Podcasts about coltibuono

In the seventh episode of Meet the Maker, DeMedici Imports Senior Business Development Manager Maria Roemer joins the show to talk about the collaboration between MyOliveOilCake and Badia a Coltibuono. Michaela Lamberta of MyOliveOilCake shares how she moved on from her accounting job to create olive oil cakes full-time. Additionally, Lamberta shares her social media success and some of the rationale behind making her product.

In deze podcast vertellen we je meer over de roemrijke geschiedenis van Chianti Classico. Het gebied heeft nogal al wat strubbelingen gekend. Veel oorlogen die voornamelijk te maken hadden met grenzen. Waar begint Chianti en waar eindigt het? Hoe omlijn je de Classico-zone? Wat hebben die andere subzones er mee te maken? Dit en meer hoor je in de podcast. De aanleiding van deze podcast was het tripje dat Nadien maakte naar Toscane. Ze was uitgenodigd om de #cecchichallenge te presenteren. Een initiatief van Cecchi Winery in Toscane (maar ook aanwezig in Umbrië). Een wijnhuis dat inmiddels ook al langer dan een eeuw meegaat. Ze maken wijnen in alle prijsklasse. De instapwijnen zijn te vinden bij de Albert Heijn, de estate wijnen staan bij de Sligro. Enkele van mijn favorieten die voorbij kwamen in de 36 uur dat we in Toscane waren: Villa Cerna Samma 2017 --> 100% cabernet franc uit Toscane Villa Rosa Chianti Classico Gran Selezione --> 100% sangiovese en heel mooi Coevo 2011 --> Super Tuscan, blend van Bordeaux druivenrassen en sangiovese Villa Cerna Primocolle Chianti Classico 2019 --> 95% sangiovese en typisch Chianti, love it Poggio al Leone 2013 --> morellino di scansano, 90% sangiovese, krachtiger dan de Chianti Classico Andere huizen die voorbij komen zijn Badia a Coltibuono, Romitorio, Isole e Olena (Cepparello), Antinori (Tignanello). Daarnaast noemen we nog meer: I'll drink to that podcast met Luis Seabra (link) Schema van WineFolly met subzones van Chianti

Episode 806 Marc Millon interviews Roberto Stucchi Prinetti of the Badia Estate, in this episode of Italian Food & Wine with Marc Millon on the Italian Wine Podcast. About the Estate: Roberto Stucchi Prinetti is the General Manager and winemaker of Badia a Coltibuono, an organic wine, olive and forestry estate in Tuscany. Starting in 1985 he directed the Organic conversion of the estate. In 2016 he was a co-founder of the Biodistretto del Chianti. As president of the “Biodistretto del Chianti” he works with the local administrations to expand Organic practices to all of Chianti. If you want to learn more by visiting: Website: www.coltibuono.com Instagram: https://www.instagram.com/badia_coltibuono/?hl=en Facebook: https://www.facebook.com/badia.coltibuono/ More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England If you want to learn more about today's guest, you can by visiting: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

It's not every day you get to speak with the owner of a 1,000-year-old company, but that's exactly what happened when Emanuela Stucchi Prinetti joined Meet the Maker. Emanuela traces the roots of her company, Badia, as an abbey before being purchased by her family in 1846, and how her family helped pioneer the bottling of extra virgin olive oil. Emanuela also shares other projects and interests Badia currently engages with, while DeMedici executive vice president Steve Kaufman shares his thoughts on the unique relationship between the two companies. More About Badia a Coltibuono: Since 1846 Badia a Coltibuono has belonged to the Stucchi Prinetti family. Six generations have succeeded with passion and respect for its extraordinary legacy. The Stucchi are to be considered pioneers of Chianti, having invested in this land since 1846 when their ancestor, Florentine banker Michele Giuntini bought the beautiful property. Since then the property begun to flourished. Passed along in the 1930's to Maria Luisa Giuntini, she managed and transformed the property until the late 1950's, when her son, Piero Stucchi Prinetti, took charge of the property. He began to bottle the best vintages of the estate's Chianti Classico Riserva, selling them both on the domestic and international markets. He was the first to realize the potential of another traditional product of the region: extra virgin olive oil. Piero's wife, Lorenza dé Medici di Ottajano, author of many book on recipes started in the 1980's a cooking school program. Emanuela, Paolo and Roberto Stucchi Prinetti, brothers are today's owners and managers of the property. Learn More: https://www.coltibuono.com/en/ https://www.demedici.com/ https://www.demedici.com/producers/view/producer/code/badia/

In this episode, we cover all things Sangiovese. Chris Tanghe talks with Frasca Hospitality Group Wine Director Carlin Karr about the versatility of the grape from the sommelier perspective, and Bryce Wiatrak interviews winegrowers Roberto Stucchi of Badia a Coltibuono in Chianti Classico and Tancredi Biondi-Santi of his family's Il Greppo estate in Montalcino.          

Wine has been made at what is now known as Badia a Coltibuono for nearly a thousand years. Archaeological studies of the estate have found amphorae, grape seeds, and other traces of ancient Roman and earlier Etruscan societies from the first century. Named after the abbey established in 1051 by Vallombrosan monks, Badia a Coltibuono translates to the “Abbey of Good Cultivation” or “Abbey of Good Harvest.” It was here in the 12th century that the word “Chianti” was first used.Badia a Coltibuono was an early adopter of sustainable practices in modern-day Chianti Classico and has been at the front of a movement to get the whole region to farm organically. All of the estate grapes are now organically grown. Sangiovese is the principal variety cultivated here, interspersed with a number of heritage varieties endemic to the area. The winery produces a number of Sangiovese variations, all of which aim to showcase the splendor of the site, the possibilities of its fruit, and both the time-honored traditions and new innovations that keep Chianti Classico perennially relevant on a local and international scale.

Facciamo un passo indietro e torniamo al viaggio di Mario Soldati in Toscana: dopo Montalcino, con la settima puntata siamo in Chianti (Classico).Un territorio complesso, come avvisa da subito Soldati: competenze tecniche e tempi a disposizione non gli permettono un racconto “completo”, noi decidiamo come al solito di assecondarlo.Rinunciamo quindi ad ogni velleità “enciclopedica” e seguiamo il filo dei tanti spunti a dir poco attuali che emergono nella rilettura: la confusione tra Chianti e Chianti Classico, la necessità di aiutare i consumatori indicando almeno le macro-aree di provenienza, il ruolo delle uve bianche e del governo nella ricetta del Barone Ricasoli, le caratteristiche del sangiovese lavorato in blend o in purezza, e molto altro.Più domande che risposte, aiutati da una rosa di contributi semplicemente fantastica per ricchezza, carisma e disponibilità nel condividere informazioni di prima mano, senza tirarsi indietro anche sugli argomenti più spinosi.Eleonora Guerini, amica del cuore prima che collega (per tanti anni con noi alla guida Vini d'Italia Gambero Rosso come curatrice) ci regala un affresco pluricromatico sul Chianti Classico vino e territorio, riprendendo il mood del capitolo da lei dedicato ne “Il grande libro illustrato del vino italiano”, l'unico che ha come focus una specifica denominazione.Con Roberto Stucchi Prinetti di Badia a Coltibuono affrontiamo la “grande anomalia” dell'utilizzo del nome Chianti, passando per una questione straordinariamente calda come quella delle possibili sottozone, da disegnare nell'obiettivo di una identificazione più puntuale tra vini e territori. A proposito di marchi e disciplinari, Martino Manetti di Montevertine ci ricorda i motivi che spinsero il padre Sergio ad abbandonare la Doc Chianti Classico per avviare un percorso individuale. Una scelta ai tempi rivoluzionaria e mai messa in discussione, “a meno che…”Discendente diretto del “Barone di Ferro”, Francesco Ricasoli dal Castello di Brolio ricostruisce la vera storia della “formula del Chianti”: un'occasione per ragionare sulle vocazioni del sangiovese chiantigiano e in generale sulle prospettive del distretto.E poi la leggenda del Gallo Nero, simbolo del Consorzio del Chianti Classico, simpaticamente raccontata da Felicia Palombo della cantina Luiano, mentre l'incredibile storia della galleria scavata e costruita a mano al Castello di Monsanto è narrata dalla viva voce della proprietaria Laura Bianchi.All'amico e collega Andrea Gori (fra le tante anche proprietario della storica trattoria Da Burde di Firenze), infine il compito di rispondere sul campo all'Ispettore Palma, che rinuncia alla consueta indagine sulla cucina regionale per spiegare agli aspiranti enogastro-detective come riconoscere due figure cruciali con cui bisogna continuamente fare i conti: i gurmé e gli cheffoni autoproclamati.Tipicamente presentaVino al Vino 50 anni dopoUn podcast di Paolo De Cristofaro e Antonio BocoS1 E7Nelle province di Siena e Firenze. Chianti ClassicoCon l'amichevole partecipazione di Eleonora Guerini, Laura Bianchi, Felicia Palombo, Francesco Ricasoli, Martino Manetti, Roberto Stucchi Prinetti, Andrea Gori e l'Ispettore PalmaLetture e grafica di Tiziana Battistawww.tipicamente.itCreditiLettureVino al Vino | Alla ricerca dei vini genuini, Mario Soldati - Bompiani (2017)Primo viaggio (Autunno 1968). Nelle province di Siena e Firenze (pp 107-115)Brani musicali (in ordine di scaletta)Creative Commons license (CC BY 3.0)As colorful as ever - Broke for free – Free Music Archive (freemusicarchive.org)Shining Eyes - Jaspertine – ccMixter (dig.ccmixter.org)Just me and you – Grimo – Golden Club (Jazz | Vintage Rock | Lounge) – GoSoundtrack (gosoundtrack.com)Dawn's battle (Instrumental) – Ivan Chew - ccMixter (dig.ccmixter.org)Sunset beach – Ser Olly – Post rock is the new black – GoSoundtrack (gosoundtrack.com)Outro white smoke - provided by VLOG No Copyright Music – YouTube Library (youtube.com/watch?v=t-bgommQvnU)28 Aussens (ft Tobias Weber, Gerd Kohlmeier) - Stefan Kartenberg - ccMixter (dig.ccmixter.org)Delusion32 – Jason Shaw – AudionautiX (audionautix.com)Red wine – Bruno Bassi and Grimo – Golden Club (Jazz | Vintage Rock | Lounge) – GoSoundtrack (gosoundtrack.com)Loving Heart – Anchors and Seagulls – Icons8 (icons8.com)Illuminate you (acoustic) – Weary Eyes - Icons8 (icons8.com)Sigla Ispettore Palma:Spy Glass by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4410-spy-glassLicense: http://creativecommons.org/licenses/by/4.0/Effetti sonori: freesound.orgDa leggere e guardareIl grande libro illustrato del vino italiano, Eleonora Guerini – Edt (2019)Con le illustrazioni di Beppe Conti e Fernando Cobello Da bere e visitareTroppe cantine e bottiglie per elencarle tutte

The wines of Badia a Coltibuono are some of the most precise, balanced, and typically Chianti Classico of those produced in the region. While many wineries pay lip service using terms like " we believe wine begins in the vineyard," Roberto Stucchi Prinetti truly follows the axiom. After receiving his degree at UC Davis, and working under Cathy Corison at Chappellet, he returned to take over as the sixth generation of his family running Badia a Coltibuono. He immediately replanted the vineyards to maximize quality and emphasize terroir. Ever since the wines he makes have been met with critical acclaim.

Ciao amici!Oggi parleremo del vino in Toscana!No episódio de hoje, Luís e Luca começam a Grande Aventura Toscana, uma serie de episódios nos levará aos diversos cantos dessa mágica região. O primeiro episódio foca em Chianti, uma sub-região que produz vinhos interessantes e de ótimo custo benefício! Vinho consumido vorazmente: Fontodi, Chianti Classico – 2015 (rótulo recomendado por Jancis Robinson ) Cidades Menionadas:FirenzeLuccaSienaRadaMontalcino (casa do Brunello)Forte Dei MarniLivornoSan Gimignano Vinhos e produtores mencionados: Ricasoli (Brolio) - https://ricasoli.com/en/ Marchesi Antinori (Marchesi, Vila, e Badia a Passignano) - https://www.antinori.it/en/Castello di Ama (Gran Selezione San Lorenzo)- http://www.castellodiama.com/en/ Tenuta Casanova (Magnificat) - https://www.tenutacasanova.com/Tenuta San Guido (Sassicaia) - http://www.tenutasanguido.com/eng/sassicaia.html Castello di Volpaia - http://www.volpaia.com/Fattoria Poggerino - https://poggerino-chianti-italy.com/Isole e Olena - https://www.chianticlassico.com/aziende/isole-e-olena/Badia a Coltibuono - www.coltibuono.com/Montevertine - https://www.montevertine.it/Melhores Safras Recentes: 1985*, 2006, 2007, 2010, 2011, 2013*, 2015*. Dica Cultural: As dicas culturais foram basicamente onde comer e beber bem em Firenze!I’Parione (picci toscano, delicioso) - http://www.parione.net/ Il Santo Bevitore - http://ilsantobevitore.com/A Buca Mario (Bisteca Fiorentina) - http://www.bucamario.com/ Mercato centrale de Firenze - https://www.mercatocentrale.com/ Osteria Cinghiale Bianco - http://cinghialebianco.com/en Santa Maria Novella (Perfumes tradicionais) - http://www.smnovella.com/ Trattoria Zaza - https://www.trattoriazaza.it/english-menu/ La Terrazza (Rooftop Bar) - https://www.lungarnocollection.com/la-terrazza-lounge-barBONUS - Receita de Cacciucco (em Italiano) - https://www.cookaround.com/ricetta/il-cacciucco.html

Da mille anni l’abbazia è un luogo di ricerca, ospitalità e meditazione. Cibo, vino, natura e cultura qui si incontrano da sempre. Da qui nascono i vini, i sapori e le suggestioni di Badia a Coltibuono.La famiglia Stucchi Prinetti, traendo ispirazione dalla storia del luogo, ne ha fatto un centro di cultura del cibo, del vino e delle pratiche sostenibili.Lavorare con la naturaLa scelta di un’agricoltura più sana e sostenibile nasce nel 1985 con la decisione, all’epoca in totale controtendenza, di non utilizzare diserbanti e insetticidi. Inerbimenti, compostaggio, concimazioni organiche e incremento della biodiversità sono i capisaldi di un approccio che salvaguarda la salute dei lavoratori e dell’ambiente. Un terreno più vivo e sano diventa anche un valore aggiunto per la qualità e la territorialità dei vini. Con la creazione del Biodistretto del Chianti si lancia una sfida collettiva perché tutto il territorio sia gestito in maniera sostenibile seguendo i principi dell’agricoltura biologica.

Da mille anni l’abbazia è un luogo di ricerca, ospitalità e meditazione. Cibo, vino, natura e cultura qui si incontrano da sempre. Da qui nascono i vini, i sapori e le suggestioni di Badia a Coltibuono.La famiglia Stucchi Prinetti, traendo ispirazione dalla storia del luogo, ne ha fatto un centro di cultura del cibo, del vino e delle pratiche sostenibili.Lavorare con la naturaLa scelta di un’agricoltura più sana e sostenibile nasce nel 1985 con la decisione, all’epoca in totale controtendenza, di non utilizzare diserbanti e insetticidi. Inerbimenti, compostaggio, concimazioni organiche e incremento della biodiversità sono i capisaldi di un approccio che salvaguarda la salute dei lavoratori e dell’ambiente. Un terreno più vivo e sano diventa anche un valore aggiunto per la qualità e la territorialità dei vini. Con la creazione del Biodistretto del Chianti si lancia una sfida collettiva perché tutto il territorio sia gestito in maniera sostenibile seguendo i principi dell’agricoltura biologica.

One of the best ways to sharpen your palate and to learn and experience new wines is to attend a wine  tasting.  Having numerous producers at the same venue gives one the opportunity to economically contrast and compare regions and wines.  That said here are a few suggestions  you may want to follow to help yourself and others more fully enjoy the experience of a large format wine tasting.    Tips to Drink Like a ProGet a good rest the night before.  You'll want to be at your sharpestStay hydrated and  drink lots of water before during and after the tastingWear dark clothes.  You might not spill red wine but others mayOnce you have received your sample pour be mindful of others that may be behind you waiting to be served.  Questions are good, but if you have an inordinate amount of them to ask, simply make room for others as you converse.Taste and spit.. very few people look cool spitting, but you'll remember more.Have a good meal shortly before the tasting.  Consuming alcohol on an empty stomach is not a good idea.Have a game plan of producers you want to visit before you arrive and stick to your plan.  If you finish your list and you still have time you can wander around at that point.Respect others and don't wear perfumes or colognes.Tre Bicchieri San Francisco is an annual best of Italian wine events that we try to attend every year.   Slow Wine San Francisco also showcased only Italian wine and presented a challenge. This year's Slow Wine tasting was held at the Terra Gallery on Harrison Street at the base of the Bay Bridge.  It was a great setting and location.  The above referenced challenge relates to the fact that we were unable to get a list of the wines that would be poured beforehand.  We received  the list of producers when we arrived and trying to put together a plan for tasting at the last minute  proved time consuming and confusing.  We usually put together a firm list of producers' wines we intend to try before we arrive so that we can use our time wisely.  For tastings of this size (there were over fifty-five producers) failing to plan is the same as planning to fail.  We arrived on time after a satisfying lunch at Henry's Hunan Restaurant in the Financial district.  The smoked ham with green beans and the Kung Pao chicken really hit the spot.   The Slow Wine event wines are judged using a standard of which we were unfamiliar.  No one hundred point scale here.  The standards of quality for Slow Wine are keyed to a different criterion.  Their snail symbol is awarded to a winery that they particularly like for the way it interprets Slow Food Values ( sensory perceptions, territory, environment, identity) and offers good value for the money.  The bottle symbol is awarded to wineries whose bottles presented excellent average quality at their tastings. Finally, the coin symbol is awarded to wineries whose bottles are a  good value for the money.     We typically arrive early for events, so as to get a good jump on tasting before the event becomes crowded.  We were not the only ones that followed this strategy, for there was already a short line when we arrived.  Within the first hour of the tasting the place was packed, reminiscent of ZAP tastings from years gone by.  As a result we were not able to taste as many wines as we would normally.  We always try the white and sparkling wines first and follow those with the red wines.  As a result, we did not taste many reds, as the event was too crowded to navigate from table to table without lots of effort.  The wines we did get the opportunity to taste, as a group, were very good to excellent.  There was a good representation of wines from up and down the Italian peninsula, although  there weren't any wines from Aosta  or Liguria. This is understandable as these regions produce so little wine anyway.  It was surprising not to see any wines from Lombardy, especially since their signature sparkling wine Franciacorta has been receiving more recognition lately.  Wines from the southern regions of Calabria, Campania, Molise and Sardinia were not represented this year.  Several of the Cantine  at Slow Wine were currently seeking a distributor, so some of the wines we recommend may be challenging to find in the states.   Many of the producers were quick to tell of their embrace of organic cultivation methods, which they believed would preserve the health of their soils.  It became clear as we worked the room that most of the wines were made by small biodynamic and organic producers.   Listed below in two categories and in alphabetical order are our recommendations and approximate prices for the wines. Outstanding:Aquila del Torre 2012 Friuli Colli Orientali Friulano Aquila del Torre 2011 Riesling  Castelfeder 2009 Alto Adige Chardonnay Burgum Novum Riserva         Castelfeder 2012 Alto Adige Pinot Grigio 15 Castelfeder 2010 Alto Adige Pinot Nero Burgum Novum Riserva Canus 2012 Friuli Colli Orientali Sauvignon  Corte Sant' Alda 2009 Amarone Della Valpolicella  Fattoria di Felsina 2010 Chianti Classico Rancia Riserva G. D. 2010 Barbera d' Alba Superiore   G. D. 2009 Barolo Bricco Delle VioleG. D. Vajra 2010 Langhe Freisa KyeL' Armangia 2010 Barbera d' Asti Superiore Nizza Titon        L' Armangia 2013 Moscato d' Asti Canelli  Leonildo Pieropan 2011 Soave Classico La Rocca Leonildo Pieropan 2011 Soave Classico Calvarino  Mossio Fratelli 2012 Dolcetto d' Alba Bricco Caramelli Pian delle Querci 2007 Brunello di Montalcino Riserva Tabarrini 2011 Adarmando Tabarrini 2009 Montefalco Sagrantino Colle GrimaldescoTenuta Terraviva 2012 Pecorino EKWO       Trappolini 2012 Grechetto   Very GoodBadia a Coltibuono 2009 Chianti Classico Riserva                     Cascina La Ghersa 2011 Colli Tortonesi Timorasso TimianCorte Sant' Alda 2009 Valpolicella Ripasso Superiore Campi  Fattoria di Felsina 2010 Fontalloro  Lusenti 2012 Colli Piacentini Malvasia FrizzanteMarotti Campi 2012 Lacrima di Morro d' Alba Rubico Pian dell Querci 2011 Rosso di Montalciano   Tenuta Terraviva 2011 Trebbiano d' Abruzzo Mario's 39 Velenosi 2012 Falerio Pecorino Villa Angela seeking representationseeking representation$32$16$50seeking representation        $65$40$35$75$40$!9N/A$29$23N/A$44$25$50$21N/A  $30N/AN/A$50N/A$16N/AN/A$15                                                                                    

Emanuela Stucchi Prinetti is a member of the the family that owns the Badia a Coltibuono winery in Tuscany, Italy.