Il Castelfalfi to Arrive in Tuscany this March

The Il Borgo Garden View at Toscana Resort Castelfalfi // Photo by Toscana Resort Castelfalfi

Toscana Resort Castelfalfi, a medieval hamlet in the heart of Tuscany, is getting ready to welcome a new hotel to its property. Hotel Il Castelfalfi – TUI BLUE Selection, will be the flagship not only of Toscana Resort Castelfalfi but also of TUI BLUE. The hotel is set to open March 31, 2017.

Set on Toscana Resort Castelfalfi’s 2,700 acres and more than 800 years of history, Il Castelfalfi is designed to offer guests a unique Italian experience, combining modernity with tradition, attention to detail and luxury amenities found in an international five star hotel.

The new hotel is actually the sixth property to join the TUI BLUE brand, becoming the first five-star resort within the portfolio. The addition of “selection” to the hotel’s title puts the hotel in the brand’s five-star category regarding unique locations and excellent services, experiences, and quality.

Amenities of the new property include the La Via del Sale restaurant (headed by executive chef Francesco Ferretti); La Spa, the resort’s full service spa; and Ecru and Giglio Blu, the hotel’s two bars.

The hotel has also just recently been accepted as a member of Preferred Hotels & Resorts and is being added to the LVX Collection. Preferred Hotels & Resorts represents more than 650 distinctive hotels, resorts, residences, and unique hotel groups across 85 countries, while Preferrred’s LVX Collection represented more upscale and unique properties. As a member of Preferred, Il Castelfalfi will be enrolled in the group’s rewards program, iPrefer. Guests of Il Castelfalfi will receive points redeemable for cash-value reward certificates, elite status, complimentary benefits and other special benefits as well.

Don’t forget: Toscana Resort Castelfalfi is currently undergoing a €250 million restoration and revival as a historically preserved, world-class residential and resort complex for full-time or vacation usage.

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