Articles Catalog

Denomination: Rosato Toscana IGT
Production area: Gaiole in Chianti (Siena)
Vines: 100% Sangiovese
Vineyard: San Marcellino
Fermentation: in steel from 19 September to 22 October and 3 months in contact with indigenous yeasts at 10 ° C always in steel
Alcohol by volume: 13,22% Vol
Organoleptic characteristics: a rosé with excellent freshness, deep, balanced, mineral, enveloping, and elegant aromas.

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Strozzapreti pasta with ancient grains "senatore Cappelli". It has an excellent cooking resistance and more intense flavour. Strozzapreti are perfect with meat ragout, including game.

Denomination: Bolgheri DOC
Grapes: 100% Vermentino
Vineyard age: 20 years
Vinification and aging: cryomaceration with whole grapes; destemming-it is crushing; short cold maceration; soft pressing; temperature-controlled fermentation in steel wine vessels. Maturation on the lees for three months. Bottle aging for three months.
Alcohol by volume: 13% Vol
Serving temperature 11 ° C
Color: straw yellow with greenish reflections
Bouquet: fruity, citrus, with light balsamic notes, intense, persistent.
Taste: mineral and sapid, balanced, with good concentration and structure, long and clean finish.
From organic farming

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Durum wheat semolina pasta with spinach. Excellent with a drop of raw Tuscan extra virgin olive oil, anchovy sauce, or garlic and chili pepper just heated with olive oil.

For three generations, Marabissi has epitomised the very best in traditional Italian biscuits. The history of Marabissi began more than sixty years ago. This is one of the latest tasty versions enriched with chocolate and a pinch of salt.

Marabissi, 60 years of history, passion, and sweetness. Fine artisan biscuits of the tradition of the Marabissi family since 1948 proposed in delicious colored tins.

Some call them “brutti ma buoni”, the small irregular formed biscuits which are a little ugly, but so delicious. They are airy and crunchy – thanks to the high content of Italian hazelnuts – carefully chosen by Marabissi.

Panforte is a traditional sweet of Siena, which is produced with honey, spices, and dried fruits. The pairings work best with semi-mature cheese like pecorino (sheep cheese) or soft goat cheese, with washed rind cheese like Taleggio or Fontina or flowered rind cheese like Brie, Camembert, and our "Buccia di Rospo". Let yourself go into a journey in the past, discover traditions, and authentic Tuscan flavors.

These are the typical and the most famous biscuits from Tuscany, which has been copied a lot. Marabissi recipe? Just the quality of raw materials and the skill in enhancing them, according to the traditional Tuscan way. Enjoy them with a good coffee, cappuccino, or with a glass of Vinsanto, the typical Tuscan dessert wine.