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Comunikafood - 16/08/2012

  
Chianti: La qualità non cresce spontanea
Ma sappiamo cosa beviamo? Quante mani e quante idee si mescolano per creare un buon vino?

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di Maria Luisa




Doctor Wine - 29/03/2012

  
Vinitaly 2012 Taste Italy by Daniele Cernilli intervista a Castello di Volpaia
L’appuntamento alla 46^ edizione di Vinitaly, da domenica 25 a mercoledì 28 marzo È una delle novità di Vinitaly 2012. Taste Italy, l’iniziativa dedicata agli operatori esteri, ora ha un partner d’eccezione. A scegliere 100 tra i migliori vini nazionali da quest’anno è Daniele Cernilli, alias Doctor Wine, direttore dell’omonima rivista on line e guru del settore. Una collaborazione che rappresenta un importante valore aggiunto alla degustazione inaugurata da Vinitaly nel 2007. A Taste Italy by Doctor Wine, anche una serie di interviste quotidiane ai produttori, realizzate dallo stesso Cernilli e trasmesse sulla WebTV di Vinitaly e su un maxischermo fuori dallo stand.

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di Daniele Cernilli




Snooth - 05/03/2010

  
Olive Stuffed Roast Chicken
While visiting Castello di Volpaia last fall, I couldn’t help but notice that Giovanna Stianti, the proprietor of Volpaia, also ran a cooking school on the premises.....

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di Gregory Dal Piaz




InChianti - 01/01/2010

  
La scommessa di Nicolò Mascheroni Stianti
L'azienda della famiglia Mascheroni Stianti ha donato alla Ong un'intera annata del suo vino migliore per aiutare i bambini del Tingray
di Gabriella Congedo
Allegati:   allegato 3       allegato 2       allegato 1    




Io Donna - 19/12/2009

  
100 Donne - Classifica 2009
78 Giovannella Mascheroni - "Produttrice di vino in Chianti, il suo Puro è la prima etichetta italiana a impatto "zero". Fa bene anche ai bambini etiopi, che avranno scuole e pozzi grazie ai fondi destinati per ogni bottiglia."
di Marina Terragni
Allegati:   allegato 2       allegato 1    




Corriere Fiorentino - 05/12/2009

  
Un paese in bottiglia
A Volpaia c'è un borgo trasformato in eno-villaggio che sforna etichette doc.
di Chiara Dino
Allegati:   allegato 1    




Snooth - 01/12/2009


Tasting Wines in Chianti Classico
Volpaia is a fantastically preserved and renovated Italian village of medieval origins. The Stianti family, owners of Castello di Volpaia, have painstakingly restored much of the village and converted it to their winery while preserving all the architectural details and appearances that takes one back to a simpler way of life. continue:

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di Gregory Dal Piaz




The finest wine of Tuscany and central Italy - 01/12/2009

  
Castello di Volpaia
Volpaia is one of the leaders of Tucan wine rinascimento, and much work has gone into making this one of the showpiece estates of modern Tuscany
di Nicolas Belfrage MW
Allegati:   allegato 5       allegato 4       allegato 3       allegato 2       allegato 1    




Castello di Volpaia - 31/10/2009


Castello di Volpaia video: watch now on You Tube
Nicolo Mascheroni Stianti of Castello di Volpaia in Chianti Classico talks about his family's organic vineyards and winery, located in and surrounding the historic, walled village of Volpaia in Tuscany.

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di Nicolò Stianti Mascheroni




Cuore di Vino - 08/08/2009

  
Enrica Bortolazzi, Giuliana Zaglio, Carlo Mari
di Grandi Firme dell'arte vitivinicola italiana si raccontano
Allegati:   allegato 2       allegato 1    




North Shore Magazine - 05/05/2009

  
Dungeons and Trebbianos
F ifty-two people, four churches, no priests. And the niftiest winery you've ever seen. Welcome to Volpaia. Nifty? OK, medieval nifty, as in a winery that's cleverly built into, around, among, and through a tiny Tuscan hill town (a hamlet, really) that dates from the 11th century. It's spitting distance to Radda in Chianti, 25 miles from Siena and 35 from Florence, and its historic purpose was to fend off attacks from the Florentines. Its purpose today is to demonstrate how much better it is than where you live. Castello di Volpaia harvests Sangiovese, Cabernet, Sauvignon Blanc, Merlot, Syrah and Chardonnay (this is not your grandfather's Chianti) from vineyards surrounding Volpaia, vinifies them in buildings hundreds of years old around the Piazza 23 Novembre, and ages them in labyrinthine cellars underneath a couple of those priestless churches - which is also the Lord's work. For you authenticity fans, you can finally climb up the steep stairs to a vin santaia, an attic where Trebbiano and Malvasia grapes hang on long chains from the rafters, like hams, drying out for months at a time before being turned into the most sacred sweet wine, vin santo. And then you can go make lunch. The other nifty part about the winery (and olive oil producer) is that it's also a cooking school run by owner Giovannella ("call me Jo" ) Stianti Mascheroni. It's a very small cooking school, and yes, you can sign on for just one meal. I didn't enroll for class, but I did stay to eat Jo's Pasta Norma and her veal braised in milk and carrots. And drank her bright Chianti Classico, a food-affectionate, acid-rich sweetheart. For dessert, I nominated her for sainthood.
di Terry Sullivan




North Shore Magazine - 03/05/2009

  
Dungeons and Trebbianos - If you want to find the best wine bargains in Italy, you're best advised to get a little medieval.
F ifty-two people, four churches, no priests. And the niftiest winery you've ever seen. Welcome to Volpaia. Nifty? OK, medieval nifty, as in a winery that's cleverly built into, around, among, and through a tiny Tuscan hill town (a hamlet, really) that dates from the 11th century. It's spitting distance to Radda in Chianti, 25 miles from Siena and 35 from Florence, and its historic purpose was to fend off attacks from the Florentines. Its purpose today is to demonstrate how much better it is than where you live.

Castello di Volpaia harvests Sangiovese, Cabernet, Sauvignon Blanc, Merlot, Syrah and Chardonnay (this is not your grandfather's Chianti) from vineyards surrounding Volpaia, vinifies them in buildings hundreds of years old around the Piazza 23 Novembre, and ages them in labyrinthine cellars underneath a couple of those priestless churches - which is also the Lord's work. For you authenticity fans, you can finally climb up the steep stairs to a vin santaia, an attic where Trebbiano and Malvasia grapes hang on long chains from the rafters, like hams, drying out for months at a time before being turned into the most sacred sweet wine, vin santo.

And then you can go make lunch. The other nifty part about the winery (and olive oil producer) is that it's also a cooking school run by owner Giovannella ("call me Jo" ) Stianti Mascheroni. It's a very small cooking school, and yes, you can sign on for just one meal. I didn't enroll for class, but I did stay to eat Jo's Pasta Norma and her veal braised in milk and carrots. And drank her bright Chianti Classico, a food-affectionate, acid-rich sweetheart. For dessert, I nominated her for sainthood.

read more

di Terry Sullivan




Io Sposa - 01/03/2009

  
Il mio meraviglioso matrimonio
"Bianco e verde è l'accostamento più classico come leit motiv di una cerimonia tradizionale. Centritavola, bouquet, anche quello per l'auto degli sposi, tutto sarà della stessa nuance. Infine la chiesa: trasformata in un prato con le piante d'ulivo (Volpaia)"
Allegati:   allegato 4       allegato 3       allegato 2       allegato 1    




Winefairy.com - 27/01/2009

  
Wine & Dine Radio Guests
Nicolo' Mascheroni Stianti, son of Carlo Mascheroni and Giovannella Stianti Mascheroni, working proprietors, Castello Di Volpaia, producing organic Chianti Classico and Super Tuscan wines, organic olive oil and vinegar, in the village of Volpaia, north of Radda, for the hour from Tuscany, on Volpaia's high-elevation wines, his father's twenty-year mission to unite producers of Chianti Classico into one Consorzio, the family's restoration of historic village buildings, vineyard replanting, villas for rent, woods with hiking trails, and an on-premise cooking school. read more




Frankfurter Rundschau - 09/01/2009

  
Die Resonanz des Cellokörpers im Raum
Es kommt vor, dass der Cellist Ernst Reijseger andere Cellisten erschreckt. Cellisten sind oft zart besaitet, und es geht ihnen durch Mark und Bein, wenn Reijseger etwa bei einer Live-Performance mit dem Stachel seines Instruments über Sandsteinboden schrabt und fiese Geräusche erzeugt, als setze er die Gesundheit seines schönen Instruments aufs Spiel. Was er nie tun würde.

Manchmal unterhält er auch mit ungewöhnlichen Spieltechniken, die Cellisten an keinem Konservatorium lernen: eigenwilligen Pizzicato-Techniken, akkordischem Spiel wie auf einer Wandergitarre, merkwürdigen Arco-Techniken, bei denen beispielsweise nicht der Bogen, sondern das Instrument bewegt (nämlich am Bogen entlang gedreht) wird. All das sieht oft nach erheiternden Einsprengseln aus, hat aber immer auch beabsichtigte klangliche und keineswegs nur theatrale Effekte.

ANZEIGE

Auf seinem neuen Album zeigt Reijseger sich gleichwohl als ausgesprochen konzentrierter, spielerisch überaus disziplinierter und unauffällig-virtuoser, also keinesfalls exaltierter Instrumentalist. "Tell me Everything" besteht aus zehn eigene Stücken, zwei Stücken des japanischen Pianisten Fumio Yasuda und einem des Cellistenkollegen Tristan Honsiger, und es atmet den Geist eines buddistischen Minimalismus.

Omnipräsent wie Umgebungstemperatur ist eine überaus ernste und in keinem Augenblick gefallsüchtige Harmonie, und die Musik ist von großem aus der Stille entwickelten akustisch-organischen Farbenreichtum. In ihrem Verhältnis zur Welt offenbart sie einen Zugang, den man mystisch nennen könnte, weil er sich nicht darauf beschränkt, Zeit mit Tönen zu füllen, sondern dem Raum gerecht zu werden.

Morgendliche Singvögel, aus deren Musik heraus das Eröffnungsstück "Bidderosa" sich kraftvoll und in starken Linien entwickelt, um dann wieder zurück zu treten in die Naturgeräusche, verweisen auf eine Art ontologischer musikalischer Demut.

Aufgenommen hat Reijseger das Album in der Toskana im Keller eines Weingutes und in der Kirche La Commenda di San Eufronsio in Volpaia. Wer genau hinhören mag, vernimmt manchmal die Resonanz des kleinen Cellokörper-Innenraumes in diesen größeren Gewölben und eine sanfte, unausweichliche Dramatik, die Reijseger bei solchen Begegnungen im Raum mit seinen zurückhaltenden Kompositionen in die Welt setzt, ohne dass die Musik dadurch etweas Sakrales bekäme. weiter lesen
di Ernst Reijseger




Firenze Straordinaria - 01/01/2009

  
Castello di Volpaia: nell'incanto di un intatto borgo medioevale
Castello di Volpaia: nell'incanto di un intatto borgo medioevale
di edizioni dell'ambrosio
Allegati:   allegato 1    




Wilson Daniels Ltd - 19/12/2008

  
Reaching Self-Sufficiency: One Pig and One Goat at a Time
When the Mascheroni Stianti family, proprietors of Castello di Volpaia in the heart of Chianti Classico, decided to return its ancient walled village to its roots of self-sufficiency a few years ago, they were well on the way to reaching that goal. The family had already revitalized the village’s organic vineyards, winery and frantoio, as well as planted gardens and procured chickens. Running water was available. The next step was to source meat. continue
di Lisa Mattson




Decanter - 17/11/2008


The heights of Chianti Classico


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di Steven Spurrier




Il Giornale dell'arte - 01/10/2008


Chi benediceva il Richelieu del mercato
di G.H.
Allegati:   allegato 1    




Class - 01/09/2008

  
L'Italia da Bere
I 100 migliori vini d'Italia: al 29 posto Chianti Classico Coltassala Riserva 2004. Dallo stesso articolo: "Le donne stanno cambiando il modo di fare il vino grazie alla loro raffinata sensibilità... come non riconoscere nel Chianti Classico di Castello di Volpaia la grazia e l'eleganza della patronne Giovannella Stianti Mascheroni?"
di Francesco Arrigoni
Allegati:   allegato 2       allegato 1    




Case & Country – Tuscany - Class - 01/08/2008

  
Maestri d’etichetta
Dalle colline che circondano Firenze e Siena arrivano alcuni tra i vini più conosciuti del mondo. Ottimi rossi a base di uve sangiovese, senza dubbio, ma anche apprezzabilissimi bianchi freschi e profumati. Some of the most renowned wines in the world come from the hills surrounding Florence and Siena. Very good red wines from Sangiovese grapes, as well as excellent white wines, fresh and perfumed.
di Daniele Cernilli
Allegati:   allegato 1    




L’Esperto Risponde - 01/03/2008

  
Tempus fugit
La meridiana di Gerolamo Della Volpaia. Storia e fascino di uno dei più antichi strumenti per misurare il tempo: la meridiana
di Gian Luca Promontorio
Allegati:   allegato 4       allegato 3       allegato 2       allegato 1    




WDO Ltd Edition - 01/01/2008

  
Certified Organically Grown
In September 2000, we started the conversion to organic farming at castello di Volpaia, as prescribed bi EU directive 2092/91. The conversion consists in applying all that is mandated in the directive, after witch could declare that our products come from prganic agriculture.
di Nicolò Stianti Mascheroni
Allegati:   allegato 1    




WDO Ltd Edition - 01/01/2008


Castello di Volpaia Certified Organically Grown
Castello di Volpaia Certified Organically Grown
di Nicolò Stianti Mascheroni
Allegati:   allegato 2       allegato 1    




Case & Country - 01/01/2006

  
Lady Wine
"Eleganti ma sportive, imprenditrici ma senza rinunciare agli affetti, comunque tenaci e preparate. Ecco quattro donne che fanno grande l'enologia."
di Ambra Famiani
Allegati:   pag 1       pag 2       pag 3    




Decanter - 25/02/2005


Great Wine Route: Tuscany


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di Michèle Shah




Decanter - 01/05/2003


Chianti Travel Guide


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di Stephen Brook









Compagnia di Volpaia srl
Loc. Volpaia-Coltassala
53017 Radda in Chianti (SI)
P.IVA e Cod. Fisc. 00364860528
Fattoria Castello di Volpaia
di Giovanna Stianti - Loc. Volpaia
53017 Radda in Chianti (SI)
P.IVA 00551100522
Cod. Fisc. STN GNN 47P57 D612 Z
E-mail: info@volpaia.com
Tel. +39 0577 738066
Fax +39 0577 738619
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