Olive & Saffron — October / November 2026
Up to 2 guests per room. 3 rooms available per stay — 2 nights minimum.
Twice a year, the estate opens to a small number of guests — never more than six at a time — who come to participate directly in what is happening on the land.
The autumn stay coincides with the convergence of two harvests: saffron in the early morning, olives through the day, pressing at dusk. This sequence — which happens once a year and cannot be replicated outside of its specific October–November window — is what guests enter.
The stay includes:
2 nights at Casale Fallarese, a residence designed by Cardenio Petrucci
All meals, prepared from the estate and the surrounding territory
Saffron harvest at dawn — guests participate in the picking and separation of pistils
Olive harvest during the day — on the estate's own trees and managed groves
Pressing at dusk — the olives harvested that day are pressed the same evening
3 bottles of oil from the pressing attended + 1g of saffron harvested during the stay
Guests do not observe. They participate.
Each stay follows a fixed seasonal calendar. Dates are released in advance and filled in order of booking. A metal card is issued upon confirmation — it carries the guest's name, the season, and the harvest year. It is theirs to keep.
Maximum 6 guests per stay across three en-suite rooms.
Olive & Saffron — October / November 2026
Up to 2 guests per room. 3 rooms available per stay — 2 nights minimum.
Twice a year, the estate opens to a small number of guests — never more than six at a time — who come to participate directly in what is happening on the land.
The autumn stay coincides with the convergence of two harvests: saffron in the early morning, olives through the day, pressing at dusk. This sequence — which happens once a year and cannot be replicated outside of its specific October–November window — is what guests enter.
The stay includes:
2 nights at Casale Fallarese, a residence designed by Cardenio Petrucci
All meals, prepared from the estate and the surrounding territory
Saffron harvest at dawn — guests participate in the picking and separation of pistils
Olive harvest during the day — on the estate's own trees and managed groves
Pressing at dusk — the olives harvested that day are pressed the same evening
3 bottles of oil from the pressing attended + 1g of saffron harvested during the stay
Guests do not observe. They participate.
Each stay follows a fixed seasonal calendar. Dates are released in advance and filled in order of booking. A metal card is issued upon confirmation — it carries the guest's name, the season, and the harvest year. It is theirs to keep.
Maximum 6 guests per stay across three en-suite rooms.
