FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 6

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

IF YOU GO

http://www.poggiopiano.it/index.php?lang=eng&pag=home

Via dei Bassi, 13- Loc Girone, Fiesole

+39 055 6593020 

info@poggiopiano.it

From our friends at Wikipedia, some background on Italy's most-used quality assurance lables for wines:

These require that the wine, or other food product, be produced with the specific region using defined methods and that it satisfy a defined quality standard.

DOC — Denominazione di Origine Controllata (controlled designation of origin)

DOCG — Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed)

The need for a DOCG identification arose when the DOC designation was, in the view of many Italian food industries, given too liberally to different products.

A new, more restrictive identification was then created, as similar as possible to the previous one so that buyers could still recognize it, but qualitatively different.

A notable difference for wines is that DOCG labeled wines are analyzed and tasted by government–licensed personnel before being bottled. To prevent later manipulation,

DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork.

Italian legislation additionally regulates the use of the following qualifying terms for wines:

• Classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced "traditionally". For the Chianti Classico, this "traditional region" is defined by a decree from July 10, 1932.

• Riserva (reserve): may be used only for wines that have been aged at least two years longer than normal for a particular type of wine.

FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 5

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

White wine ERTA AL MANDORLO, also organically grown with the fruit of the Trebbiano toscano (60%), Verdicchio (40%) vines with what tasted like notes of pineapple to our untrained taste buds.

The Galardi's say "perfumes are discreet, reminiscent of minerals and citrus, with nuances of sage ending in light spicy sensations."

"Goes well with raw and  grilled fish; also with fish based dishes that require a wine of a medium-high consistency," says Mauro, noting that best consumption is within four years from harvest.

"Harvest and selection grapes are carried out with attentive care using crates with ventilation openings."

"Crates are taken from the vineyard to the cellar paying attention not to damage grapes, so as to avoid  oxidation or undesired fermentation processes."

Soft pressing immediately after harvest aids in maintaining the freshness of primary flavors."

"A unique wine, intense, with flavors that will continue to evolve in the glass offering ever new sensations."

FATTORIA DI POGGIOPIANO DI MAURO GALARDI CONTINUES TOMORROW -- AUGUST 22

FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 4

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

Red wine I.G.T.  Poggio all'Uccellare, another red  wine from organic agriculture composed of  Merlot ( 55%) and  Cabernet ( 45%) grapes  with notes of berry and spices.

"A red wine from Tuscany with outstanding intense taste and flavors," said Mauro.

"Produced with selected late-harvested grapes from Cabernet and Merlot vines."

"Its full-bodied and persistent taste is the result of an  attentive fermentation, which takes place at controlled temperature, and the subsequent ageng in selected medium-toast oak barriques of varying types, which impart a wide range of flavors to the wine."

FATTORIA DI POGGIOPIANO DI MAURO GALARDI CONTINUES TOMORROW -- AUGUST 21 

FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 3

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

Chianti D.O.C.G. Galardi, a red wine from organic agriculture composed of Sangiovese (80%), Merlot (15%) and Cabernet (5%) grapes and bearing the flavor of red fruits and spices.

"The selection of the grapes is done with extreme care, as with every other part of our wine making, in order to extract  only the softest tannins."

"The wine is bottled avoiding strict filtration methods which do impart  translucency and clarity  to a wine, but inevitably  destabilize its structure," according to Mauro.

"It accompanies any dish which has a decisive taste but not excessive. Ideal accompaniment for tomato based pasta dishes, salami and grilled meats."

 FATTORIA DI POGGIOPIANO DI MAURO GALARDI CONTINUES TOMORROW -- AUGUST 20

FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 2

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

We didn't get to stay the night -- we were simply sampling wines with our new friends Lamberto Tozzi and Patrizia from Turismo Senza Barriere.

But  Elisabetta Galardi showed us an accessible room on the ground floor of the farm house that was nicely equipped for disabled guests and features panoramic views of the River Arno and village of Girone below.

The wine and olive oil tasting room also is barrier-free.

We sampled wonderful Chianti and Tuscan red while Mauro conjured up his best English to tell us about his passion.

He informed us about every vine, climate impact, harvest and processing technique at his wonderful winery.

Galardi's host wonderful wine tastings, which include three wonderful vintages that we'll profile during the next three days.

FATTORIA DI POGGIOPIANO DI MAURO GALARDI CONTINUES TOMORROW -- AUGUST 19

FATTORIA DI POGGIOPIANO/GALARDI WINERY -- FIESOLE, ITALY -- PART 1

TUSCAN WINES TO DIE FOR -- WITHOUT EVEN 

HAVING TO JOURNEY TO THE CHIANTI REGION

No visit to Tuscany would be complete without a visit to a rural village where a family has been growing grapes and turning them into wine -- on premises -- for ages.

Galardi wines are produced on Poggiopiano Farm located in Girone; a borough of the town of Fiesole, just seven kilometers from the historic center of Florence.

Mauro Galardi runs the organic farm that produces Chianti, red and white wines as well as extra virgin olive oil.

Elisabetta Galardi operates Fattoria di Poggiopiano, the vineyard and olive tree farm-based bed and breakfast on the property.

The husband and wife team also prepare hearty meals for guests at their farm house and cottages.

FATTORIA DI POGGIOPIANO DI MAURO GALARDI CONTINUES TOMORROW -- AUGUST 18

FLORENCE RESTAURANT GUIDE

FLORENCE EATS FROM THE VIEWPOINT OF STUDENTS

Restaurants in Florence is a straightforward guide to Tuscan Cuisine.  In the website's own words:

"Before coming in Florence perhaps your main thinking weren't only directed toward the world famous masterpieces such as the paintings of Leonardo, the sculptures of Michelangelo, or the projects of Brunelleschi....

Restaurantsinflorence.com the best selection of Italian and International restaurants, pubs, bars, pizzerias, ice cream shops, all with direct links to their official websites and to their social networks (where available). 

We at restaurantsinflorence.com know that your interests toward the Italian cuisine masterpieces competes with your interests toward the Florentine art...and we understand you!!

The pleasure of a good dinner in an excellent pizzeria can, without doubts, challenge the intellectual satisfaction of visiting the main masterpieces of the town: a good Chianti can give you the same joy of the view of a beautiful Leonardo da Vinci painting, the famous "bistecca alla fiorentina" can surely compete with all the sculptures of Michelangelo and the view of a real Italian tiramisu can give to you no less interior happiness than the view of a beautiful Tuscan landscape.

In Florence you can find very good place where you can spend little money...the very important thing is to go off the tourist main beaten road!!!

We'll indicate to you the places where the real Florentines prefer to go, places where you can find the best quality for a fair price.

We've even inserted some of the very best restaurants They can cost a lot of money but, once in a life, you should do this experience.

www.restaurantsinflorence.com