REVIEWS


BORGO PIGNANO Volterra, Italy


LOCATION: Little else surrounds Borgo Pignano other than sage and honiÞ-hÕi` wil`à `oÌÌi` ÜiÌh Ãlin`iÀ cypress trees and serried vines. A short `ÀiÛi vÀom Ìhi mi`iiÛ>l hillÌo« ÌoÜnà of Volterra and San Gimignano, and about an hour’s drive from Florence, Borgo Pignano’s trump card truly is its setting. Perched atop a hill some 500 metres above sea level, this 750-acre estate offers some of the moÃÌ Vomm>n`in} ÛiiÜà in /ÕÃV>nÞ°


FIRST IMPRESSIONS: A gated dirt track just off the main road signals the start of Borgo Pignano. Our satnav Ã>Þà Üi h>Ûi >ÀÀiÛi`] LÕÌ iÌ Üill Li >noÌhiÀ wÛi minÕÌià LivoÀi Üi Ài>Vh the property, our car trundling up Ìhi hillÃi`i «>ÃÌ µÕiiÌ l>kiÃ] Üoo`i` copses and a collection of sequestered villas. We check in from a shaded courtyard over chilled glasses of ë>Àklin} Üini >n` inÃÌ>nÌlÞ viil at ease by the hotel’s smiling staff.


THE FACTS: Originally settled during ÌÀÕÃV>n ÌimiÃ] oÀ}o *i}n>no q noÜ «ÀiÛ>ÌilÞ oÜni` q h>Ã Õn`iÀ}oni several renovations since its inception. The main building, an 18th-century noble house, has a distinct country hoÕÃi viil] ÜiÌh > liLÀ>ÀÞ] Lilli>À`


room, ballroom and lounge. A grand stone staircase leads to 14 rooms and ÃÕiÌià q Ãomi ÜiÌh oÀi}in>l vÀiÃVoià >n` >ll ÜiÌh in ÃÕiÌi m>ÀLli >n` travertine bathrooms and antique furniture. Additional accommodation is dotted across the estate, including 10 maisonettes, eight individual villas and La Canonica (the Priest’s oÕÃi®] ÜhiVh V>n Li ÕÃi` >à > Ãin}li


three-bedroom house or divided into ÌÜo Ãi«>À>Ìi ÃÕiÌið ÕiÃÌà V>n `ini >Ì ÌÜo ÀiÃÌ>ÕÀ>nÌÃ\ o«in->iÀ i>ÌiÀÞ /À>ÌÌoÀi> Ƃl


ÀiÃVo] ÜhiÀi Ìhi minÕ


VinÌÀià on > Üoo`-wÀi` «iââ> oÛin] and green-Michelin-starred restaurant 6ill> *i}n>no] ÜhiVh ViliLÀ>Ìià ¼âiÀo kilometre’ cuisine. The latter is a «>ÀÌiVÕl>À hi}hli}hÌ] ÜiÌh >n im«ÀiÃÃiÛi tasting menu and a beautiful terrace overlooking the hills of Volterra. The property is perhaps most famous for iÌà inwniÌÞ-i`}i` «ool V>ÀÛi` vÀom >n ancient limestone quarry – thought to have supplied most of the stone used to build the Etruscan gate Porta all’Arco in Volterra. This year, Borgo Pignano unveiled a second pool to provide a more relaxed area for v>miliið iÀi] }ÕiÃÌà Üill >lÃo wn` > ÀivÕÀLiÃhi` wÌniÃà ë>Vi >n` ëoÀÌà >Ài> Vom«liÌi ÜiÌh > L>ÃkiÌL>ll VoÕÀÌ >n` wÛi->-Ãi`i vooÌL>ll «iÌVh] ÜhiVh


doubles as a tennis court. Other


facilities include a spa, yoga studio, bocce (a form of boules) court and riding stables. An eco-friendly ethos runs through Borgo Pignano and the estate is deeply connected to its surrounds. The property is 70% Ãilv-ÃÕvwViinÌ Ühin iÌ Vomià Ìo «Ào`ÕVi] }ÀoÜin} iÌà oÜn oÀ}>niV fruits, vegetables and cereals across its vegetable gardens, orchards, olive groves and farm, and harnessing traditional Tuscan techniques to make artisanal breads, pasta, olive oil, honey, jams and toiletries. All of the estate’s hi>Ìin} >n` hoÌ Ü>ÌiÀ ià «Ào`ÕVi` in-hoÕÃi ÕÃin} ÀiniÜ>Lli iniÀ}Þ°


112 ASPIRE NOVEMBER 2024


aspiretravelclub.co.uk


CREDITS: Mark Bolton Photography; Stefano Scatà


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