Nicola has transformed Cantine Zanieri into what we see today: a point of sale, an excellent service for restaurateurs and a wine shop
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The last two flagships of the Maestrini company, in order of time, are ‘I’Ginne’ and ‘L’Amaro del Casentino’: two new projects that enhance and showcase the Casentino valley, from which the history of Maestrini began.
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Chef Alessandro Chiesa together with the Castello di Albola brigade brings his interpretation of the “Albola Experience” to the table of the lucky visitors again this year, in an exciting tasting and gastronomic journey, experimenting and innovating Tuscan cuisine, made up of very historic recipes and raw materials of the highest quality that find new interesting applications
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A scenographic, dreamy dining room for a renovated structure in a natural context of absolute value: the ‘Fiscoli’ chandeliers hover like exotic birds, white and graceful – while we access the large, perfectly harmonious environment on the banks of the River Pesa, near San Casciano. We are at “Il Fiscolo”, where Wynn Gabriel, owner & manager of the restaurant, the chef Teresa Chietti and her inseparable assistant Elisabetta Torricelli join us.
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In fact, history and tradition have been intertwined since the times of the ancient fair promoted by the meritorious Lega del Chianti …
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We meet the Milanese chef – but Tuscan by adoption – Alessandro Chiesa, while he’s baking strictly homemade bread in a wood oven: he has been at the reins of the brigade for a year now… – being in a castle let’s say “at the reins of his kitchen garrison!”
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Here we can taste traditional Tuscan and Chianti dishes and wines, punctually served à la carte; or sit in the back garden for a bucolic, ‘boxed’ picnic, recalling our childhood.
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The atmosphere is familiar and informal, but also extremely elegant: the beautiful veranda on the course of Sansepolcro during the Christmas holidays is adorned with lights, the atmosphere is even warmer, there is the desire to take a break from the working rhythms and enjoy a typical Tuscan appetizer, a good wine, a cut juniper and rosemary… But also a cod and shrimp difficult to find in the other restaurants in the area, because the cook Nicoleta has a great skill in cooking fish and in combining its flavors with those of the Tuscan tradition.
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Bruno and Marisella Batinti, after several productive years of hospitality experience with their business “Le Torri di Porsenna” (named for Chiusi’s ancient and powerful Etruscan king) found a new and inspiring site for their country house in Petrignano del Lago, in the Comune of Castiglione del Lago. Overlooking the rolling hills and vineyards near to Lake Trasimeno, the new location for their country house and working vineyard is well named, as it is certainly fit for a king.
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Founded in July of 1937 as a cooperative of fourteen local winemakers who banded together to facilitate both the production and the sales of their wines. Vecchia Cantina bottled its first wine in 1940 during the war. After the difficult war years, in the 1950’s and the reorganization of the lands, the Vecchia Cantina acted as a driving force for wine production in the area, a role that they cover to this day with the over 400 member vineyard owners and over a thousand hectares of vineyards producing around seven million bottles of wine annually.
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Tenuta dei Mori is located in Villanova, a small village on the Umbrian hills and their offerings for events at their venue are rather unique and customizable for every occasion as they try each time to meet your individual requirements while always respecting the ways of Umbrian culture and its culinary tradition, always striving for the maximum in quality and above all with the great attention to detail that make the difference on an important day like that of a wedding.
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A classic yet fashionable enough that is the Yacht Bar in Castiglione della Pescaia, a place that certainly does not need any introduction. Roberto’s passion also engaged his son Giampaolo who has committed himself with strength and dedication to the business. Over the years, in fact, the restaurant has kept its old enthusiasm high but still kept up with the times.
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In Grignanello today wines without added sulphites are produced following rigorous biological and biodynamic canons. The vineyards, more than 50 years old, extend for about five and a half hectares and are composed of the historic Chianti varieties: Sangiovese, Canaiolo, black Malvasia, Colorino, Trebbiano, and long white Malvasia. In the cellar, an evocative and magical environment, vinification is carried out in beautiful terracotta amphorae from Impruneta, from which red, macerated white and rosé wines are obtained, with an experimental production of passito.
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According to the Consortium, the fame of the black rooster and the similarity with the coloured rooster could generate, in consumer perception, a link between the two brands, so much so that it could give an undue advantage to the Lazio company. A company that, for its part, emphasized the difference between the two roosters: while the black rooster is a collective brand and designates a series of red wines that come from Chianti, the coloured rooster is an individual brand relating to a Vermentino produced in Gallura, an area of Sardinia which owes its name to the same bird. Asked to rule on the request for registration of the coloured rooster, the European Intellectual Property Office compared the two trademarks and, essentially agreeing with the arguments from Chianti, rejected it. As a result, the Lazio company asked the European Court to rule on the refusal of registration.
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From weddings, the most classic of ceremonies, to a corporate or family wellness holiday, Tenuta dei Mori transforms an idea into an event by offering total service solutions, able to customise furnishings, decorations, rooms, catering and entertainment. Relais standards and hospitality are the secret of this owner, who has returned to the places of his childhood and to redevelop the family winery.
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Leuta produces a variety of different wines, five from single red grape varieties – Sangiovese, Merlot, Syrah, Malbec and Cabernet Franc, Leuta’s signature wine. There are also two very interesting blends, the red IGT “Tau” a blend of Merlot, Cabernet Franc, and Syrah grapes, a single barrel blend, “Nautilus” as well as a special limited edition wine produced just once in 2016 and dedicated to Denis’s grandfather “Cornelius”. Other products include a fine Vinsanto and organic olive oil. A white wine and two kinds of Spumante are also produced from grapes in a second Leuta winery in Denis’s native Trentino, with the help of colleague, biologist Giulio dei Vescovi.
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