Corriere Fiorentino - 05/12/2009
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Un paese in bottiglia
A Volpaia c'è un borgo trasformato in eno-villaggio che sforna etichette doc.
di Chiara Dino
Allegati:
 allegato 1
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Wine Spectator - 31/07/2009
Some Like It .... Tart
di Matt Kramer
Allegati:
allegato 1
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North Shore Magazine - 05/05/2009
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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
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AT Casa - Corriere della Sera - 20/04/2009
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A pranzo nel Chianti
Il “Virgilio della bistecca” ci apre le porte di “Solociccia” e della sua mitica macelleria a Panzano.
L'aceto di Volpaia sulla tavola di Dario Cecchini
leggi tutto - read more
di Rinaldo Rocco
Allegati:
Scarica la foto
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Blogspot.com - 16/04/2009
Castello di Volpaia Spezie Vinegar
Castello di Volpaia introduces two wonderful aromatic vinegars. The vinegars are made by the 'truciolo' method in which red wine is slowly percolated through three tiers of stainless steel baskets containing oak and beech chips. This method creates oxidation and supports the vinegar bacteria. After two weeks, large linen sacks containing the specific herbs are placed into the vinegar, left to flavor the vinegar for a minimum two months. To retain the original fragrance, the vinegar is aged in stainless steel.
Spezie or Spice Vinegar: A mixture of cloves, nutmeg and black pepper with several savory herbs to temper the taste. Mix with a mild olive oil for a vinaigrette, use on veal and chicken, baked vegetables or with a tomato salad
read more
di Darla
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International Packaging Competition - 16/03/2009
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Etichetta d'Oro e Premio Speciale "Immagine Coordinata"
Prelius - Vermentino IGT Maremma Toscana vince l'etichetta d'oro come miglior packaging per la categoria dei vini bianchi.
Prelius vince anche il Premio Speciale per la miglior "Immagine Coordinata" dei propri vini.
Allegato il comunicato stampa.
Allegati:
Comunicato Stampa
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Compagnia di Volpaia srl
Loc. Volpaia-Coltassala
53017 Radda in Chianti (SI)
P.IVA e Cod. Fisc. 00364860528
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Fattoria Castello di Volpaia
di Giovanna Stianti - Loc. Volpaia
53017 Radda in Chianti (SI)
P.IVA 00551100522
Cod. Fisc. STN GNN 47P57 D612 Z
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E-mail: info@volpaia.com
Tel. +39 0577 738066
Fax +39 0577 738619
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