WINE OF THE SIENA REGION
BIANCO VERGINE DELLA VALCHIANA
This wine is produced in the wine-producing areas of the Valdichiana from Trebbiano, white Canaiolo and Malvasia di Chianti grapes. It is a wine that should not be aged. When it reaches an alcohol content of 12 percent, it may be served as an aperitif. It is an excellent wine to accompany hors-d'oeuvres, first courses with light sauces, soups and vegetable creams but is also ideal with fish dishes, especially when fried or boiled, with cream cheese and egg dishes.
BRUNELLO DI MONTALCINO
This extraordinary wine comes from the sunniest area of the hills of Montalcino. It is exclusively obtained from the large Sangiovese grapes which were renamed " Brunello ", because of their dark-red colour. It is a wine that withstands exceptionally long aging, even fifty years. It pairs well with roasts and above all with game.
CHIANTI CLASSICO Chianti Classico is produced on the hills between Florence and Siena from Sangiovese, Canaiolo, Trebbiano and white Malvasia grapes with the addition of other grapes like the Mammolo, the Colorino and raisins. When it exceeds an alcohol content of 12% and is aged for at least two years it is called Chianti vecchio. It becomes Riserva when it has been aged for at least three years in oak butts. Young and very young Chianti Classico is suitable for all dishes of the Tuscan cuisine. When aged it is a suitable wine for red or white meat dishes, but it is better with the delicious roasts.It combines in an outstanding way with mature and strong cheese.
CHIANTI COLLI SENESI
This wine is produced in the province of Siena but outside the Chianti Classico area. It doesn't have as much alcohol content as the "Classico" type, and it should not be aged. It is suitable for all home-made dishes and is ideal with the "crostini alla senese", the "ribollita", the "pappardelle col sugo di coniglio" (pappardelle with rabbit sauce), the "spiedini di lombo" (loin skewers) and the "pecorino di Asciano" (ewe's milk cheese from Asciano).
The white Vernaccia wine is produced in the sunny area of San Gimignano from Vernaccia of San Gimignano grapes. This is one of the few white wines that resists aging, and therefore should not exceed five years. It is advisable only for particularly good vintage years. It is a nice accompagniment for hors-d'oeuvres, first courses with light sauces and fish dishes, but above all roasted fish. When aged it is ideal with all kinds of shellfish. It also pairs well with white meats, especially when cooked in light sauces made with cheese or cream.
VINO NOBILE DI MONTEPULCIANO
This wine is produced in the Montepulciano area from grapes of the "Prugnolo gentile " as the red Sangiovese grapes are called here, from Canaiolo, Chianti Malvasia and Tuscan Trebbiano. It should be aged for at least two years but easily withstands long aging. It is an excellent wine for roasts but also combines well with white meat, game, poultry and above all pheasant with a bottle of Nobile make an admirable combination.
This is a newly created white wine has particular characteristics, due to its fragrant grapes blended together with the Tuscan Trebbiano, and is a suitable wine for fish dishes. This is a wine to suggest when a white wine with a particularly fresh and palatable taste is desired, and should by no means be aged.
MOSCATELLO O MOSCADELLO DI MONTALCINO
The correct spelling is Moscadello and not Moscatello because the latter is the name of the grapes from which it is produced. It has become an extremely rare wine because many of the Moscadello vineyards have been replaced by the more profitable Brunello vineyards and not only the scarcity of this grape but also the great attention and work it involves have contributed to its rarity.
It is a light wine for enjoying in the company of friends, ideal with home-made cakes and at evening parties.
PASSITO DEL SANTO
This wine is produced from the raisins of the Sinalunga area (an ancient castle of the line of Sienese outposts) and precisely in La Pieve. It is an ideal dessert wine, usually served with cakes, biscuits and almond cakes, but most oftne with freshly baked Ricciarelli, Cavalluccio. It should be served between 12 and 14 C.
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