Ham obtained from the thighs of Tuscan pigs that is not very salty, but still has a savory taste. Slow curing of a minimum of 16 months guarantees the product’s excellent taste and aroma. The finish with chili pepper goes back to the Amiata peasant tradition. On request, finishing with black pepper. Can also be delivered boneless by hand and s.v. Ingredients: Tuscan Pork leg, salt, pepper, crushed chili pepper, garlic. Covering putty contains: pork fat, rice flour, salt and pepper. Minimum seasoning: 16 months. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
‘- When the pigs slaughtered on the farms were too fat, the problem arose of using the excess fat, which was partly transformed by cooking into “Friccioli” and “Strutto,” and partly preserved in salt and used to flavor dishes especially game. Used to soften game roasts with its filling, hence the “ghiotta,” a container that collected the drippings from the rotisserie. Ingredients: Tuscan pork lard, salt, pepper, crushed chili pepper, garlic, sage, rosemary. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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‘- Amaro Camatti is the ancient liqueur, a great Genoese specialty, produced by the infusion and distillation of flowers, herbs, aromatic roots and tonics by a special manufacturing process, to which the ancient original formula is still secretly guarded. Very pleasing to the palate, unsurpassed for the fineness of its aroma, also preferred because of the small amount of alcohol it contains. Amaro Camatti is the favorite liqueur of families who appreciate its value and habitually consume it after meals. Alcohol content: 20.00%. Capacity: 100cl.
-The Recipe: Careful selection of ingredients. Fresh fruits and botanical herbs, picked in bloom, are carefully selected and processed with care as in the old days: one above all is verbena, a “magical” herb with distinct medicinal properties, typical of the land of Siena. The mixture of ingredients gives the bitter its warm, amber color, the intensity of its aroma and its characteristic bittersweet taste.
‘-Tuscan organic gin. Made with alcohol from organic Tuscan wheat and organic Tuscan botanicals. Essential botanicals of juniper, coriander, angelica root, sweet orange peel, italic helichrysum, lemon peel, and rosehip petals. The history of gin has a strong connection to Tuscany because British Master Gin Distillers have always selected Tuscan Juniper, which is considered of high quality. Ginepraio in Italian has a double meaning: it literally means grove of junipers; while, especially in Tuscany, it could also mean a mess, a complicated situation. The bottle and simple label recall the image of a surgical drip, symbolic of the origin of gin, created by a Dutch doctor in the 1600s in search of a universal cure for various diseases. This gin is an explosion of juniper, wildflower and green grass aromas. The palate is spicy (coriander) and balsamic (juniper and helichrysum), with a savory finish and hints of angelica with an almost very long aftertaste due to amphora maturation.
– Organoleptic characteristics: impenetrable intense ruby red wine with light violet reflections; elegant bouquet of ripe red fruits, plum and currant jam, dried flowers all linked by hints of vanilla and white chocolate given by the passage in barriques; the taste is dry and elegant, with a great structure given by tannins that are not very astringent because they are well ripe and by a great alcoholic power. The result is great fullness, with multidimensional but composed flavors in an underlying elegance. Sangiovese 50%, Petit Verdot 25%, Ancelotta 25%. Vineyards at 320 meters above sea level. Manual harvest with strict selection of the best bunches in the vineyard. Fermentation in contact with the skins for 20 days at a temperature below 30°C. Aged for 8 months in second-passage Allier barriques, followed by 6 months in bottle.
Buristo salvaged cured meat, made from the blood of pigs and, in our case in the Sienese way with the rinds cooked to make soppressata. Seasoned and stuffed into a natural casing it is boiled and cooled at a controlled temperature thus achieving a kind of pasteurization.
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‘-Capocollo, a prized cut of pork was wrapped when fresh along with salt and flavorings especially wild fennel flower, a plant that has always been present in our countryside. Ingredients: Tuscan pork, salt, pepper, wild fennel seed, garlic. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no source of gluten – Contains no milk derivatives.
$54.99/kg
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-Meleto Castle: .Chianti Classico is the soul of Meleto, a telling Sangiovese. This is a traditional Chianti Classico, where the exclusive use of large wood allows the grape variety to express itself at its best. Grapes are harvested by hand. The must obtained after stemming is introduced into steel tanks at a controlled temperature of 22/24°C where alcoholic fermentation takes place for 10-15 days. This is followed by possible maceration on the skins depending on the vintage. Part of the wine rests for 15 months in cement tanks where malolactic fermentation takes place, another part rests 15 months in 50 hl Slavonian oak. Chianti Classico DOCG.
-Wine: 95% Sangiovese – 5% Merlot. Bottling: Casi, Meleto, Poggiarso, Moci and San Piero. Color: Deep ruby red, has distinct notes of violets and cherries with hints of sweet spices. The ‘entry in the mouth is velvety with round tannins, has a fresh and persistent finish. Good structure and excellent harmony.Temperature: 18-20 °C. Pairing: Perfect with traditional Tuscan dishes (ribollita, pappa al pomodoro, as well as grilled white and red meats). Soil: Alberese, sandstone, clay, marl. Awards: Wine Spectator 92 points, Decanter bronze, IWSC bronze.
‘-Extreme rigor in the vineyard regarding shoot selection and leaf wall management. Harvesting is exclusively by hand in 10-12 kilogram boxes. Grapes just received at the winery are cooled and crushed and destemmed. Selection takes place in two stages: the first directly in the vineyard, while the other takes place on the sorting table in the winery before destemming. The must is cooled and alcoholic fermentation started. The duration of post – fermentation maceration is evaluated by the winemaker. Aging takes place in 50 hl and 30 hl large casks. The maturation period of 27 months. Minimum aging 6 months in bottle. Deep red color. The nose is powerful and rich, with spicy and sweet notes, ripe red fruit and lavender aromas. On the palate it is structured, supported by a lively but velvety tannin, great persistence and balance. Temperature: 18°C. Pairings: Thanks to its marked freshness, it is perfect to accompany fatty meat-based dishes, also worth trying in combination with soft or medium-aged cheeses. Color: intense red. The nose is powerful and rich, with spicy and sweet notes, ripe red fruit and lavender aromas. In the mouth it is structured, supported by lively but velvety tannins, great persistence and balance. It is aged in 50 hl and 30 hl large casks for 27 months. Minimum aging is 6 months in bottle. -Castello di Meleto: Chianti Classico Gran Selezione DOCG. Grapes: 100% Sangiovese. Bottling: Casi, San Piero and Poggiarso.
‘- Castello di Meleto: Fruit of the selection of the best hand-picked grapes from the five subzones of Casi, Meleto, Poggiarso, Moci and San Piero. The result is the combination that best encapsulates the soul of Meleto, the variety of its soils and microclimates and the magnificent complexity of the area’s prince grape variety: Sangiovese. Aging lasts 21/24 months and takes place half in 30 hL Slavonian oak barrels and half in 50 hL French oak barrels. Chianti Classico Riserva DOCG
-Wine: 95 percent Sangiovese, 5 percent Merlot. Bottling: Casi, Meleto, Poggiarso, Moci, San Piero. Color: Ruby red with reflections tending toward garnet with age. It has attractive aromas of violet, cherry and berries, combined with pleasant spicy notes. It is round and velvety, very elegant and supported by thick, nonaggressive tannins. Finish of long persistence and intensity. Temperature: 18 °C. Pairing: Perfect to accompany first courses with meat sauce and game, it is ideal in combination with seasoned cheeses typical of Tuscan gastronomic tradition such as pecorino. Soil: Alberese, clay, galestro. Awards: Civiltà del bere gold medal, Vinous 93 points.
‘- Corochinato, also known as “Asinello,” is the typical Genoese aperitif to be served cold and neat with just a slice of lemon in the glass or as a vermouth for cocktail bases. Aromatic and authentic flavor. Its perfect accompaniment is focaccia, but thanks to its aromatic persistence and Mediterranean components, it is an excellent match for cured meats, anchovies from the Cantabrian Seaand chips with Genoese pesto . For those who want to dare, we suggest preparing a donkey spritz: just add prosecco or sparkling wine to the Corochinato, ice, a basil leaf and you’re done!
– White wine, sugar, herbal infusion, alcohol and natural flavours.
Contains SULPHITES .
In every sip, the aroma of our Tuscan-made Gin will transport you to the Herb Garden of Castello di Meleto, among lavender, rosemary, sage and lemons. A journey of pure essence in Chianti Classico.
‘-Tuscan organic gin. Made with alcohol from organic Tuscan wheat and organic Tuscan botanicals. Essential botanicals of juniper, coriander, angelica root, sweet orange peel, italic helichrysum, lemon peel, and rosehip petals. The history of gin has a strong connection to Tuscany because British Master Gin Distillers have always selected Tuscan Juniper, which is considered of high quality. Ginepraio in Italian has a double meaning: it literally means grove of junipers; while, especially in Tuscany, it could also mean a mess, a complicated situation. The bottle and simple label recall the image of a surgical drip, symbolic of the origin of gin, created by a Dutch doctor in the 1600s in search of a universal cure for various diseases.
-Color: Transparent, crystal clear. ALCOHOL GRATION 45% vol. Aromas of juniper and flowers. Spicy (coriander) and balsamic (juniper and helichrysum) aromas.
The “gota” of pork seasoned with the aromas of our land, which give it a delicate taste whether consumed as is or as a seasoning for a thousand recipes.
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-Typology: IGT. Grapes: Sangiovese. Training system: spurred cordon/Guyot. Planting density: 4500 vines/ha. Production technique: The grapes, harvested in late September-early October. They undergo soft crushing, fermentation in stainless steel at a controlled temperature of 25-28°C and extraction of the noble compounds from the skins with the aid of periodic pumping over and delestage. Maceration on the skins lasts from 8 to 12 days. The wine is then later stored in steel tanks where it will remain for 4 months undergoing periodic racking. Soil characteristics: The soils from which Brunello di Montalcino originates consist of medium-textured matrices with the presence of skeleton. Altitude and slope: The vineyards are situated at 150 m. sl.m. with slopes varying between 5% and 10% and southwest exposure. Food pairings: The freshness of this wine allows it to be paired with first courses, including fish. Longevity: Spepo IGT fully expresses its characteristics that right away up to 2-3 years. This wine is therefore already ready to be tasted now, with great satisfaction. Rather intense and deep ruby red with a lively and bright rim. Spicy and fresh nose with definite notes of sage and Mediterranean grass. Very soft and oily mouthfeel, pleasant entry that relaxes in the mouth and opens to even more nuanced spiciness. Wine of medium concentration with a still soft finish and present but velvety tannins.
Pancetta “poor man’s food” peasants sold hams to the “lords” and used bacon to flavor numerous recipes and for breakfasts: eggs and bacon, cacio baccelli and bacon, crostini of many fashions always with bacon as the protagonist.
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Bone-in ham produced from leg of domestic pigs aged at least 16 months finished with crushed pepper or chili pepper. Hand-boned bound and vacuum-packed. Ingredients: Pork, salt, natural flavors. Antioxidant: E301. Preservatives: E252, E250. Italian product with controlled and certified supply chain. Matured 16 months. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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– Organoleptic characteristics: a wine with an intense ruby color tending toward garnet, with an elegant bouquet typical of Sangiovese that has been aged for a long time, notes of violets and plums and very slight hints of rosé and vanilla derived from the oak. The flavor is dry and elegant, with good acid nerve, rightly tannic without being astringent. 100% Sangiovese. Vineyards at 300 meters a.s.l. Manual harvest with rigorous sorting of the best bunches in the vineyard. Fermentation for 20 days in steel vats at a temperature below 30°C. Aging for 12 months in Slavonian oak barrels. Aging in bottle for 12 months.
– Pairings: red meats, game, roasts, cured meats and aged cheeses.
