Happy New Year !!!

January 31st, 2024

Wherever you come from and whatever holidays you celebrate or calendar you follow, January is always a time of reflection and reset.  With the vines hibernating, we have time and space to look back at all we have done in the past few years and to make a plan for the exciting year ahead.  These days, the mornings are often punctuated with the sounds of hunters finding their prey and redolent of the burning of the tailings from potatura. The winter orto is filled with kale, fennel, cauliflower, broccoli and cabbage. Many fewer travelers find their way here in the winter months, so locals take the opportunity to hibernate a bit themselves as well, leaving the streets and scenery lovely and tranquil. This still being Tuscany, the late evening light and sunsets are spectacular, a perfect end to the short days. 

Our own adventure here continues, with many changes this past year and so many yet to come.  We started by adding cement tulipe in the cantina to be able to execute a traditional technique of fermentation in cement, aging in wood, and a brief return to cement just before bottling.

We’ve upgraded the harvest machinery, expanded the aging room and converted the old cantina into an expanded warehouse. All of which will make possible the fulfillment of expanded production from our newly completed high altitude vineyard, to be planted next month, and our new land acquisition, the beautiful vineyards of the Albatreti property, adjoining us just down the hill from Le Due Porte. We are so excited to integrate this jewel of a property into the Il Palazzone estate! Winter work in the newly christened Le Vigne Basse (“the lower vineyard”) has included the usual pruning and vine management as well as refurbishing the drainage and access.

And, while the new 595 vineyard planting cannot be vinified as Brunello for 5 years, the nearly 5 hectares in Le Vigne Basse will be in the cellar next year, nearly doubling our production capacity. Our continued commitment to producing the very best wine from the very best grapes these fields can grow while remaining true to the traditional characteristics of Brunello and Sangiovese and respecting the sanctity of the ground and environment is keeping us all very busy.

Pan-roasted Fennel

Of course, we will still have to eat! Our recipe in this edition is a perfect winter side, so quick and easy to prepare it’s not even really a recipe. 

While the strong flavor of raw fennel is a turn off to many, a simple roast will smooth the rough edges and may make you wonder why you don’t eat more fennel!

Trim a head of fennel, removing any blemishes. Slice in half vertically, then slice into pieces like you would slice an apple. Heat a heavy skillet with a tablespoon or so of good olive oil, add the fennel, toss to coat and roast on medium heat until starting to brown and caramelize. Don’t stir too often to get the nicest browning on the edges. To serve, sprinkle with salt and drizzle with olive oil. I like to serve this with white beans and pork sausage or chops.

 **Check out the website to see video of the newly dug vineyard and the expanded estate!

A dopo, (Until next time,)

Kirsten