A fabulous Tuscany wine tasting experience!
I have just returned from my last visit to our beloved Tuscany, and every time i return from Val d’Orcia and Valdichiana i return full of emotions that the colors, flavors, hospitality and essence give me, the magnificent traditions that families continue to maintain as if time had never passed.
I attended the Palio dei Somari in Torrita di Siena, eaten in enchanting places, and visited accommodation in period residences where I was welcomed as if I were their daughter; in Chiusi they made me sit at the table to have a snack with carrot cake and homemade almonds, accompanied by a yogurt mousse.
And the Tuscany wine, the Red wine so loved by many, so cared for and respected with sacredness.
I had the honor of speaking with Francesca, a pleasant tour guide of the highest competence who tells me, with love and passion, about her territory.
And that’s what Francesca says.
Wine is one of the fundamental aspects, and also a food, which is the basis of our culture; in Montepulciano there are 7 underground cellars, without having to leave the historic center, which appeared since Etruscan times. Then, during the Renaissance period, the most important families built their cellars where they could age their wine, since the area was already very famous for the production of red wines, which at the time was called Rosso scelto di Moltepulciano.
It was in fact the wine most requested by Popes.
A curiosity: Montalcino was famous for its Moscadello dolce; the popes asked for the Rosso di Montepulciano wine to accompany the main courses and the Moscadello dolce da Montalcino to accompany the dessert. The term Nobile wine was born in the 20th century, and today, even if it is small, it is a denomination of controlled origin that counts with about a hundred producers, all in defence of the territory and working with a territorial and production disciplinary, but each one with its own personality that comes from the place where the grapes are cultivated but it is the soil that makes the difference, it is the microclimate that changes the taste of the grapes, all with the same specification but with a different flavor that speaks of the expression of the territory.
The most beautiful cellars in the world. The history of Montepulciano begins in the Etruscan period, is full of finds, underground there are tanks that were used as a collection of water and wine but also wheat or flour. There is a visible and a hidden underground; the best way to visit the hidden Montepulciano is by visiting the historic cellars. These routes, which are fully accessible and where history goes down from the Etruscan to Renaissance times, resemble cathedrals rather than cellars as one can imagine; In these cellars the wine continues to age and not for tourist reasons but for reasons of microclimate, in the underground there is a temperature and an excellent level of humidity, which will benefit the aging and increase the quality of the wine.
The grape used for the production of Vino Nobile di Montepulciano is Sangiovese grape, an ancient grape. There are several clones of Sangiovese, the most cultivated in the Montepulciano area is the prugnolo gentile. Vino Nobile di Montepulciano has a registered designation of origin and is guaranteed by the D.O.C.G. and provides for a regulation that requires the use of Sangiovese grapes for a minimum of 70% and for the remaining one bland of local or international vines. The choice of grapes that will be used for the remaining 30% is based on the customization of the company that produces it. and that will influence the final taste of the noble wine produced, mammolo, colorino, canaiolo nero, together with Chianti and merlot are the typical bland of Tuscany.
Good wine is always accompanied by excellent gastronomy, and in the Valdichiana area there is plenty of choice of different local dishes. Next to Montepulciano we find Pienza where the famous pecorino cheese of Pienza is produced, with different maturation, excellent extra virgin olive oil to accompany the bruschetta, and many cold cuts, but we must not absolutely overlook the Meat of Chianina. The perfect recipe to cook Fiorentina is as follows: grilled but absolutely flame-free, 7 minutes on one side, 7 minutes on the other, a couple of minutes on the side of the bone, a drop of oil and a little salt, minimum 1.700 kg – 2.00 kg of meat, no longer small.
In Montepulciano there are about 100 wineries of Nobile di Montepulciano, from 6 hectares that produce from 25,000 bottles to 900,000 bottles per year.
Montepulciano can be visited throughout the year, the colors vary according to the season and you will be completely amazed.
The vendemia or harvest of the wine is made in September, the red wine of Montepulciano provides 6 months of aging while the Vino Nobile, DOCG 2 years, then there is the reserve wine, cream of cream, this wine are produced in small quantities and aging provides for 3 years.
In the various visits in the Val D’Orcia can be integrated fantastic cycling routes, trekking or water sports, in any case whatever your passion and your expectations, with the right planning you can live a holiday of excellence.
You Wellness Travel Planner
Ana Laura Ramirez