Tuscan Pecorino, Sangiovese grapes and wine, horticulture, social inclusion, and an alternative supply chain for old wheat varieties. These are subjects to be explored by the partners from the AgriSpin project during the next Cross Visit in Tuscany from March 7 through 10, 2016.

The Tuscan Cross Visit includes six different innovation cases:

Innovation in wine and grapes

IMViTo – The project worked with improving the competitiveness and sustainability of Tuscan wine by looking at three different viticulture sectors: Sustainability and transformation of cultivation systems, assessment of potentiality of autochthonous vines, and traceability. Read more about the case.

POL-TP – The aim of the project was to transfer to Tuscany an innovative analytical method of the wine potential of grapes before harvest. Read more about the case.

SAN-ARO – The project applied a new concept of aromatic buffer on Tuscan wines produced from Sangiovese grapes. Knowledge of the wines’ nature allows winemakers to express the maximum quality potential from their grapes. Read more about the case.

Innovation in the production of Pecorino cheese

FORMA NOVA – The general objective of the project was to obtain new types of pecorino cheese with nutraceutical properties. The farms involved in the project were introduced to both process and product innovations related to farming practices and the feeding of dairy sheep. Read more about the case.

Innovation in horticulture and social inclusion

Orti ETICI – Horticulture, economy, technique and innovative social inclusion are keywords of this project. It started in 2008 and is aimed at promoting “responsible innovation” in the field of agricultural production and social inclusion. It combines sustainable farming and social rehabilitation through the employment of people belonging to vulnerable groups and with low contractual capacity. Read more about the case.

Innovation in an alternative supply chain

Alternative Supply Chain for old wheat varieties – The innovation proposed consisted in rediscovering and cultivating old wheat varieties and, progressively, producing bread and pasta. The project started at the Floriddia farm, an organic farm in the Province of Pisa. Read more about the case.

Interested in seeing the programme?

Read or download the complete programme here.