As you can imagine, it’s not easy settling on which winery to visit in Tuscany. But the Alesino is one of my favourites. Over the past 40 years, in the land of natural beauty and history, a relationship has forged that tells a story that goes beyond the smooth and silky notes that dance across the palate as you taste a glass of their Sangiovese of Montalcino. It’s a philosophy that continues to put the experience of tasting these exceptional wines on the world’s map.
What to drink?
Altesino Montosoli 2010
One of the wines Cosimo Commisso plan to share with his friends and family this month is Brunello di Montalcino, Altesino Montosoli 2010. Possibly one of the most desired wines from this region, it’s always a crowd pleaser — a ruby red in colour, a delicious blend of black cherry, raspberry, violet, vanilla and black pepper, and on the palate: a warm long lasting finish. Its location on top of Altesino, with the ancient limestone soils and with 360 degrees exposure, is the secret behind the vineyards that produce a Brunello of such class and elegance. Because of the silky texture of this wine, I plan to pair it with some beef or rabbit. It’s perfect for our upcoming special occasions. (For Recipe visit www.comismocommisso.ca)
Grappa di Brunello Riserva
This is made by using distilled Sangiovese di Montalcino grape pomace and aged for a year or so. The grappa is made to rest in small batches and it’s often referred to as “meditation grappa.” This is a perfect motivator for those after-dinner tête-à-tête conversations with a good friend. It’s great for a dessert pairing with Sicilian cannoli. (Recipe on cosimocommissoeatdrink.info)
You might be aware of the great wines from this winery, but you might not know about its Olio Extra Vergine di Oliva. In fact, two hectares of the estate are planted with Leccino and Frantoio olive trees. The extra olive oil is green with golden yellow highlights. The aroma of artichoke and foliage is overpowering, but I love the intensity of the flavour of sweet almond. Here the olives are still hand picked from the trees and harvested the day after. I use this olive oil for my salads and ragu sauce. (Recipe for salad ideas on www.cosimocommisso.ca)
Where to stay?
The Villa was built in the first half of the sixteenth century. Originally a country residence, located a stone’s throw away from Montalcino, where the romance of the landscape will accompany you beyond your stay, this is where I like to lay my head to rest when I visit these parts of Italy. The Villa is surrounded by Italian gardens, and it’s red bricks and oak beams add to the picturesque landscape of this memorable stay. The exceptional service, clean rooms and lush gardens really complete the whole Tuscan experience. www.villaarmena.com
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