year Tasted: 2004

Production: 47000 bottles

The Cònero is the only real high ground along the the Adriatic coast of Le Marche. Being 572 meters (1,877 feet) it creates a unique micro-climate that has a mixture of cool mountain air and warmer coastal temperatures.

The Montepulciano vines grown in the area surrounding the Conero, make really good red wines known as Rosso Cònero.

The Cantina Silvano Strologo is situated on the south facing slopes of Camerano. He has 11 hectares of vineyards and produces over 60,000 bottles of wine each year. He inherited the vineyard from his father and has been working with one of the regions top Enologists/Agronomists Giancarlo Soverchia.

Julius, in the picture, is named,after Silvano’s father, Sante Giulio
Strologo, who planted the original vines in 1960 and founded the Cantina.

The Julius wine is grown on southern facing slopes at 250m above sea level. When hand picked the ripe grapes are put into small boxes to maintain them in excellent health. They are soft pressed and then fermented for a total of 20 days, partly in French oak barrels and partly in steel temperature controlled fermentation tanks. After spending additional time in oak barrels they are bottled for 6 months.

The wine is fantastic, ruby red with violet hues with aromas of fresh fruit, black cherry in particular, and subtle smokey spices.

In the mouth there is good volume with soft tannins, fine and silky and slightly spicy, not bitter and dry on the palate.Good persistence.

The wine is particularly good value at under $20 a bottle.

Un vigneto nuovo è nato - ‘A new vineyard is born’

2010-03-09T19:27:00.002+01:00

We started the process of getting permission to replace our ancient vineyard, in Montefiore dell’Aso Le Marche Italy, about 2 years ago, thinking it would be a simple and straight forward replacement, new for old! The regional authority could not find any record of the vineyard and in fact suggested that they may fine us for not having properly registered it before! Interesting approach as we were new owners! Sense prevailed, after 18 months, and we eventually had the vineyard added to the national records and we subsequently received our permission to remove the old vines.

The vines were neglected, about 35 years old and had not been producing wine for many years. The total size of the vineyard is about 7000m₂ on a south facing hillside about 300m above sea level. The terrain is not easy but we embarked on the process of vine removal in July 2009. The vineyard had to be deep vein ploughed by the end of August so no choice but to endure the long, hot, and sweltering summer days of July.

We were on site at 7.00am each day to beat the worst of the sun, and luckily the pool was finished so provided plenty of refreshing breaks. First we had to cut out all the tension wires, and then get a digger on site to dig out each vine and concrete post. There were hundreds........

Needless to say I was top digger driver and the boys (Charlie, Jo and Sebastian) did all the heavy shifting. My back and knees hurt in sympathy as they worked like troopers all month, mutiny was mentioned on more than one occasion! In the middle of which they had to unload a container of furniture and household items from the UK, only 4200 cubic feet (a couple of containers).....................I don’t know what they were complaining about.

Anyway, as well as learning new management techniques I managed to effect a near perfect emergency exit from a falling digger, needless to say the boys were very sympathetic. So August arrived, the old vines and posts were piled up, awaiting disposal, and the vineyard was ready for ploughing.
The largest bulldozer I have ever seen then turned up at the end of August to complete the deep vein ploughing..............two days later he finished, having ploughed down to over a meter and turned the field inside out.

Lots of missing anchor weights and root vines also appeared on the surface, another job for someone in the autumn. Boys.......where are you! To be continued....

The Appasionata - Casa Giacomo Brochure

2010-03-06T14:26:00.004+01:00

2010-03-06T14:05:00.006+01:00

The smart way to own a dream home in Italy for a fraction of the cost

Shaded beneath an olive tree sipping wine from your own vineyard, gazing across the rolling hills down to the sea, feels like a dream but it could be a reality.

www.appassionata.com

Le Marche is real Italy, a place of olive oil, pasta, wine and sunshine, Roman ruins and renaissance palaces. The area has 500 piazzas and over a hundred towns boasting great works of art, 73 historic theatres and the largest number of museums and galleries in Italy. Enjoy the open air opera house in the famous amphitheatre in Macerata.

The beautiful countryside estate of Giacomo Leopardi is situated just below the medieval town of Montefiore dell’Aso, recently voted one of the most beautiful towns in Le Marche. This luxury development consists of three beautiful properties sitting in 5 acres with stunning views of the Adriatic Sea and Sibillini mountains. The region has a tremendous combination of beach life, skiing, restaurants, vineyards and designer shopping. Owners can live the Italian dream and experience the art, history, culture and culinary delights of real Italy.

The quality of construction, interior furnishings and facilities reflect a luxurious proposition. The development of a new organic vineyard and 3 olive groves offers more than just a holiday home. Owners will share the wine and olives produced each year and can be involved in the growing, picking and production if they so wish.

Appassionata has sourced both traditional and natural materials, working with local artisans in the design and production of wall lights, iron work, marble staircase, special paint finishes, large chestnut beams and a handmade dinner service designed and made exclusively for Appassionata by Bozzi, the famous Italian potter.

Casa Giacomo has four double bedrooms, three bespoke bathrooms, spacious living area with entertainment centre, casually elegant dining room, two fireplaces, under floor heating, fully equipped Italian kitchen with granite work tops and sink, utility room with washer and drier, large swimming pool with antique terracotta terracing, all weather tennis court, newly planted vineyard, olive groves and beautiful landscaped gardens. Large windows maximize the spectacular views across the rolling hills down to the sea.

Your home is always beautifully prepared for your arrival, allowing you time to relax immediately. There is no need to worry about gardening or pool cleaning when you are in residence or security and maintenance when you are not.

A 15 minute walk away is the ancient town of Montefiore dell’Aso which offers art, history and culture, bars, cafes, restaurants and traditional shops.

The nearest beach, Pedaso, is a 10 minute drive and skiing and snow boarding in the Sibillini mountains is less than an hour away. For those who enjoy walking there are 2 national parks, 4 regional parks and 5 nature reserves.

Owners are investing in ‘bricks and mortar’, in an asset that can be enjoyed by family and friends. Fractional owners don’t have the financial burden of maintaining the property all year round, as the running costs are shared between owners, making fractional ownership truly affordable.

Fractional ownership properties are filling a growing need for new travel options. The middle class and affluent alike are discovering that fractional ownership is a viable and more desirable alternative than whole ownership. It feels like a second home with all the benefits of whole ownership at a fraction of the cost.

For more information please email www.appassionata.com or telephone 00390734658775

Appassionata Fractional Ownership – a new way to own property in Italy

2008-12-17T13:38:00.021+01:00

Appassionata Fractional Ownership – a new way to own property in Italy

www.appassionata.com .

Fractional Ownership has been around a long time, especially in the USA where it is a multi-billion dollar industry, but most people in Europe are just becoming familiar with this approach to buying and owning property. It is a very simple and cost effective way of owning a second home without all the hassle and cost of running and maintaining it.

This method of ownership allows the consumer to buy a part share in an asset (the property) that would otherwise be outside their budget.

Buying a fantastic 4 bedroom, renovated, fully furnished farmhouse with a large swimming pool, tennis court, vineyard and magnificent sea views, in Italy, is out of most people’s reach but buying just a few weeks in that property suddenly makes it much more accessible!

You are able to buy the number of weeks you will actually use annually, not have a house that is likely to sit empty for most of the year.

Your budget goes so much further when buying through Fractional Ownership, and you only pay your portion of the running costs while having someone else oversee the maintenance and management of the property.
The headaches of buying and owning a second home outright are removed.
You get all the enjoyment of owning your own second home without all the hassle.

Some often used phrases to describe fractional ownership are ‘multiple parties owning an asset’ or ‘shared ownership of an asset in perpetuity’. This differs from ‘time share’ in that the asset is actually owned by you, rather than having just a right to use time in a development for a limited period. You have the right to sell or gift your membership in a fractional ownership development and it could appreciate over time. A membership can be purchased in the name of an individual, jointly, through a company or a trust structure.

There are a number of ways of structuring a fractional ownership development; the Appassionata preferred method is to have a UK based company own the property. The fractions available are 1/10th (5 weeks) of the property. This will give each owner five weeks residency each year. The residency is reserved annually on a fair and equitable basis. Each member can reserve two weeks in the summer months (May through September) and tree weeks in the remaining period.

Two weeks of the year will be held in ownership by Appassionata for maintenance purposes and to allow owners to exchange weeks.

In simple terms ‘the company owns the property, the members own the company’.

By structuring this way you are able to avoid the normal legal and tax issues associated with purchasing a property outright in Italy. Appassionata have handled all of these complexities and costs when originally purchasing the property through the UK Company.

The properties will be fully furnished to a very high standard, as you would your own home, they will not look like holiday rentals. The aim is to attract owners who want to share in this wonderful lifestyle investment and enjoy the fact they will own a wonderful country estate with its own vineyard and olive grove.

To be able to say ‘I own a country house in Italy with a swimming pool, tennis court and its own vineyard’ is true, whether you own five weeks or the property outright.

Finding an amazing location is also part of the development process and we will not disappoint. Le Marche is situated on the east coast forming the calf of Italy. Set against a mountain backdrop with a picturesque landscape of vineyards and olive groves dotted with small farms and medieval hill top villages. There is a wonderful coastline with lovely sandy beaches only 15 minutes drive away.

This is authentic Italy, untouched by mass tourism and extremely welcoming to foreigners.

To further explore the opportunity of fractional ownership please visit our website

http://www.appassionata.com/

We have taken a long time to develop this project and launched the first phase in the spring of 2010. It's been a labour of love and we hope future owners will equally enjoy this beautiful estate.