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A lunch with the dishes prepared by Antonella, the magic cook of Montenidoli
May 2020 Canaiuolo rosé of the Vintage: young and just in the bottle. The perfect wine for appetizers and for a welcome toast. Canaiuolo rosé of the past years: a proper wine, perfect with mussels and crustaceans, as we had today. Vernaccia Fiore: the refined and mineral white for delicate food. Colorino: a gentle soft…
Graf Erwein Matuschka-Greiffenclau, the Lord of Riesling
Graf Erwein Matuschka-Greiffenclau, the Lord of Riesling, the heir of Schloss Vollrads, founded in 963, the oldest family-owned manor in Germany, was also the chairman of VOP-Rheingau and of Weinbauerbandes. We met him during a ‘Grüne Woche’ in Berlin. In 1997 he asked to stay in our guest house, La Fidanza, for a fortnight in…
From the Kitchen
Montenidoli’s Vegetarian Quiche This is a delightfully refreshing summer dish, and will work very well with Vernaccia di San Gimignano DOCG Fiore . Make a firm chickpea purée, season it to taste with salt and pepper, and spread it in a half-inch thick layer over a nicely decorated round serving dish. Wash and pat dry…
The Vineyards of the Triassic
Ruggero Mazzilli “Triassico is a wine made from sangiovese grapes grown at a plot called Le Pianore of Montenidoli. At 450 metres above sea level, it is San Gimignano’s highest vineyard, situated amidst oak woods with a soil which is absolutely unique, composed of deep limestone rich in iron and magnesium. The viticulture has been…