The farm is the kitchen.
Twelve hectares of certified-organic sage, rosemary, lavender and Chianti Classico grapes. Breakfast is cooked to order with what was cut an hour ago.
Explore the estate →
Val d'Orcia, Tuscany
A quiet hilltop
A quiet hilltop
farmhouse above
the Val d'Orcia.
Fourteen suites inside a restored 1782 stone farmhouse, surrounded by twelve hectares of sage, rosemary and Chianti Classico vineyards. Cooked-to-order breakfasts, a sommelier's Thursday tasting, and an olive oil pressed within fourteen days of your arrival.
Direct Booking Best Price — 12% below any OTA, audited quarterly
- 12% below Booking, Expedia & Airbnb
- 22 min average reservation reply, weekdays
- 9.7 / 10 across 2,180+ verified reviews
The Farmhouse
A house that still belongs to a family.
The Bertelli family opened the doors of their restored eighteenth-century farmhouse in 2007, after eight years of patient masonry, replanting and recipe-collecting. Today their children run the kitchens, the cellar and the herb gardens; twenty-eight full-time staff keep the rest — two chefs, a sommelier, four estate guides — moving through the same stone corridors our founders did.
Salvia is not a décor set and not a venue for hire. Twelve hectares of certified-organic farmland surround the house, transitioning to regenerative practice in 2025: the sage that scents the courtyard, the rosemary under the breakfast terrace, the lavender by the pool, and the Chianti Classico grapes that fill our cellar all leave the property by hand. Guests who stay in May might meet Marco pruning the vines; guests who stay in October might find themselves pressing olives within a fortnight of their arrival.
It is this — a working house, a second-generation family, an honest agricultural calendar — that makes a direct booking feel different from a listing. You write to a person. They write back, usually within twenty-two minutes.
Tour the farm
Why guests book direct
Seven reasons our calendar fills before any OTA.
A short, considered list of the things you cannot get from a third-party listing — only from the farmhouse itself.
A 3-Key cuisine award.
The only boutique property in the region awarded 3 Keys by the 2024 Italian Hotel Quality Index for sourcing — for what leaves the field and enters the pan.
12% below any OTA, always.
Our Direct Booking Best Price Guarantee is matched and beaten by 12% against Booking.com, Expedia and Airbnb — audited every quarter, in writing.
Thursday with the sommelier.
AIS-certified host Marco Landucci leads a Chianti Classico tasting in the cellar every Thursday — included for staying guests, never advertised on listings.
Your own olive oil.
Every guest leaves with a 500 ml bottle of cold-pressed extra virgin olive oil, pressed on-site within fourteen days of arrival. A small, edible postcard.
Quietly carbon-negative.
100% renewable energy, on-site greywater filtration, zero single-use plastics — certified by Green Key Global since 2021.
Reviewed in the places you'd expect.
Featured in Condé Nast Traveller's Best Small Hotels in Tuscany 2023 and Travel+Leisure's Italy A-List 2024. 9.7/10 average across 2,180+ verified reviews on Booking, Tripadvisor and Google over the last 36 months.
Weddings & Elopements
For ten guests, or sixty. Never a ballroom.
Eighteen destination weddings and nine wellness retreats call Salvia home each year. We host one event at a time, on the days the house is otherwise yours — the herb garden, the olive grove, the cellar, the terrace above the valley.
- 10 – 60 guests. Buyouts for the fourteen suites, or intimate elopements for two with the kitchen to yourselves.
- One wedding per week. We never double-book a celebration. Your planner, our chefs, our sommelier — no overlap.
- Estate-grown menu. Seasonal tasting menus built around the garden and the cellar, including your own olive oil and a Chianti Classico from the south slope.
- On-site ceremony spaces. The stone courtyard, the sage terrace, the chapel oak, and — for small ceremonies — the footbridge over the stream.
Plan your own slow week →There is no music in the dining room, no menu on the table. The chef brings out what was picked that morning and Marco pours what was bottled the year we were married. We stayed four nights and extended twice; nobody asked why, and nobody seemed surprised.