About us - how it all began

The Bosco delle Galline Volanti is an experimental fruit and vegetable farm. We also have a restaurant (farmhouse) and we specialize in food and wine experiences that aim to make the Langhe known at 360 °.

We are the right mix, on the one hand we represent the family winery, a historical reality of Barolo, founded in 1908, the GERMANO winery, on the other we have specialized in the creation of 360 ° food and wine experiences because we also represent an innovative agricultural reality that it implies products other than wine.

Our vocation is teaching, not to be intended only for children but in a broader sense, of spreading the knowledge of important principles related to agriculture and all that it represents: conservation of the natural landscape, production of excellence, promotion of the territory, social network.

This is why our goal is to be, for our territory, a point of reference when it comes to introducing tourists to a method for reading our food and wine heritage. A starting point in which to have an overview of the agricultural context, in which to be surprised that no, these lands not only produce excellent wines and truffles but also other lesser known wonders.

With us, therefore, the tourist finds a food forest and a vegetable garden to visit, a small agricultural market where to buy wine and more. A restaurant with typical dishes, but also a room entirely dedicated to sensory tastings with specially equipped tables. A nice outdoor area where you can enjoy a farm ice cream with toppings created by us from local specialties, after visiting the Nhumus museum dedicated to soil fertility and the king of mushrooms: the truffle!

In short, ours is a multifaceted and creative reality. A place where you can feel at home! Where to relax by sharing the love for good and natural things. Our daily commitment is to combine the satisfaction of our customers for a successful dish, a good glass of wine, a sincere smile with a moment of discovery through an event, a course, a sensorial tasting.

SYNERGIC AGRICULTURE

We apply the agronomic principles of synergistic agriculture in our fields.

We have embraced synergistic agriculture because it represents very well what are fundamental values ​​for us: CONNECTION - BALANCE - SYNERGY

Synergy occurs when different elements interact creating a balance defined ecosystem and for this to happen there must be a variety of species and environments. This is why our company promotes biodiversity, even just our garden in the middle of a sea of ​​vines and kernels is something different.

We also create synergy in the social fabric: as the leader of a network of small farms that produce not only wine but also cheeses, milk, salami, saffron, hazelnuts etc ... we want to present a territory as a whole and not only in one of its part.

On a more subtle level, the synergy is that between different aspects of the self, a person grows and evolves when he integrates soul, mind and body in the best way. It is by taking these aspects into account that we develop our products and services, or by enhancing, through new perspectives, ancient rituals such as that of wine tasting. We love to see synergy also as contamination (can this term still be used in a positive way after covid?) Because it is through this that new ideas are born, traditions are enriched and humanity progresses.

The Forest of Flying Hens is the answer to the need for a new model of farm.

We experience in our FOOD-FOREST agroecology techniques such as Synergistic Agriculture also called agriculture of not doing, in the sense that, aware of what is happening in the soil, we try to respect those interconnections so complex and delicate that we are learning to know and only decrypt with the latest scientific research, then do not means not alter and not force.

The revolution is not to plow, not tilling the soil and do not fertilize! We assume that we do not use pesticides but careful intercropping between plants and at least a few decoction.

We want to be a field of research through collaboration with colleges and universities to find those interconnections and synergies between plants and between plants and animals with the aim of developing an ecosystem that keeps itself in balance, this is the challenge: to develop resilient models. Create a new "template" to apply to the many small farms that make up a very important territorial heritage, the production of excellence and creation of tourism.

The fruits of this FOOD-FOREST follow the short chain being mostly processed and sold directly in the farm, thus meeting the new market demands: Km0, ecology, sustainability, social.

Who will be in our agriturismo, children who visit the garden or taste our agri-snack, who will participate in our courses, who will taste our products will have imprinted deep this sense of interconnection with all things and, hopefully, will lead to home a little 'more than respect for any thing or person, plant or animal because, in one way or another is connected to us.