About us
Our story begins in the hills
First came the fields, the saffron and the vines. Then the doors opened to guests.
Vigolzone · Val Nure
From working farm to farm stay
At Carmiano di Vigolzone, on the first Piacenza hills, the land comes before everything.
It all begins with the grandparents' small family farm: two hectares of hillside, the grapes sold each September to the local wineries and the wine in demijohns. We came back here as children, for the summers. From that bond came the choice not to let the place go, but to make something new of it: the farm became a farm stay too. Uva Matta is an invented name, born almost as a game and never dropped.
Today the Azienda Agricola Luca Chinosi grows saffron, vines, fruit and vegetables using organic methods. The farm stay is the natural result of that work: those who arrive sleep where the crops grow, eat what is harvested a few steps away, and drink the wine of the vines they see from the window.
We are a family of farmers, and we opened our countryside to anyone who wants the Piacenza of the hills: away from the traffic, fifteen minutes from the city.
Our roots
For Nonno Domenico
It all began with him: the two hectares of hillside, the rows we counted as children, the grapes carried to the cellar each September in demijohns. To that grandfather, and to those summers, we dedicated a Colli Piacentini Barbera with his face drawn on the label and, on the back, the words that still take us back there.
“I would run counting the rows, unaware that the passion, the teaching and the hard work of that time would one day remind me of the magic and simplicity of my childhood.” The dedication on the label · Nonno DomenicoThe wine from our vines
The people
Luca and Shery
Behind Uva Matta there are the two of us, and the countryside we tend every day.
Luca is the one in the fields: saffron picked flower by flower, the vines, the fruit and the vegetables, all grown with organic methods. This is the Azienda Agricola Luca Chinosi, born from his grandfather's two hectares of hillside and grown year after year.
Shery is in the kitchen. The garden and the harvest arrive there and become the restaurant dishes and the cakes for celebrations. What Luca brings in from the field, Shery brings to the table.
You'll find us at Carmiano di Vigolzone, at our home: where it all began and where we still live and work. The doors are open to anyone who feels like staying.
How we work
Organic in every part of our work
Certified organic
Organically managed crops: no chemical shortcuts, only the time the land needs.
Hand harvest
Saffron is picked flower by flower at dawn and separated thread by thread.
From field to table
What we grow ends up in the kitchen and in the glass, without going anywhere else.
As seen on TV
We were on Melaverde
An episode of Melaverde, broadcast on 3 December on Mediaset, told the story of Uva Matta: the saffron harvest, life in the hills and the products of the Piacenza area. A fine way to share our work with those who have not yet visited.
Watch the episode
Come and see us