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Jean-Paul VINCENSINI et Fils

CASTAGNE DI VALLE RUSTIE

Chestnut flour PDO/OA- OA Biscuit making- Conserves OA - Honey PDO/OA - Cooked meats PDO/OA- Organic jams

Visits : Bookings by email only (contact@vincensini.fr) 48h in advance / group meals, initiation into the art of butchery and tastings of cooked meats.

Regions : Casinca - Castagniccia - Costa Verde

Categories : Animal farming, cured meats, cheeses, Honey, Around the olive tree and the chestnut tree, And also...

Agricultural sectors : U Prisuttu, Lonzu, A Coppa di Corsica, Corsican chestnut flour, Corsican honey

There is a motto from 1968: “Make your life a success or succeed in life.” Jean-Paul Vincensini made a choice. In 1971, after 10 years at the lycée Saint-Louis in Paris, Jean-Paul and his wife Denise decided to return to Corsica. A return to their first love: the land, nature, livestock farming. Despite being a shepherd's grandson, Jean-Paul did not follow the family tradition. He very quickly chose to cultivate the Corsican chestnut tree. Today, after 40 years working in the Corsican mountains, he now manages 500 hectares of chestnut trees, through a group of rural leases.

His sons, Laurent, Philippe and Xavier have taken over since 2001. All three of them, with seven years of higher education behind them, were committed to following in their father's footsteps and developed a wide range of organically-farmed produce. “For us, organic farming is the farming of the future”, explains Xavier, the youngest son. “Today, we farm the land just like our ancestors did, with the same philosophy, following the same traditions. We have chosen quality”, he continues. “Trying to compete with the Chinese is a waste of time! Instead, offering product  excellence creates much more value.”

Other farmers have joined forces with the Vincensini family in making their products - a range of some forty products with a wide variety of flavours.

A groundswell of support for natural produce!