Farm
We fought for a long time and made a dream come true: we have become a Completely Independent Agricultural Craft Brewery.
Being an Agricultural Brewery for us means paying homage to our land and enhancing its value, because it’s not just about “creating a product,” but about the connection between plants, territory, people, and animals.
27.09.2025 – We used all the time we had to relive two special weeks, immersed in the harvest of our new hop yard, right next to the brewery.
This isn’t a video designed to follow the rules of the algorithm: it’s not short, there’s no pumped-up music—just real sounds and noises, curses and emotions exactly as we experienced them.
We’re leaving it as it is, simple. The rest will be found in the beers that are on their way. ✊
31.10.2025 – Yesterday we raced against time to finish harvesting the second-crop soybeans before the rain. The day ended with a yield of 30 quintals per hectare—an excellent result for this type of crop. A small accident halted work in the evening, but nothing serious.
About a dozen hectares remain to be harvested, where a cover crop of crimson clover will be sown ahead of the spring corn, to improve crop rotation and reduce the use of pesticides. Now we’re waiting for good weather to return so we can proceed with the sowing of two-row barley and the maintenance of ditches and field drainage.
17.09.2025 – It’s done! We’ve just finished the 2025 harvest: thirteen intense days that taught us so much, and we can’t wait to experience it all again next year… maybe together with you, with a big harvest celebration!
16.09.2025 – This morning Marco showed up on his bike with two buckets turned into side bags, packed with hop samples to test using our barebones setup — a scale and a microwave — simple, but it never lets us down. And that’s how we kick off what could be the second-to-last day of harvest. Everything depends on the pace we can keep out in the field today: the tiredness is real, but the energy’s still there, and the bold hop aromas push us forward, step by step, toward the finish line ✊
15.09.2025 – We’re back at it! After a few adjustments, we’re back in the field.
Today we’ve got extra space for drying, so a harvest twice the size of the past few days awaits us. It’s going to be a long day, but surrounded by these hop aromas it’s no sacrifice at all – on the contrary, it’s a pleasure to experience it to the fullest ✊
12.09.2025 – False start! 🚜⚡️ An electrical component broke down, so no harvest today either. We’ll try again on Monday.
12.09.2025 – After two days of forced stop, we’re finally back in the field!
The ground’s still wet, but with a bit of care it’s workable. In the meantime, we used the break to tweak the machine one last time. Now everything’s set: harvest is back on ✊
11.09.2025 – Since yesterday at 3 PM the rain has finally stopped, and the ground is slowly — very slowly — drying up. We’re hoping for a sunny day that will let us get back into the field tomorrow morning or, at the latest, on Saturday.
10.09.2025 – Harvest on pause today: heavy rain hit us hard, with over 80mm falling in just a few hours. The field is a swamp and it’s unlikely we’ll be able to restart tomorrow. All eyes on Friday now, hoping the weather finally gives us the green light to get back among the bines.
09.09.2025 – A few drops of rain here and there, but the forecast says we should be good to finish today’s harvest. The cloudy sky is actually a big win: freshly picked hops don’t get hit by the heat, and we don’t have to stress about rushing them into the shade… sounds easy, but trust us, it’s not.
06.09.2025 – Today we had a real scare: the Monte Taburno harvest was almost lost. The machine broke down and for 5 hours we just couldn’t get it running again. With hops there’s no waiting—cones need to be dried within a few hours of picking, otherwise it’s game over.
In the end we made it ✊ and even got treated to a rare show: the hop machine running under the moonlight. Not something you see every day!
Now it’s time for a break with a fresh IPA — we’ll be back on Monday.
06.09.2025 – In the middle of harvest, the chain that feeds the bines into the hop machine snapped. Just when you think everything’s running smooth, the unexpected shows up right on time. Now the priority is to fix it as quickly as possible—nature doesn’t wait, and the harvest has to be done on schedule. Fingers crossed we make it ✊
06.09.2025 – No field harvest today: the stars are the hop cones that just arrived from Benevento. Picked yesterday and delivered here at dawn, after an overnight trip in a refrigerated truck from Monte Taburno – the same mountain where our Tenuta Solofrana wines and our EVO oil are born.
05.09.2025 –Harvest 2025 powered by the sun – Yesterday’s harvest was brought in 100% with the energy from our solar panels. From the machine separating the cones to all the electric-powered gear, everything ran on our own self-produced electricity. Zero pull from the grid: a 100% solar powered harvest that feels even better—for us and for the planet ✊
04.09.2025 – These are the hop rows we can bring in during a day: the right pace to keep the kiln happy and get a dried cone that’s neither too much nor too little, but just perfect. In the next few days, with this fresh hop, we’re diving straight into a brew of Giant Step Verde ✊
04.09.2025 – Harvest 2025 is on! The very first from our new hop yard at the Farm, right next to the brewery. After a quick briefing with the new machine, we jumped straight into the field and started picking. It’s a special moment: after years of work, we’re finally bringing in the fruits of this project. Challenges will come, but we’re ready—these hops will soon be in the beers you’ll be drinking!
27.08.2025 – Our hop yard has never looked this good! The plants are lush, and the cones are getting close to their ideal ripening point, but we’re not quite there yet. We’re carefully monitoring cone moisture with our instruments, combining technology with the experience gained during the many selections we carried out in the Yakima fields in the United States. That hands-on training taught us how to recognize the signs that come right before perfect maturity.
The harvest window will open in just a few days. Now comes the most delicate part of our work: pinpointing the exact moment. If we harvest too early, the hops will lack flavor. If we wait too long, they’ll lose all the finest aromas needed to brew an exceptional beer.
08.08.2025 – About a month to go until harvest, and the hop field is at the peak of its energy.
The cones are beginning to tighten, and the aroma in the air is growing more and more intense.
16.07.2025 – It’s a lively time in the garden we cultivate for some of the dishes prepared in the Trattoria, Taproom, and Casana: the yellow cherry tomatoes are starting to change color. Among the still-unripe green ones, a few bright yellow tomatoes are beginning to appear — a sign that the sun is doing its job.
The plants are thriving, and the path through the mulched tunnels has now become a small green corridor.
08.07.2025 – Our hop yard has reached the top — it’s grown to 6 meters and is looking strong and healthy.
We’re now inter-row tilling to remove the weeds and continue mounding soil around the base of the plants. We can definitely say they’re thriving and getting ready to bloom!
02.07.2025 – Accidents that can happen at a Farm Brewery. No one was hurt—except our Fiat OM 750 Special—but luckily, nothing serious ✊
19.06.2025 – Today we’re mounding up the soil to control weeds, support plant growth, and improve irrigation.
03.06.2025 – About a month after the severe hailstorm that hit us, the hop field has made a remarkable recovery. Apart from a few plants that were particularly “wounded,” all the others are growing vigorously and quickly climbing toward 6 meters in height.
16.05.2025 – It seemed like a quiet day… until a few (thousand) bees decided it was time to start a new colony and go in search of a new home. Nothing unusual: the climate is favorable, and there’s no shortage of nectar and pollen at the Farm.
Live from the Farm
07.05.2025 – A fine yet intense hailstorm put our vineyard to the test, forcing us to replant many of the young vines.
It wasn’t easy to watch months of work be compromised in just a few minutes, but perhaps all is not lost. If the weather is on our side, there’s still time to bring the vineyard back to life.
22.04.2025 – After days of alternating rain and sunshine, our hops have started climbing (they should reach 6 meters in just a few weeks).
Meanwhile, in the vineyard next to the hop field, the first grape clusters are beginning to form.
16.04.2025 – This morning our bees welcomed us with this spectacular swarming.
11.04.2025 – After pruning, we begin to stretch the wires—around 20,000 of them—where the hop vines will climb, reaching up to 6 meters in about 90 days. Now, we just have to wait for the rain forecasted for next week.
09.04.2025 – We’ve finished harvesting our “burscandoli.” Now we’re pruning all the shoots to prevent potential frost damage and to encourage the plant to grow stronger, later sprouts that are better for production.
By the way, the bruscandoli will be featured in new dishes at the Trattoria very soon!
01.04.2025 – How long does it take to gather 15 kg of wild hops? After 12 hours and a lot of patience, we got the answer.
27.03.2025 – We are replacing the vines removed last season due to fungal diseases. A necessary intervention to ensure the vineyard’s health, part of the many tasks that mark the beginning of spring. This is the right time to do it, taking advantage of rising temperatures while dealing with the weather, which can always hold surprises.
26.03.2025 …and with the arrival of spring comes the first swarm of the season; now we’re off to retrieve it.
By the way: if you spot a swarm, don’t disturb it and contact a beekeeper—they’ll know how to handle the situation safely.
24.03.2025 – We have entered the peak activity season of our bees, and with the first honey harvest, the annual brewing of Allirreug will also take place.
21.03.2025 – The orchard is in bloom. There are about 200 plants of peaches, nectarines, flat peaches, apricots, cherries, and plums. We are taking care of them to achieve a harvest that will allow us to make plenty of sour beer with our fruit… hoping for a favorable season and weather!
20.03.2025 –
Spring awakens our hop field. We’ll have to wait until September for the hop harvest, but in the meantime, it gives us a special gift: wild hop shoots! The first precious and tender sprouts that will be transformed into extraordinary dishes by our chef Nicola Cogo. From the Farm to the Trattoria.
What's at the Farm?
Barley
At our Farm (agricultural estate), we grow two-row barley, commonly also called brewing barley.
Growing barley allows us to know and control it from its very origin, and to gain a deeper understanding of the raw materials we use.
Growing barley allows us to know and control it from its very origin, and to gain a deeper understanding of the raw materials we use.
Luppoleto
We have started an experimental hop field in pursuit of researching new varieties and expanding our horizons. Experimentation and research have always been at the core of our work, and hops are the raw material that most defines our beers.
Our hop field allows us to study in the field and put various techniques into practice, as well as to directly assess how climate, territory, and harvesting methods affect our beers.
This experience then enables us to consciously select the best hops in the world.
Vineyard
At our Farm, just a few minutes from the brewery, we cultivate nearly three hectares of Glera, surrounded by a 6-meter-high hop field that influences its ripening and aromas, to produce our Prosecco DOC, Tenuta Bembo.
In the lands of Mount Taburno, at Tenuta Solofrana, we grow various types of grapes: Coda di Volpe, Falanghina, and Aglianico, with which we produce corresponding types of wine.
Frutteti
We cultivate naturally and harvest fresh fruit (apricots, cherries, apples, peaches, plums) from our orchard to use in some of our mixed fermentation beers from the Cantina project.
Using our own fruit allows us to pick it by hand, selecting it in the field and respecting its ripening times.
Bees
Both for ethical and functional reasons, we have installed beehives among our orchards.
This has allowed us to embark on a beekeeping experience that, in addition to promoting the pollination of fruit trees (improving qualitative yield), enables us to harvest excellent natural honeycomb honey, which we use in the production of some of our beers.
This has allowed us to embark on a beekeeping experience that, in addition to promoting the pollination of fruit trees (improving qualitative yield), enables us to harvest excellent natural honeycomb honey, which we use in the production of some of our beers.
