This page offers a small overview on the typical tuscan products of our territory.
We purpose horse d'oeuvre, first and second courses but also our wine which is the famous "Vino di Montepulciano"; our territory offers genuine products but above all a rich wine that, thanks to its characteristics, has become well known all over the world. |
| WINES |
 Vino Nobile di Montepulciano DOCG
Obtained from Prugnolo gentile, Canaiolo Nero and Mammolo grapes. The color is a rubin red with orange reflections for the aging. The scent is delicate, intense, pronounced in which the almond dominate, the taste is dry, bitterish, harmonic, slightly tannin.
The Vino Nobile is to accompany with roasted meats, poultry, game. |
 Brunello di Montalcino D.O.C.G.
This wine is made exclusively from Sangiovese Grosso grapes, called "Brunello", cultivated in hilly areas with good exposure at an altitude of 400m a.s.l. on ground which dates back to the Ecocenico Era.
Grape harvest time: October
Bottling time: Five years after the grape harvest
Colour: Deep ruby red, tending to garnet with age
Bouquet: Characteristic and intense with a rich and elegant bouquet composed of violet and forest fruit scents
Flavour: It has a strong personality with a dry, full, smooth, well balanced flavour
Alcohol content: 13%
Winemaking techniques: The wine obtained is subjected to an ageing period of at least 5 years in oak barrels and at least 6 months in the bottle
Serving suggestions: Serve at a temperature of 18°C allowing the wine to breathe before pouring into large, Special Reserve wine glasses with a wide base and tall stem
Gastronomy: Excellent with pasta dishes garnished with sauces made from boar and meat, with tasty noble game roasts and poultry. Also exceptionally good with mature and spicy cheeses
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 Orcia D.O.C.
Obtained from sangiovese (min 60%) and other no-aromatic (max 10% white) grapes.
Colour: rubin red with orange reflections for the aging.
Scent: fruity obtained from sangiovese (min 60%) and other no-aromatic (max 10% white) grapes.
Colour: rubin red with orange reflections for the aging.
Scent: fruity
Taste: sapid, harmonic
Alcohol content: 12%
Letting in consumption: from the 1° may of the year following the vintage.
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 Vin Santo di Montepulciano DOC
A dessert wine made from choice white grapes of the Malvasia del Chianti and Pulcinculo (Grechetto Bianco) varieties, selected at harvest-time and dried out until the beginning of February.
Ageing is in special small casks called "Caratelli" for a minimum of three years, while the Vinsanto di Montepulciano Riserva is aged for a minimum of five years.
The wine is kept in the characteristic "Vinsantaia".
It is amber in colour, the aroma is intense with notes of ripe fruit and it is broad, velvety and mouth-filling on the palate.
It is ideal with sweet biscuits and strongly flavoured cheeses. Because of its characteristics it can be considered a wine for meditation.
After opening it should be served and kept at room temperature.
Alcoholic strength 15% |
| HORSE D'OEUVRE: |
 Crostini with spleen or black crostini: appetizer prepared with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, smeared on slices of home toasted bread.
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 Bruschetta:
Slices of tuscan bread with garlic and pepper, seasoned with few salt and oil virgin of olive. |
| FIRST COURSES: |
 Panzanella
It's a typical tuscan dish, delicious and easy to prepare. Soak some bread in water, crumble it and season with a little winegar, olive oil, salt and pepper, enrich then with tomatoes, onion and basil. |
 Ribollita
It is a cooked soup in oven, then seasoned with other raw oil, enriched with fresh onions cut thin and other pepper. |
 Pici
Pasta prepared simply with water, flour and few salt, mixed rather hard and pulled by hand up to form rough twines. |
 Pappardelle with hare
The hare, chopped, after a long "marinatura" with the odors in Chianti wine is cooked in salmģ, using like base the "coratella" minced thiny. We create so a dense juice, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled. |
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SECOND COURSES |
 Pienza sheep-cheese
Obtained from milk produced by particular pastures like those of the Crete di Siena and Val d'Orcia where lots of aromatic grasses grow which give to the cheese a strong identity. It is proposed in various versions: fresh, half-seasoned, seasoned and spiced. |
 Steacks of pig
They are also cooked to the fire, in "rosticciana" but the common senese recipe is that to present them in a fried mixture of garlic, completed with sauce of tomato and red and flavored wine with many seeds of fennel. |
 Fegatelli
Liver of pig, possibly young, cut asunder, turned in the "ratta" and perfumed with seeds of fennel. We salt and pepper, therefore we cook in the saucepan like the steacks of pig or in turned roast. |
 Tagliata ai ferri
Beefsteak marinated in a fried mixture of garlic and oil of olive, cooked to the irons slightly "to the blood," cut to small slices, finished up with lemon juice and leaves of salad "rucola". |
 Fagioli all'uccelletto.
Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish. |
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THE OIL |
 This typical product of the Valdorcia and Valdichiana is the first cold pressing from olives of the Oriolo, Correggiolo, Moraiolo and Leccino varieties, hand-picked at the beginning of November.
It is intense green in colour and the taste is fruity, sharp, with almost no acidity, ideal for dressings.
Link recommended: www.frantoiomontepulciano.com. |
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