Clos Calvese: When heritage and sustainable agriculture meet

Palma, 35, grew up in a family of market gardeners and has solid agricultural experience. She has worked in strawberry farming, sprouted seed production, and soil studies. A former miller, she managed a thousand olive trees and sold her olive oil at markets in Nice. With a degree in dairy microbiology and training in HACCP hygiene standards, she also worked in cheese and charcuterie production in Cannes. Gifted in sales and passionate about sharing, Palma brings her expertise, energy, and entrepreneurial spirit to Clos Calvese, which are key to developing direct sales and future hospitality projects.

Florence, 38, is originally from Calvi and the daughter of restaurateurs and hoteliers. After several professional experiences in international tourism, she returned to her homeland to develop an agricultural project that reflects her values. Passionate about farming since her travels, she resumed agricultural studies in 2021. Multilingual and deeply connected to Corsican nature, she dedicates her energy and experience to Clos Calvese, with the desire to share local heritage and pass on the values she cherishes.

Once a pillar of the rural economy, Clos Calvese is home to remarkable historic buildings, including a large house, stables, and a wine cellar.

After years of abandonment, the estate has experienced a true renaissance since 2021, thanks to a project that combines heritage restoration with the revival of diverse crops.

Florence and Palma follow the principles of sustainable agriculture. They limit the use of chemicals, adapt crops to local conditions, and practice crop rotation to protect the soil.

Mainly producing fruits and vegetables, they prioritize direct sales to Calvi residents, reducing transportation and promoting local consumption.

Clos Calvese offers a wide variety of plants and fresh produce for sale. Among the available varieties are numerous aromatic herbs (various basils, coriander, parsley, chives, sage, thyme, lemon balm, lemongrass, oregano, chervil, marjoram, tarragon, savory, shiso), as well as a broad range of heirloom and cherry tomatoes (Black Krim, Beefsteak, Green and Red Zebra, Black Cherry, Indigo Kumquat…).
The estate also grows zucchinis (Trompette d'Albenga, Lingodor), squashes (Butternut, Red Kuri, Spaghetti), peppers and chilies (Radja, Jalapeno, Biquinho), eggplants, roots and bulbs (beets, onions, radishes), as well as fruits like melons, watermelons, and several strawberry varieties (Anaïs, Charlotte, Gariguette). These products, grown with care and passion, are sold directly, ensuring freshness and quality for consumers.

Clos Calvese proves that it is possible to revive an abandoned site while respecting nature and preserving traditions.

Through their work, Florence and Palma show that a more sustainable and forward-looking agricultural model is not only possible but also essential to protect the land and its treasures.