This publication is an action of Terry Project, in collaboration with the Chamber of Commerce of Grosseto, and has as its goal the enhancement of the Territory Tuscany Maremma and local quality products connected to it.
Via Monterosa, 182 58100 - Grosseto T. +39 0564 450662 F. +39 0564 454916
Typical Products This term refers to: DOC, DOCG and IGT wines; DOP and IGP products; traditional agricultural and food products products worth of merit due to the excellent quality of the raw materials used in production.
Traditional products This term refers to all those agricultural and food products which methods of production, conservation and aging have been consolidated over time and are homogeneous of a particular territory. These products must also have traditional ways of production dating back to more than 25 years ago.
Local products This term refers to a category of excellent typical o traditional products coming from a specific area and which have a particular production technique.
Note: The "new" classification of the wines (Reg EC 491/07 and 607/07); current DOC and DOCG become DOP and IGT wines become IGP. Although the legislation allows producers to continue to label the wine with the previous name.
The MAREMMA TUSCANY :
LAND OF QUALITY WINES The grapevine and wine are symbolic products of the province of Grosseto ( and also of Tuscany ). They characterize the provincial agriculture and have great importance on both the economy and production. They are also important to the surrounding landscape and environment as well as to tourism and commerce. Wine-growing in Grosseto, as in all of Tuscany, has undergone and still is undergoing deep change through expanding territories, further investment and quality production. Our wines represent the excellence of a territory which is growing and is in continuous search for a standard in line with international market requests. The Maremma in Grosseto is a land rich in history, natural beauty, traditions and antique flavours. All this is favoured by extensive agriculture, located in an uncontaminated environment and far from industrial and large commercial shopping areas, and also by numerous agricultural businesses which offer hospitality, food and wine tasting and other quality services, with a wide choice for guests and numerous opportunities for visitors. The Maremma: a land at the top in the Italian art of wine-making, with deep red wines, thanks to the pedoclimatic characteristic of the area, to the capacity of the producers and to the considerable amount of capital invested.
The table lists a selection of excellent products made in the province of Grosseto and that can be traced back to Maremma in Tuscany.
Some of Excellence in the province of Grosseto Morellino di Scansano Montecucco - Sangiovese
Ansonica Costa dell'Argentario Bianco di Pitigliano Capalbio Maremma Toscana
Monteregio di Massa Marittima
Montecucco Parrina Sovana Costa Toscana Toscana o Toscano
Tuscan sheep milk cheese
COLD PORK MEAT
Tuscan Pork Cinto
Seggiano extra virgin olive oil Tuscan extra virgin olive oil
Veal from the Appenines
Mount Amiata chestnuts
Pure Saffron from Maremma
soft, mild “Stracchino”
“Sfratto” from Pitigliano
grey mullet botarg from Orbetello
COLD PORK MEAT
wild boar Sausages
IGT, DOC and DOCG Wines of Maremma Tuscany Ansonica Costa dell'Agentario
Bianco di Pitigliano
Monteregio di Massa Marittima
Morellino di Scansano
Toscana o Toscano
White White, Superior White, Spumante, Vin santo Red, Reserve Red, White, Rosè, Vermentino, Sangiovese, Reserve Sangiovese Cabernet Sauvignon, Vin Santo. White, Red, and Recognised Vines Red, Reserve Red, Rosè, White, Vermentino, Vin santo, Vin santo occhio di pernice Sangiovese, Reserve Sangiovese Red, Reserve Red, Rosè, Novello wine. White. Sangiovese (Reserve, Rosè, Novello wine) Syrah, Vermentino, Viognier, Vin Santo, Reserve Vin Santo, Vin Santo Occhio di Pernice (and Reserve) Red, Reserve Red, Red Reserve, Rosè, White,Vin Santo, Vermentino, Chardonnay, Sauvignon, Sangiovese, Sangiovese Reserve, Cabernet Sauvignon, Merlot Red, Superior Red, Reserve Red, Rosè Aleatico, Ciliegiolo, Sangiovese, Cabernet Sauvignon. Merlot, White, Red, Rosè, Novello wine, Passito, Late Harvest, Pure Recognised Vines White, Red, Rosè Pure Recognised Vines
Native Vines of Maremma Tucany
Main Types of I.G.T. Wines Main grape varieties allowed or recommended in the DOC and DOCG Aleatico Alicante Ansonica Cabernet Franc Cabernet Sauvignon Canaiolo Nero Chardonnay Ciliegiolo Gamay Nero Greco
Merlot Pinot Grigio Pinot Nero Sangiovese Sauvignon Sirah Traminer Trebbiano Toscano Verdello Vermentino
types : white, also in tipology sparkling, sweetish, sweet; red, also in tipology sweetish, sweet; Roseâ€™, anche nella tipologia sparkling; Novello wine; Passito wine, (from dried grapes); Late harvest, (from overriped grapes); Types with the additional indication of the name or vines
Typology of I.G.T. Wines in province of Grosseto (Maremma Toscana)
WINE AND TERRITORY DOCG and DOC AREAS Province of Grosseto
Ansonica Costa dellâ€™Argentario
Bianco di Pitigliano
Monteregio di Massa Marittima
Morellino di Scansano
The following is a profile of DOCG and DOC wines from the province of Grosseto. These profiles do not intend to present the complete range of wines available but to offer an opportunity to learn about the characteristics of some wines in a few comments. There is no absolute truth in these profiles but only general information; you may feel free to personally interpret the information given. It may also be possible to find differences referring to the vintage, the method of aging and production. Taste and aroma are closely connected and that is the reason why pleasant or unpleasant sensations can often involuntarily set off emotions. Taste and aroma sensations combine together to give us information. For example, if we sip a drink, we will notice that the taste and the aroma are both important to appreciate the quality but obviously they will be different among different types. When choosing a particular wine to accompany a certain food dish, a number of factors are involved. Firstly, there is individual tastes, the ingredients, the seasoning, the cookâ€™s touch, without forgetting the temperature of the food, and the wine itself ( producer, vintage etc). They are all elements which are impossible to reproduce in time but offer unique sensations.
Ansonica Costa dell’Argentario This is a DOC wine and is produced in the province of Grosseto using Ansonica grapes. The same vines can also be found on Elba Island, in some areas of Sardinia and Sicily, where it is called “Inzolia”. The Ansonica vine requires particular microclimatic conditions: intense exposure to sunlight, high temperatures and rare o no rainfall at all especially during the growing stages. The areas in which Ansonica Costa dell’Argentario DOC can be produced are Manciano, Orbetello, Monte Argentario, Capalbio and the Giglio Island. Characteristics: Colour: more or less an intense pale yellow Aroma: a fruity character with a Mediteranean scent Flavour: dry, clean, lively and harmonious. Serving suggestions: it should be served at a temperature between 8-10° C. and can accompany seafood dishes (starters, pasta, main courses) and vegetable soups; it has been also served with sushi. Furthermore, shellfish and oysters are a perfect combination. Excellent with botargo.
Capalbio Capalbio is the name of the following DOC wines produced in the province of Grosseto in the towns of Capalbio, Manciano, Magliano in Toscana and Orbetello. Red, Rosè and Reserve Red: Minimum 50% Sangiovese and red grapes. For the reserve quality, 2-year aging, of which 6 months in wooden barrels. White and “vin santo”: 50% Tuscan Trebbiano and white grapes. Vermentino: 85% Vermentino and white grapes. Sangiovese: 85% Sangiovese and red grapes. Cabernet sauvignon: 85% Cabernet sauvignon and red grapes. Permitted and/or recommended non-aromatic varieties can be used. Characteristics: (type Cabernet sauvignon ) Colour: ruby-red Aroma: fruity and flowery Flavour: warm, dry, a hint of tannins, intense and smooth. Serving suggestions: Capalbio red are best served with bruschetta or canapes. It also goes well with wild boar meat dishes, barbecued meat, pasta dishes with simple vegetables sauces. The white wine suits seafood starters, seafood soups.
Maremma Toscana The DOC Maremma Toscana was created by the transformation of the IGT Maremma Tuscany and includes the entire province of Grosseto. The specification provides a considerable reduction in yield per hectare as well as a planting density, with a minimum of 3000 plants per hectare, all this to obtain better quality. The Maremma Doc has 39 different types. This denomination has been given to Vin santo, the Late harvest and also to sparkling wines, especially produced with Vermentino and Ansonica. Other types related to wines produced with a â€œsoleâ€? variety are for example Ansonica, Vermentino and Trebbiano, as well as Chardonnay, Sauvignon and Viogner for whites, Sangiovese, Alicante, Canaiolo, Ciliegiolo and even Merlot, Cabernet Sauvignon and Syrah for the reds. There arel also wines made with more varieties of grapes, as long as there is at least 40% Sangiovese for reds and 40% of the white Trebbiano. Quality and product diversification are elements of the positive distinction of DOC Maremma Tuscany to enhance food and wine in the province of Grosseto.
D O CG
Montecucco This wine is produced in areas in the province of Grosseto: Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso e Seggiano. The DOC type are : Red, Reserve Red, RosĂ¨, White, Vermentino, Vin santo, Vin santo occhio di pernice. The characteristics of the main types are Montecucco Sangiovese DOCG and Reserve: Sangiovese, at least 90%. other authorized red grapes, alone or combined can be added up to 10%., The DOC : Montecucco red and Reserve: Sangiovese: minimum 60%. Montecucco White : Tuscan Trebbiano and/or Vermentino at least 40%, Montecucco Vermentino : Vermentino at least 85%, Montecucco Rosato : Sangiovese and/or Ciliegiolo al least 60%. Characteristics : ( type DOCG Sangiovese) colore: intense ruby-red odore: winey, fruity flavor with hints of red fruit peel sapore: harmonious, dry, slightly tannic Serving suggestions: Montecucco DOCG Sangiovese is served well with mushrooms, soups, red meat, roasted meat and matured Tuscany pecorino cheese DOP. It is perfect with lasagne, a typical dish of the Amiata area and is excellent with IGP chestnuts from Mount Amiata.
Monteregio di Massa Marittima Produced in the areas of Massa Marittima, Monterotondo Marittima, Roccastrada, Gavorrano, Castiglione della Pescaia, Scarlino and Follonica. There are various Doc wines under the name of Monteregio Massa Marittimo which can have other typologies made with vines recommended and/or authorized. Type : Red 80% Sangiovese – Reserve Red 80% Sangiovese – Nouveau – White 50% Trebbiano - 90% Vermentino white – Rosè - Vin santo – Vin Santo Occhio di Pernice. Minimum alcohol content: Red 11.5%, White 11% Characteristics : ( type Red ) colore: ruby-red odore: winey, fruity with hints of rose and spices Sapore: dry, harmonious Serving suggestions: Best with Prosciutto DOP, meat sauce, cheeses, and soups. The red wines can be served with typical dishes of the Maremma. The white wines are best with simply cooked white meats and fish, Vin Santo goes well with dry biscuits, perfect for ricotta cheese dessert.
D O CG
Morellino di Scansano This wine is produced in hilly areas between the rivers Ombrone and Albegna, which include the areas of Scansano and nearest areas. “Morellino di Scansano” wine must be produced from grapes from Sangiovese vines, minimum 85%. Other authorized red grapes from the province of Grosseto, to a limit of 15%. “Morellino di Scansano” wine produced with grapes which have a natural minimum alcohol content of 11.5% , if aged for at least two years, of which one year in an oak barrel, and put on the market with an alcohol content of 12% minimum can have the denomination of a “reserve” on the label. Characteristics : ( type Red wine) Colour: ruby red tending to garnet with aging. Aroma: perfumed, ethereal, intense, pleasing, refined with hints of berries Flavour: dry, austere, warm, slightly tannic Serving suggestions: Morellino di Scansano DOCG it can be considered as a wine for all types of meals, suitable with canapes, pasta with meat sauces and barbecued meat. The Reserve wines go well with pappardelle pasta and wild boar meat sauce, and the “stracotto al Morellino”.
Parrina The DOC “Parrina” (Red, Red Reserve, Rosè, White, Vin Santo, Vermentino, Chardonnay, Sauvignon, Sangiovese, Sangiovese Reserve, Cabernet Sauvignon, Merlot). The grapes used to make all these types of wines must be grown in the province of Grosseto, which includes the area of Orbetello and the locality of Parrina. Type : Red and Rosé wines must be produced with grapes grown on the farms: Sangiovese at least 70%; other authorized red grapes from the province of Grosseto can be used. The Red Reserve must have a total alcoholic volume of 12,5%, total acidity of 4,5%. Characteristics : (type Red Reserve) Colour: ruby red tending to garnet Aroma: Intense aromas of ripe blackberry and red berry fruit jam. Flavour: dry, austere character with considerable Serving suggestions: The Parrina red wine goes well with meat, chicken, filled pasta dishes and vegetable pies. Perfect with partially matured cheeses. The Parrina white with seafood starters and eggs with vegetables. The rosé wine is very good with cold pork meats (salame).
Pitigliano This is a DOC wine which is produced in the province of Grosseto: Pitigliano, Sorano, Manciano and Scansano. This wine must be produced with grapes grown on the produersâ€™ farms: Tuscan Trebbiano 50%-80%; Greco, white Malvasia and Verdello, alone or mixed maximum 20%; Grechetto, Chardonnay, Sauvignon (white), white Pinot, and Riesling Italico (white), alone or mixed maximum 30%. It is possible to use authorized white grapes maximum 10%. Other types : Superior White, Spumante, Vin santo. Characteristics : (type White) Colour: yellow with green highlights. Aroma: Slightly fruity with a delicate bouquet of white flowers Flavour: dry, bright, neutral, with a slightly bitter, soft Serving suggestions: perfect as an aperitif and goes well with white meat cooked in a simple way, mixed seafood starters and dishes, soups, vegetables in batter and soft cheese. Excellent with typical cakes made in the area (sfratto di pitigliano)
Sovana The areas of production include Pitigliano and Manciano. The DOC “Sovana” includes: Red, Superior Red, Reserve Red, Rosè, Aleatico, Ciliegiolo, Sangiovese, Cabernet Sauvignon. Merlot. The names “superior red” and “reserve red” are allowed using the following grapes: Sangiovese, Aleatico, Cabernet, Sauvignon and Merlot. “Sovana” red, superior red and rosé wines (without specifying the vine): Sangiovese: at least 50%. Authorized non-aromatic red grapes may be used to a maximum of 50%. The “Sovana” DOC superior red wine and reserve red with one of the following vines: Sangiovese, Aleatico, Cabernet, Sauvignon and Merlot, must contain at least 85% of grapes from the mentioned vines. Characteristics : (type Red) Colour: ruby red with violet hues. Aroma: aromas of red berries and spices Flavour: warm, dry, tannic, slightly “tangy”, full-bodied Serving suggestions: Best with wild game. A well-balanced wine which goes well with typical Tuscany recipes for example stews, chicken cacciatore and beef “alla pizzaiola”. The “Sovana” Sangiovese is excellent with mature pecorino cheese typical of this region (Pecoricno Toscano DOP).
WINE ROADS STRADA DEL VINO e dei sapori COLLI DI MAREMMA The road to the wines and flavours in the Maremma hills is situated in the north-east of the province of Grosseto, representing the essence and heart of the Maremma itself. On this road there are thirteen municipalities of the province and its one of the longest wine roads in Italy. It offers numerous suggestions and opportunities, from the sea to Mount Amiata. It is a territory rich in history, traditions and typical ways, a ray of true and authentic genuineness: the jewel and famous Morellino di Scansano DOCG wine and the other five DOC wines: Bianco di Pitigliano, Parrina, Sovana, Ansonica Costa dell’Argentario and Calpabio. Not forgetting the extra virgin olive oil which is an absolute genuine essential for Tuscan gastronomy. STRADA DEL VINO DI MONTECUCCO e dei sapori dell’AMIATA The road to the wines and flavours of Montecucco is situated in the province of Grosseto in the municipalities of Civitella Paganico, Campagnatico, Cinigiano, Seggiano, Castel del Piano, arcidosso and Roccalbegna. Driving along this road one can discover the atmosphere of this territory rich in history, culture and gourmet appeal. The information centre is located in Cinigiano in Palazzo Bruchi, which has been recently restored, there is also a complete food and wine tasting room. STRADA DEL VINO e dei sapori MONTEREGIO DI MASSA MARITTIMA This road is situated within the Metalliferous Hill district north of Grosseto. The tourist route starts with the discovery of wine cellars on wine producers’ farms, also by visiting holiday farms, vintage wine cellars, excellent restaurants, producers of typical local products and quality artisan and craftsman shops. Travellers along this road will find themselves in a natural environment where distinctive Tuscan traits blend in with wild characteristics. All the villages found along the road have many historical, artistic and environmental aspects which make them all rich.
FOOD RECIPES AND TIPS OF MAREMMA HOME-MADE DISHES ON HOLIDAYS FARM IN MAREMMA TUSCAN
Simplicity and genuineness are the main characteristics of maremma Tuscan cooking. The recipes of the Maremma are country-style but at the same tasteful and sophisticated. Local traditions, originality, passion and culture are still today the fundamental ingredients. Some rules about the typical cuisine in the Maremma: virgin olive oil must be used cream is not to be used cheeses and cold meats must come from local territory wines must be produced locally typical Tuscan bread should be used fish must be always fresh dishes should not be cooked beforehand wild-grown vegetables should be used, if possible pasta should be cooked according to suggested cooking time all cold meats should be well-matured conversation is recommended while eating a new guest is always welcomed
ALL RECIPES ARE THE RURAL TRADITION OF MAREMMA, We hope you decide to try them and also be satisfied.
ACQUACOTTA (Bread Soup) Serves 4 : 6 tblspns extra Tuscany virgin olive oil DOP or IGP, 3 big onions, 320 gr mature fresh or peeled tomatoes, 8 celery sticks (with leaves cut into pieces), 4 eggs, 2 chillis, 120gr grated Tuscany DOP pecorino cheese, 10 basil leaves, sliced, Tuscan bread, 1alt/pepper. Preparation : Place olive oil, chillis and sliced onions in a big frying pan and stir-fry. Add tomatoes, basil and celery. Lower heat and cook for approximately 20 mins. Add one litre of water and continue to cook for another 20 mins. Break eggs directly into the pan and allow to cook without mixing. Prepare plates by placing 2 slices of bread on each and sprinkle with Tuscany pecorino cheese and pour broth (and vegetables) over the slices of bread. Place one egg in each plate and sprinkle with extra pecorino and serve hot.
COUNTRY OMELETTE Serves 4 : 6 eggs, 3 white onions cut into thin slices, 200 gr. maremma caciotta
cheese, 1 hot chilli, 1 garlic clove, 4 tblspns maremma extra virgin olive oil. Preparation : Heat oil in a large frying pan, add garlic and remove it when it turns slightly brown. Add onions and Â˝ glass of water, cook until golden brown. Beat eggs in a bowl, season with salt and pepper and add the cooked onions. Return to frying pan and cook on a high flame. Before completely cooked, top omelette with some sliced caciotta cheese. turn off heat and fold in half.
MAREMMA BRUSCHETTA Serves 4 : 8 sliced bread Â˝ inch high, garlic, maremma extra virgin olive oil.
Preparation : Slice and toast bread, Tuscan if possible. Rub on some garlic,pour some virgin olive oil (DOP or IGP) and sprinkle salt on each slice. Serve hot.
THURSDAYâ€™S TRIPE Serves 4 : 800 gr tripe (boiled and cut into strips), 150 gr minced pork, 1 sausage, 500 gr Fresh ripe tomatoes (or peeled tomatoes), salt, pepper, 1 glass Montecucco red wine, 1/3 glass ExV Maremma olive oil, 1 celery stick, 1 carrot, 150 gr Tuscany DOP pecorino cheese. Preparation : Heat oil in a frying pan and stir-fry finely chopped herbs and vegetables. Add a glass of water, allow to evaporate and continue to cook for 2 mins. Add minced meat and sausage (without the skin). Cook for another 5 mins. Add tripe, wine and allow to evaporate. Stir constantly and cook for 10 mins. Add tomatoes, salt, cover pan and simmer for 40 mins and if necessary add a little water. When cooking has been completed (sauce must not be too thick) remove from heat and wait 5/10 mins before serving. Sprinkle some grated Tuscany DOP pecorino cheese before serving.
MUSHROOM SOUP Serves 4 : 400 gr porcini mushrooms, clean and cut into small pieces, 300 gr mixed maremma mushrooms, clean and cut into small pieces, 1 garlic clove, 400gr mature peeled tomatoes, Â˝ glass of extra virgin olive oil, salt/pepper, parsley, 1 lt vegetable broth, 8 slices of bread (better if one day old). Preparation : Heat oil in frying pan and cook mushrooms and garlic, add tomatoes (be careful not to burn mushrooms as they will loose their flavour). Season with salt and pepper, add some chopped parsley and cook for 5 minutes. Add vegetable broth (you can make your own vegetable broth by boiling together some onions, parsley, basil and any other vegetables you have) and continue to cook for another 10 minutes. In the meantime, toast bread and rub some garlic on each toasted slice. Place 2 slices in each soup bowl and cover with hot mushroom soup and add some maremma extra virgin olive oil and serve hot.
MAREMMA MEAT SAUCE Serves 4 : 550 gr minced beef (best maremmana beef or chianina IGP), 150 gr minced pork (best cinto toscano DOP), 600 gr peeled tomatoes, 1 onion, 1 carrot, 2 celery sticks, parsley,10 sage leaves, Â˝ glass maremma Red wine, DOC or IGT, 1 chilli, garlic, 4 tblspns Maremma Tuscany extra virgin olive oil (best DOP or IGP), salt/pepper. Preparation : Stir-fry finely chop garlic, chilli, sage, celery, carrot, slice onion in a frying pan for 3 mins. Add 3 glasses of water and allow to evaporate on low heat for 10 mins approximately. Add both minced meats, salt, wine and cook over high heat for 5 mins stirring constantly. When meat has changed colour and lost all its juice, add peeled tomatoes, season with salt, reduce heat and simmer for approx. 30 mins, stirring occasionally. Add grinded pepper. This sauce is excellent with all types of pasta.
CALDARO (Fish Soup) Serves 4 : (Only fish from the Tuscan Maremma coast). 4 small fish suitable for soup recipes, some limpets, 8 shrimps, 2 cuttlefish, 2 small octopi, 1 white onion, chopped, maremma extra virgin oliveoil, parsley, chopped, 1 garlic clove, 2 potatoes, cut into pieces, 200 gr peeled tomatoes, a glass of good white wine, salt/pepper, 1 chilli, Tuscan bread (better a day old). Preparation : Carefully clean and wash all the fish; clean the cuttlefish and octopi and cut them into cubes or strips. Peel and cut potatoes; cut 3 slices of bread per person. Heat oil in a large saucepan and cook onion, parsley, tomato, chilli and some potato pieces for approximately 10 mins. Add remaining potatoes and white wine and continue to cook for another 5 mins. Add some water if necessary. Add fish and cook for 10 mins. Then add the limpets. Toast sliced bread, then rub some garlic on each slice and place 2 on each plate. Pour the fish soup onto the bread, add a drop of maremma olive oil and serve very hot.
Via Monterosa, 182 58100 - Grosseto T. +39 0564 450662 F. +39 0564 454916
Published on Jun 20, 2013
This publication is an action of Terry Project, in collaboration with the Chamber of Commerce of Grosseto, and has as its goal the enhanceme...