Exploring the Val d’Orcia also means discovering its authentic flavours. During your stay at Hotel Palazzuolo, you can enjoy a genuine food and wine experience through guided tastings of local wines, extra virgin olive oil and traditional Tuscan delicacies. An opportunity to learn more about the region, meet local producers and savour the products that make this corner of Tuscany so unique.
At Hotel Palazzuolo, guests can take part in tastings featuring the products of the Simonelli Santi Estate, located in the heart of the Artistic, Natural and Cultural Park of the Val d’Orcia, between the municipalities of San Quirico d’Orcia, Pienza and Castiglione d’Orcia.
For more than ten generations, the Simonelli Santi family has passionately cultivated these lands, producing fine wines and premium extra virgin olive oil that truly reflect the character of the Val d’Orcia.
The Val d’Orcia is renowned for producing outstanding red wines, made primarily from Sangiovese grapes and appreciated for their elegance, structure and strong connection to the local terroir.
Established in 2000, the Orcia DOC appellation represents one of Tuscany’s most authentic wine-producing areas. Its reputation has been built over time through native grape varieties, traditional winemaking techniques and the dedication of local producers who continue to preserve a centuries-old heritage of quality, passion and respect for the land.
For further information, please contact us on +39 0577 897 080
Produced exclusively from Sangiovese grapes, Malintoppo undergoes a maceration period of 18–20 days. After fermentation, the wine matures for nine months in stainless steel and wooden barrels, followed by a further two months of bottle ageing.
Made from a blend of 80% Sangiovese and 20% Cabernet Sauvignon, Antonio undergoes a longer maceration of 23–25 days. It is then aged for four months in stainless steel tanks, eight months in oak barriques and a final four months in the bottle.
Within the peaceful atmosphere of the winery, where constant temperatures and carefully controlled conditions favour slow maturation, both wines gradually develop their distinctive body, aromas and character.
Produced using traditional cold pressing methods with historic stone mills, the olives are crushed slowly and gently without increasing the temperature of the olive paste. This ancient process preserves the oil’s aromas and high polyphenol content, resulting in a balanced, fruity and long-lasting extra virgin olive oil.
Its delicate flavour makes it particularly suitable for simple dishes such as bruschetta, salads and seasonal vegetables, allowing its unique characteristics to be fully appreciated.
