Tuscan wine "Assolati" from Val d'Orcia
If you are not new to finding information on the Internet, you have probably come across the text that I quote below ...
...""The richness and variety of the scenery are not the only unique elements that characterize the area’s pristine terrain; there is also the enogastronomic production, indeed one of Val d'Orcia's primary fortes. Such includes the cacio pecorino of Pienza, the honey from Val d'Orcia, extra-virgin olive oil from Castiglione d'Orcia, the salames of Cinta Senese, as well as mushrooms, truffles, and everything else that is, of course, accompanied by the most famous wine in the world - Brunello di Montalcino"."
We'll talk more about the unique valley Val d'Orcia Valley, the pearl of Tuscany, but today we have a meeting on the Yellow Road with Luciano Rapiti, a representative of the company that makes the wonderful wine Montecucco DOC. The company is located in Val d'Orcia in Tuscany. If we compare Brunello di Montalcino with Montecucco, then we (wine Montecucco) have not tried it yet, but Luciano says that it is excellent. And not inferior to the famous Brunello. It’s not customary to doubt what the company’s representative says -becose we work on the Yellow Road exclusively on trust.
And before we start talking about wine, let's get acquainted with the menu of the Assolati farmhouse, where Luciano's mother, Daniela, works as the main chef. Luciano sent four photographs, and so as not to miss anything, I put all four here.
"Acquacotta" is Maremma's peasant cuisine soup. It is another version of ribollite (the famous vegetable soup typical of Tuscany). Soup that can be prepared from various vegetables, depending on the season. Tomato with the remaining stale bread and egg on the surface to combine it in one dish. Water for this soup was drawn from the purest mountain streams ... And it was boiled with local aromatic herbs before laying vegetables.
Tortelli from Maremma is a typical local holiday dish, different from regular ravioli, in size and special filling with homemade pasta stuffed with sheep ricotta and spinach, seasoned with meat sauce.
Another typical local dish is fresh pasta, such as large spaghetti, but handmade (flour is kneaded only on water), which makes them very soft and easily absorb various dressings.
And two typical seasonings: with garlic and tomatoes, or with meat sauce
Maremmans - are hunters and are very fond of wild boar meat. Boar dishes are on the menu all year round, but to try the real taste of this meat, I recommend trying it in the fall or winter when the hunting season is open. In fact, during this period, wild boar meat is prepared by almost all known methods, the most traditional. Wild boar is a wild animal, very common in the area; compared to pork, the taste is more saturated, but the meat is less fat. Wild boar meat is cooked over a very low heat, with the addition of a small amount of tomatoes and aromatic spices for meat. Pre marinate him in vinegar to remove the "wild" aroma of the animal.
Interview with Luciano Rapiti, Representative of Assolati
1 - Luciano, tell us a little about yourself, why did you become a winemaker?
I was born and raised here on this farm, bought by my grandfather many years ago. From a young age I was attracted by this beautiful land and its unusual "perfume". In 1998, our DOC Montecucco, consortium for the protection of our vineyards, was born. I began to work as an agricultural expert, and then entered the Faculty of Agriculture of Viticulture and Oenology of the University of Florence. My passion and desire to learn the secrets of wine prompted me to choose this academic faculty in order to understand how the tannins, colors, and aromas of wine develop ...
2 - Your farm is located in Montenero d'Orcia. What is the difference between this region and other regions of Tuscany?
Our company is located in the heart of the Montecucco wine region in Montecucco a Montenero d'Orcia. In terms of landscape, Podere Assolati has a characteristic location where the mountains meet the valley in order to "connect" into one whole. D'Orcia, Amiata and the nature of Maremma (D'Orcia, Amiata e Maremma) is a land of extraordinary "sweetness," rich in thermal springs, which offers roads and trails that pass through chestnut and beech forests, crossing the vineyards of Montecucco and Brunello di Montalcino.
3 - You offer to use the half board service. What is included in this service?
Farmhouse "Assolati" offers its customers a vacation (you can use the half board), which includes breakfast and dinner. On the menu we offer dishes of our region, and mainly use seasonal dishes.
4 - Please tell us about your kitchen. Who is cooking there?
Like the whole company, the farm belongs to the family. The main chef is my mother Daniela, who, in addition to offering our customers traditional Italian dishes, uses products that we produce ourselves. Such as meat, eggs, bread, vegetables, wine, olive oil, etc.
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5 - If possible, list a set (gift box) of three or four of your own wines (red and white), which, in your opinion, can adequately represent your farm.
We have different combinations of wines. We can start with the Tuscan IGT Vermentino Dionysos. Rosso DOC Montecucco 2016. Montecucco Sangiovese DOCG Riserva 2015. These wines are featured in major Italian wine reviews such as Gambero Rosso and Vini Buoni d.Italia
6 - Share your winemaking successes, if any. Awards, prizes ...
The company participated in two competitions in Germany, and in 2019 (Gambero Rosso) reached the final with 3 red glasses with 2 red glasses. The maximum score for wine!
7 - Do you have time for any cultural events?
Of course, we are pleased to welcome cultural events. Such as an art exhibition or book presentation.
8 - What is your choice for "Yellow Road"?
IGT VERMENTINO DIONYSOS (Assolati).
9 - What white wine producer (from Italy or another country) would you recommend for Yellow Road?
ETNA BIANCO DOC DONNAFUGATA
Sergey Evtuhov, author of the project "Yellow Road"
