www.tripadvisor.com - 29/12/2010
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Trip Advisor on Volpaia
Read some of the best and independent comments about Castello di Volpaia Agriturismo and more:
“Terrific Villa in Chianti: Casavecchia at Castello di Volpaia”
“Peaceful Tuscan Evenings in Volpaia”
“Real ChiantiShire”
read more
di Multiple authors
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Snooth - 05/03/2010
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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.....
read more
di Gregory Dal Piaz
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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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The Art of Eating - 16/06/2009
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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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Firenze Straordinaria - 01/01/2009
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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
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Luna - 01/05/2008
Cook in progress
Per chi vuole imparare i sapori della cucina toscana può approfittare dei corsi creati ad hoc da Giovannella Stianti Mascheroni al Castello di Volpaia
di Gualtiero Spotti
Allegati:
allegato 4
allegato 3
allegato 2
allegato 1
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Anywhere - 01/12/2007
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Case & Country - 11/07/2006
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A lezione di cucina nel castello
Alla Volpaia, antico borgo fortificato nel Chianti, una scuola internazionale d'alto livello tenuta da Giovannella Stianti insegna a preparare le migliori ricette italiane: direttamente ai fornelli e con cena finale
di Antonio Piccinardi
Allegati:
pag 1
pag 2
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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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articolo
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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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