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Profile
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 At 300 mt above sea level, La Presura farm stretches over 35 hectares of land mid-way between Florence and Greve in Chianti. La Presura was the first farm holding to open its gates on the sweet hills of the Chianti Classic wine producing area. |
The old dwelling dates back to the 16th century, but it was only in 1849, with the extension of the farm and the costruction of the villa, that the Bucciolini family started their agricultural business, which is thriving, today.
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 The name Presura derives from a plant, very similar to the thistle, which was very common in this area. It was used by shepherds to coagulate milk and produce pecorino (sheep milk) cheese. It was found to be more digestible than the pecorino cheese produced using animal rennet. |
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