08 December 2010
Posted in Food Stories

Dec 8, 2010

 

The Chianti region reveals more green at the end of summer compared with its neighbouring region of the Val d' Orcia in Tuscany. This condensed hilly area around Greve in Chianti is covered in vines and olive groves that surround hilltop-sitting villas.

Again, we were on our road trip without any great plans, except wanting our next headrest to be in a charming villa on an agricultural farm; this we found at La Camporena, a hospitable family business with their friendly two year old woof and aging feline whom both were of the same sandy colouring. This villa's homely activity had enticed us to stay for the remainder of our Tuscany visit.

La Camporena produces extra virgin olive oil from its flourishing olive tree cultivation, and 6.5 acres of Sangiovese that produces: vintage 10000/15000 and reserve 4000/5000 bottles of red Chianti Classico under the La Camporena label per year.

Anna showed us her Sangiovese grapes that are sitting unblemished on their vines and that were almost ripe for the picking, before we strolled back to the showroom to sample the finish product. Anna opened the double shutters of the window to revel a picturesque view of tall hills and cypress trees, then poped the cork of a Vintage 2006 (their first vintage): deep ruby in colour with an ardent aroma, but soft. Next that was opped was Peter's favourite of the wines with the vintage 2008: a duskier wine with a tannic aftertaste and a wine that compliments well with a variety of legume, meat and tomato based dishes like the evening meals that  were being served to us at La Camporena.

This is my version of a  chianti chicken recipe.