Articles Catalog

Denomination: Chianti Classico DOCG
Grapes: Sangiovese and Merot
Vintage 2019
Production area: San Donato in Poggio
Average altitude of the land: 350 a.s.l.
Soil type: clayey soils with a notable presence of limestone, marl and alberese.
Vinification: maceration in steel for 15-20 days with temperature control. This is followed by the ageing of about 6 months in French oak barrels of second and third passage and barrel. Not filtered.
Refinement in bottle for at least 4 months before release.
Alcoholic strength: 14.5% vol.
Possibility of ageing: a good tannic structure and an interesting acidity allow this wine to age quite long.

A wine with strong territorial characteristics, rich and varied, with references to red fruits, spices and good minerality 

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Ancienne Pharmacie's cocktails are truly something unique. The use of original recipes, the careful selection of botanicals and fine alcoholic bases, combined with the creativity of the best mixologists from all over the world in an extraordinary cocktail collection. It is not simply a blend of excellent ingredients: it is accurate research, wise experimentation, a passion transmitted with every sip.

Alcohol by volume:13%

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The Ancienne Pharmacie Prestige Liqueurs are realized by distillation of alcohol of agricultural origin and infusions obtained in a natural way from flowers and fruits. Each ingredient is carefully selected and processed to keep its taste characteristics intact. The maceration and infusion of raw materials allow obtaining genuine and premium quality liqueurs. 

Alcohol by volume: 18%

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Pearl emmer soup, hulled lentils, and hulled millet, and can be cooked without soaking.

Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking. 

Einkorn, millet, and decorticated peas. Einkorn soup can be cooked without soaking.

Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese. 

Cavallucci biscuits are typical Tuscan specialties made with a very consistent dough flavored with spices and enriched with nuts. Sweets of ancient origins, already widespread in the time of Lorenzo il Magnifico with the name of “Biriquocoli”, are prepared to be preserved for a long time. Typical ingredients are honey and more recently sugar, flour, nuts, spices, and refined candied fruit. Later they took the name of Cavallucci.
 

White Deer Ragù with Juniper Berries is a new white (without tomato) Caccia e Corte sauce based on deer meat, aromas, and a mix of spices. Perfect pasta dressing, including wholemeal or spelled one, but also simply on a warm crouton of bread or polenta.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.

“Il Nobile” Ragout is a new white (without tomato) Caccia e Corte sauce based on “Chianina IGP” breed meat (White Beef of the Central Apennines), semi-wild pork meat, and Mediterranean flavors. Perfect to dress pasta, but also simply on a warm crouton of bread or polenta.
Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.

Truffle-flavoured “Finanziera” is a new white (without tomato) Caccia e Corte sauce based on veal and chicken meat, mushrooms, and truffle. Perfect for seasoning pasta but also simply on a warm crouton of bread or polenta.

Caccia e Corte is a small family-run Tuscan artisan company that produces Tuscan ragout, sauces, and pâtés mainly based on local precious meat.