Blog
Journal of 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.
Journal of Regenerative Tuscany
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 Mediterranean origins of olive oil, how modern Tuscan frantoi extract it, why “first cold pressed” is often misleading, and how to choose a 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 the EU's new anti-greenwashing rules will reshape wine tourism from September 2026.
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.