La Conca d’Oro
Being born in Tuscany is a gift
The ancient flavours of the Amiata volcano
There are lands that do more than simply host: they welcome, nourish, and shape.
La Conca d’Oro is one of these. A rare microclimate, a light that changes with grace, a breath of air that has accompanied vineyards and olive groves for centuries. Here the plants grow strong, naturally inclined towards quality, and the aromas born from this valley carry with them an identity recognisable anywhere.
At Poderi Borselli we tend approximately 6,000 olive trees — many centuries old, some millennia old — and 3 hectares of vineyards that tell the story of a generous and ancient land.
WE BELIEVE IN THIS LAND
We believe in its rhythm, its silences, its quiet strength.
Every day we work for it, with it, following a balance that guides and inspires us.
It is the land that teaches us, and we listen to it.
The ancient flavours of the Amiata volcano
At almost 500 metres above sea level, between the warmth of the day and the coolness of the night, our plants live in a harmony that heightens aromas and complexity.
The volcanic soil of the Amiata adds depth and character — but above all, identity! — giving our products an unmistakable signature: intense, elegant, and deeply rooted in their origins.
Altitude and microclimate
The estate’s position between 480 and 500 m above sea level ensures strong daily temperature swings, which are fundamental for aromatic synthesis and the phenolic stability of grapes and olives.
Volcanic soil
The volcanic-origin soils, rich in minerals and well-draining, encourage deep roots and a natural resistance to water stress, contributing to the organoleptic complexity of the products.
Biodiversity and olive tree longevity
The approximately 6,000 trees include centuries-old and millennia-old specimens — a genetic heritage that guarantees productive stability, climate adaptation and a unique aromatic profile.
Winemaking vocation
The 3 hectares of vineyard benefit from optimal sun exposure and a microclimate that encourages slow, balanced ripening, with an ideal sugar/acidity ratio for fresh, elegant and long-lived wines.