To San Gimignano and Chianti....
We left early this morning for our excursion to San Gimignano and the Chianti region. It is amazing how close together everything is. In only forty minutes we leave the autostrada and see the towered town high above us. We have a lovely day, breezy and cool.
We left early this morning for our excursion to San Gimignano and the Chianti region. It is amazing how close together everything is. In only forty minutes we leave the autostrada and see the towered town high above us. We have a lovely day, breezy and cool.
San Gimignano sits high upon a ridge and is walled with 14 towers rising upward. It is
now a UNESCO sight because of its beauty, medieval history, and artistic and
architectural importance as an example of a commune. At one time it had 72 towers. Per usual, we leave the bus and hike into town. It's a small town
with narrow streets and a couple of squares.
Rita, our specialty guide used in Siena, met us and shepherded us around showing us the medieval, gothic, Renaissance and Romanesque architecture while pointing out the best viewpoints. The patchwork of Tuscany lies at our feet.
This little piggy went to market
Touristy vibe aside, the shopping here is almost as good as in Florence, but without the bustle, traffic, beggars, umbrella sales guys and Leonardo di Vinci commemorative poster vendors. The leather goods are just as lovely, the wine abounds and there are much jewelry and woven goods.
Rita, our specialty guide used in Siena, met us and shepherded us around showing us the medieval, gothic, Renaissance and Romanesque architecture while pointing out the best viewpoints. The patchwork of Tuscany lies at our feet.
This little piggy went to market
Touristy vibe aside, the shopping here is almost as good as in Florence, but without the bustle, traffic, beggars, umbrella sales guys and Leonardo di Vinci commemorative poster vendors. The leather goods are just as lovely, the wine abounds and there are much jewelry and woven goods.
It is also home to the world famous Gelataria Dondoli. Sergio Dondoli has been making
gelato for years using only the freshest ingredients and interesting combinations, as
lavender and blueberry. He was Italy’s representative at the Milano Expo 2015 food
exhibitions. In honor of Paolo, some pistachio was enjoyed.
For those of you who have been worried.....
Phyllis is alive and well
We consider ourselves very lucky, taking pretty photos and almost finishing our holiday shopping. We are then back on the bus for our trip up to Castellina, in the Chianti Classico region. Stretching between Florence and Siena, the very heart of the area is home to the production of Chianti wine and 2800 residents.
The Chianti symbol of the black rooster
Future Olives
This is a very regulated industry with strict controls over how many lines a vineyard can have, the percentage of Sangiovese grapes that must be used, aging et. cetera. This is to earn the designation of DOCG...Denominzione di Origine Controllata e Garantita.
Our lunch today is on the beautiful loggia of the restaurant Il Fondacco dai Dottori.. Long tables are set under the peaked rush covered roof. Inside a huge table of antipasti awaits, everything from frittata, roasted vegetables, sliced meats and cheeses. Of course, the pasta course comes next, followed by scallopine of chicken with mushrooms. What lunch would be complete without panna cotta with wild blueberries, tiny buds of intense flavor.
The bus takes the short way into the village proper, where we walk under a medieval vaulted corridor, the Via delle Volte that runs through the town. There are a few quaint shops and galleries and interesting statue fountains alluding to peace between Siena and Florence.
Our next stop is the Castello di Monsanto winery a short drive away. It is a beautiful property and a family business run by a brother and sister. Valentina is our guide and she takes us through the steps of wine production as we visit where the grapes receive a soft crush, are transferred to vats where they are gently mixed when the flavor filled skins rise to the top of the vats. Then to the French oak barrels where they rest the appropriate time before bottling.
They archive several hundred bottles from each reserve bottling. As we walk the long corridor where they are stored, there are niches built into the walls with the names of the nine grandchildren in wrought iron with the year of their birth. Inside are one hundred bottles of reserve wine from their birth year that are destined as gifts for their twenty-fifth birthday.
We have a tasting in an elegant room overlooking a beautiful garden and fountain. Some travelers bought some wine to enjoy back here; I bought some of their lovely olive oil.
We will be staying in tonight because we are full and have an early call tomorrow. Eight of us are hiring a driver for a trip to Pisa. We have been doing a lot of hiring lately....hence another trip to the Bancomat.
Phyllis is alive and well
We consider ourselves very lucky, taking pretty photos and almost finishing our holiday shopping. We are then back on the bus for our trip up to Castellina, in the Chianti Classico region. Stretching between Florence and Siena, the very heart of the area is home to the production of Chianti wine and 2800 residents.
The Chianti symbol of the black rooster
Future Olives
This is a very regulated industry with strict controls over how many lines a vineyard can have, the percentage of Sangiovese grapes that must be used, aging et. cetera. This is to earn the designation of DOCG...Denominzione di Origine Controllata e Garantita.
Our lunch today is on the beautiful loggia of the restaurant Il Fondacco dai Dottori.. Long tables are set under the peaked rush covered roof. Inside a huge table of antipasti awaits, everything from frittata, roasted vegetables, sliced meats and cheeses. Of course, the pasta course comes next, followed by scallopine of chicken with mushrooms. What lunch would be complete without panna cotta with wild blueberries, tiny buds of intense flavor.
The bus takes the short way into the village proper, where we walk under a medieval vaulted corridor, the Via delle Volte that runs through the town. There are a few quaint shops and galleries and interesting statue fountains alluding to peace between Siena and Florence.
Our next stop is the Castello di Monsanto winery a short drive away. It is a beautiful property and a family business run by a brother and sister. Valentina is our guide and she takes us through the steps of wine production as we visit where the grapes receive a soft crush, are transferred to vats where they are gently mixed when the flavor filled skins rise to the top of the vats. Then to the French oak barrels where they rest the appropriate time before bottling.
They archive several hundred bottles from each reserve bottling. As we walk the long corridor where they are stored, there are niches built into the walls with the names of the nine grandchildren in wrought iron with the year of their birth. Inside are one hundred bottles of reserve wine from their birth year that are destined as gifts for their twenty-fifth birthday.
We have a tasting in an elegant room overlooking a beautiful garden and fountain. Some travelers bought some wine to enjoy back here; I bought some of their lovely olive oil.
We will be staying in tonight because we are full and have an early call tomorrow. Eight of us are hiring a driver for a trip to Pisa. We have been doing a lot of hiring lately....hence another trip to the Bancomat.
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