La Ghiandaia Farmhouse: L'Antica Quercia opens its doors to a new season of farm hospitality in the Conegliano hills.

A project born from the earth
The story of La Ghiandaia began in 2019, when L'Antica Quercia acquired two hectares of land bordering its vineyards. The initial requirement was purely agronomic: to expand the space for the company's compost. But within that property was also a large early 20th-century farmhouse, inhabited until recently. As the months passed, that place began to suggest a different possibility: to tell and share what happens every day between the rows.
Five years of planning and construction have brought the structure back to life without betraying its origins: a restoration and contemporary project that has returned to the hilly landscape of Scomigo a space capable of welcoming without distorting its character.

The natural completion of L'Antica Quercia
Antica Quercia has never been just a winery. Founded in the 1960s and acquired in 2001 by the Francavilla family, the estate manages 30 hectares of land—20 of which are vineyards—with organic certification since 2007 and biodynamic conversion since 2018. Its vision is that of a complex agricultural organism: the vineyard interacts with the forest, olive grove, orchards, and vegetable gardens, in a mosaic of biodiversity that anticipates, in the countryside, the complexity of the wines produced.

Hospitality is a natural extension of the farming business . Staying at La Ghiandaia means spending a few nights on a living farm, where production, architectural, and energy choices adhere to the same principles of simplicity, respect, and rootedness that guide every year.

Terroir Architecture: Spaces and Materials
The farmhouse offers eight panoramic rooms overlooking the Scomigo hills: two Superior Suites —one with a hot tub, the other with a private sauna— three Suites with a sitting area, and three Deluxe Rooms . Outside, there are two hot tubs in the garden; inside, a small wellness area with a sauna, Turkish bath, and sensory shower.

The architectural design, curated by architect Simone Agresta with the assistance of Daniele Fecchio for the exteriors, embraced the terroir as a building material. The plasterwork in the common areas incorporates raw earth from the property's excavation; local stone and natural materials define simple, grounded spaces. Almost everything speaks of reuse: doors, furniture, and accessories in antique oak salvaged from old farmhouses, discarded fabrics transformed by the artist Fosca, natural and organic yarns, recycled and compostable padding.

In terms of energy, the property is powered exclusively by renewable sources and features a geothermal system for heating and cooling, eliminating the use of fossil fuels. Breakfast is organic, with local ingredients and homemade preparations.

An evolving organism
La Ghiandaia is an ongoing project. In the coming months, the surrounding landscape will be enriched with vegetable gardens, orchards, new paths directly connecting to the winery, and spaces dedicated to animals, reinforcing the idea of the farm as a living organism. Future plans also include the creation of a bio-swimming lake in the valley floor, where guests can relax in the shade of large trees. The park preserves the original tree population, complemented by new native plants such as mulberry trees and hornbeams.