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Volpetto Sangiovese
Deeply characterful, Volpetto Sangiovese is powerful and complex, yet wonderfully elegant and not over-powering. The texture is silky and smooth, reminiscent of dark fruit flavours, such as damsons and morello cherries.
Our Normal RRP: £11.99 now £5.99
Product Description
Revered winemaker Stefano Chioccioli is responsible for every aspect of winemaking for the entire TWP portfolio. Having worked with Stefano Girelli for the last two decades, Stefano Chioccioli has worked tirelessly to continue to improve the Girelli Estate Wines, notably Feudo di Santa Tresa in Sicily and Villa Cafaggio in Chianti Classico. He now brings his skills to bear for each and every TWP wine. Chioccioli’s experience is second to none. He has worked for wineries large and small in virtually every winemaking region of Italy and also has extensive international experience, making wines in France and Hungary. His wines have great success internationally and today more than 70 have “tre bicchieri”. Both Robert Parker and The Wine Spectator have scored several Chioccioli wines 100 points. One of his great skills is to respect the provenance and style of each wine, making him the ideal winemaker for the diverse TWP portfolio. Stefano relishes the challenge of nurturing each and every TWP wine from grape to bottle, ensuring that they are all made to the highest quality standard and are true expressions of their provenance. Volpetto, meaning fox cub, is a symbol of the Tuscan countryside. While previously feared, now foxes seen in their natural habitat are considered a sign that the area is in harmony with nature.
Garnet colour with intense black cherries and tar on the nose. Soft and rich tannins and a noticeable acidity which leads to a clean long finish reminiscent of black cherries.
Grower: The Wine People
Grape Variety: Sangiovese
Style: Soft and Silky
Country: Italy
Appellation: Tuscany
Vintage: 2011/12
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Risotto al Porcini
Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan (or similar vegetarian hard cheese), to serve
1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. 3. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
4. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
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