The farm is plunged into the Chianti hills, woods, rows of vineyards and olive groves.

Situated in the heart of Chianti, the farmhouse boasts its origins from an ancient late-medieval mill for grinding grain and it is worthy of the first license granted in this area.
The rooms, all decorated in details and furnished in the Tuscan style of the late eighteenth century, are all different from each other. All rooms are equipped with private facilities, SAT-TV, safe, Wi-Fi connection. Some are located inside the central building, others externally.
In the building that was once the tower of the building, today is the room called "Torretta". Inside, a huge log of wood, which acts as supporting beam of the roof, stands out in the middle of the room. From the top of its position, the "Little Tower" overlooks the entire complex and dominates the soft hills of the surrounding landscape.
In the ancient manor houses, the possession of the tower was a distinctive trait, symbolizing the importance and the power of the occupants.

The farm boasts a strategic location: just 8 km far away from Siena, the Palio town, and 35 km from Florence, in the heart of the Tuscany, close to the most famous cultural and artistic places of the region.
It’s situated along the ancient Chiantigiana road that links Siena to Florence. Along this road there are the most famous wineries: they propose direct sale and free tasting of their products as wine and oil but not only. They propose also their brandy, honey, cheese and typical delicatessen.

From Mulino you can easily reach Monteriggioni castle, mentioned by Dante in his Divine Comedy, and where every summer, in July, takes place a beautiful medieval festival. San Gimignano, really a jewel of medieval architecture, Volterra, Etruscan town, famous for its alabaster production and for its typical crags. Montalcino and its Brunello wine, Pienza, the Val d’Orcia and the famous Sienese Crete, the Monte Oliveto Abbey, Sant’Antimo, San Galgano, where you can see the famous legendary “sword in the stone”. And also castles and enchanted medieval villages, scattered in the Chianti hills: the Brolio castle, the San Polo castle, Castellina in Chianti, Gaiole and Greve in Chianti, Castelnuovo Berardenga.

If you like venturing into the most hidden routes, you can also book guided tours and an experienced guide will lead you discovering suggestive routes by mountain bike.

You can also do jogging or rather take relaxing walks along our beautiful paths.

By restoring the ancient medieval millraces, was born Aqualis. This is a natural park of 7 swimming-pools that are communicating each other and that re-create the ancient path of the natural spring waters. There is the river, 150 mt long, where you can swim against the stream or take long walks into the water. There is the lake, the waterfall , the wide whirlpool tub, the great central pool and the circular one, 4 mt deep, where you can take plunges and then there is the beach with shallow waters where you can sunbath yourself into the water. In this pool there is a new, natural, salt-water treatment system: the water is slightly salty and is beneficial for your skin, even for the most sensitive and delicate skins.

The first millpond, originated by diverting the Staggia river course, was surrounded by imposing walls. Nowadays here takes place the bar-self-service, where it’s possible to see, at the end of the room, that was once called “the pietraia”, the natural filter that the men’s hard work raised against the waters. Then the waters were diverted into the second great millpond, excavated into the ground and located just where nowadays is the big central pool. The irregular shapes of the pools reproduce the ancient paths that were once created in a natural way by the overflowing of the millponds.
At the end of the river there is the second “pietraia”. From here the spring waters play into the lake and feed all the pools path. All this is plunged into one of the most beautiful landscape of the Chianti share.
The kitchen of Mulino di Quercegrossa's restaurant is found on Tuscany's culinary tradition that meet new techniques.
The rib are dry-aged, a process that using controlled temperature and humidity help to concentrate the taste and give back tenderness, the dry-aging cell is well visible in our open kitchen.
We use low temperature and vacuum sealed technique to prepare the sauces for our homemade pasta. Both the duck and the cinta's pork are cocked for 36 hours, giving the meat a better taste and texture than the one prepared in regular pot. We had also proudly recovered the farmers traditions of the fifth-quarter, using beef tongue, cheek and the pork-belly and cooking it with low-temperature technique. We use fish from the river as the trout and the pike that were fished in this area until the 1960.

We produce Chianti Classico wine D.O.C.G. and extra virgin olive oil D.O.P.