Tuscan cuisine is closely linked to the territory and has always used local products. This is why we want to show you the classic recipes in which the wines we produce are present. The doses shown below are for two people, so you can use them for a romantic dinner at home. Braised meat in
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Tuscany is rich in ancient native vines that give authenticity to its wines. The most famous is certainly Sangiovese, the protagonist of the most important wines such as Brunello di Montalcino and Chianti. This vine has adapted particularly to the Tuscan terroir. Alongside Sangiovese, Canaiolo Nero, Ciliegiolo, Pugnitello and Prugnolo stand out. These varieties are
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In 1840 Clementi Santi founded Tenuta Il Greppo and began cultivating Sangiovese Grosso, renamed Brunello. He soon realized that this type of grape was excellent for producing aged wines and even improved with time. In 1869 he presented his Brunello vintage 1865 at the Montepulciano fair and it was a true innovation to exhibit a
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For thousands of years the olive tree has always been considered sacred, a symbol of fertility and peace in religion. The cultivation of the olive tree dates back 6000 years ago when the oil was used not only as food but as an ointment for the skin and beauty. As is known, olive oil is
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The word vendemmia (grape harvest) comes from Latin, from the fusion of vinum (wine) and demere (lift), therefore it literally means harvesting the grapes. It is the only term coined specifically for a harvest in Italy. In ancient Roman tradition, the grape harvest coincided with the Vinalia Rustica festival, on August 19, where the priest
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