The wine making activity here started in 1989, carrying on from family tradition and experience.
Today the farm extends over 20 hectares of vineyards producing Chianti Classico D.O.C.G. and I.g.t Toscano.
Five hectares of new vineyard have been planted with Sangiovese grapes. The older plants produce Merlot and Cabernet Sauvignon as well as Sangiovese.
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.
From our vineyard we produce great grapes like: Sangiovese, Trebiano and Cabernet Sauvignon.
Chianti Classico D.O.C.G. Riserva
This wine is made of 100% Sangiovese Grapes Mellowed in barrels 18 months and refined in bottles for 8/12 months
Typology:
Chianti Classico D.O.C.G.
Area of production:
Greve in Chianti (FI)
Organoleptic characteristics
Colour:
Ruby red turning to granate.
Smell:
Fresh fruits with traces of Iris.
Taste:
Sapid and well bodied.
Match:
With cold cuts, seasoned cheese, roasted meat and game meats
Riserva wine need a more complex dish, basicly a meat dish.
historical and tasty recipe
Peposo
Here is an historical and tasty recipe that you can prepare without being a chef.
Peposo is dated 1400 . The tiles for the the Florence Cathedral were made in Impruneta, a town a few kilometers from the Tuscan capital, still famous today for its terracotta.
While the tiles of the dome took shape in the furnace, in the large earthenware pans placed in a corner, meat and wine slowly cooked: the pepper used in abundance covered the strong flavor of the meat, the wine was a panacea for the souls. The cooking of the peposo lasted all night, in the end it was tender and tasty.
Today yoou need only about 5 hours on very gentle fire to prepare the Peposo, in the mean time you may anjoy a glass of wine a read a book as you don’t need to stear frequently the meat.
Chianti Classico D.O.C.G.
This wine is made of 100% Sangiovese Grapes Mellowed in barrels and refined in bottles for 6 months.
Typology:
Chianti Classico D.O.C.G.
Area of production:
Greve in Chianti (FI)
Organoleptic characteristics
Colour:
Ruby red turneing to granate.
Smell:
Fresh fruits with traces of Iris.
Taste:
Sapid and well bodied.
Match:
This goes well wine with cold cuts, cheese, roasted meat and barbecue.
We suggest our tipical salami such as Finocchiona, flavored with wild fennel seeds; Pecorino, cheese made from sheep milk and served from fresh to long aged.
For this wine we suggest a medium seasoning.
Our receipe for this wine is
Pasta allo Zafferano
Soak 0.10 g of saffron stigma in a glass of hot water.
In a pan gently stew leeks or gold onion in olive oil until soft . Add saffron water and stigma , salt, pepper and , if you like, a tablespoon of butter.
For a more creamy result , blend with processor the sauce before adding saffron to preserve the stigma.
Finish the dish with pecorino or parmisan cheese on top and fresh grounded pepper.
Chianti Classico Bio
This wine is made of 100% Sangiovese Grapes aged in bottles for 6 months
Typology:
Chianti Classico D.O.C.G.
Area of production:
Greve in Chianti (FI)
Organoleptic characteristics
Colour:
Brilliant ruby red.
Smell:
Of fresh fruits with traces of Iris.
Taste:
Sapid and light bodied.
Match:
Cold cuts, cheese, vegetarian dishes and barbecue
You can easily pair this wine during a meal or as aperitve with fresh savory chees, raw meat as tartare or carpaccio and vegetarian dishes
From our menu we choose a starter:
Tris di bruschette
The well known and largely loved bruschetta is a generous slice of roasted bread with topings.
Here in Chianti the more traditional is called Fettunta: brush you bread with garlic and poor Extravergin olive oil on it; the internationally know is with fresh tomatoes , garlic and basil, our favourite is with olive patè and fresh pecorino cheese melted under grill for a few minutes.
Vin Mazzoni I.G.T.
Obtained from 75% Sangiovese grapes, black Cannaiolo grapes and a 10% of white Trebbiano of Tuscany. Mellowed in barrels for 12 months.
Typology:
Geographical Place of Origin – Tuscany
Area of production:
Greve in Chianti (FI)
Organoleptic characteristics
Colour:
Ruby red.
Smell:
Fresh fruits with traces of Iris.
Taste:
Savoury and lightly tannic.
Match:
With cold cuts, soft cheese, vegetarian dishes and white meats
.
Traditional recipe of peasant origin
Ribollita
For this bread and vegetable soup you will need boiled “cannellini” white beans , “cavolo nero” tipical tuscan kale that can be replaced with chard, and unsalty stale bread. Prepare a vegetable soup adding carrots, celery and garlic previuosly fried into the pot, and tomato paste .
Cut the bread in thin slices, add it to the soup and stir to soak it entirely. Put off of the heat and let cool completely.
Is preferable to eat this soup the day after, but having it re-boiled again (in-fact “Ribollita“ in italian letterally means: re-boiled) and serve it hot and seasoned with a drip of raw tuscan extra virgin olive oil.
Vindia I.G.T.
This wine is made of 50% Sangiovese Grapes and 50% Cabernet Sauvignon and Merlot produced togheter in the same tank. Aged for 12 / 14 months in french barrel and matured 6 months in bottle.
Typology:
Geographical Place of Origin -Tuscany
Area of production:
Greve in Chianti (FI)
Organoleptic characteristics
Colour:
Rubin red.
Smell:
Intense bouquet of spicys, berry fruits as cassis and raspberry.
Taste:
Full body with sweet tannins and long persistence.
.
Florentine beefsteak
We can only immage this wine served beside a Florentine beefsteak that means you must plan a trip in tuscany and visit us. Florentin beafsteak is that kind of food that can be prepared and eat in the place of origin.
IGT White Wine
Obtained from white Trebbiano grapes produced and stored under controlled temperature (16/18°c) until bottled.
Typology:
Geographical Place of Origin Tuscany (IGT)
Area of production:
Tuscan Hills
Organoleptic characteristics
Colour:
Straw yellow .
Smell:
Flowers and fresh fruits .
Taste:
Delicate and fresh.
Match:
This wine with starter, soft and seasoned cheeses, vegetarian dishes , white meats and fish
.
Our own recipe
Saffron chicken breast.
Soak 0.10g of saffron stigma in a cup of hot water.
Flour slices of chicken breast and fry in a pan with extravirgin olive oil until lightly brown. Salt, add wine and let evaporate.
Add safron water and let reduce covered. Sprinkle with fresh grounded pepper when serving.