Fagianeria and Cirio Agricola, dairy excellence that looks to the future

Imagine a place where the hand of the great architect Luigi Vanvitelliin 1753, designed a hunting lodge intended to give order and nobility to the Campania landscape. That same spirit of vision, of care for the territory and balance, today it is reborn under a name that smells of history but speaks the language ofcutting-edge technology: Pheasantry. We are not simply talking about a new one brand caseariobut of a cultural revolution that has its roots in the solid tradition of Cirio Agricolaa colossus that for almost a century has marked the history of milk production in Italy.

To understand the scope of this project, we must look beyond the historical suggestion and observe the operational reality of an ecosystem that has no equal. Here, the “White supply chain“is not a slogan, but a management method strict. The company extends over a agricultural area a total of 1,300 hectares, of which 800 constitute the actually used agricultural area. It is an immense productive theatre, where every hectare is aimed at closing the circle of sustainability.

Advanced production and technology

(Video on Mena Grimaldi)

The management of over 4,000 purebred cattle Italian Frisian happens through robotic milking systems of the latest generation, with twelve robots and a carousel capable of managing 1,300 items per shift, reaching a annual production impressive of 26 million liters of milk. The quality of the final product is born, as suggested by the philosophy of seven pillars of the White Supply Chain, from the earth.

Agricultural integration and sustainability

The integration between agriculture and livestock is total: 110,000 quintals of corn and mash, 40,000 quintals of sorghum and 140,000 quintals of autumn-winter crops come from the fields, all integrated with an innovative production system of hydroponic sprouts which generates 13,000 kilos per day, reducing the 90% water consumption and eliminating the use of fertilizers or pesticides. It’s aprecision agriculture which guarantees a raw material superior, controlled in every step.

Energy and environmental redevelopment

This production structure, however, has evolved into a real one energy hubdemonstrating that innovation can be a guardian of the environment. With 38,000 photovoltaic panels which develop a power of 8.7 MWp, the company generates 12 million di kWh per year, a volume capable of covering the energy needs of 5,000 familiesto which is added the production of 1.9 million Smc of biomethane. The territory also benefits from this transformation: just think of the reclamation of 60,000 square meters of asbestos roofing, a work of redevelopment which restores landscape value and safety to the area.

Financial strength and investments

Behind this vision lies a financial solidity which allows investments brave. The turnover, which reached i 23.7 million euros in 2025 with a growth forecast of a 24.8 million for 2026, it is driven for approximately 70% by revenues from the dairy sector and for over 6 million euros from renewable sources alone. It is the confirmation of how sustainability, if integrated into business modelis not a cost but a a competitive asset. From 2005 to today, more have been invested 100 million euros in total, with an ongoing development plan of 35 million, of which 10 million have already been used to further enhance the technological capacity of the plant.

The vision of Andrea Benetton

“We arrived in Cirio Agricola in 2005 and we started a renovation project of all the buildings – he explains to AGI Andrea Benettonpresident of Cirio Agricola – and today we find ourselves with a winning project, technologically advancedwhich allows us to look at a future through mechanisms of shortening of the supply chain. We got through it investments highly impactful from a technological point of view. Technology today has helped us to standardize the product and to systematize a whole set of procedures that allow the end customer to have ever greater visibility on how little we influence with procedures that are little inherent to the quality of the intrinsic product. Today – he continues – we have a great thing latte that we can transform into a product called cheese on the one hand and ice-cream on the other. We get it through traditional methods – concludes the president – but which they have within them advanced technology. We have, since we arrived, aimed at everything he could fit efficiency to the agricultural system”.

Vernae cheese and tradition

It is thanks to this colossal infrastructure that it becomes possible to produce excellence such as Springand blue cheese which seems to contain the alchemy of tradition. Produced with mixed curd and the addition of Roquefort brushand aged for four to eight months, Vernae draws its inspiration from the ancient Bay of Mount Verna. Its compact paste, with the typical central mold and flowery surface, is the result of traditional techniques which, in Pheasantry, coexist harmoniously with the robot stable technology.

A traced supply chain model

Choose a product born in this traced supply chain it doesn’t just mean buying a cheese, but participating in a project where every step is checkedhealthy and aware. In a global market that often chases quantity at the expense of integrity, Pheasantry it imposes itself with the strength of one production machine perfect who was able to reread Vanvitelli’s lesson: beauty comes from order, from attention to detail and by a profound respect for the resources that the earth offers us. It’s the authentic Made in Italy that looks to the future without ever forgetting its origins.