At a Vineyard and cooking school in the Chianti countryside, the opening of a new wine resort and and cooking school make the experience even more divine.
Emanuela Stucchi – Prinetti tells us the story of her family over a cup of cappuccino – ” My great-grand-father bought Coltibuono in 1846″ explains Emanuela , ” although the Estate had in fact been making wine for the past 100 years, it was my father Piero Stucchi -Prinetti, who really modernized the winery in the late 1960’s and began to bottle the best vintages of Chianti.” Coltibuono is now known internationally for its excellent, award -wining wines. The estate is located in the Chianti region of Tuscany and is worth the stop.
One of the best reasons is that the family has opened what it is calling a ” Wine resort”. Emanuela’s mother has been welcoming guests to her cooking school here for about 20 years. ” while her classes were a huge success, we wanted to open up Coltibuono to other visitors as well, expanding the experience to include everything that the estate has to offer”. This year they made the 8 guests rooms available to all visitors including those who do not take classes, just one night, or longer.
Coltibuono is an ancient abbey, a winding dirt road leads through a dense forest of oaks to bring the visitors to the bastions of the abbey. Much of the Romanesque structure dates back to the 11th century. The day we arrived was a very crystal-clear day- a handful of day-trippers from Florence were visiting the church which is open to the public.
The bedrooms at Coltibuono are former monks’ cells , they are bright and warm, furnished with a collection of family heirlooms and colorful fabrics.
Large windows take in the view of an exquisite Italian-style formal garden with rows of wisteria and flower beds.
The family’s restaurant which is in the estate’s former stables and is now overseen by Emanuela’s brother Paolo. Chef Francesco Torre, presents very creative dishes based on Tuscan ingredients and traditions. He believes in local ingredients and some of them are just picked in the morning in a field not far from the restaurant.
A stay at the wine resort means taking advantage of both aspects of this estate. Breakfast offers marmalades, jams from the blackberries and plums as well as pomegrenates. Several varieties of honey – wildflower, chestnut and thyme – are made on the estate.
Cooking lessons at Coltibuono are kept to no more than 16 participants at a time, learning the secrets to such Tuscan specialties as focaccia and semolina cake…..
Emanuela’s mother Lorenza de Medici would gladly conduct the classes, But Emanuela told her mother , now 79 years old to slow down a bit. The classes are now in the hands of the restaurant’s very enthusiastic chef .
To know more, contact anne@luxurytravelconsultant2.com
Coltibuono
Chef Andrea
Bedrooms at Coltibuono
Coltibuono.
