Once on the shore we drink and eat no more?

Gloom and humidity: natural remedies
9 October 2020
Spring Recipes
28 April 2021

(In Italy we have a saying “finita la festa gabbato lo santo” which can be loosely translated with the above expression from the english language)

Dear friends,

                  the holidays are over but I guess the desire to drink and eat tasty and healthy products has not passed.  In fact, for this quarter I have chosen to offer you, as usual, three products from our range including a wine, because this must never be missing on our tables, and two extra virgin olive oils from the 2020 pressing in order for you to appreciate the typical fragrance and complexity of the freshly pressed olive oil.

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The first product that I would like to offer you is the Chianti Classico DOCG Piegaia.

The term piegaia in ancient Tuscan indicates the imaginary junction point between the slope of the hill and the row of the vineyard,  planted off course the traditional way perpendicularly to the slope, that when crossing forms a fold; so by talking to the workers at the end of the day and telling them to meet the next morning at the piegaia where they were pruning the day before, they will identify that place as the row where they were working. Or if talking to a woodcutter he is asked to cut a wood a piegaia, he will fulfill our request by cutting parallel to the slope of the hill.

We decided to use this word from the tuscan jargon to describe the Chianti Classico Piegaia produced from young vines, planted between 1998 and 2013, precisely to evoke the image of rows of vines gently placed to follow the undulation of the hill.

The Piegaia, which we offer in the 1.5 liter magnum version, is an ideal companion to pair with numerous dishes because of its youth and versatility,  qualities that will transport you to the magnificent territory of Chianti Classico without you having to spend for the travel.

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The second product I would like to tell you about is the Extra Virgin Olive Oil Chianti Classico DOP Villa Calcinaia pressing 2020.

The result of cutting-edge processing, this olive oil is pressed using machinery that works completely under nitrogen to avoid the oxidation of the paste in order to preserve all the flavors and aromas of the olives.

It is produced from the Correggiolo, Moraiolo and Leccino cultivars, which according to the Chianti Classico production specifications must represent at least 80% of the blend.

This olive oil is the expression of the territory from which it originates with its spicy flavor with undertones of artichoke, green leaf and chestnut. It is characterized by an intense green typical of the Chianti Classico area. Singular for its fragrance, it defends our health with its low cholesterol level and takes us back in time to the traditions of the past.

An immense pleasure for the palate, especially in combination with traditional Tuscan peasant dishes : excellent complement for bean soups, grilled fish and  grilled meat.

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The third product for this winter season is the Villa Calcinaia Extra Virgin Olive Oil 2020 pressing. The most genuine expression of the territory and the estate that represents it, as well as one of the most beneficial and tasty foods for human beings.

Extracted with the most modern technologies, but from traditionally cultivated olive trees, it is represented by the typical cultivars of Chianti Classico such as Correggiolo, Moraiolo, Leccino, Pendolino and Maurino.

The nose is rich in hints of artichoke, fresh grass and almond, the taste is characterized by the same sensations that one detects on the nose, plus a pleasant olive bitterness and an intense and permanent spiciness.

It pairs well with typical Florentine and Tuscan dishes: pinzimoni, soups, risotti, grilled meats, fresh and grilled vegetables and, if you want to experiment, even on custard or vanilla  ice cream.

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