Wine Country International 2021/1 by Wine Country Network, Inc

2021/1

Rolling Through Italy’s Delicious Chianti Classico Region Daniel Boulud’s Le Pavillon is New York’s Latest Culinary Hotspot! YOUR ATTITUDE-FREE PASSPORT TO GREAT WINE & DELICIOUS FOOD

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Panzano in Chianti, Wine Country International ®Magazine Co-Founders Christopher and Darcy Davies with World Famous Butcher, Dario Cechinni

Editor’s Letter It is exciting to look beyond all of the restrictions and inconveniences that impacted the world last year. Darcy and I discovered “glamping” and spent the first six months of 2020 traveling the west in an RV. We learned many lessons. One thing is for sure; the global vaccination rollout has been a miracle in the making. Publishing this issue was impacted by COVID lockdowns and the international travel restrictions. Our feature story on the Chianti Classico wine region content came from a whimsical tour made there in December 2019. Our original plan was to publish in April 2020. But after seeing how badly Italy was impacted by the pandemic, with international travel halted, we decided to postpone to a time where things were all clear. Now that international travel reopened with special safeguards, we feel like birds that have been let out of our cages. Restaurants, hotels, winery tasting rooms are open for business, and new restaurant openings like Daniel Boulud’s Le Pavillon in NYC have given foodies new hope and promise. Wine Country International Magazine has now resumed publishing with several issues in the pipeline for release in 2021. Our editors have embarked on several international travel assignments, and we have sensational stories and photos to share with our readers! So please buckle up and get your wine glasses ready. We have a lot of catching up to do! Sante! CD

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Contents Wine Country International ® Magazine Christopher J. Davies, Co-Founder, Editor & Publisher Darcy R. Davies, Co-Founder & Design Director Wine Education & Travel Editor, Ron Kapon Editorial Assistant, Marisa Haag Lifestyle Editor, V.G. Walsh Director of Photography, Christopher J. Davies Contributing Editors: Simone FM Spinner, Elizabeth Woessner Blair Bowman, Michael Long and Larry Wilcox Advertising, Sponsorship: info@winecountrynetwork.com A publication of Wine Country Network, Inc. Christopher J. Davies, Chairman & CEO, Co-Founder Darcy Davies, President & Co-Founder

EDITORS LETTER

SPIRITED CHAT

Pages 3

Pages 7 - 9 Hotel Starlino, Gobal Bites, Top Sprirts

Wine Country Network, Inc. 390 Interlocken Crescent, Suite 350, Broomfield, CO 80021 Tel. 303-665-0855 www.winecountrynetwork.com e-mail: info@winecountrynetwork.com Address editorial inquiries to: cdavies@winecountrynetwork.com Wine Country International Online: www.winecountryinternational.com Twitter: @vinotasting Wine Country International Magazine does not accept unsolicited manuscripts, drawings, photographs or other works. All letters sent to Wine Country Network will be treated as unconditionally assigned for publication and copyright purposes. Contents © 2021 by Wine Country Network, Inc. All rights reserved. Nothing may be reprinted in whole or part without written permission of the publisher. All photography in this publication, unless otherwise noted is copyrighted by Christopher J. Davies, all rights reserved. www.daviesphotos.com

FOOD FOR THOUGHT Pages 10 - 11 Famille Restaurant and Bar

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COOKING THE BOOKS Page 12 - 14 Book Riviews

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FEATURE ROLLING THROUGH CHIANTI CLASSICO Pages 23 - 65

DESTINATIONS Pages 16-22, Daniel Boulud’s newest culinary hotspot, Le Pavillon NYC

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PARTING SHOTS

PASSIONS & PORTRAITS

Pages 73 Bordeaux wine region

Pages 66-69 Dario Cecchini - To “Meat Or Not Meat,” That is not the question!

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IN MEMORIAM

Douglas H Augustine, 1950-2020 Doug Augustine was a Michigan native who pursued architecture in college. He later became a fine woodworking cabinet maker and carpenter. He had a fantastic talent for illustration, paired with witty humor. Augustine helped illustrate a series of Wine 101 Guides bound in the center spine of our early print issues. We distributed thousands of Wine Country International Wine 101 “Wine Tasting 101” guides to attendees of the Long Island Wine Country VIP wine tours in New York. Doug passed away unexpectedly last fall. His Daughter Tyler and Son Hayden survive him.

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SPIRITED CHAT

Hotel STARLINO Hot Brand Alert!

The Hotel STARLINO range of Vermouth, Aperitivo and Maraschino Cherries have been created by spirits industry veteran Elwyn Gladstone, Founder of Biggar and Leith. Beppe Ronco, Master Distiller and Winemaker, Torino Distillati says, “Torino is the birth-place of vermouth and here at Torino Distillati we’ve been making them for around 100 years. We are seeing a huge resurgence of interest in vermouth and aperitivos and wanted to create something new, fresh and delicious to bring this forgotten but wonderful category back to life. Vermouths are showing signs of being the next big thing.” The packaging for the Hotel STARLINO Vermouth, Aperitivos and Maraschino Cherries is inspired by and celebrates Italy’s incredible turn of the twentieth century design and architecture. This design style, known in Italy as Stile Liberty, is famous in Torino. The Hotel STARLINO Aperitivos and Vermouth are packaged in beautiful, heavy apothecary-style bottles. Our editors have personally created several Negroni’s using Hotel STARLINO aromatic Russo Vermouth! The result has been a seriously great cocktail. Hotel STARLINO products are distributed in the US. www.thestarlino.com STARLINO Rosso and STARLINO Rosé RRP: $24.99 for a 75cl bottle. ABV: 17%. Available from: Warehouse Wines and Spirits and via Thirstie at shop-us. thestarlino.com. STARLINO Maraschino Cherries RRP: $14.99 for 400g jar or $27.99 for a 1kg tin. Available from: Amazon

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SPIRITED CHAT

Global Bites Worth a stop! Florence, Italy

Trattoria 4 Leoni (4 Lions) Located between the Ponte Vecchio and Piazza Pitti, Trattoria 4 Leoni is situated off the beaten path overlooking the Piazza Della Passera. The cuisine is “Rustic Tuscan,” paired with excellent local wines. You will adore the simple pasta dishes and ragus. While this restaurant is mainly off the radar of most tourists, celebs like Giada De Laurentiis and Anthony Perkins have been spotted there dining. https://www.4leoni.it/about/?lang=en

Las Cruces, New Mexico, USA

La Posta De Mesilla One of the oldest and most recognized restaurants in the Southwest. They are in Las Cruces’ historic Mesilla Old Town. They are located in an 1840’s historic adobe building. Their cuisine is authentic, New Mexican style, Mexican. Farm to table ingredients, spot one green and red chile, hearty posole, Char Broiled steaks, epic carne adovada, and a selection of ten different Margaritas Y Mas, this place is a genuine New Mexico treasure. https://www.lapostademesilla.com/

Pomerol, France

La table de Catusseau This is one of the only restaurants in Bordeaux’s tiny Pomerol area, and it is just minutes from the outskirts of the famous medieval town of Saint-Émilion. The space is modern and well designed, and the cuisine is perfectly tailored to pair with the extensive list of Merlot-based regional wines. You can expect starts like pressed oxtail and semi-cooked foie gras, Roasted cod, potato risotto, clams, Viennese Veal with Mushrooms. https://www.latabledecatusseau.fr/en/

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SPIRITED CHAT

Top Spirits!

Results from the 2021 Denver International Spirits Competition The 10th Annual Denver International Spirits Competition took place over two weeks in March. The competition was held at the Omni Interlocken Hotel in Broomfield, Colorado, in person after local COVID-19 restrictions had been eased. We employed extra safety measures to protect our judges, staff, and volunteers. Judges’ tables were fitted with plexiglass dividers. The competition received 25% more entries than the previous year, making it necessary for our judging days to be expanded for a total of four days.

TOP 2021 SPIRITS WINNERS “BEST OF SHOW” Garrison Brothers Cowboy Small Batch Bourbon- 1st Place Cutwater Spirits Mezcal- 2nd Place Coole Swan, Irish Cream Liqueur- 3rd Place For PDF lists of Spirits and Packaging & Design winners visit: http://www.denverspiritscomp.com/results/

Save the date! 2022 Denver International Spirits Competition March 19 to 30, 2022 Entries now accepted! DENVERSPIRITSCOMP.COM Vol. 1 202 1

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FOOD FOR THOUGHT

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Famille Restaurant and Bar Origin Hotel, Westminster, Colorado

After surviving the food deserts created by 2020’s pandemic, finding a new French-themed restaurant and bar launch in Westminster, Colorado, delightful. Famille Restaurant and Bar is ground zero for Westminster’s newly opened Origin Hotel. The new 128 room hotel is in the newly reimagined Westminster Mall, located between Denver and Boulder. Seasoned Chef and French-born culinarian Laurent Mechin, the former executive chef of the St Julien Hotel & Spa in Boulder, Colorado, spearheaded the restaurant opening and initial menus. He has since moved onto the Florida panhandle to run a resort restaurant in a more desirable climate. His trusted team of sous chefs has stepped up to produce authentic, fresh ingredient-inspired French cuisine. Chefs Lindsey Ryan and Victoria Sonora now run Famille’s kitchen. Victoria was a contestant on Season 20 of Hell’s Kitchen in 2021, and she ranked in 10th place. Together the chefs have made a smooth transition, developing new menus based on Colorado’s great seasonal ingredients. The restaurant is open for Breakfast & Brunch, Lunch, and Dinner. The morning fare offerings include freshly baked pastries, Colorado Green Chile Rancheros, and Parisian Open Face Omelet’s. In the evening, you can enjoy an Artisan Cheese & Charcuterie Board, with a wallet-friendly international wine list, signature classic cocktails, with French staple, Steak Frites, or Petit Salé of Duck Leg. https://www.famillewestminster.com/ Vol. 1 202 1

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COOKING THE BOOKS Château Lafite: The Almanac Written by Saskia de Rothschild, Foreword by Baron Éric de Rothschild Flammarion, Pages: 620, $175 ISBN: 978-2-08-020420-2 This expansive book was published to celebrate 150 years of the Rothschild Family’s ownership of Château Lafite. It is the brainchild of Saskia de Rothschild, the youngest person to lead a first-growth Bordeaux Estate. While the Almanac is printed commercially, it is covered in cloth and has a handmade feel. The devil is the details, and it has everything meticulously documented, down to the well-practiced rituals of pruning and harvesting grapes, vintages, and notes about the weather conditions that influenced the vintage year. As you shift through the pages, you will come across nostalgic postcards that include vintage portraits and pairing menus from their day. If you pay attention to the annual notes about growing conditions, you will understand the fragility that comes with grape growing. Conditions range from fantastic to dreadful, depending on the year. The Rothschilds have weathered many a storm, including the devastating Great Depression and even two world wars. During World War II, Nazi occupation and ransacking of old vintages dealt them a significant blow in their cellars. This book contains thousands of historic photos, documents, and charts documenting the estate’s rich history. It is a unique and ideal gift for any serious wine enthusiast, student, sommelier, or devotee of French wine. It will be proudly displayed and cherished for years to come. Consider its cost ($175) compared to a bottle of Chateau Lafite Rothschild 2015 (RP 96) at $899. A great value!

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COOKING THE BOOKS World Travel, An Irreverent Guide By Anthony Bourdain and Laurie Woolever ISBN: 9780062802798 ISBN 10: 0062802798 6x9 Softcover, 480 pages, $35.00 It is hard to believe that Anthony Bourdain left this world more than three years ago. Although by his own choice, I doubt that he would have known how large a hole his absence has left in the hearts of his many friends and fans. A plethora of foodies and world travelers stayed glued in their seats watching No Reservations and Parts Unknown on TV. This book was only in the planning stages when Tony passed on. Fortunately, Laurie Woolever, who was known as his assistant “Lieutenant,” had been involved for over a year in the planning and collaboration for this book. No one has traveled the globe quite as extensively as Anthony Bourdain. His insights and experience offer valuable information for planning any trip to faraway lands. The chapters have been split into 43 parts to feature many different and far-off destinations. He even includes numerous states within the U.S. Whether you are planning a trip to Paris, Rome, or someplace farther removed from Western civilization such as Laos, this book can be used to help guide your travels. The chapters include Bourdain’s tips on local cuisine and restaurants that are off the beaten path. Ms. Woolever referenced many of Bourdain’s thousands of hours of video footage to extract his witty and sarcastic take on the world around him. If you like to travel and taste a variety of cuisines, this book is your reference to the world yonder and your chance to walk on the same pathways that Tony did.

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COOKING THE BOOKS The French Laundry, Per Se Thomas Keller Artisan Books, Hardcover 400 pages, $75 ISBN: 9781579658496 Thomas Keller worked on this book for more than two years, completing the text in the middle of the COVID-19 pandemic. While it seems at first glance to be a cookbook, it covers the history of two premier fine dining restaurants in Keller’s empire. The book includes very intriguing historical timelines and precise information on how Chef Keller painstakingly creates his fabulous epicurean delights. While many a home cook can use these recipes to create unique dishes for family friends, readers will respect the intricate number of steps that Chef Keller takes in making his starred cuisine. Chef Keller could not reach his astounding success without the help of his team of culinary professionals. It is enlightening to read their interviews and perspectives in the book. I especially love the “Courses” section, where readers can reference select recipes for Canapes, Firsts, Vegetables, Fish, Meat, and Desserts. Many of these dishes will require a variety of ingredients, some that are unique and difficult to acquire. Luckily, Chef Keller has included a “Sources” section at the back to assist in finding them. The French Laundry, Per Se is the ideal text for any aspiring chef or foodie. The photography is razor-sharp and mouth-watering. This book will be a staple of inspiration in every recipient’s kitchen for decades to come.

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DESTINATIONS

Daniel Boulud’s Le Pavillon, NYC (5 out of 5 Stars!) Story and photos by Christopher J. Davies

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DESTINATIONS

After such a dark and uncertain year covered by the veil of a global pandemic, 2021 has given us a lot to be thankful for. Lockdowns are now in the rearview mirror, vaccines are available everywhere, and travel steadily increases back to post-pandemic levels. (L to R) Custom designed, blown-glass chandelier, by artist Andy Paiko, dinners enjoy Le Pavillon park like dinning décor, team in Le Pavillon’s modern kitchen.

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DESTINATIONS

Darcy and I departed this last June on our first flight in nearly two years. We were excited, to say the least! We boarded a United flight from Denver to New York’s LaGuardia Airport. Travel was hassle-free, but masks were still required throughout the airports and planes. The weather in New York was a balmy 95 degrees with insane humidity levels. Still, it was great to be back traveling. Several weeks prior, I had researched restaurants that I hoped we could visit. Sadly, several of Daniel Boulud’s restaurants were still not reopened. However, I was excited to learn about Daniel’s newest creation, Le Pavillon. I reached out to Daniel’s press agent via email and received a timely response. Luckily, she arranged a press visit for me to interview the restaurant’s Co-Executive Chefs and enjoy dinner with my wife and son. Le Pavillon is located in the newly erected One Vanderbilt Skyscraper, an office tower across from Grand Central Station that racked up a construction cost of over 3 billion dollars. The tower is 71 stories tall and is now New York City’s second-tallest office space, next to the One World Trade Center. It boasts 1.7 million square feet of office space, with toplevel LEED and Well certifications. The building was fifteen years in the planning. Boulud and his Dinex Restaurant Group were planning this restaurant for three and a half years. The original plan was to open at the end of 2020, but COVID-19 lockdowns delayed the opening for six months. The restaurant staff was not laid off; instead, they took part in a sixmonth comprehensive program of staff training, testing recipes, and cocktail development, all with an eye on the eventual launch to the public when it was safe. When I arrived at street level, the host escorted me up a stairway to the second floor. To my left was the spacious Bar Vandy, which features a seventy-five-foot-high ceiling and lengthy decorative glass chandeliers. The chandeliers were handblown by Andy Paiko, a Portland, Oregon-based artist. They illuminate the bar with epic window views of the Chrysler Building in the background - New York elegance at its finest. Co-Executive Chefs Micheal Balboni and Will Nacev are young protégés of Chef Boulud, with years of experience working several positions at Boulud’s flagship restaurant, DANIEL, in the Upper East Side. The host summoned them from the kitchen, and they joined me for a candid chat at the bar.

The chefs were cordial, enthusiastic, and surprisingly calm on a Saturday night. Incredibly cool considering that the restaurant was opened just three weeks ago. They explained that the focus of the cuisine at Le Pavillon is divided equally between seafood and fresh vegetables. The two “partners in food” expressed admiration and pride for their suppliers. They procure fresh seafood and shellfish from northeastern waters and were drooling when describing their signature appetizer, Oysters Vanderbilt. The delectable oysters used for the dish are sourced from Johns River in the Maine Peninsula. These rare, slow-grown mollusks are the brainchild of former Lobsterman Dave Cheney in the bottom of Maine’s Johns River estuary, not far from the famed Pemaquid lighthouse. They are big and briny. When discussing vegetables, the chefs mentioned that they had a favorite supplier, fondly called “the Avocado Whisperer.” This supplier sources premium quality avocados from Mexico, one of the only year-long, consistent sources for avocados. The chefs and I toasted with glasses of wine, and I took their portraits before they were whisked back to the kitchen. I took more photos in the bar and with the tall windows overlooking Grand Central Station and the Chrysler Building. Chef Will Nacev returned with a paper menu that had highlighted three signature dishes that would soon be delivered to me at the bar for photographing and tasting. The light emanating through the windows was soft and prime for showcasing the dishes in a natural light.

(L to R) Pavillon’s ground floor entrance, view of the Chrysler Building from Bar Vandy,

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DESTINATIONS

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DESTINATIONS

Co-Executive Chefs Micheal Balboni and Will Nacev

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DESTINATIONS As I began to pack up my equipment, Chef Daniel quickly appeared in the flesh to thank me for visiting Le Pavillon. If I hadn’t known of him and his food for so long, his sudden appearance would have made me wonder how a chef could be so fit and still crank out spectacular food. Chef Daniel Boulud is a restaurant mogul with twenty-five or so restaurants around the globe, and as such, he is always moving. After a quick conversation, I handed Daniel a glass of wine and took several portraits of him before he uttered, “I got to go.” Off he went with his handler, presumably to make an appearance at another one of his restaurants to greet his other starstruck patrons. Fans of Anthony Bourdain’s Parts Unknown series will remember that Chef Daniel accompanied Tony on a tour of Lyon for an episode that was shot in 2014. They visited Boulud’s family home and made a once-in-a-lifetime pilgrimage to visit legendary chef Paul Bocuse. There they enjoyed an epic culinary experience at the three-star Maison Troisgros. In my opinion, this was one of the best episodes of Parts Unknown. Bourdain told Eater that the Lyon episode is “the greatest food-centric show I’ve ever done.”

Tasted At the Vandy Bar: Dish One Huitre| “Vanderbilt” Le Pavilion’s answer to Oysters Rockefeller. “Commodore” Cornelius Vanderbilt (shipping and railroad magnate) and John D. Rockefeller (oil and its derivatives) were business titans of their time. Ironically, Vanderbilt and Rockefeller had a symbiotic business relationship. Vanderbilt acquired railroads to extend the distribution of Rockefeller’s Kerosene Oil that helped light America’s homes. Oysters Vanderbilt features Johns River Oysters Gratinées, Hazelnut, and Parsley-Seaweed Crust. Taste: Creamy and delicious! Dish Two Avocat| Fines Herbes Grilled Avocado, Castle Valley Einkorn Berries, Kale, and Harissa with Yogurt Green Goddess. This dish took me by surprise. The grilled avocado reminded me of a rare steak, the berries and kale provided a great texture, and the Yogurt Green Goddess dressing provided great flavor with less fat than traditional Green Goddess dressing that uses mayonnaise as its base. Taste: Decadent and flavor-packed. Dish Three BAR|Courgette Baked Black Sea Bass, Zucchini Byaldi, Tomato Vinaigrette A Baldi is a typical Provençal dish that is similar to a very fancy ratatouille. Taste: Fresh, delicate, and tender. The vinaigrette adds a perfect dose of acidity. The fish was cooked perfectly.

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DESTINATIONS Darcy and Blaine met me at the bar, and we were led into the dining room to our table. The room was lined with twenty-foottall olive trees and lush green foliage. It is warm in tone and gives you the feeling that you are dining at a private table at an outdoor park. We ordered a bottle of sparkling water and three Negronis. Our waiter named off several top gin selections that we could pick for a cocktail. We picked Bombay Sapphire. Our cocktails were delicious, sweet, and sour with a slight bitterness—the perfect digestive before dinner. Our server was cordial and very knowledgeable about the menu and wine list. The wine list had something to offer for everyone. It featured a 650-bottle selection, with over twenty wines that are available by the glass. The by the glass list included an incredible array of value wines. Here are my standouts: Sparkling: • Ployez-Jacquemart “Cuve Marie Weiss”, Champagne Brut NV $28. White: • Joseph Drouhin Macon-Bussi res “Les Clos”, Burgundy 2018 $19 Red: • Domaine U Stilliccionu Sciaccarello “Antica”, Corsica 2017 $24 Sweet: • Chateau Guiraud Sauternes, Bordeaux 1998 $30

Bottle Shock:

Daniel Boulud’s Wine Director Daniel Johnnes and his sommeliers have crafted a whimsical wine list compiled of wines that complement Le Pavillon’s menu. The list is weighted 75% French but surprisingly has handpicked gems at different price points. For example, under Bordeaux, Margaux, you will find four fabulous value wines: • • • •

Chateau La Tour de Mons “Marquis de Mons” 2015 $ 70 Chateau La Tour de Mons 2014 $ 85 Chateau du Tertre “Les Hauts du Tertre” 2015 $120 Chateau Labegorce 2011 $135

• Are you looking for a more refined wine experience? • Check out these Margaux Classics: • Chateau Palmer “Alter Ego” 2011 $300 • Chateau Margaux “Pavillon Rouge du Chateau” 2010 $675 • Chateau Margaux 1959 $3,500 Note: Prices are based at the time of this writing and subject to change without notice.

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DESTINATIONS Le Pavillon offers a Three-Course Prix Fix at $125 per person, which is surely a fantastic value considering this fine dining experience. My wife, son, and I enjoyed the following menu items at our table: Terre Petit Pois|Romarin Chilled Pea Veloute, Rosemary-Bacon Royale Poulet| Champagne Rotisserie Chicken, Green Asparagus, “Champignon Farci”, Spinach, Champagne Sauce Agneau| Oregan Lamb Chops, Sweet Garlic, Anson Mills Polenta, Swiss Chard, Oregano jus Boeuf| Poivre RR Ranch Grilled Strip Loin Pommes Boulangère, Celery Heart, Sucrine, Blue Cheese, Tellichery Pepper Sauce Garnitures $16 (extra) Pommes Pont Neuf, thick-cut, fluffy French fries coated with Chili Aioli Everything was cooked, seasoned, and sauced to perfection. If we could have licked our plates, we would have. The Grand Finale-Dessert Noisette Chocolat Pastry Chef Sébastien Rouxel has invented his Noisette Chocolat, featuring milk chocolate crémeux, praline croustillant and hazelnut nougatine. It is so beautiful; it resembles a large chocolate egg rested on praline crumbs. At the end of our meal, management invited us to visit the kitchen. It is massive and filled with the latest state-of-the-art professional equipment. I was impressed with its size and the large number of staff members cooking and preparing all of the components of the Le Pavillon menu. Daniel Boulud and his team have given us a delectable new hotspot that marks an exciting turn in the road for New York’s Fine Dining Scene! Get there soon, and you will be raving about the whole experience!

Le Pavillon One Vanderbilt Ave New York, NY 10017 www. https://lepavillonnyc.com/ Tel. 212 662-1000

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Feature : Rolling Through Chianti Classico

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Tuscany’s Heart and Soulful Region Story and photos by Christopher J. Davies. Additional photos by Darcy R. Davies We have been visiting wine regions around the world for twentyone years now. Over that time, we have tasted a fair share of Italian wines. Chianti Classico wines are some of our favorites from Tuscany. They are ruby red and have scents of cherries, blackberries, baking spice, and balsamic with just the right amount of acidity. In mid-December 2019, we had the pleasure of visiting the Chianti Classico region for the first time. Thanks to Silvia Fiorentini and Caterina Mori of the Consorzio Vino Chianti Classico, we were given a comprehensive four-day pop-up visit of the region. Our tour started with a bang! We planned to take a one-hour train ride from Bologna to Florence to meet our host. When we arrived at the Bologna train station, we learned that all trains were delayed for 90 minutes because of an earthquake that emanated in Northeast Tuscany. This delayed our arrival, but our hosts were eager to accommodate our visit. During our visit, we met some old friends and made new friends, discovering exciting history, delicious cuisine and fabulous wines. Chianti Classico should be on every wine lover’s shortlist for visiting. Wineries are conveniently located near Florence and Sienna. You can rent a car and tour yourself or take a professionally guided tour embarking from Florence, San Gimignano, or Sienna. If you choose to visit yourself, you have many options to stay at a Tuscan farmhouse, B&B, or agritourism guest accommodations located on or near a vineyard or olive grove. Many wineries have tasting rooms, enotecas (wine shops) that sell bottles of wine and olive oil, and restaurants (seasonally

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opened) located on their estates. If you have ever dreamed about living a bucolic Tuscan experience, Chianti Classico has you covered. While many things changed globally due to the COVID-19 pandemic, we have stayed in touch with our colleagues in Chianti Classico. The people and their businesses have been impacted tremendously, like everywhere else. Due to the major market for producers being restaurants, Italian wineries have had a difficult experience as restaurants have been closed since March. Vintners have told me that they are surviving in place, tending to their vines, bottling new releases, and working on plans to reopen safely in stages. Budbreak at Rocca delle Macìe Vineyards began on March 20th, ten days earlier than usual. In April, temperatures rose and the vines have been growing steadily, according to Thomas Francioni, Marketing and Communications Manager. At the time of this writing, vintners are hopeful that they can accept visitors beginning in June or July. Publishers note: We delayed publishing this article in anticipation of some good news. Now that it looks like flights to Italy from the US have resumed in July, it is time to consider planning your visit Chianti Classico!

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Feature : Rolling Through Chianti Classico

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Chianti vs Chianti Classico?

Sangiovese is Italy’s number one/most planted grape variety. It is the main grape used to produce Chianti and Chianti Classico wines. Chianti and Chianti Classico are two separate appellations. Chianti must be provided from a minimum of 70% Sangiovese, while Chianti Classico rules are stricter, with a minimum of 80% Sangiovese grapes required. Other red grapes (indigenous or international) varieties may be included up to 20%. The Chianti Classico DOCG, otherwise known as the Denomination of Controlled and Guaranteed Origin and commonly referred to as its production zone, was established in 1716 by Cosimo III de’ Medici, Grand Duke of Tuscany. Chianti Classico is produced in a territory that is geographically called Chianti. It is located between Florence and Sienna. The total region comprises of 70,000 hectares or 172,900 acres. The DOCG rules specify that grapes can only be grown in the specific following townships in the Florence and Siena provinces: Barberino Tavarnelle, Castellina in Chianti, Castelnuovo Berardenga, Gaiole in Chianti, Greve in Chianti, Poggibonsi, Radda in Chianti, San Casciano Val di Pesa. Chianti Classico’s average wine production tops a whopping 35 to 38 million bottles annually! Top markets include the United States (34%), Italy (23%), Canada (11%) and Germany (8%). The Consorzio Vino Chianti Classico has 510 member businesses, of which 351 produce and bottle wine.

The argument on whether Chianti Classico wines are superior to Chianti wines is likened to whether Napa wines are better than Sonoma wines. The Sonoma vintners like to joke that Napa makes great auto parts and Sonoma makes great wine. There are strong opinions on both sides of the tasting table. The common thread between Chianti and Chianti Classico wines is exceptional value and quality. You can find excellent price points at all quality levels. What separates Chianti Classico from its Chianti cousin is its precise growing location, the extra details, aging, and steps made in the winemaking process. Chianti Classico is beyond the straw bottom bottles or “fiasco” Chianti wines that are commonly poured at Pizza parlors.

Chianti Classico Quality Levels:

• Chianti Classico Gran Selezione Estate Grown Grapes Only, A selection/vineyard block of the estate’s best grapes. Minimum aging requirement: 30 months, including three months of bottle aging. • Chianti Classico Riserva Minimum aging 24 months, including three months of bottle aging. • Chianti Classico Annata (Basic level) Minimum aging for 12 months. • San Casciano Val di Pesa

It is easy to spot a Chianti Classico wine, as they all bear the Chianti Classico red circled emblem with the Black Rooster icon. The Gallo Nero (Black Rooster) was the historic symbol of the League of Chianti and has become the symbol of the wines of Chianti Classico. Vol. 1 202 1

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Bindi Sergardi Tenuta I Colli Estate Monteriggioni, Siena

Bindi Sergardi is a family estate rich with history and positioned in the heart of Tuscany, in the province of Siena. Since 1349, the family has been actively involved in the politics, finances, and traditions of Siena. Later in the 15th century, they became involved in the government and had a part in the founding of the Chianti Classico Consortium. Owner Nicolo Casini is the 22nd generation, family patriot, and visionary. He is the grandson of Elisabetta Bindi Sergardi. He has pursued the scientific research of new vine clones and identifying their property’s unique soil types. Today, his daughter Alessandra runs the estates of the family as the Chief Executive Officer. Her passion and vision are taking the company and wines to new heights. We met with the delightful Alessandra Casini Bindi Sergardi and her colleague Elena Petri for a lovely lunch at Alessandra’s home. We enjoyed a delicious pork roast garnished with rosemary and EVOO. The Bindi Sergardi wines paired well with the rustic meat and vegetables. The estate house was built in the late 15th century. It is in a fabulous and well-maintained condition. A family room showcases a massive fireplace with a seasoned hearth. The upper level has a spacious balcony overlooking a picturesque Tuscan landscape, with rolling vineyards and symbolic cypress trees. Nearby vineyards are distinguished by the presence of a particular limestone (sedimentary rock composed mainly of calcium carbonate), known as “The Yellow of Siena,” and famous all over the world for the precious yellow marble.

Size of property: 1000 hectares (2500 acres) Amount of Property Planted: 100 hectares (250 acres) planted to vine Terroir: Chianti Classico, Chianti Colli Senesi, Chianti, IGT toscana Varieties Cultivated: Sangiovese, Cabernet Sauvignon, and Merlot Favorite Wines: Colli Chianti Classico Riserva 2015, $40/ 91pts Moceni 89 Gran Selezione Chianti Classico DOCG 2015, $69/91-94pts Photos above taken at the estate, (R) Alessandra Casini Bindi Sergardi.

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Bindi Sergardi wines are imported in the USA by Broadbent Selections, one of America’s top sellers of fine wine. You will find their wines in the major markets or online. The Bindi Sergardi wine labels are elegantly designed, colorful and stand out from most other Italian wine labels. You may arrange to visit by appointment only. Strada Comunale di Mocenni, 35, 53019 Vagliagli SI Tel. +393403715492 Email: visit@bindisergardi.it http://www.bindisergardi.it/

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Bindi Sergardi

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Fontodi, Panzano Chianti, Classico Fontodi is located in Chianti Classico, in the wine town of Panzano. It is just under an hour drive from Florence. The Manetti family has controlled the winery since 1968. At first, they were searching for a house in the countryside, but also ended up purchasing 20 hectares of grapes adjacent to the house. The family quickly realized the potential for making great wine in the Coca d’Oro “Golden Valley” of Panzano Since 1780, at Ferrone, in the district of Impruneta, the Manetti family has been dedicated to the production of Cotto Imprunetino. The family is also famous for the production of its famous “terracotta” tiles. Their furnaces are used to make terracotta flooring and cladding tiles, as well as artisanal terracotta elements. We met with Fontodi owner Giovanni Manetti, who is also the President of the Consorzio Vino Chianti Classico Association. We had a late afternoon of tasting and touring his winery. Mr. Manetti also raises around 50 porcelain-white Chianina cattle (pronounced kee-a-nee-na) on his estate.

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Fontodi

The Chianina is the largest breed of cattle globally and has short hair that varies from white to steel grey. Manetti sells all of his cattle to Panzano’s colorful Butcher Dario Cecchini. Fontodi wines are some of the most highly acclaimed by major wine publications. All wines are produced from estate-grown grapes. They offer three levels of Sangiovese wines: •Fontodi Chianti Classico DOCG •Vigna del Sorbo Grand Selezione Chianti Classico •Flaccianello della Pieve Colli Toscana Centrale IGT Fontodi also produces non-Sangiovese wines: •Case via Pinot Nero Colle Toscana Centrale IGT •Case via Syrah Colle Toscana Centrale IGT •Merrigio Colle Toscana Centrale IGT (Cabernet Sauvignon) They also produce a Vin Santo del Chianti Classico DOC and Olio Extra Vergine di Oliva Chianti Classico DOP. As president of the Chianti Classico Consortium, Manetti has been a big proponent of establishing sub-zones within Chianti Classic to localize wine by their local terroir. The consortium members have now approved establishing eleven subzones of Chianti Classico, known as Unità Geografiche Aggiuntive (“Additional Geographical Units”), or UGAs. http://www.fontodi.com/index.html Vol. 1 202 1

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Villa Poggio Torselli San Casciano Val di Pesa Tuscany is all about walled-in cities and large estate properties. There is something unique about the views and morning light. Chianti Classico has fit the bill. Villa Poggio Torselli is an enchanting, historic estate located on a hill (poggio) overlooking the village of San Casciano. The estate rises on the poggio with stunning views of the Chianti hills, cypress trees, olive trees, lush vineyards, and the Renaissance’s cradle, the city of Florence in the distance. The property was first listed in a 1427 land register as a “chasa de signore” (mansion). Over the years, the estate was owned by the noblest Tuscan families, Machiavelli, Angiolini, Corsini, Strozzi, Antinori, and Capponi. The estate has undergone numerous expansions and improvements over the years, including the backward projecting wings and splendid Italian gardens on both sides. Essential dignitaries that have visited and stayed at Villa Poggio Torselli include Paul I, Tsar of Russia, and in 1804, Pope Pius VII, who stopped on his way to Paris to crown Napoleon as emperor.

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Villa Poggio Torselli In 1999, the Zamparini family acquired the property. From 2002 to 2008, the property underwent a massive restoration and renovation, bringing it back to its former glory. This restoration extended to the gardens as well as the nearby vineyards. The villa is a private residence on a commercial farm that produces wine and olive oil. The winery and cellars have been enlarged and the vineyards have grown to 24 hectares under vine. We were honored to have been invited to stay by owner Laura Zamparini for two nights, using this location as our base for touring Chianti Classico. Our visit was in December, right before the Christmas holiday. We were doubly honored to attend the estates holiday dinner with the villa’s staff members. There we enjoyed delicious homemade dishes and traditions in the massive kitchen in the cellar. When Darcy and I first arrived at dusk, we were welcomed by the friendly Managing Director, Maurizio Santoni. When we entered the breezeway, we were taken back in history. We were led with our luggage to our elegant second-floor suite with a drawing room. The walls were decorated with 17th-century frescos and impressive furnishings. We briefly discussed and were whisked away to dinner at Dario Cecchini’s butcher shop in Panzano. We returned in the dark and retreated to our elegant suite for the night. In the morning light of the following day, I gazed out our bedroom window at the front of the property. I could see ornate statues of boys with grape headdresses in the front of the estate. The property has many pine trees and cypress. After breakfast, we enjoyed a tour of the numerous reception rooms, library, and vast garden. The villa has received multiple awards for its meticulous Italian gardens which have been designed following the rules of the garden all’ Italiana. The estate’s horticulturist practices seasonally plant rotation. Plants that are typical of the eighteenth century are showcased according to season. The villa has undergone a sensitive and rigorous course of conservation work and the devil is in the details. There were no specifications left out—the architectural details and fine art rival the museums in Florence.

Some highlights include: •Chapel •Ballroom •Corridor •Mosaic Room •Hall of Summer •The library

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Villa Poggio Torselli

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Villa Poggio Torselli Winery & Wines: We visited the winemaker to learn about his philosophy and wines. After harvest, the winery was in full swing and pumps, hoses, and barrels were in full use. We moved to the winery’s stylish tasting room and sampled several wines and olive oils with Maurizio Santino. What we tasted: •Poggio Torselli Toscana Bianco IGT Bizzarria , NV, E50, **** ½ Old world gem. “Bizare” medium weight white Blend of Chardonnay (50%), Traminer Aromatico (30%), Sauvignon Blanc (20%) •Poggio Torselli Chianti Classico 2016, E 25, **** ½ Plum and Cherry with menthol. Mouthful of beautiful red plum fruit 100% Sangiovese • Poggio Torselli Chianti Classico Reserva, E 38, **** Dark plum, fresh and spicy fruit. Delightful long fruity finish 100% Sangiovese • Poggio Torselli Chianti Classico Gran Selzione, E 60, **** ½ Dark burgundy/opaque color. Dark cherry fruit, firm with long finish 100% Sangiovese • Poggio Torselli Extra Virgin Olive Oil Chianti Classico, E 8, **** Green color, intense fresh cut grass During the time of our visit, Poggio Torselli had only recently started exporting small lots of their wines to New York with Cipriani. So for now, these wines and olive oil are only available in Italy. Poggio Torselli offers several tours and experiences. To learn more and make a reservation visit: https://www.poggiotorselli.it/en/experience/ Poggio Torselli Via Scopeti, 10 50026 San Casciano in Val di Pesa (FI) Tel (+39) 055 8290241 info@poggiotorselli.it www.poggiotorselli.itRoll

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Rocca delle Macìe Famiglia Zingarelli Castellina in Chianti

The Rocca dell Macìe winery was established in 1973 when acclaimed filmmaker Italo Zingarelli decided to pursue his lifelong dream of becoming a vintner and acquired the “Le Macìe” estate. The estate spans 93 hectares, or 230 acres, in the rolling hills of Chianti. Italo’s son, Sergio Zingarelli, explains that “at that time, the estate had only 2 hectares of planted vineyards with a rundown 14th-century borgo in Castellina in Chianti. We then set about to painstakingly restore the buildings, thus giving rise to the Rocca delle Macìe winery.” In the local Tuscan dialect, “macìa” means stone, and Rocca delle Macìe stands for stony, rocky hilltop stronghold. Over the past thirty-one years, with Sergio Zingarelli at the helm, the company has expanded into six estates, with combined land holdings of 500 hectares (1,250 acres) with 200 hectares (500 acres) planted with grapes and 22 hectares (54 acres) of olive groves. Rocca delle Macìe is one of Tuscany’s youngest producers compared to the centuries-old wine estates that neighbor them. Today, their wines are sold worldwide in more than fifty-one countries.

(L) Rocca delle Macie President Sergio Zingarelli

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Italo’s passion for wine and art was contagious and inspired his children to want to follow the dream of building a great wine legacy. Sergio took up his father’s mantle and became responsible for the winery’s worldwide distribution network in 1985. In 1989, he became company president with his wife Daniela at his side. His sister, W I N E C O U N T R Y I N T E R N AT I O N A L

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Sandra, has been an important business partner, operating from their Rome office where she oversees certain areas of the Italian market and manages Rocca delle Macìe Cinema. This holding company collects royalties from Italo’s motion pictures. Sergio’s children, Andrea and Giulia, are responsible for various Italian, European, and North American markets. His nephew, Fabio, is also actively involved in the business and responsible for the Asian market. Sergio and his wife Daniela reside at the Castellina wine estate, where they raised their two children. Andrea and Giulia are now adults, but they often join their parents at their childhood home for a family meal. During our visit to the estate, Darcy and I were honored to join the family with a hearty Tuscan lunch with Marketing and Communications Manager Thomas Francioni. The family is down-to-earth and dedicated to preserving Italo’s dream. We enjoyed a delicious pasta dish alla dente with several bottles of Rocca Delle Macìe Chianti Classico Reserva. After enjoying the amazing food and company, we decided to take some photos of the steel Chianti Rooster art installation in the courtyard in front of the main house. This is a welcoming tribute to Chianti Classico’s Black Rooster icon. Next, Rocca delle Macìe Brand Ambassador-Sommelier, Georgetta Perhald, gave us a tour of the property with an excellent viewing of the estate’s terraced vineyards. We also got to view the massive family vegetable garden behind the winery. Rocca delle Macìe wines are value-priced and deliver consistent quality. Wines produced at their four Chianti Classico Estates (Le Macìe, Riserva di Fizzano, Sant’Alfonso, and Le Tavolelle) are exclusively red, made from Sangiovese DOCG and including “Super Tuscan” IGT wines. Wines produced in the family’s Maremma estates include red, white, and rosé. Wines from other Denominations include wines made in collaboration with enologists in the Chianti zone, Montalcino, Montepulciano, Bolgheri, San Gimignano and Orvieto. Specialty products include Vin Santo dessert wine, Grappa, Extra Virgin Olive Oil, and Miele (Honey).

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Rocca Delle Macìe Longtime employee and Brand Ambassador Georgetta Perhald escorted us to a unique tasting room. This provided a quiet place to taste wines and learn about the many products that the estate produces. Wines tasted at Rocca delle Macìe: • Chianti Classico 2018, $16.95, ****1/2, Superb! Sangiovese/Merlot Blend, Claret red, scents of dark fruit, spice, pepper. Great prolonged finish! • Chianti Classico Reserva 2016, $32.00, **** Excellent Maroon, scents of stone and shale. Dark candied fruit. Blend of Sangiovese (80%), Cabernet Sauvignon (5%), Merlot (5%) and Corolino (5) • Chianti Classico Gran Selezione 2015 Di Fazzano, $39.00, ****1/2, Superb Maroon/Claret, Stone fruit, Blackberry 93% Sangiovese, 7% Colorino Aged in French Oak. • Chianti Classico Sergio Zingarelli Gran Selezione 2015, $139.00, ****1/2, Superb Dark ruby, scents of chalk, and blueberry. Hints of spicey green pepper. 100% Sangiovese. • Chianti Classico Sergio Zingarelli Gran Selezione 2013, $126.00, *****, Epic! Claret, stone fruit, menthol, pepper. Long finish. 90% Sangiovese, 10% Colorino.

Note: All of the above wines are currently available in the United States. Rocca delle Macìe Wine Country Experiences Sergio and his family have created ways for their fans to experience Chianti Classico. Tours & Tastings Wine & Food lovers have numerous options! • • • • •

Classic Grand Cru The Gran Selezione Sergio Zingarelli Wine & Food Experience at Passo dopo Passo Osteria Tour and Picnic in the vineyard

For details and reservations visit: https://www.roccadellemacie.com/wine-tourism/tours-andtastings/

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Rocca Delle Macìe

Relais Apartments and Osteria

Just a short drive from the Rocca delle Macìe winery, you will find the Reserva di Fazzano, an eleventh-century ancient village perched on a hilltop overlooking lush vineyards and olive groves. Sergio’s architect brother Fabio and colleague Lucia Peretti oversaw the meticulous restoration and enhancement of six buildings, creating 19 luxurious apartments available for overnight stays. Il Relais di Rocca delle Macìe is a fantastic destination with modern amenities, a large swimming pool, and open spaces to explore. The apartments are available yearround. In June 2020, Passo dopo Passo Osteria opened, featuring authentic Italian cuisine by talented Chef Maurizio Bardotti. The name means “Step by Step” in Italian. Chef Bardotti explains, “Thanks to my feeling of harmony with the place, the atmosphere we experience daily with a young, motivated team, and the enthusiasm of the Zingarelli family. My cooking is based on regional flavors, and Tuscan cuisine has made me the chef I am today. I plan to offer dishes that originate from these roots, refined with new flavors – because just like wine, the products of each area preserve their own identity and add it to the dish, creating unique and inimitable sensations. I’m making a very proud new start from a Tuscan kitchen with the aim of reaching, step by step, that extremely exciting place beyond”. The Osteria’s menus changes seasonally. Some of the exciting dishes on this summer’s menu include: Starters • Sherry-glazed sweetbread, pink shrimp, tosatzu, mixed leaves • Scallop, coconut + kombucha, lard, and green apple sorbet • Foie gras brûlée, rhubarb and hazelnut

First Course

• Spaghetti“Mancini”, Scamorza cheese, sea urchin and grapefruit • Tortello stuffed with pheasant, herring caviar, candied lime, Glacé mushrooms • Bavette “Morelli,” slipper lobster, cacciucco, creamed garlic, powdered bay leaves, and toasted bread

Mains

• Pigeon, white onion, blackberries, and hibiscus • Suckling pig, beetroot, burnt avocado, sweet and sour sauce • Grilled octopus, tomato essence, Stracciatella di burrata cheese, elderberry • Dessert • Semifreddo cheesecake, peach, green gazpacho granita • Chocolate, grapefruit and pink pepper sorbet, black olive wafer • Selection of Podere Paugnano pecorino cheese and soft goat cheese

The restaurant is open year-round except for several weeks in the winter. Passo dopo Passo Osteria Relais Riserva di Fizzano Località Fizzano, 53011 Castellina in Chianti SI Ph. 0577 7371 www.passodopopassoosteria.com Rocca delle Macìe località le Macie, 45 Castellina in Chianti, 53011 - Siena For more information about Visit: https://www.roccadellemacie.com/

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Italo Zingarelli directing

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Sergio and Italo Zingarelli in the wine cellar admiring a glass of Chianti Classico, (below) Actor Bud Spencer on set with Italo Zingarelli

The Family Patriarch & Legendary Film Producer Italo Zingarelli By Christopher J Davies, Photos & images supplied by Rocca delle Macìe

Italo Zingarelli was a talented artist and businessman. He produced 26 films between 1954 and 1995. In 1981, he was a member of the jury at the 31st Berlin International Film Festival. Italo made an appearance in Federico Fellini’s epic classic film, “La Dolce Vita” (1960), playing the character “Don Giulio.” He produced Spaghetti Westerns with a family-friendly approach during an era when most other films focused on violence. His most successful film was “They Call Me Trinity” (1970), featuring the dynamic duo of Terence Hill and Bud Spencer. Box office sales were 8,742,787 admissions (Italy), making this film the 4th most-watched Spaghetti Western of all time. The sequel, “Trinity is Still My Name,” did well too. The most successful Spaghetti Western in history was Sergio Leone’s “Fist Full of Dollars,” starring Clint Eastwood. Italo was a sharp businessman, controlling distribution rights to his movies with his West Films Distribution Company. He passed away in Rome in 2000 at the age of 70. Vol. 1 202 1

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Frattoria di Cinciano •Enchanted Village •Villas and Apartments •Osteria/ Restaurant •Winery •Olive Oil

Cinciano is a family-owned, enchanting village in the ancient Poggio Bonizio, now called Poggibonsi. It likely has Roman origins dating back to 1126. There is an ancient Roman road that stretches through the property. In 1983, the Garre family, ship builders from Genoa, purchased the village. Perched on the most western hill in the Chianti Classico area, it stands in the sun in front of the walled medieval city of San Gimignano that was built in the 13th century. The family has meticulously renovated and restored the village over the past thirty years. Today, the property has become an amazing Tuscan destination. Visitors may stay at the stately Villa and apartments on the property. Prices start at around 126 euros per night depending on season. They have many different room options available online.

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Wine The vineyards are planted with mostly Sangiovese grapes. They are producing seven wines and one Extra Virgin Olive Oil annually. • Cinciano Bianco IGP Toscana (NV) Viognier (50%), Chardonnay (30%), Sauvignon Blanc (20%), ****, 7E bottle A wonderful food friendly white. • Cinciano Gotifredo Rosé IGP, 100% Sangiovese 2018, ****1/2, 8.50E bottle Lighter color than most Tuscan Rosé, very French style. • Cinciano Chianti Classico DOCG 2016, ****1/2, 9.50 E 100% Sangiovese • Cinciano Chianti Classico Riserva DOCG 2016, ****1/2, 16.50 E 100% Sangiovese • Cinciano Chianti Classico Gran Selezione DOCG 2014, ****1/2, 22E • Cinciano Peietraforte IGP 2015, ****1/2, 22E Merlot (40%), Cabernet Sauvignon (40%), Sangiovese (20%) • Cinciano Vin Santo del Chianti Classico IGP DOC, ****, 20E Note: The wines are only available for purchase at the winery in Italy.

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Frattoria di Cinciano

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Frattoria di Cinciano

Osteria 1126

Osteria 1126 produces amazing farm-to-table cuisine for lunch and dinner on-site. The passionate husband and wife chef duo, Alberto and Sara, produce their epic cuisine utilizing ingredients from Farm Cinciano. This restaurant is a real gem and worth a visit! Hours:

Lunch: 12:30-14:30 (12:30 to 2:30 pm) Winbar: 16:30 to 20:00 (4:30 to 8:00pm) Dinner: 19:30-22:30 (7:30 to 10:30pm)

Sample Lunch Menu Antipasti Selection of Cold Cuts from “The Grey Pig” Organic Bio Cheese “Sheep vs Goat” Salted Cheesecake, Chickpeas and Tomato

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First Risotto with Thyme, Lemon and Stracchino Cheese Half Penne, “Pereto” al ragu di Chianina

15E 12E

Secondi Codfish, Eggplant, Tomato and Parmesan Rabbit stuffed with pork, dark beer and peppers

18E 18E

For full menu, visit: https://www.cinciano.it/wp-content/ uploads/2021/07/BACHECA-ESTATE-2021.pdf Online reservations and hours: https://www.cinciano.it/osteria-1126/#1541507394534-885d2f58-7926 Cinciano, 2, Poggibonsi (SI), Italywww.cinciano.it Vol. 1 202 1

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Casa Chianti Classico

•Museum •Enoteca •Bistro •Events & Educational Programs Within the town of Radda, located in the heart of the Chianti region, travelers can find the Casa Chianti Classico winery. The winery makes its home in the 18th century restored Santa Maria al Prato convent and is owned by the Chianti Classic Consortium. It is great place to stop and learn about the wines, their unique characteristics, the region, and the production and growing process. They have a museum with presentations, the exclusive “Black Rooster” wine shop (enoteca) where

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you can taste and buy wines, plus a seasonal bistro where you can enjoy wine and food pairings. In the spring and summer, the restaurant’s expansive outdoor terrace is a favorite, overlooking the picturesque Chianti hills. The monastery’s interior ancient refectory courtyard, cloister, and original building interior set the scene for a worldly experience. During the summer, they hold several special events, wine courses, and cooking classes. The location is also a cross point for bicyclists that are touring Tuscany. The elevation is upwards of 2,250 feet and a favorite amongst intermediate level cyclists. They are open from Tuesday to Sunday. For hours and details visit: https://www.casachianticlassico.it/en/ Vol. 1 202 1

The Family Patriarch & Legendary Film Producer Italo Zingarelli By Christopher J Davies, Photos & images supplied by Rocca delle Macìe Italo Zingarelli was a talented artist and businessman. He produced 26 films between 1954 and 1995. In 1981, he was a member of the jury at the 31st Berlin International Film Festival. Vol. 1 202 1

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Feature : Rolling Through Chianti Classico

Antinori Nel in Chianti Classico

The Antinori family has been in the wine business in Tuscany for twenty-six generations. Their family’s commitment to winemaking spans over six centuries. Today, Marchese Piero Antinori and his three daughters, Albiera, Allegra, and Alessia, are actively and passionately involved in the business. The family has numerous estates throughout Italy as well as globally. The Antinori Nel Chianti Classico estate is the most ambitious winery project ever undertaken in Italy, possibly in all of Europe. It began in 2012 and cost considerably more than the initial 50-million-euro budget. It was a seven-year “love project” for the Antinori family that evolved into a world-class winery, becoming the headquarters for the company and paving the way for future generations. Even the estate’s location is significant, as it was built on ancestral land belonging to the Antinori family. The architecture of the winery building marries modern design with nature, unifying the winery and the landscape. All photos © 2019, by Christopher J. Davies, except where noted.

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Feature : Rolling Through Chianti Classico

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Antinori Nel

“The Antinori Nel Chianti Classico estate is the most ambitious winery project ever undertaken in Italy, possibly in all of Europe.”

The Antinori’s estate in Chianti Classico is a state-of-the-art winery that utilizes modern technology, nature’s ideal temperatures, and free-flowing gravity vinification to produce their wine. The winery was designed to have a low impact on the environment, and it is perfectly integrated into the Chianti Classico countryside. The Antinori Nel Chianti Classico winery is part of Toscana Wine Architecture, an association that unites unique and original wineries designed by famous contemporary architects. Travelers have numerous options for visiting Antinori Nel Chianti Classico, including various tasting tours and wine tasting experiences. For details and reservations, click here: https://www.antinori.it/en/ tenuta/estates-antinori/antinori-nel-chianti-classico-estate/ The restaurant at the winery is well worth a visit! Rinuccio 1180 is the winery’s signature restaurant on the roof of the winery. The restaurant was named in honor of the forefather of the Antinori family, Rinuccio degli Antinori. The menus are seasonal and feature authentic Tuscan dishes paired with Antinori Family Wines. For reservations: Email: rinuccio@antinorichianticlassico.it Tel: +39 055 2359720 Vol. 1 202 1

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Feature : Rolling Through Chianti Classico

The Wines: Antinori Nel in Chianti Classico Wines During our visit we tasted in the private tasting lounge, suspended above the barrel room. Our host, Lorenzo Vivoli helped showcase wines from Antinori Nel as well as wines from Antinori’s other estates in Italy. PÈPPOLI CHIANTI CLASSICO DOCG-2017, $22, **** This is a blend of 90% Sangiovese, 5% Merlot and 5% Syrah Claret in color, the wine is peppery and fresh, with plum and fruity characters. VILLA ANTINORI CHIANTI CLASSICO RISERVA CHIANTI CLASSICO DOCG-2018, $20, ****1/2 A great representation of Chianti Classico Riserva. Deep ruby red, blend of 90% Sangiovese, 10% Cabernet Sauvignon. A vivid, fruit forward red wine with blueberries and cherry notes. MARCHESE ANTINORI CHIANTI CLASSICO RISERVA TIGNANELLO ESTATE-2016, $40, **** Dark ruby red color, wonderful dark red fruit. Layered tastes of blackberries, chocolate and coffee. ANTINORI BADIA A PASSIGNANO, CHIANTI CLASSICO GRAN SELEZIONE DOCG-2016, $60, ****1/2 Ruby Red, 100% Sangiovese Expressions of red fruit, cherries, and floral notes. This wine has a great cellar potential.

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Antinori Nel

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Passion & Portraits

Dario Cecchini - To “Meat Or Not Meat,” That is not the question! Story and photos by Christopher and Darcy Davies

Tuscany is one of my favorite regions in Italy, home to a multitude of great restaurants, views, and culture. Located 35 km from Florence, Panzano is a lovely hilltop “wine town” with several world-class wine producers such as Fontodi. Panzano is also home to one of the world’s most famous and colorful butchers, Dario Cecchini.

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Passion & Portraits

Many foodies who watch the Chefs Table™ series on Netflix have enjoyed the episode featuring “Dario, the Butcher,” owner of Antica Macelleria Cecchini in Panzano. Dario’s shop is a must visit for carnivores! The butcher’s storied past includes staging a funeral in 2001 for Fiorentina T-Bones that the EU banned during the heights of the “mad cow” virus. Dario Cecchini’s Butcher Shop is easy to locate. It is the only building on the block with a red and white striped front. The shop is cozy, with typical glass counters showcasing cuts of meat and glass-walled walk-in displays with hanging meats and sausages. Restaurant “Officina Della Bistecca” is located above his butcher shop. They offer lunch from 1:00pm to 1:30 pm and dinner from 8:00pm to 8:30 pm. We visited for dinner. When we arrived at 8:00 pm, Dario and his team greeted the guests in the butcher shop with charcuterie and sliced bread featuring his delicious signature Chianti Butter (lard mixed with seasoned salt and pepper). They also poured locally produced Chianti from typical round straw-covered bottles (fiasco). The wine is ok, but not at the quality level of most enthusiasts’ standards. Luckily, they allow patrons to bring their bottles. We were fortunate to get three different bottles from our earlier stop at Fontodi winery. Interestingly, Fontodi’s owner also sells 60 of his steers to Dario per year. In the background, Dario was playing ACDC’s “Live at Donington” album. He was rocking back and forth and smiling to “Hell’s Bells.” He was gleaming and clanging glasses with guests that huddled around his refrigerated meat counter.

Photos (L to R) Tasting Menu, Bistecca alla Fiorentina on the grill, Guests seated at the massive table watching the meat cooking

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At 8:30 pm, we were motioned upstairs to the dining room. In the center of the room, there was a large wooden communal table that seats 50 guests. The back wall is a large brick wood-fired indoor grill where the team members cooked large meat slabs. Bistecca alla Fiorentina is cut three fingers thick. A rare steak takes 8 minutes on each side, then several minutes standing vertically. Dario’s team cooks all meats rare and slices everything for serving on platters family-style. Menu Officina (50 Euros per person) •Chianti Crudo (Beef Tartar) •Carpaccio di Culo (Seared rump carpaccio) •Costada alla Fiorentina (Famous Florentine Steak) •Bistecca Panzanese (A cut from the “butt,” nice and thick) •Bistecca Fiorentina (beefsteak Florentine style) Includes; •Fagioli all’ extravergine (Tuscan beans with EVO) •Patate al cartoccio (Baked potatoes) Via XX Luglio, 11, 50022 Panzano In Chianti FI, Italy Tel.: +39 055 852020 Email: info@dariocecchini.com Website: https://www.dariocecchini.com/en/ Where To Stay: Dario’s Sister Marina has a lovely B&B in town. Double rooms start at E 70 per night. For details visit http://www.marinacecchini.info/en/ Vol. 1 202 1

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Passion & Portraits COVID-19 Updates Restaurants are open in Italy with heavy restrictions. Currently, they must close by 6pm. According to the DarioCechini.com website, the butcher shop is open daily to 4 pm, and the restaurant is serving lunch only. The Cecchini Panini Truck is open 7 days per week. Dario and his American-born wife Kim Wicks have been spending more time watching Netflix. They have been visiting their dear friend Faith Willinger weekly at her home in Florence to enjoy a homemade dinner. Faith is a James Beard Nominated American-born author who has resided in Italy for more than forty years. She is an authority on Italian cuisine and restaurants with commentaries on the popular Chefs Table Series, appearing on the Dario Cecchini, Corrado Assenza and Massimo Bottura episodes.

Tuscan Tips by Faith Willinger

Recently, I reached out to Faith to get her take on Chianti Classico wines and life in Italy during COVID. “Chianti Classico. Based on Sangiovese but with 20% other grapes to personalize. Each winery chooses its own style. You have to know what each winery does. Chianti Classico goes with almost everything for me. With Dario’s meat-beef or pork, it’s perfect. Dealing with COVID-19 isn’t easy. When we’re in lockdown we can’t even leave our commune and have only a few guests in my kitchen. Luckily, Dario and Kim come for dinner weekly. My kitchen is his favorite place to eat in Firenze. Post COVID-19, I dream of southern Italy. Campania and Sicily. Travels with our great friend Vito Santoro. Dario is so creative. He’s used his time well, finishing work on his restaurants, sorting through pictures (he’s sent me some gems) and creating new jarred products, sending his terrific meat to fans. His new steak cut Etrusca is an example. Always in my kitchen besides Dario’s meat and fennel flowers: •Extra virgin, so taken for granted that it’s simply called oil. •Beans, no Tuscan can live without them •Bread, not easy to find a great Tuscan bread but once again Dario to the rescue with a clandestine bakery in Panzano. Otherwise, I get a 4 kg loaf sent from an ancient straw burning oven in Orsara di Puglia, Pane e Salute.” - Faith Willinger, 26 January 2021. Check out Faith Willinger’s website: https://www.faithwillinger. (Photo Top) Dario Cechinni with Wine Country International Co-Founder Darcy Davies., (Below) Dario Cechinni, his wife Kim Wicks and Faith Willinger (Center).

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Parting Shots

Margaux, Bordeaux France

Our next issue takes us to the world-famous Bordeaux wine region. The French wine industry has come to grips with COVID, taking extra health safety measures. The 2021 harvest is in full swing. Chateau Margaux Vineyard Manager Julien Cazenave and his beloved dog Otxo pictured here have been spending a lot of time examining the grapevines, measuring brix levels and preparing for harvest. Vol. 1 202 1

The focus is always on quality at Bordeaux’s premier first growth. Our editors have recently visited Bordeaux to participate in the Union des Grand Crus de Bordeaux’s le Weekend celebration. We enjoyed the grand tasting of new and older vintages, an epic wine dinner and all the excitement and joy that is generated during the hectic harvest season. The city of Bordeaux is experiencing a renaissance of sorts, undergoing a massive boom in construction and revitalization. Bordeaux is ground zero for wine, cuisine and culture. W I N E C O U N T R Y I N T E R N AT I O N A L

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Colorado is home to hundreds of passionate winemakers whose amazing wineries, cellars and tasting rooms span grand Western landscapes, the Plains, and the entire Front Range. With over 165 wineries scattered throughout our state, boasting varieties ranging from complex Cabernets to crisp Rieslings, finding a label you love is easy no matter where your adventures take you. Discover them all and show your support for our local winemakers at ThisIsColoradoWine.com.

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Articles inside

Dario Cecchini - To “Meat Or Not Meat,” That is not the question!

Daniel Boulud’s Le Pavillon, NYC

Famille Restaurant and Bar