Wine and local produce tasting
Not far from the farmhouse are the best sangiovese vineyards that give birth to the wines which, matured in oak casks, become the famous Nobile of Montepulciano or Brunello of Montalcino.
In Fontevetriana farmhouse you will find a selection from the best producers and your enological curiosity will be satisfied by the excellence of the wines proposed. In combination with the wines we offer some of the traditional local culinary specialities from Pienza's pecorino (cheese) to Tuscan cured pork meats. On the bruschetta you can enjoy optimum quality local extra virgin olive oil.
Some of the wines available for tasting at the farm house:
Vino Nobile di Montepulciano DOCG (www.stradavinonobile.it)
An elegant and refined world famous for red wine with an ancient origin. It reaches ideal maturity at around 8 years.
Grapes: Sangiovese min. 70%, black canaiolo and/or other varietes.
Characteristics: garnet red colour with orange reflections more evident with ageing, dry with a slightly tannic taste, a pleasant slightly bitter after taste; delicate aroma accented with violets and a hint of plum and raspberries.
Ageing: min. 2 years of which at least in wooden barrels; with a minmum of 13° and 3 years ageing qualifies it as a riserva.
If you wish to taste not only Vino Nobile of Montepulciano in our villa, but to make a guided tour of Montepulciano's wine cellars and/or make a wine tour in the best vinicultural farms of Montepulciano, please indicate this on our booking form.
Brunello di Montalcino DOCG
The birth of this wine goes back to the year 1800 when it was decided to use only sangiovese grapes for its production eliminating all others. It has an excellent ageing capacity (over 20 years).
Grapes: sangiovese grosso
Characteristics: dark ruby red with bright garnet shades; rich aroma with scents of vanilla and violets, warm taste, austere and harmonious, pleasantly tannic.
Ageing: min. 4 years of which 2 in oak barrels. With 5 more years of ageing it becomes a riserva.
Serving suggestions: both Vino Nobile of Montepulciano and Brunello of Montalcino are ideal accompaniments to red meat, cured pork meats and mature cheeses.
Other wines and grappa available for tasting or to purchase at the agritourism:
Rosso of Montepulciano D.O.C.
Rosso of Montalcino D.O.C.
Grappa of Brunello
Grappa of Vino Nobile of Montepulciano
Vin Santo of Montepulciano D.O.C.
Cooking Courses
We don't only wish to introduce you to the best local specialities but also to teach you some of the simple traditional recipes for their preparation.
Together we'll prepare a "ribollita" (Tuscan vegetable and bread soup) or "pici and ragł'" or "aglione" (hand rolled spaghetti with meat and tomate soup).
Once back home you'll be able to cook Tuscan style!
Following is a selection of typical Tuscan recipes that you will learn to prepare with easy instructions.
Pici with meat sauce.
INGREDIENTS (serves 4):
• Flour approx 1lb
• 1egg, ½ lb learn minced beef, 2 sausages, 1 chicken liver,1 carrot, ¼ onion
• 1 stick celery
• salt e pepper to taste
• 1 stock cube
• extra virgin Tuscan olive oil
• ½ glass white wine
• 1 lb ripe tomatoes
PREPARATION:
* Pici
Place flour on the table and add the egg and a little water mix with a fork then hands to make a soft dough knead until smooth. Roll out the dough until about 2 cm. thick.
Cut into strip and roll with hands to lengthen into "pici" (in slang called "appicciare").
Cook in a tall saucepan with plenty of boiling salted water then serve with the meat sauce.
* Meat sauce Ragł
Finely chop onion, carrot, celery parsley gently fry in olive oil then add minced beef, chopped sausage e chicken liver, salt, pepper and stock-cube, continue cooking gently a few minutes then add the white wine, when this has evaporated add the liquidised tomatoes bring to the boil then simmer gently for two hours.
Pour the meat sauce on the pici e sprinkle it with grated Tuscan pecorino.
Ribollita (tuscan vegetable and bread soup) 
INGREDIENTS (serves 4):
• a handful of leaf cabbage
• 2 carrots
• a few spring onions
• ¼ savoy cabbage
• 2 courgettes
• extra virgin olive oil
• small bunch swiss chard
• 2 sticks celery
• salt and pepper
• 1 leek
• ¾ 1b haricot beans
• ½ lb stale Tuscan bread
• 1 onion
• 2 tinned tomatoes
• 2 potatoes
PREPARATION:
Soak the beans for 8 hours in cold water, cook in 2 litres of salted water.
In another saucepan gently fry the sliced onion in the olive oil, gradually add the other roughly chopped vegetables and cook gently for 10 mins.
Add the liquid from the beans and half the beans, season with salt and pepper and cook gently for 2 hours, add the rest of the beans (liquidised).
Now add the bread cut into thin slices, mix well and bring to the boil, simmer for 10 mins.
Let it stand a while then serve in terracotta dishes with a drizzle of extra virgin Tuscan olive oil, with its intense fruity taste and a few spring onions.
