Journal of Regenerative Tuscany
Ideas, knowledge and perspectives from the people, places and projects shaping Regenerative Tuscany
Stories, insights and field notes from the Jollie ecosystem: wine tourism, cheese affinage, regenerative agriculture, hospitality and the living food culture of Tuscany.
Meet the people and discover the places behind our stories on Jollie Channel.
Discover how monks, nobles, sharecroppers, statesmen and winegrowers shaped Chianti Classico—and why its future now depends on regeneration.
Discover what terroir really means, its limits and why education, fair prices and support for artisan producers are essential to preserving its future.
Why wine tourism in Tuscany must move beyond cellar visits and tastings to reconnect wine with landscape, food, history, agriculture and human transmission.
Explore the history of European wine appellations, from Tuscany’s 1716 Bando to AOC, DOCG and PDO, their meaning, limits and differences from US AVAs.
Learn how to recognise quality Tuscan extra virgin olive oil through its label, harvest and taste, and discover organic Olio del Campo DOP.
Discover how tannins interact with cheese, meat and fish, and learn practical wine pairing principles through Sasso Rosso and Grape Tours tasting experiences.
Explore how polyphenols interact with proteins, from vegetable-tanned leather in Montalcino to wine astringency, milk proteins and black coffee.
Explore how Tuscany’s wine culture was born from mixed farming, livestock, olive groves and gastronomy — and why regenerative agriculture must reconnect them today.
Discover Tuscany’s truffle seasons, from Marzuolo and summer truffle to black and white truffles, and learn the truth about truffle oils, cheeses and added aromas.
Discover how true balsamic vinegar is made, the differences between industrial products, IGP and DOP, and our 10-year-aged Aceto Balsamico di Modena IGP.
Discover the origins of olive oil, modern Tuscan extraction, the myth of “first cold pressed” and how to choose fresh, traceable extra-virgin olive oil.
Discover how affinage transforms cheese through rind microflora, ash, morge, cellar conditions and human expertise, from Roquefort to Campo Sasso.
Explore the origins of cheese, from ancient pastoral societies to fermentation, coagulation and the human knowledge behind every major cheese family.
Explore the true definition of wine, from its origins in Georgia and Persia to modern oenology, natural wine, alcohol-free trends and Jollie’s human vision of terroir.
What does “best wine tour in Tuscany” really mean? Discover the signs of a transparent, professional and meaningful wine experience, from small groups and expert guides to certified commitments.
Jollie compares mass tourism slow tourism sustainable tourism regenerative tourism in Tuscany, with B Corp & Biosphere Committed for responsible impact.
Discover how new European anti-greenwashing rules will affect wine tourism, sustainability claims and responsible businesses in Tuscany.
Explore agroforestry in Tuscany with Jollie: how Campo Sasso reconnects vineyards, olive trees, fruit trees, biodiversity and regenerative agriculture.
Discover the art of French cheese affinage at Campo Sasso, where traditional maturation techniques, living cellars and Tuscan terroir shape unique cheeses.
The story behind Sasso Rosso, Campo Sasso signature Tuscan wine. A unique blend created for cheese pairing, for a more authentic relationship with wine.
