As we all know people in Italy have been staying at home since 9 March. Schools, shops, restaurants, bars and many offices are closed. Since then I only go out for a good reason: grocery shopping. I live nearby the Conad grocery. It’s only 5 minutes walking.
Not only people but also cars are in lockdown. Like my car. The battery is low. I cannot even unlock the doors by pressing the button. Not that I have plans to drive but for getting some heavy stuff home from the supermarket a car will do well. I don’t know how to fix this problem though but every problem has a solution!
It’s a very strange and hard period. I am doing ok. At the very beginning I watched the press conference at the Rai24 station every day. Now I hardly see it anymore. For me it’s fine now to stay updated by reading some Tweet news from two Dutch journalists in Rome.
Walking in Montepulciano
The last two days I was trying to get some walks and short runs nearby my house. I am allowed to do that only if I stay 200m away from home. I have run a piece with a face mask. It’s inconvenient. You can’t get fresh air. A face mask is not for runners. But in case the police stops me I have one with me.
I haven’t been fully recovered from my knee arthroscopy. My meniscus was very bad damaged because of the runnings. As doctor Ceppi told me so. I do my exercises every day to develop my leg muscles. It helps but it takes much longer to be back to my previous running shape. I guess..
Sylvia Italy
Risotto agli asparagi
I didn’t stop tasting wines and eating good food during the lockdown. Honestly since we are at home I prepare more often delightful dishes for myself.
I am not disappointed about my cooking! But I am always struggling with a good Carbonara… any tip?
Risotto agli asparagi
Wines
And yes I have good wines in my wine cellar. There’s no day without a good glass of wine. I do not only drink Sangiovese wines. As you might know Tuscany is known for it’s Sangiovese based wines.
Poggio alla Sala “il Parceto”
To improve my palate I recently purchased some nice wines from winery Piandaccoli in Florence. They make excellent Chardonnay-Malvasia and Rosé wines. These wines pair well with fish dishes, antipasti and pasta.
@ Home in Montepulciano
In Holland we say every disadvantage has it’s vantage. That’s true. I got to know new neighbors since I am at home. They are lovely people. We got friends. This is wonderful. I can’t wait to have a dinner or an appetizer with them. Hopefully soon!
WSET Study
I also started studying my WSET level 3 wine exam. Every time when I read new things about wine I realize that I love the world of wines. It is interesting to discover new wines from all over the world.
Knowing more about different grape varieties, how wines are made and how they might taste. I hope to be well prepared for the upcoming lessons and wine tastings.
WSET study level 3
Wine webshop
And the good news is, I am working on a new wine project. A friend of mine suggested me to realize a new wine adventure now the tourism in Tuscany is shut down.
An awesome idea! It is a lot of work, but I like it. I see this as a new career opportunity for myself with a lot of possibilities for Sylvia Italy in the nearby future.
Hand picking the grapes means that pickers go through the vineyard and pick the grapes bunch by bunch. They can choose the ripe grapes, or rather, they can avoid picking rotten or bad grapes.
Grape harvest Tenuta Poggio alla Sala
The grape harvest in Tuscany usually occurs between September and October. The right period for harvesting is determined by the ripeness of the grape as measured by sugar, acid and tannin levels. Also the weather is important by planning the time of the harvest.
Some winemakers determine whether to use hand-picker workers or mechanical harvest machinery. Some benefits of hand picking the grapes are:
Grapes are handled gently
The hand picked grapes are carefully laid out so that they arrive at the press intact
Hand picking means you care and care is what matters…
Sangiovese grapes
Tenuta Poggio alla Sala
Winemaking process red wine
Wine making is a natural process that requires human intervention, but each winery guides the process though different techniques. In basic, there are five components of the wine making process:
Harvesting, Crushing and Pressing, Fermentation, Clarification, Aging and Bottling
After the grapes are sorted they are ready to be de-stemmed and crushed. Mechanical presses the grapes into must. Must is a freshly juice that contains the skins, seeds and solids.
Crushing the grapes
After crushing and pressing the fermentation begins. The fermentation continues until the sugar is converted into alcohol and carbon dioxide CO2.
The crusher – destemmer
Grape skins and solids float to the top and need to be pushed back. The red wine juice is pomped from the bottom and splashed over the top of the grape cap.
When the fermentation has finished it is the time to clarify the wine. Filtration occurs by a filter. The clarified wine is ready for further aging in stainless steel, oak barrels or in bottels.
Tenuta Poggio alla Sala
A group of workers at the vineyards of Tenuta Poggio alla Sala picked the grapes with secateurs and put them in a basket. Then the grapes are put in a container and finally transported to the winery to be processed.
Hand picking
Hand picking Sangiovese grapes
Sangiovese grapes
Hand pickers
Tenuta Poggio alla Sala
Tenuta Poggio alla Sala
The most planted grape at Tenuta Poggio alla Sala is the Sangiovese grape. Tenuta Poggio alla Sala is located in the southern part of Montepulciano. Some Etruscan objects are found here.
Sangiovese grapes
If you want gorgeous views as well as a good glass of wine than head to Tenuta Poggio alla Sala. From here you see the Monte Amiata which influences the local climate of the lands and the vineyards.
Grape harvest
Tenuta Poggio alla Sala
Youtube video “hand picking grapes”
Sangiovese is the most widely planted grape variety in Italy. Prugnolo Gentile is a clone of Sangiovese and is mainly grown for the expansion of Vino Nobile di Montepulciano DOCG.
The grapes are high in sugar, tannin and acidity.
Vino Nobile di Montepulciano has potential for aging. After 3 years up the wine can be sold.
The nicest part I love of the Wine and Food Experience is meeting people and sharing my passion for wine. I love tasting wines in good company.
Wine tasting at Cantina Gattavecchi
All my guests come from everywhere: America, South Africa, Holland, Belgium, Italy… The Wine and Food Experience always starts by telling the history of Montepulciano and the wine Vino Nobile di Montepulciano.
Montepulciano
Montepulciano is situated in the center of an area rich in history, art and wine. The village is only at a stone’s throw away from Pienza and 40 minutes drive from Siena.
San Biagio church Montepulciano
Did you know that the locals call themselves “Poliziani”? Which was the former Roman name of the town? And that Poliziano also the name was of a local humanist and famous writer (Angelo Ambrogini) living in Florence and born in Montepulciano?
Some identification detail of the wine Vino Nobile di Montepulciano
Vino Nobile di Montepulciano is a precious product and was the first classified wine as DOCG. It is the “King of all Wines” by Francesco Redi 1685.
Vino Nobile di Montepulciano
The local economy in Montepulciano is mainly agriculture and tourism. The wine Vino Nobile di Montepulciano is a symbol of the village Montepulciano.
Sangiovese –Prugnolo Gentile- is the grape that gives the wine an identity. A wine that achieves an unmistakable taste, after 2 years of aging in wood.
Sangiovese grapes
Food is also an important item while drinking tannin wines. Tannins provide texture and structure in a wine. The flavors that appear in the wine Vino Nobile di Montepulciano are mostly plums and cherries.
A pairing principle of the wine Vino Nobile di Montepulciano with food is that it interacts with rich, fatty and salty dishes, like wild boar, meat, pasta with ragù and old cheeses. They diminish the perception of tannins, making a wine like Vino Nobile more smoother.
Local pasta “i pici”
In Montepulciano, Montichiello, Pienza and Montalcino is the most renown dish “i pici”. A thick handmade pasta of local flour water and few salt.
Pasta i pici
In the Cantina of Gattavecchi the restaurant offers a wide choice of Tuscan specialties. I love the local pici, especially the Pici all’aglione. The “aglione” is a spicy garlic tomato sauce… yummy!
Aglione
Yesterday I had a lovely group of American guests who had the chance to do an amazing experience with chef Lilian. She showed us how to make home made pasta.
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