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The plant that gives us this spice is the ‘crocus sativa’ a delicate, light purple coloured flower that blooms annually in October. The bright red stigma are carefully picked from each flower and dried, its intense flavour need two months of seasoning before being ready to be used in many recipe
To be used in many recipes, either sweet or savoury. This ancient spice was cultivated in the Florentine countryside back in medieval times when Florence was an important centre of commerce in Europe. In order to distinguish the home-grown variety from the oriental saffron it was given the name ‘Zima of Florence’.
For your convenience we have saffron pasta, made by a local pasta maker, Tuscan acacia honey enhanced with saffron, a tasty leek and saffron paste, excellent for preparing toasts or for seasoning pasta and saffron biscuits from an antique family recipe made exclusively from our own olive oil.
Extra Virgin Olive Oil
Chianti was the backdrop to the centuries long conflict between the cities of Firenze and Siena, and during that period villages and abbeys, castles and strongholds sprang up, later to be transformed into country residences and villas in more tranquil times.
It was then that the great chestnut and oak woods were cut down to make way for the cultivation of vines and olive trees.
This production grew progressively in economic importance and international fame.
In fact a characteristic element of the Chianti landscape is an olive grove, next to the lines of grapevines.
The combination of climate, the earth and the differing altitudes makes Chianti especially adapted for the production of high quality olive oil with its typical spicy taste
After months of looking after our vines the grapes are hand-picked, thus guaranteeing further the quality of the product that will fill the vats during the wine-making process.
The wine-making takes place in temperature-controlled steel vats.
Before bottling, the various wines are matured in either 500lt barrels or smaller oak barrels.