All seasons are open. If you come visit in any moment of the year, there will be at least one food and wine itinerary that can be organised around your tastes, flavours to discover, producers to meet, recipes to learn! If you travel by car, leave some space in your boot: a visit to Gambassi will fill you up with local products!
It’s the summer, you’re on vacation and you love wine! We have a few cellars just for you! Just make sure to drink moderately and not be in a hurry…you might end up having dinner out in a nice little place in the centre of Gambassi!
With thirty hectares of vineyards and five generations of experience, Emanuela Tamburini is one of the few female producers in the Chianti region. When she began in 2002, wine was not part of her plan. She wanted to be a lawyer, and her first year studying chemistry was anything but simple. Today, after a degree in oenology, she’s perfectly at home in the cellar, surrounded by bottles, barriques and casks.
Thanks to her, in 2005 – they still remember the date, December 5th – the family farm took a great leap, giving the first label to its family wine. Even though it may be young, today the cellar produces four I.G.T Toscana, two Chianti, one Brunello, one Vin Santo and Grappa.
Along with the labels honouring the men in her family – from grandpa Italo to the Boss, her father Mauro – Emanuela looks toward the future and aims high. She or her colleagues will be your guide as you discover the farm, and then sit down with a light snack to taste their wines. Their vineyards are literally steps away, with rows of grapes as far as the eye can see, and the towers of San Gimignano are just beyond the hills.
I Tamburini are part of the Open Cellars circuit and participate in the Calici Sotto le Stelle festival; check out their events!
Pietralta has been producing wine for more than twenty years, and has always followed the principles of organic farming. Its protection of the environment and biodiversity have made this farm a naturalistic oasis and a niche for conscious production and consumption.
The farm has five hectares of vineyards and produces four red wines (two Chianti, one blend of Shiraz and Merlot and one of Merlot and Sangiovese), one rosé and one white. Franca Lattuada and her son Stefan describe them as genuine wines that make themselves noticed, good without being forced.
We guarantee you will be enchanted as soon as you emerge from the wood and find the old farmhouse in front of you, surrounded by spectacular forests and hills.
Visiting Pietralta, even if only for a tasting, feels like stopping by a friend’s home: it’s a welcoming place, a relaxed epitome of good Tuscan living. Franca will expertly guide you through the tasting – accompanied by her own extra virgin olive oil, local cured meats and cheeses – and many will say it’s impossible to leave without taking at least a few bottles with you!
Dinner at Irene’s, dinner at Pinchiorba!
Pinchiorba is one of those little places with a relaxed atmosphere where you can enjoy good food with little fanfare. A local trattoria that serves traditional Tuscan cooking reinterpreted with fearless inspiration! In the kitchen you’ll find Irene, chef and owner, with her determined attitude and contagious laugh.
She chooses local ingredients when they’re in season. She experiments with the area’s producers, and every once in a while, when she finds it fresh, she’ll cook fish… Because she says, boredom is the kitchen’s worst enemy!
Her place is small and welcoming and if you make a reservation or are lucky, you might get a table on the outdoor patio. In the summer, the view stretches all the way to San Gimignano! Her menu might offer homemade ravioli with goat cheese ricotta and saffron, gnudi (a dish from the Maremma region with spinach and ricotta, a sort of filling for fresh pasta but without the pasta around it), tongue carpaccio, braised cheek and fried anchovies, along with the classic sirloin.