Fattoria Santo Stefano will also be among the companies participating in the weekend dedicated to the wines of Greve in Chianti, the 2022 edition of TASTINGFGREVE will take place on 7 and 8 May, 23 wineries await you to discover their products and experiences. You will be able to taste 3 wines in each company. The more companies you visit the more you win – every 5 companies you will receive a bottle of Chianti Classico for free.
you will receive
✔️A glass of the Viticoltori with traccola brings 🍷 to be collected at the first stop of the route;
✔️A map of the companies with a tastinGreve route 🗺 to be discovered also at this link https://www.viticoltorigreveinchianti.com/contatti-e-dove-siamo/
✔️possibility to visit 23 of the 32 member companies 😃
Cellars opening hours 10:00 – 17:00
We are waiting for you in the heart of the Chianti Classico ❤️
The companies open to visits are the following:
1. Ottoman farm 2. Ambrogio and Giovanni Folonari -Nozzole estate 3. Altiero farm 4. Campriano farm 5. Corte di Valle farm 6. Az. Agr. Manetti Leonardo 7. Richari Porciglia 8. Ca ‘di Pesa 9. Querceto Castle 10. Verrazzano Castle 11. Vicchiomaggio Castle 12. La Presura Farm 13. Santo Stefano Farm 14. Montecalvi 15. San Cresci Parish 16. Savignola Paolina 17 Sugame 18. Land 19. Terre di Baccio 20. Terre di Melazzano 21. Torraccia di Presura 22. Vignamaggio 23. Villa Calcinaia
For the day of Sunday 27 March we have organized a very special event, spring is coming and here at Fattoria Santo Stefano, we have decided to say goodbye by organizing an event that celebrates our new vintages and good food. The program is very interesting and includes a guided tour of our farm, we will guide you to discover the history of our company with a path that will start from our vineyards to end in our charming barrel cellar.
At the end we will taste together our new vintages on the market, the Chianti Classico 2019 and the Riserva il Drugo 2018, in combination with the dishes of our tradition: the Tuscan appetizer, the homemade pasta and then ending with the mixed roast. .
The program in detail:
11.30 am Welcome of guests on the farm
12.00 Guided tour of the vineyard and barrel cellar
1.00 pm Tasting of the Chianti Classico 2019 and the reserve “Il Drugo” 2018 in combination with traditional dishes
Total cost: € 45 per person
Appointments are restarted to taste our wines at their best, after two years of cancellations and delays due to the pandemic, we are back to let sector operators (buyers, sommeliers, restaurateurs, etc.) taste our new vintages.
It starts on March 18 with Milano in Vino showcase dedicated to the most interesting winemaking realities of our country, we will be present with our stand in Piazza Città di Lombardia, the largest covered area in Europe and is created in the curvilinear space between the buildings of Palazzo Lombardia.
To accompany the wine tasting, there will also be some in-depth masterclasses conducted by professionals of the sector who will guide the public in the knowledge of wine in its different and fascinating expressions.
We continue with the Chianti Classico Collection in Florence, at the Stazione Leopolda on 21 and 22 March, two days dedicated to Chianti Classico labels reserved for the press and professionals in the sector.
We will bring a preview of our Chianti Classico 2021 (the barrel sample) followed by the new vintages of Riserva il Drugo and Gran Selezione 2018, without forgetting 2019 and 2020. recently bottled but ready to be tasted even by the most demanding palates.
Reaching the Leopolda Station in Florence is very simple, in fact there is a stop for the “Leopolda” Tramway which stops in front of the entrance to the fair, our exhibition space will be number 31.
If you are a buyer or a restaurateur you can contact us at email@example.com to book an appointment reserved for you both in Milan and Florence.
Tastings in presence, santo stefano farm, events in Italy
When our father Mauro Bendinelli left us Fattoria Santo Stefano, he also transferred to us children a great responsibility: that of respecting, preserving and keeping our land and its fruits healthy.
We are organic! We therefore have an eye on the environment, the protection of resources and the maintenance of soil fertility but also the recycling of waste, and the maintenance of biodiversity. To do this we try to use agronomic practices that respect the environment, aimed at keeping the soil alive and rich in nutrients such as rotations, mechanical weeding, green manuring. For our vineyards and our olive groves we only use organic fertilizers of animal and vegetable origin (such as compost), mixed with other vegetable components such as algae.
In fact, we think that producing wine in a natural way is not a technique, but a way of approaching life with the awareness that the territory must not be used but must be lived.
This period of the year (February) is a very important time for us, we are in fact engaged in the pruning of our vines, we use a mixed system of Tuscan arch and spurred cordon.
We use the spurred cordon in the Lago, Chiesa, Querceto, Frutteto and Sobole vineyards.It is a type of training that requires more time to set up, as it is necessary to form a robust and long permanent structure. In practice, the cord is the extension of the stump of the vine, which is placed on the supporting wire in a horizontal line and on whose back the spurs are inserted. Its height from the ground is usually 90-100 cm. The grapes produced by this type of farming are used for the production of our most important wines such as the Riserva il Drugo and the Gran Selezione.
In our vineyards we also use the Tuscan arch or overturned, a training system similar to the Guyot from which it differs in the arched curvature of the shoots, which can be more or less pronounced. We use this pruning in the vineyards called Fonte, Pino and Cantina, this allows us to identify three phases or cuts: past, present and future. These are conventional definitions to describe what was left on the plant in the past year; the one on which the present pruning will have to be carried out and the one that will be left on the plant for the future.
Saturday 23 October 2021 at our company we celebrated sixty years of activity with a vertical in the barrel room, a tasting of old vintages – Chianti Classico 2006, 2007, 2008, 2010, 2014 (Magnum, Chianti Classico Riserva il Drugo), 2016 , 2017, 2018 – and a lunch with the dishes of chef Matteo Caccavo of Osteria Il Pratellino. Eight vintages in the presence of professionals including sommeliers, journalists and bloggers from the sector.
The event was introduced and presented by Leonardo Romanelli, a well-known gastronome, journalist and sommelier, and Giampaolo Chiettini, an oenologist who has been involved in the Santo Stefano company for years.
“Santo Stefano is a family business that is located in a land that has an important history, – says Giampaolo Chiettini – in 1716, the year in which Cosimo III determined the boundaries of Chianti, it was said that in this area there were wines that ‘could navigate’, that is, also suitable for export because they would not have wasted; here there is fabric, there is character, they are wines to drink. Our greatest work is in the vineyard during the harvest, only the best grapes will be vinified for our labels, and in difficult years, such as 2014, we always manage to find the vineyard that best responds to adversity “.
Many journalists and bloggers attended the tasting, including the AIS delegate for Tuscany Massimo Castellani, who focused particularly on the stylistic choices of the wines.
“For me it was very important to visit the vineyards and understand what the lands and the processes are done, – says Castellani – the solution found for the Il Drugo 2014 reserve was a winner, only the Sobole vineyard, which I was able to visit , could give the best grapes to make this wine. The oenological capacity of the company made it possible to identify the pearl that could allow it, and which somehow overcomes the stereotypes born of this vintage in Chianti. “
A day full of satisfactions for us brothers, for years we have been passionately following the production of the wines of our family farm, and we are constantly engaged in a process of research and improvement of our wines.
“Our father Mauro Bendinelli, a lawyer originally from Certaldo, bought the estate, consisting of the village, the forest with the olive grove and the vineyards in 1961 and in 1963 joined the Chianti Classico Consortium; we are proud to be part of the historic Chianti Classico wineries. – tell Maria, Chiara, Anna, Bruno, Agostino and Elena Bendinelli – Initially this wanted to be a second holiday home, also designed for our grandparents. The vineyards until then had been followed by sharecroppers but over time my father dedicated himself to them, he rolled up his sleeves with passion, involving the whole family. The wine continued to do so both in bulk and in a few bottles for friends or small sales. He handled everything a good farmer and that was it. We brothers entered a little at a time, also doing other jobs, until in 2000 we decided to manage everything ourselves and founded the company.
Over the years we have replanted new vineyards, we have also dealt with the company reorganization, with an oenologist, the technicians who support us in the work, and we intervened both from a technological point of view in the cellar, renewing the vinification and refining part, but above all by investing in the vineyards. In addition to this, we have also focused on direct sales and on agritourism, but also on exports, in particular with America and Germany. “
The menu of Osteria Il Pratellino is much appreciated, served in the splendid farmhouse barrel room and composed of an exquisite sauce of local organic lentils, seasonal cabbage and broccoli and fried bread wafer as an appetizer while, as first courses, those present were able to taste Tuscan red onion carabaccia with ricotta and onion ravioli au gratin with Gran Mugello and a pumpkin and Cinta Senese sausage risotto with goat cream and almonds. As a second course, the Cinta Senese pork loin with rustic carrot puree with ginger was served and, finally, a must of traditional Tuscan cuisine, that is, a delicious English soup with Alkermes from Florence.
Our family’s greatest commitment is to keep the peculiarities of this historic village intact in the Chianti hills, respecting biodiversity and the perfect balance between nature and technology.
“These places must be truly lived, guests feel part of a context and want to take part in it in all senses – explain Elena, Chiara and Agostino – The cut of our farm is very familiar, the visitor here always finds a person who welcomes him and transmits warmth to him “.
With this year’s harvest, the new vineyards planted in 2018 also came into production, this allowed us to think about the production of a new type of wine: it will in fact be a new high-end IGT, which will celebrate the 60th year of activity of the Fattoria Santo Stefano winery.
September is synonymous with Porcini mushrooms
Known as “the lords of the woods,” Porcini are treasures in the autumn kitchen. Mushrooms are undoubtedly a delectable ingredient, and they can help you get creative in the kitchen.
Porcini mushrooms (also known as the Cep or Penny-bun Bolete) are one of the tastiest gifts that nature offers us in the autumn months and they can be used in various ways in the kitchen, either raw or cooked.
Porcini mushrooms grow under several different trees and at different altitudes. Starting at 700-800 metres above sea level in a chestnut forest, they grow under oak and beech trees. At 1500 – 1600 metres, they can be found in pine tree forests.
This month we suggest a special pairing for the Porcino: our Gran Selezione. The refined taste of the Porcino pairs exceptionally well with a full-bodied wine, as it brings out its full flavour and sweetens its taste.
So, here is a simple but tasty recipe: tagliatelle with porcini.
As far as the tagliatelle is concerned, choose a high quality fresh egg variety. Tagliatelle generally doesn’t need to be cooked for long, but check the packaging to ensure the correct cooking time.
- Once the water boils and you’ve added a generous pinch of coarse salt, add the tagliatelle.
- In the meantime, we suggest you get your delicious porcini ready: clean them carefully by rinsing them under running water. Slice them thinly and put them aside. Now, get your non-stick pan ready by heating some oil with a crushed clove of garlic and a pinch of chopped parsley. Then add the mushrooms.
- Cook them on low heat for about 10 minutes and when they’re almost cooked, add a pinch of whole sea salt or pink salt. They are now ready to add to the pasta.
If you’re feeling bold, add a tablespoon of cream. This will make it sweeter and creamier, as well as help mix the pasta sauce.
Lastly, add the tagliatelle to your exquisite porcini and there you have it! Buon appetito!
Chianti Classico D.O.C.G. Gran Selezione 2016 : un blend di 90% Sangiovese del vigneto Sobole e 10% Cabernet Sauvignon è un vino dal gusto di frutta rossa con note di lampone, che incontra l’aroma gentile dei fiori di giglio selvatici, fine ed elegante con un piacevole struttura alcolica; Le uve scelte pazientemente vengono posto a fermentare nei tini di acciaio e quindi ad affinare nelle botti di rovere francese per 30 mesi, fino all’imbottigliamento.
It’s no surprise that Radda used to be the capital of the Chianti region. Its strategic position was fundamental as the administrative centre of nearby towns Gaiole and Castellina.
Radda in Chianti is a spectacular Medieval hamlet and as its name suggests, it is in the heart of the Chianti region. It is nestled in the hills between the two valleys of Arbia and Pesa. Radda, whose name appears to have German origins and initially known as Ratti, is rich in history.
The breathtaking views, the typical atmosphere of small Tuscan hamlets, the calendar which is always full of cultural and folkloristic events and the natural flavours of this land all make Radda one of the destinations that must be in your Chianti itinerary.
The current name, Radda in Chianti, dates back to 1911 and it was called so in an attempt to give further value to the wine production of the area.
Why visit Radda in Chianti
It’s definitely not its size, nor the abundance of historical sites, that will lead you to explore this small town; it is the enchanting atmosphere which can be felt within its ancient city walls that really gets you.
Radda has done an excellent job in restoring the majority of the ancient Medieval hamlet, bringing it back to its origins of stone, rock and tunnels.
The “Casa del Chianti Classico”
A visit to the Casa del Chianti Classico (the Chianti Classico House) also includes the restored Santa Maria del Prato Convent and an in-depth tour, allowing you to discover the secrets of the production of the Chianti Classico. This space is dedicated to spreading and sharing the knowledge of wine and Chianti products. The area, which has been well-documented since the beginning of 1100, has its origins in the miraculous image of the Virgin Mary. It then became more important and eventually became a pilgrimage site.
How to get to Radda in Chianti
Radda is the next stop after visiting Greve and Panzano. Just after leaving Panzano behind you, there are a few tight curves and on your left, you’ll see a street with a sign showing the way to Gaiole and Radda. The lush vegetation is proof that the soil is rich and perfect for vineyard cultivation. After about 9 – 10 km, you’ll come to a red-brick archway and then a roundabout: follow the signs to Radda.
Coming from Siena, you can take the Florence – Siena motorway junction and then take the Badesse exit. Follow the signs to Castellina and then to Radda in Chianti. Otherwise you can take the SR 222 road right after Siena and follow the road to Castellina and Radda.
If you opt for the bus, take the SITA coach no. 365A from Greve in Chianti to Lucarelli. You’ll then have to change buses and get on the Siena S101 bus, which stops at Radda first and then Gaiole. If you’re coming from Siena however, take bus no. 125.
Certaldo is a small Medieval Tuscan town, famous for being the place of birth (and death) of the poet and writer Giovanni Boccaccio.
Situated in the middle of the valley of the river Elsa (Val d’Elsa), it hosts many historically, culturally and artistically significant buildings.
Don’t be misled by Certaldo Bassa (Lower Certaldo), which is a more recent town; take the funicular railway and go up to Certaldo Alto (Upper Certaldo). You’ll immediately notice that time has stood still, as the hamlet (protected by three gates) is basically identical to when Boccaccio was born, lived and died there.
It isn’t far from Siena and San Gimignano; an area of Tuscany which is full of art, nature and culture.
Certaldo is world-famous for its intact Medieval town centre, which unfolds along its only main road.
WHY can’t you miss a visit to Certaldo?
It is one of the most picturesque Medieval hamlets of Tuscany and Val D’Elsa and it has preserved its old-fashioned magical charm. What’s more, Certaldo offers excellent food and wine culture.
WHAT to see in Certaldo
Upper Certaldo (Certaldo Alta) is the heart of this town. The Museum Casa Boccaccio is located here: he is believed to have been born here in 1313 and lived here until his death.
While wandering around the house, you’ll find a study centre and valuable library, where several copies of The Decameron are kept.
In the historical centre you can also visit the church dedicated to St Jacob and St. Philip, and the tomb of the famous story teller, Boccaccio.
Don’t miss Palazzo Pretorio, a symbol of the Medieval town, where some important artworks are kept: one of Pier Francesco Fiorentino’s Madonna with Child from 1489, a Crucifixion from 1478 and a Pietà.
The Museum of Religious Art and the Nail Museum, which has a vast collection of nails and tools from across the centuries, are also worth a visit.
Every summer an international street theatre festival is held in Certaldo: MERCANTIA. Suitable for all ages, the live performances take place along the alleyways of the hamlet, creating a unique and magical atmosphere which just cannot be missed!
The juggling and acrobatic shows in Mercantia transform the town in an enchanted place.
Certaldo is a charming place, even without famous events. You can take in its atmosphere while strolling along the streets of the centre, or stopping in one of the traditional restaurants to savour the local delicacies. Just outside Certaldo, at the Collinare Canonica Park, you can go jogging, hiking or nordic walking.
OTHER USEFUL INFORMATION
Casa del Boccaccio
Via Boccaccio – Certaldo Alto (Fi)
Winter Opening Times: from Tuesday to Sunday from 10.30 to 13.30
Summer Opening Times: every day from 10.00 to 19.00
Call for more information Ph.+39 0571.664208
The ripening stage begins with veraison and continues for a variable period: from about 30 days for early varieties to 50 – 60 days for later ones.
The stage of the vegetative cycle which sees the shoots change consistency and colour (with the accumulation of resources and the slowing of growth) is called lignification.
Lignification (or the woody maturation of the shoots) is very important for the following year’s production: good lignification allows the plant to better withstand the winter, and it also influences its life cycle.
The passage of the vine’s primary shoot structure to its secondary one is generally completed in August, hence the Italian term for lignification: Agostamento.
During this phase, shoots undergo lignification: the green colour disappears and a woody bark is formed. The phenomenon can initially be noticed in the lower part of the shoot and then spreads to the higher part. It is the consequence of the development and accumulation of resources: sugars, as a matter of fact, travel towards the shoots, where they are stored as starch.
Harvest is the most magical part of the year for us here at Fattoria Santo Stefano. We have always produced our grapes and wines with passion and this year was of no exception. Despite this being a unique year, with its trials and tribulations over the past months, we have been blessed with good results. Thanks to this year’s scorching summer, and our hard work in the vineyard, we have reaped the benefits of this 2020. We are happy to share some photos of these moments with you. Harvest is the moment when the grapes have fully ripened and can therefore be picked. They are then processed and the actual vinification phase begins. This means the alcoholic fermentation of the sugar in the ripe grapes transforms the must into wine. We truly hope that these grapes become the high quality product which has always set us apart.