Early in 2021, after a protracted search for a piece of land with old Sangiovese vines and the right kind of sub-soils, I bought a two-acre vineyard. Except I didn’t: according to ARTEA, the regional agricultural database, the land where the vineyard stands is a wheat field. Before buying, I explained this to the owner …
One of the best aspects of our move to Villa Pera, which will become home to the Fanciulle Vini winery as well as to me and my family—is that the caretakers who have lived there for the past ten years have agreed to stay on. Lush and Hana, who came to Tuscany from Kosovo (a …
After the harvest, when the grapes have been picked, brought into the cellar and fermented, and the wines have been racked off the skins and moved into barrels, the weather stops mattering, the cellar work ebbs to a day or so per week and a sense of plenty and of ease sets in. I no …
