The noble grape of Tuscany and Chianti, Sangiovese. One of Italy’s oldest grape varietes, Sangiovese has Etruscan origins, with the name meaning “blood of Zeus”. Volpetto means “fox cub”, which are a common and welcome sight in the Tuscan countryside.
The grapes are grown in Chianti, in the province of Florence, on vineyard slopes between 200 and 400 metres above sea level.
In order to make a wine that is soft and supple at the same time as elegant and characterful, our winemaker has pumped the juice over the skins very gently. This method gives great colour, while keeping the tannins soft.
Full-bodied and lively with intense, cherry fruit flavours, Volpetto Sangiovese di Toscana goes well with red meats, pasta with meat sauces and cheese.
Spaghetti cacio e pepe:
Ingredients (4 servings)
- Spaghetti: 400 gr
- Pepper: lots
- Pecorino romano: grated, 160 gr
1. Cook the spaghetti in salted, boiling water until al dente (1/2 minutes less than indicated).
2. Drain the spaghetti , retaining some of the cooking water.
3. Put the spaghetti in a large, warm bowl. Add a spoonful of cooking water and the pecorino and mix well.
4. Add the pepper, to taste and mix until the cheese mixes with the water to become creamy