Puglia｜Only such a place can be called an estate～

What kind of place can be defined as an estate? In my opinion, a place with land, industry, life, taste, and beautiful scenery can be called an estate, and Masseria Montenapoleone is definitely the benchmark for estates. I originally just wanted to have dinner, but unexpectedly, I ended up exploring for two hours before finally eating. The entrance building of the estate is a 17th-century watchtower, from which you could see if there were any pirate invasions. Today, these buildings have become 22 guest rooms, accommodating seventy people. In the details of the buildings, you can see many horse shapes, which are said to bring good luck. Walking in the mysterious garden, the tools and utensils from the farmers' lives have become integrated art pieces. The most eye-catching in the courtyard are those seemingly clumsy tables and chairs, which were surprisingly designed and made by the farm owner himself. The spa space in the courtyard is said to have won numerous awards in Italy, attracting many visitors. Describing this place as a botanical garden would not be an exaggeration. During the tour, you will pass through citrus groves, fig groves, apricot groves, and see plants such as bayberry, jujube, pomegranate, and loquat trees. The exploration ends in a large vineyard. Here, you can not only taste the estate's own wine but also enjoy an outdoor bar. Sitting in the vineyard with a drink before the sun sets is definitely the best way to start vacation mode. Next to the scenic pool is our dinner restaurant, LA FALEGNAMERIA restaurant. The bar here is transformed from an old craftsman's workbench, with the designer showing great imagination. The large table in the carpenter's studio is illuminated by lamps made from old paint cans. The dinner menu theme revolves around olive oil tasting. Led by the estate owner, we tasted olive oils produced from trees of different ages: Il Mille (a thousand years), Il Cento (a hundred years), and Il Venti5 (twenty-five years). Their flavors are like the ages of people. The olive oil from twenty-five-year-old trees is fierce and spicy, a bit throat-burning. The olive oil from hundred-year-old trees is soft yet firm. The olive oil from thousand-year-old trees is gentle and elegant. So, you will only know what kind of taste you like after trying it yourself. The pairing for the olive oil tasting was traditional Puglian snacks, including chickpeas, fried broad beans, olives, friselle, tomatoes, almonds, taralli, and Italian bread. When I carefully dipped the bread in the oil, Miss V told me I could pour the oil directly on the bread. I was a bit surprised at how much oil was poured, but she said this is the Puglian way. They believe that eating several tablespoons of olive oil every day brings health.