Vineyard Establishment – winemaking project Bolgheri Tuscany

Vineyard Establishment – winemaking project Bolgheri Tuscany

We are at the end of the online course DipWSET4 – D1.

Uffa..

It were intense weeks with lots of posts, research, questions, wine tastings and group activities.

Many projects required a lot of effort!

In the first week of our course we needed to work alone on our vineyard establishment proposal. I choose for the wine area Bolgheri in Tuscany. This is my proposal I have submitted in the first week of our wine course.

Happy reading!

Bolgheri

I choose the territory of Bolgheri (Livorno) along the Etruscan coast, at the foot of the gentle Tuscan hills and a few miles from the sea. 

The climate along the coast in Tuscany is more maritime than central Tuscany. The summers are dry, sunny and breezy. The weather is influenced by the sea. Temperatures in winter time are around 8-10 degrees, and reach rarely zero or less.

The sea and Apennine mountains moderate the temperatures in summer period. The driest months in Tuscany are July and August.

Bolgheri Rosso DOC

Bolgheri Rosso DOC is a blend of black grape varieties. The red wine can be made in different styles. I will plant the following grapes: Cabernet Sauvignon, Merlot, Syrah and Sangiovese.

The black grape varieties need sunlight and heat to ripen fully. The grapes do not ripen at the same time. Merlot ripens earlier than Cabernet Sauvignon and Sangiovese for instance. The harvest of the grapes is spread out.

Vine training system black grape varieties: cane pruned (single guyot), cordon trained. The vine’s cane and shoots are tied to the trellis for light and air circulation. Summer pruning will hardly take place as the leaves protect the berries from sunburn in (warm) summer conditions.

The soil is calcareous and contains a mix of rocks. There is a good drainage, which is important for grape growing. The altitude of the vineyards are about 100 – 400 m above sea level and the slopes are facing southwest.

The wine is full bodied with ripe red and black fruits, medium-high tannin, high acidity and high alcohol. Long aftertaste.

Suited for aging.

Super Tuscan wines have gained popularity in Italy and abroad since the 20th century. Especially the red wines. The wines are prestigious and sometimes also very expensive.

The average price for this wine is Euro 25.00*.
*average price of Sylvia Italy’s Rosso wine – not available in my shop.

Bolgheri Rosato DOC

The black grape varieties used for the rosé are Syrah, Merlot and Sangiovese. This wine is a blend and pairs good with fish dishes. For example with the local cacciucco from Livorno. 

Bolgheri Bianco DOC

For a white wine from the region I will plant Vermentino grapes. Vermentino is often vinified as a single variety but can also be blended with other white grape varieties such as Trebbiano Toscano.

The vine training system for the Vermentino grapes are cane pruned (guyot). The sea has a positive influence and gives Vermentino a mineral and aromatic character.

The Vermentino wine is an appetizer wine and pairs excellent with local fish dishes.

For both young wines the average price per bottle is Euro 13.00-15.00*.
*average price of Sylvia Italy’s Bianco wine – not available in my shop. 

Super Tuscan wines are produced also in other places in Tuscany, but Bolgheri is the birthplace of this wonderful wine.

Alla salute!

 

Sylvia Italy’s peposo recipe

Sylvia Italy’s peposo recipe

Peposo is a traditional Tuscan pepper beef stew. It is one of my favorite Italian dishes.

I know, I have many favourite dishes, but my peposo recipe brings you right away to Florence!

Peposo is rich in flavour. It really has a delicious spicy kick from the black pepper, hence the name “peposo”.

This -500 years- old dish is easy to make. Peposo is still popular across Tuscany. It originally comes from the village Impruneta, a small town in the Tuscan hills. The former name of the recipe is “Peposo alla Fornacina”, but today it is called “Peposo”.

Recipe peposo

Sylvia Italy’s peposo is made with beef chuck for stew, NO garlic*, whole black pepper corns, black powder pepper, salt, olive oil, tomato sauce to give the sauce a bit body, and red Tuscan wine: Rosso di Montepulciano DOC.

That’s it!

*Peposo without garlic tastes equally good. I eat onions and garlic, but sometimes I prefer avoiding it. I don’t like the bad breath and lingering aftertaste in my mouth.

Ingredients:
Serves 2 people

  • 300 g boneless beef chuck for stew
  • a handful of black pepper corns
  • black pepper powder
  • salt
  • 1/4 liter of red wine (Chianti or Rosso di Montepulciano)
  • tomato sauce*

*The original recipe peposo is more likely not to be made with tomato sauce. 

Preparation

For gentle cooking, like stews, I always use my cast Creuset iron pot.

Heat the olive oil in a pot over a medium-high heat and brown the beef for a minute of 3. Add the red wine, salt, pepper and the tomato sauce.

Cover the pot, lower the heat and cook the peposo for approximately 3 hours. Check it often and give it a stir occasionally. It is important that the meat remains covered in wine and adding water if necessary.

It says that cooking longer than needed doesn’t mean tender meat, but personally I prefer cooking it long.

When the peposo is ready, the meat should be tender (I love it when the meat is falling apart..yummy) and the red wine should have reduced to a sauce.

Season with more pepper if desired and serve warm on traditionally sliced bread (preferably Tuscan bread without salt) or polenta.

Buon appetito!

 

Charity dinner for “io sempre donna”

Charity dinner for “io sempre donna”

Cantina Gattavecchi organizes a yearly fundraising dinner for the Breast Cancer Foundation “Io Sempre Donna“. Io Sempre Donna is in Chianciano Terme, a small village nearby Montepulciano.

Usually this annual charity dinner offers food from all over the world. But this time chef Lilian Gattavecchi decided to offer an Italian night with food from different regions, such as: Trentino – Alto Adige, Veneto, Calabria, Sardegna, Liguria, Toscana, Piemonte, Sicilia and Lombardia.

The wines they served were local wines from winery Gattavecchi: Toscana IGT red and white; Rosso di Montepulciano DOC; Vino Nobile di Montepulciano DOCG and Vino Santo di Montepulciano DOC.

The total amount of the dinner was euro 30.00 per person (including bread, water and wine).

Io Sempre Donna

Breast cancer is the second most common cancer among women. Io Sempre Donna helps women who are dealing with breast cancer and are in need of emotional support.

In Italy women who are 50 years or older (until 69) have screenings every 2 years. Women with a family history of breast cancer have a routine screening mammograms every year.

Io Sempre Donna means literally “Me always a woman”. Women diagnosed with breast cancer face a difficult time. Io Sempre Donna assist and support them before, during and after hard times.

Menu charity dinner

Antipasti

Toscana – nero toscano (chicken liver)
Calabria – BOMBA calabra (chilly peppers)
Umbria – salame al tartufo e crostini funghi mozzarella
Sardegna – pecorino cheese
Veneto – baccalà mantecato (stockfish)

Primi piatti

Trentino Alto Adige – canederli in brodo
Campania – scialatelli alla sorrentina
Piemonte – la paniscia alla novarese

Secondo piatti

Lombardia – polenta con le quaglie (quail)
Toscana – peposo (red wine beef stew with lots of pepper)

Contorni

Liguria – patate al forno con i funghi
Sicilia – melanzane (eggplants)
Toscana – fagioli bianchi (white beans)

Dolci

Toscana – crostata / biscotti al Vino Nobile
Lombardia – tiramisù

Conclusion

The food was fabulous. We were a bit too full at the end but it was really amazing. A great experience!

 

The best Chianina steak in Foiano della Chiana

The best Chianina steak in Foiano della Chiana

Foiano della Chiana is a small village in the province of Arezzo. It is home to a few thousand inhabitants

I have never visited the historic centre of Foiano della Chiana, but I do know that they have the best meat restaurant in town!

Fierli farm

Fierli is an organic farm. They keep 200 Chianina calfs and 300 Cinta Senese pigs. The animals have 100 ha agriculture land for grazing.

A few years ago I visited the farm. The agriculture land is really impressive and nice to see.

Nicola, Cecilia, Francesco, Atos and Eros Fierli are all responsible for running the farm and the restaurant. It is a good place to eat and popular with locals who come to enjoy the bistecca and other high quality meat dishes.

The farm and restaurant are located in the centre, not far from the Valdichiana Outlet in Foiano della Chiana.

Restaurant Fierli

The restaurant is open seven days a week for lunch.  Only indoor dining is offered. Dinner is saved only for special occasions or a private dining event.

The shop is open at 9 am every day. I often buy meat at the Fierli’s butcher shop for new local recipes with wine I sell in my webshop.

The Cinta Senese pigs and the Chianina veals are merely slaughtered only by competent personnel at specialized established slaughterhouses.

Son Nicola and daughter Cecilia are committed to serving you amazing food. The restaurant offers dishes that showcase fresh local produce from their own farm.

The restaurant’s wine list consists of a small selection of local Tuscan wines. Cecilia is a certified FISAR sommelier and she loves to guide you through the range of wines and advice you on the perfect food pairing. 

Cecilia is a good friend of mine, I have known her since our FISAR wine study in Italy.

Bistecca Chianina IGP

Chianina meat is protected by the IGP mark (Protected Geographical Indication). This means quality guaranteed.

IGP is linked to the place of origin where it is being produced, processed and prepared. The average weight of one bistecca is 1 kg and meant to serve 2-3 people.

Chianina is one of the finest meat. It is the oldest breed of cattle raised in Italy. Chianina is also called the “gigante bianco”, the white giant because of the size and the color.

Its territory of origin is the Val di Chiana in the province of Siena. You can find the Chianina breed in central Italy.

In ancient times the Chianina was used only for work, but since the ’30 in Bettole (Valdichiana) the breed is raised for meat production. The Chianina veal is not made for fast growing and slaughtering. 

Chianina is the largest and oldest breed in the world. The meats are extremely delicious and healthy!

Cinta Senese DOP

The indigenous Cinta Senese pig is native to the Tuscan region and in particular nearby Siena. The breed is medium sized, with black skin and a white belt. They have been raised for centuries.

The pigs live in maximum freedom throughout diverse forests. The Cinta Senese pigs can eat whatever they want. 

The meat has a DOP classification, which means local products of high quality. It has a unique and surprising flavour.

The main cured meats produced with the Cinta Senese breed are dry-cured ham, capocollo, finocchiona, salami, pancetta and so on.

Chianina and Cinta Senese Experience

Fierli organizes a Chianina and Cinta Senese Experience 2-3 times a week. Enjoy the possibility of high quality, organic, wholesome and KM zero food.

The chef prepares the best meat dishes for your lunch. It is an amazing experience when you’re on holiday in Italy. Also nice for children.

For more information and bookings: ChianinaItaly

 

Market in Montepulciano

Market in Montepulciano

Weekly market every Thursday in Montepulciano

A visit to the local farmers market in Montepulciano is a very characteristic experience for any traveller. It is the best way to explore the authentic Italy. At the farmers market you find an amazing array of local produce that you don’t find in a supermarket.

The weekly market in Montepulciano is every Thursday morning from 8 am till 1 pm.

Address: Piazza Pietro Nenni in Montepulciano. The Piazza Pietro Nenni is nearby the busstation, just outside the historic centre of Montepulciano.

Montepulciano

Montepulciano is not only known for its Sangiovese wines and the fresh food market, you will find delicious wine bars and restaurants in the historic centre that you love.

Piazza Grande in Montepulciano

Eating and drinking wine is a great pleasure in Montepulciano, it is not just filling your stomach but to appreciate the good things in life.

Many local dishes are made with seasonal ingredients. The Tuscan cuisine is fresh, delightfully simple and flavorful on the palate. Genuine food and fantastic wine.

So, it you are a foodie, it’s worth making a stop in Montepulciano!

Happy shopping!

The stall holders feature the best local products. Buying food at the market in Montepulciano is a tradition. It became a hub for shopping and socializing in a relaxed outdoor atmosphere.

The Italian have always their go-to stalls for everything they need. Market stalls often put signs up warning “Non toccare” means do not touch the products. So, obviously it is up to the stall owners to do it.

The vendors are more than friendly and they will always choose the best pieces of fruit and vegetables for you. They serve you with a smile and you can always ask for a recipe or how to prepare it. They are very happy to answer all your questions.

At the market everything is sold by weight. You can also state the number of products you need.

It is a typical Italian market with fresh fish, fruit, vegetables, salumi, prosciutto, olives, honey, different types of pecorino cheeses, cod, mozzarella di bufala, “aglione-giant garlic- roast chicken as well as kitchen utensils, clothes and shoes. There is always something for everyone!

Mini market in Montepulciano every Tuesday and Friday morning

Every Tuesday and Friday morning is a small outdoor market in the Via Marino Cappelli in front of the Banca Tema, just outside the historic centre. This small market is mostly frequented by locals.

There are only two market stalls selling fresh fruit, vegetables and fish. The fish market vendor offer a wide range of fish and seafood, such as salmon, tune, calamari, squid, cuttlefish and prawns. In addition to the fresh fish, you’ll find all kinds of fried fish and fried vegetables like “fiori di zucca”. Fiori di zucca are blossoms stuffed with ricotta cheese. Super delicious!

Why going to the market?

I love to buy local produce at the market. I like knowing where the food I eat comes from and supporting local farmers. It is good for the environment and it benefits the local economy. 

The food is super fresh compared to the grocery store foods. There is a huge Conad supermarket in Montepulciano, but on Thursday morning many Italian families and visitors prefer shopping locally at the market.

The market stalls showcase their locally fresh (seasonal) fruits and vegetables.

Italian specialty foods

Every week I go the market in Montepulciano. I often do my shopping at my favorite market stalls. Barra Francesco from Foiano della Chiana (AR) is the best stallholder to buy fresh mozzarella, olives, anchovies and burrata.

They have a small market stall, not only for cheese, but they sell also other delicacies from Southern Italy. It is a real family owned businesses where mother, father and son are all involved.

Mozzarella di bufala is a traditionally soft cheese produced in the region Campania. Mozzarella is a ball of fresh cheese and has a better texture, richness and overall flavor than the mozzarella cheese from a grocery store.

The family Barra also sells delicious taralli (typical snack from Puglia), taralli napoletani, different kinds of cheeses and dried tasty sausages. 

Fresh food market video

Below a short impression video of the farmers market in Montepulciano. The market consists of a huge number of stalls with vegetables, fish, cheese and many more!

I have made this video during the first week after the lockdown in Italy. The market returned with food vendors only so that visitors had enough space to keep a distance from each other. Household goods and clothing weren’t available at the moment.

 

Buon divertimento!

 

Biking in Montepulciano

Biking in Montepulciano

Biking in Montepulciano – Tuscany

The region Tuscany is a land of cyclists, it offers a variety of itineraries. Biking is one of the best ways to explore more of this wonderful wine region!

Montepulciano is a scenic hilltop town. It stands on a limestone hill. This area is the right place for road and dirt road cycling routes, but good fitness is required.

The best period for cycling Tuscany on bike are from March to October. Riding in the summer can be hot, but you can bike early in the morning, avoiding the heat of the day. Many find it’s a great time to relax and plan their day.

If you are planning about cycling in Tuscany, the most important biking needs are a good bike (MTB or race), a helmet and a repair kit. Cycling with a helmet is really recommended!

Bike itineraries to Pienza

There are amazing bike routes from Montepulciano to Pienza. The trail types are mostly asphalt and dirt roads. You ride along the hills overlooking the amazing views of Val d’Orcia.

Most of the trails are suitable for advanced – experienced riders. They are quite challenging but definitely worth it!

1) Mountain bike route Montepulciano – Pienza

This is a gravel road and a road itinerary. Ideal for MTB, not for tour or racing bikes. You’ll bike through hills, valleys, olive groves and vineyards. This is a spectaculair itinerary for experienced mountainbikers.

Distance 27 km.

2) Road cycling route Montepulciano – Pienza

Explore this amazing cycle route to Pienza! The start and arrival point is Montepulciano. From here you start the bike tour among the hills of the Val di Chiana valley. Passing Montichiello you’ll see the very best of the iconic Val d’Orcia valley.

Val d’Orcia

Panoramic roads lead you the Renaissance village Pienza. Once you’ve passed Pienza you take the road back to Montepulciano.

Distance 38 km.

3) Road cycling route Montepulciano – Acquaviva – Montepulciano Stazione

This itinerary is almost my daily bike exercise. It is a short ride from the historic centre of Montepulciano to Acquaviva, Valiano and Montepulciano Stazione.

Montepulciano

Montepulciano, Acquaviva and Valiano are hilly villages. The biking route around Montepulciano Stazione is primarily flat.

After leaving Montepulciano this road passes the villages of Acquaviva and Valiano. Once you reach Valiano you turn back the way up to Montepulciano Stazione and Montepulciano.

In the countryside of Montepulciano you can see the hospital of Nottola.

Distance 27.6 km.

4) Road cycling route Montepulciano – Chianciano – Montallese – Montepulciano Stazione

It is a nice panoramic ride, it has not many up and downs. Starting in Montepulciano you follow the signs direction Chianciano and Chiusi.

Chiusi is the former Etruscan city in the province of Siena.

Along the road to Chiusi you pass my favorite pizza restaurant “Jamaica”. Jamaica is close to the discotheque La Bussola In. The pizza’s at Jamaica are huge and delicious!

Pizza Jamaica

Turning left you take the downhill road to Montallese. When arriving in Montallese turn right and you take the dirt road – cycle path to Lago di Montepulciano (Lake Montepulciano). This path is also called “Il sentiero della Bonifica.”

Sentiero della Bonifica

From there you follow the dirt road to Valiano, Montepulciano Stazione and then the road back to Montepulciano. Cycling uphill to Montepulciano is not easy. The road is not very steep but it is long. For this track you need a reasonable fitness.

Distance 53 km.

Happy cycling!