My Wine & Spirits Learning Journey - Episode 2: The Italian Way, from wine to Spritz
Adrien Rosier
Consultant - Communication, Branding, and Digital | Event management | Music Business and Artist Management | Lifestyle Brands and Urban Culture.
The second step of my auto-training in the Wine & Spirits industry just ended last weekend. (and so did my holidays??!)
I spent one week visiting two Italian regions, world-famous for their gastronomy: Emilia-Romagna and Tuscany.
I came back with lots of photos... and few kilos extra!
FROM SPRITZ TO WINE, ALWAYS WITH LOVE
After a weekend in Rimini for a friend's wedding, with lots of Spritz, the most popular drink in the region (originate from Venice), my girlfriend and I started holidays driving to the #1 wine region in Italy: Tuscany.
AREZZO
My first stop starting my holidays was in the lovely underrated city of Arezzo where I stayed in the eco-friendly Wine Resort La Striscia; also known as "paradise on earth" according to my girlfriend!
Here, you can chill, sleep, have lunch, walk around vineyards, drink their local organic wine and have dinner at their own restaurant ALEXANDRA LOFT. Their welcome drink is a delicious fine and fruity Prosecco. You would want to buy a bottle of it, without a doubt!
THE CHIANTI REGION
After spending few hours visiting the lovely city of Siena, we went to visit the famous domain of ANTINORI CHIANTI CLASSICO Wine House.
The domain has a unique and modern architecture that contrasts with the very ancient history of the Antinori family.
领英推荐
Our visit of the world-famous traditional wine-makers was followed by a 1h tasting of their most iconic bottles of red wine:
The Barriccaia Tour offers guests a first approach to the world of Marchesi Antinori and their wines. The tour culminates with a tasting of three estate grown wines. All of them with the specificity of Tuscan wines: lots of acidity, red fruits (cherry) in the nose, and aging potential of 4 to 10 years.
My takeaways from this tour are that making Chianti wine is an art and the route between Siena and Firenze is the museum of this art. Grapes are jewels here, but with too much acidity for my French palais.
We left this outstanding landscape and the Chianti road 222 to our next stop...
FIRENZE & BOLOGNA
With too much expectations on the first one, we prefered Bologna and its vibrant student life to Florence.
We did eat the original Pasta al Ragù in Bologna, and everything cheese-pasta-pizza possible and visited great places such as Ditta Artigianale (coffee), BaccoMatto (oesteria in Firenze), La Sorbettiera (ice cream in Firenze) or Camera Con Vista bar (cocktails in Bologna).
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Stay tuned for the next episode.
Adrien