We remind you of the tasty regional recipes that you can combine with our wines, for a gastronomic journey is always different and fun

Tuscan ribollita


Ribollita is par excellence a traditional Tuscan dish known all over the world. It comes from the typical soup of stale bread and vegetables from Tuscany, particularly in the Lower Val di Serchio, in the Piana di Pisa, in the area of Florence and Arezzo. It is a typical dish of peasant origin, whose name derives from the fact that it was once cooked in large quantities on Friday, and was then simmered in the pan in the following days ready to be eaten during the weekend. Hence the name of ribollita; the real ribollita soup is heated twice, otherwise it would be confused with the soup of bread and vegetables (known as bread soup).


Like all other vegetable soups also the ribollita becomes more and more tasty every time it is boiled over the fire.


The basic ingredients are the black cabbage and beans (borlotti, toscanelli or cannellini). Ribollita is a semi-solid winter dish. To make the soup better, it is necessary that the black cabbage has "taken the ice", that is, that is passed by one or more winter frosts that have softened the leaves.


Difficulty: Medium

Cooking time: 3 hours

Preparation time: 30 minutes







Black cabbage

Savoy cabbage


Cannellini beans

Tuscan stale bread



Olive oil



Method of preparation:


"Cook the cannellini beans separately and put away. Prepare a stock and put away. Sauté celery, carrots and onion. Add the cabbage and chard and wait for it to wither. At that point add the previously prepared broth and cook for three hours. Almost at the end of cooking add the beans and cook for half an hour with rosemary. The soup should be simmered with garlic and rosemary in a wood oven in a pan with a thick bottom to prevent it from sticking and burning to the bottom. At the end add the stale bread cut into pieces and add a drizzle of Tuscan extra virgin olive oil raw with a sprinkling of pepper.



‘Scent of home, breath of life, sip of Tuscany. It moves as the sea that it looks at, from red crispy fruit tones to freshly bloomed purple flowers. It‘s a fresh and serene dawn that renovates itself at each sip. The body is round and always tense, while the finish is savoury and mineral, revealing the balsamic and floral hints that are the natural expression of Sangiovese in Tuscany.’



Sangiovese 100%


500 mt asl

Plant Density

6250 vines per ha

Production Per Hectare

6000 kilos


In 3000 litre conical wooden vats of Slavonian oak and stainless steel vats


In Tonneaux of French oak and stainless steel vats


12 months in the bottle