February was a very cold month all around Europe, and not even central-southern Italy was spared from very low temperatures. Snow arrived also in Fonterutoli, and even more unusual, in Belguardo in Maremma as well. Snow not only offers an enchanted landscape and the typical hushed silence, it is also...
Ingredients for 8 people
4 egg yolks
400 ml fresh whipped cream
40 g cocoa powder
150 g caster sugar
1 vanilla bean
125 g orange juice
150 g caster sugar
2 orange slices to garnish
edible flowers for garnish
butter to taste
50 g Grand Marnier
1. Bring the orange juice to the boil...
With the beginning of the new year, also all the the appointments around Italy dedicated to tastings start again.
In January, in the wonderful Rocca Salimbeni in Siena, the 3rd edition of Wine & Siena took place.
In Florence, February 12th, we wait for you at the Stazione Leopolda for Chianti Classico...
Mix36 is a wine with a very particular, unique genesis: it is born from the continuous research made by our agronomist and oenologist, aimed at selecting the best clones, byotipes of Sangiovese to produce wines of the highest quality, a process started at the end of the 90’s. The result of this...
We are almost there, in a few days will start the second edition of the Us Mazzei Tour. Even more than last year, the initiative was welcomed with great enthusiasm, and soon Francesco and Giovanni Mazzei, with the staff of Osteria di Fonterutoli, will be guests of the Wine Club members, to bring the...
Visiting the Mazzei cellar you get impressed not only by the almost sacred atmosphere of a large silent big room, illuminated by soft lights where you can only hear the sound of water falling down from the rocky walls, but also, and perhaps above all, by the quantity of barrique and tonneux that fill...
Ingredients for 4 people
1 kg of veal/beef/pork cheek
1 red onion
1 celery coast
1 sprig of rosemary
1 sprig of sage
2 bay leaves
500 ml of Chianti wine
100 g tomato paste
200 g of zolfini beans or cannellini beans
300 g instant corn flour for "polenta"
50 g of butter
salt and pepper
We were very happy to welcome here in Fonterutoli, right at the end of the harvest, the Italian TV broadcast Signori del Vino, who, together with Filippo Mazzei, visited the Mazzei vineyards and cellar.
Watch the video:
Let's talk about numbers, and December lends itself perfectly to this: it is time to make the final considerations about the year that is going to finish soon. And for the Marchesi Mazzei it finishes with exceptional results that we are glad to share with you. So here you find ratings and comments to...
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