Throughout the summer wine, meat, cold cuts and cheeses can be enjoyed sitting outdoors in the historic center of Florence. An initiative that involves I'Tuscani, Enoteca Bellini and La Manifattura, three businesses in via dei Federighi
At the Four Season in Florence, tasting of 12 company labels. The matching menu prepared by chef Vito Mollica is impeccable
In the 2002, thanks also to the University of Florence, we begin a search to clone the Chianti Rufina vines. In 2012 the first harvest of this ancient Tuscan vine
Thanks to the 70 research and plant development that began in the years, today Cortona is inextricably linked to one of the most well-known French vines: Syrah
Luca Simoni: "Italy's strength is union in our diversity"
Presented during the last Vinitaly, two vinifications of the same Sangiovese, in steel and terracotta, which are then found in the bottle.
Seminars, events and comparisons, the Chianti Classico Wine Consortium is committed to the promotion and enhancement of sweet Chianti wine, an authentic Tuscan excellence.
The number of bakers who choose the Grani Antichi flours for their products is significantly increasing. In Florence, the Peter Pan artisan oven combines it with mother yeast.
During the last edition of food & wine in progress at the Stazione Leopolda in Florence I have the pleasure of meeting, Marialuisa Cesani daughter of Vincenzo, the opportunity to taste the Luenzo 2011. "All our wines are dedicated to the family" - he says. ..
During the last event organized by the “Terre di Gaiole” Wine Growers Association of Gaiole held in the beautiful setting of the Ex Cantine Ricasoli in Gaiole in Chianti, I have the pleasure of discovering FATA, a pure Merlot made in Chianti Classico. "At Borgo Casa ...
A few kilometers from Florence, in a valley with enchanting landscapes, first pressing oils with a fruity and decisive character are born. A passion for extra virgin olive oil and its precious benefits that was born many years ago, ...
With a lively and brilliant ruby red color, fruity and dry in the mouth, Barco Reale is certainly a wine that can be drunk well, at any time of the day. During the last Vinitaly I have the pleasure of meeting a producer who ...
I meet Maria Giulia during the last Vinitaly, and as I sit in her welcoming stand, I am immediately struck by a dark label with the silhouette of a man drawn. "This wine was born in 1995, as often happens, a little ...
Inside the Chianti stand during the last Vinitaly we meet our friend Luca Simoni who with his 4 brothers carries on the healthy culture of wine, between innovation and rediscovery of old traditions. "Our company is based in Siena" -...
The Bordolese Demi is new and elegant, the two bottles are also available in a gift box. "This project that was born with the planting of new vineyards made by my father ten years ago" - says Riccardo Nuti, Fattoria di Montecchio - "the ...
During the last edition of Taste 13 in Florence, we went to discover the new KMØ Made in Mugello products from the Historic Palagiaccio Farm in Scarperia. "The first preview is certainly our Provola di Grotta" - he says ...
Every year in the Poggiotondo estate in Subbiano (AR) the magical moment of the harvest is celebrated, Cinzia and Lorenzo open their company to enthusiasts, gastronomes and journalists interested in knowing where their wines are born. "Very often people do ...
Ruby red in color, red fruits, violets, austere spices on the nose, fresh on the palate, characterized by a moderate acidity and unique harmony, Mix 36 is the “exclusive” Mazzei blend. "The Mix 36 project was born in 2002 ...
Merlot perhaps reaches its best results in Northern Italy, with light and not very fruity wines. In the past Vinitaly I was able to taste a Merlot "Made in Impruneta", vintage 2013 and I must say that in this case the Terroir ...
The rhizome of the IRIS has been used in perfumery and in the distillery since ancient times. Peeled by hand and dried, the rhizome develops perfume, setting properties that preserve the chemical structure of other fragrances and prolonging their aroma. Poggio Pratelli ...
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