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Dicono di noi…Il Golosario

Dicono di noi…Il Golosario

Articolo di Paolo Massobrio uscito su ilgolosario.it, relativo alle degustazioni delle Anteprime di Toscana, in cui, tra le segnalazioni delle eccellenze scoperte, è citata anche la nostra azienda.

Puoi leggere l’articolo completo a questo link
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Dicono di noi – Vinjournalen.se

Dicono di noi – Vinjournalen.se

Our winery was featured in vinjournalen.se

Basile – Organic Winery are
happy to announce that our winery was recently published in the winetourism.com website. We are happy to
work closely with them as they are the rapidly growing listing site for major wineries from all over the world
dedicated to becoming a leading player in helping wine lovers find the best wineries to visit and aid wine tourism.

To commemorate the addition of our winery in their website, we collaborated in another one of their projects
and were listed on an article on Vinjournalen.se, the leading wine magazine in Sweden. The article talks about
the wine region of Tuscany and is titled Toscana Italiens främsta
vinområde.

Our winery was listed as a must visit winery in the region and we are proud to represent the wines from our

beautiful region. Please do check out the profile of Basile – Organic Winery in winetourism.com.

We have various activities we offer our visitors along with guided tasting of our best wines. Follow the link to
see what we offer.
A guided
tasting at Basile organic wine farm

We invite everyone to visit of our winery and enjoy some of the best wines in Tuscany.
Winetourism.com logo typeVinjournalen.se logo

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Comandante: altra recensione

Comandante: altra recensione

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Crüology Vines Tannin Tuesday… Behold: The 2014 Azienda Biológica Basile Comandante Maremma Toscana 🍷🇮🇹 . The Crü Facts: This Sangiovese & Merlot Blend opens with notes of spices, pepper, & dark berries. There are complexities in the aromas but this is what makes it unique. This wine is medium bodied, with a light garnet color. . Palate Vibes: This wine initially feels dryer but somehow becomes less dry over time… we definitely recommend a little decanting to embrace the flavors: blackberry, vanilla, oak & raspberries. . Can be paired but not necessarily… this one can be enjoyed sipping by a fireplace. Some dishes that would pair well: 🍽dark meats🥩🍗, pastas🍝, & garlic knots. . Find this delicious wine & other rare finds at our Happy Place @happycorkbrooklyn . Cheers & Happy Tannin Tuesday! 🇮🇹🍷 . 📸: Crüology Vines, Inc. . #CrüologyVines #CrüologyVinesTanninTuesdays #CrüologyVinesAWineStateofMind #CrüologyVinesLifestyle #Sangiovese #Merlot #ItalianWine #RareWine #Winelife #Vino #Vinho #Wine #AfroLatinasLoveWine #BlackGirlsLoveWine #DiversityinWine #Wineblogger #winereviews #Viticulture

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Un’altra bella recensione

Un’altra bella recensione

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I love drinking wine in its context—in the vineyards from which the grapes in my glass grew is probably my favorite—but I also love extracting it and throwing it in the unlikeliest of places. Such as, this Montecucco Sangiovese DOCG (a #sample) consumed under blankets on my snowporch in Upstate New York. The Montecucco wine region rests between the Brunello di Montalcino and Morellino di Scansano appellations in Tuscany, and is likely named for Tinia, the greatest of the Etruscan gods, who later became known as Jupiter. Since Etruscan times, wine grapes have been cultivated there, but it wasn’t until the 1970s that the region began to be recognized on the world stage as a source of delicious wine. Somehow, the region has managed to modernize, largely without some of the less salubrious industrial side-effects seen in other wine regions. About 70% of Montecucco’s production is certified organic, and the rest operates under the philosophy of chem-free, biodiverse farming practices that respect the land, and the people who live on it. Here, in addition to vineyards, visitors will find forest, olive trees, fruit trees and livestock. The family owned wineries in Sangiovese focus on quality over quantity, often bringing in 7,000 kg per hectare. You can taste the care and love poured over the grapes in the glass: dark red-purple fruits, dried orange peel, tobacco, with lashings of black pepper. Sangiovese should be consumed with its cousins in spirit—crusty bread slathered in Tuscan olive oil, roasted herb-flecked farm-fresh vegetables, a meaty stew, aged cheese, all manners of salted, pickled, brined treats and treasures. PIZZA! Guzzle it outside as an autumn snow blankets your backyard; you’ll taste the summer sun.

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