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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BAR Business - 30/11/2006
Il carrello degli Oli
"Verde dai riflessi dorati, ha profumi vegetali mediamente intensi, con rimandi netti all'oliva e toni mandorlati, freschi. Al gusto si coglie il carciofo e l'erba di campo. Al palato ha buona fluidita', un'armonia dalle note fruttate, una lieve ed elegante astringenza e l'amaro e il piccante in buon equilibrio."
di Luigi Caricato
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Decanter - 12/07/2006
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Hot off the press
| Rating: Outstanding - Excellent |
As well as producing great wine, Tuscany is home to superb extra virgin olive oil. Tom Hyland searches for the best oils currently produced in the region
di Tom Hyland
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The West Australian - 27/06/2006
Renaissance all over Chianti
Volpaia is not simply a beautiful old village for tourists to admire, it is a bustling centre.
di Alan Hill
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Audrey - 27/06/2006
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Dieci grandi oli toscani
Nel cuore del Chianti Classico, Volpaia lavora olive della varietà frantoio, leccino e moraiolo. Dal fruttato dolce e composto, ha un gustoso sapore di erba fresca.
di Fabio Rizzari
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Amnesty International - 27/06/2006
una buona ragione per peccare di gola
mercato enogastronomico, i Vini Dolci
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pag 2
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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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