Food Notes & Tousim 04/02/2013

Chianti not in Chiantishire. This also happens in Tuscany

A farrm with centennial history and a excellent production, including "La Rocca", a Sangiovese with strong character but that does not forget kindness and balance

On the Pisan hills, halfway between Pisa, Lucca and Volterra, you can run into a historical beauty, with immense cultural value throughout Tuscany.

A piece of history of the Renaissance in a small village of Palaia. A flourishing estate, founded in 1500 by the Riccardi family, no less than of the Medici bankers.

Today the company is owned by English and winemaker, Jonathan Rodwell, gave a touch of international production wine making, characterized by a traditionalism that flowed into apathy.

And 'difficult, however, does not capture the scents and not get involved in local history, even if your experiences have led you to confront the vineyards of half the world.

Of course, there are the international varieties, of course, there was careful attention to the selection and terrors so finding the perfect blend of nine microenvironments for nine different varieties.

Today, however, we want to focus on a classic, more precisely a reserve Chianti Hills of Pisa. It's called "La Rocca" It 'made with Sangiovese (minimum 85%) harvested by hand, after a long aging period of two years in oak barrels.

The name of the wine comes from the church of San Leonardo fortress dating back to the tenth century, the remains of which are located within the estate of Villa Saletta.

La Rocca is a wine of character. A "toscanaccio" with 14 degrees of alcohol. The fact that it is mainly produced with Sangiovese grapes, then, makes it rough but the wisdom and the hand of man, in the field and winery have been able to soften the features. It 'so fruity, soft on the palate, with a pleasant aftertaste of cherries.

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di Silvia Mellini