Tasting Tuscany in Rufina and Chianti

On the Wednesday during our trip to Florence we ventured out into the Chianti region to taste Tuscany’s best wines. We explored the Rufina region in Chianti and visited the Castello del Trebbio winery, a historic estate covered with olive groves and fields of grape vines.

Castello del Trebbio was first built in 1184 by a noble Florentine family, the Pazzi. We learned about the ties the Castle had to Florence’s dense Renaissance history, and how it was operating today currently as a fine producer of Tuscan wine.

At the height of Florence’s Renaissance in 1478, the Pazzi family masterminded in the Castle’s halls the now infamous plot to kill two outstanding representatives of Florence’s ruling family, the Medici.

With the “Pazzi Conspiracy,” the family – long rivals of the Medici – intended to eliminate Lorenzo de’ Medici and Giuliano de’ Medici to dethrone them as Florence’s rulers.

Co-conspirators with the de’Pazzi family were Pope Sixtus IV, and Federico da Montefeltro, then Duke of Urbino. After the failed conspiracy, leaving only Giuliano dead and Lorenzo overflowing with anger and revenge, the Castle was confiscated by the Republic of Florence and Lorenzo ordered anyone in connection with the family or anyone who threatened his security to be killed. 350 people were killed in the time following the failed assassination plot.

In 1964, the Castle was acquired after being abandoned for some time and the new family, who currently live in the Castle, decided to created a winery.

During our visit we tasted three different varieties of wine and one olive oil,

Chianti Superiore DOCG: Sangiovese 85%, Canaiolo + Ciliegiolo 15%. Matches well with Tuscan crostini, Tuscan cold cuts, main courses with meat sauce and roasted meat. Like a typical Tuscan DOCG, Chianti del Castello del Trebbio has its most defining traits: fruity, fresh, and pleasantly drinkable.

De’ Pazzi: Sangiovese 60%, Syrah 20%, Merlot 20%. Matches with typical Tuscan main courses like beccaccia with junipe, tagliatelle with roe deer ragù, medium aged cheeses. Great meditation wine. Alongside the production of classic Sangiovese wines, the Vigneti Trebbio line is dedicated to new blends from non-native grape varietals of which De’Pazzi is an excellent example: a Supertuscan IGT made from Sangiovese, Merlot and Syrah grapes.

Congiura: Pinot grigio 50%, Riesling 35%, Manzoni bianco 15%. Perfect to pair with fish soup or roasted fish. It’s also very pleasant with fresh cheeses and liver pate, or by itself as an aperitif. Takes the form of a very successful experimentation with non-native grapes.

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The gate entering Castello del Trebbio, looking over the Tuscan hills.
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The courtyard of Castello del Trebbio, where we learned about the infamous Pazzi family.

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The surrounding view of the estate.
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Once part of the estate, this is now a tasting room for the winery’s fine wines.
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The exterior of Castello del Trebbio.

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Touring the old wine cellars and learning about the barrel aging process of the wine.
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In these barrels a DOCG Chianti Rufina is aging from 2011.
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Finally getting to taste some Chianti!

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The three wines we tasted, first the Congiura, next the Chianti Superiore DOCG, the De’Pazzi and lastly their farm olive oil.
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Tasting the olive oil, delicious!

 

Mulberry Ink

A lifestyle blog about travel, food, wanderlust, DIY, photography, and happiness.

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