The topic “barrique”, how they are managed in the cellar, before, during and after the refinement of the wine, is very interesting and vast. In this post we briefly explain how they are treated, waiting to be filled. After washing with pressurized water, inside the barrels are introduced...
One of the most frequently asked questions made during the wine cellar tours is not just about wine and its aging, but also about the barrels, how they are treated, cleaned and sanitized.
Maybe you didn’t know that barriques and tonneaux are washed several times during their stay in the cellar....
Ingredients for 4 people 3 kg of yellow pumpkin 3 garlic cloves 2 branches of calamint 1 white onion 1 big white potato 4 small or 2 large porcini caps 160 g goat cheese Salt as much as needed Oil was four spoons Four slices of Tuscan bread
On September 13, the harvest was completed in Belguardo, the Mazzei estate in Maremma.
After a poor in rain winter, and a mild spring but equally sprung of water, a hot, rather dry summer followed. However, the careful and prudent management of each vineyard has given optimum results for the health...
The Mazzei wine “Philip” is immediately recognizable because of its distintictive and colorful label. For sure it’s something that reminds an artwork, and in fact it was created thanks to the collaboration with the students of the FUA – Florence University of Art, an international...
Thursday 28. September harvest 2017 in Fonterutoli is officially over.Harvest this year has gone beyond expectations. The summer was very dry with high temperatures, but the mid-September provisional rain, and the sudden decrease of both daytime and late-night temperatures, made the grapes on the branches...
by Mazzei
Published at 09 Oct 2017
Once that the just picked grapes has fallen, per gravity, into the steel vats (watch the video here), the alcoholic fermentation begins, thanks to the tireless and valuable work of the yeasts. This process takes place at a steady temperature of 27 ° C, which transforms grape must, within 10-20 days...
by Mazzei
Published at 09 Oct 2017
Ingredients for four people For dark chocolate panna cotta 250 ml of cream 30 g of sugar A sheet of isinglass A scoop of dark cocoa at 70% 4 nuts with shellFour coffee beansA sweet spoon of extra vergin olive oil
For the Caprese Cake 3 eggs 200 g almond flour 70 g of dark chocolate to 70% 70 g of sugar
For...
by Mazzei
Published at 09 Oct 2017
For the semifreddo
1 kg merlot grape (or any kind, red and sweet)120 g di sugar15 g of gelatine in sheets15 cl fresh cream
FOR THE DECORATION
200 g pink grape for decoration1 egg whites2 mint sprigs2 sugar table spoons250 g dark chocolate
1. Soak the gelatine sheets in water. In a pan add the grape...
by Mazzei
Published at 08 Sep 2017
We all know how easy it is today to stay in touch even miles and miles away. And how is possible to know everything about what happens in a place while living from the other side of the world. But even being around the corner, all thanks to social networks!Many of our members become part of the Mazzei...
by Mazzei
Published at 08 Aug 2017
Sicilian Cannolo with ricotta cheese and lemon, pistachio nuts and zafferano potatoes cream
For 10 cannoli
10 g of lard
300 g flour
10 g sugar
15 ml marsala
15 ml vinegar
1/2 teaspoon coffee powder
1/2 teaspoon cocoa powder
1 egg white
1 pinch of salt
Vegetable oil
Ingredients for the ricotta...
by Mazzei
Published at 08 Aug 2017
We inaugurated on the 5th of July the “new dress” of the Fonterutoli Società Orchestrale – Bar and grocerie, a place that was born in 1896 and that which brought together the various musical souls of the village. For this reason a building was built, the “Società”,...
by Mazzei
Published at 07 Jul 2017
