Tag Archives: Tenuta di Trecciano

Tasting wine consciously: some hints

Wine is a manifold product that keeps natural and cultural elements in itself. It can be drunk as any other drink, to match a food while having dinner with our friends or it can be tasted in a professional way, to value all its organoleptic qualities and deliver a judgement.
In this article, we are trying to outline some elements to suggest a “third way”, that is neither that of the careless table-companion, nor that of the skilful technician.

A way to taste wine that everyone can easily understand and, above all, that can promote a greater consciousness (and greater pleasure, obviously!).

From a practical point of view, now almost everybody knows the typical sequence of wine tasting: first the visual test, then the olfactory one and finally the gustative test. Here we don’t want to dwell upon every step, but we want to point out three aspects, or conditions, that can foster a better experience to approach wine in general:

1. TIME: haste is an enemy in many situations, but it is even more, when you are going to taste a wine. In fact, this needs time and patience in waiting for the wine to disclose all its features in fragrance and taste. Some wines seem to say nothing by the first olfactory or gustative test, but shortly afterwards, they open up and let their qualities come out. So please take the necessary time and calmness, maybe in a quiet place, without noises.

2. KNOWLEDGE: as we were saying before, wine is not simply a drink. It is the expression of a territory, of its history, of all those craftmade practices that were carried out to produce it. To know these aspects helps us to understand why a wine has got a certain taste and not another and even to understand the richness of diversity. So, if possible, when you taste a wine, make also room for the story about it told by the person who knows it well, maybe because he/she has produced it. Or simply get information about its origins.

3. ATTITUDE: if we do not belong to a committee that has to judge a wine, perhaps the best way to taste it, is to be open-minded, ready to welcome it and to be surprised by it. In other words, we’d better not have prearranged expectations about how a certain wine should be, so that we can concentrate on the feelings that it gives us at that very moment, on what it wants to communicate to us.

These are only a few hints which can be useful for a more conscious and pleasant tasting. What matters, as always, is practice, and creating the right opportunities as well.
If you want to experiment directly this approach, you have this possibility here in Trecciano!

For any information about our tastings see: Visits – or contact us: info@trecciano.it

November flavors: the new olive oil by Tenuta di Trecciano

On the typical red clay soil, a medieval villa and 22 hectares of vineyards and olive groves this is Tenuta di Trecciano.

In the Chianti Senese 22 hectares of Vineyards and Olive groves, laying in a beautiful valley with the typical red clay soil. The territory is rich in ancient churches and castles, that represent an important heritage to be protected, and where man’s economic activity has been able to respect the natural environment.

Olive oil is an ever-present food on the tables of Italians and, just like wine, depending on the production areas, can be characterized by a wide variety of quality. To better and fully appreciate its value, it is important to know its origin and also how it is produced.

Tenuta di Trecciano let us discover olive oil, starting with its history and typical Tuscan olive varieties.

Source: http://www.olioextraverginetoscana.it

In all the Mediterranean basin civilizations, the olive tree has always been considered a sacred tree and the oil extracted from its fruits was used not only as food but also for religious and ritual purposes: Egyptians it considered it as a gift from the gods; through trade the Phoenicians help spread the production throughout various territories, calling it “liquid gold”; the Greeks and the Romans used it for medicinal purposes and as fuel in the votive lamps; the Jews used it to “flatter” their King, Christians have always used it in important rites. Olive oil represents one of the fundamental products of Mediterranean agriculture, of undeniable nutritional value for its chemical composition and organoleptic characteristics that are highlighted when using it as a dressing/seasoning.

Tuscan Olive varieties
Source: http://www.olioextraverginetoscana.it

Each oil is bound to its own territory, and thus is a synthesis of each native varietal of olive from which it is produced. There are hundreds of varieties of olives, for oil, for food or for both. They come in different shapes and sizes, each may be characterized by a different ratio between pulp and seed and therefore contain different quantities of oil, on average ranging between 10 to 16%. The trees’ productivity depends on several climatic and cultivation style factors, which also help determine the production in its two-year cycle.
Here at the Tenuta di Trecciano we cultivate the most typical Tuscan varieties: FrantoioMoraioloLeccino and Pendolino.