Poggio di Sotto presents Boccon DiVino 1992 restaurant in Montalcino

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.

The history of Boccon DiVino was born in 1992 in Montalcino, from the love of Mario and Vanna Fiorani for the genuine flavors of Tuscany, helped in this project by two of their three daughters, Marina and Alessandra, who immediately began to work together.

Vanna was born in Montalcino and having acknowledged the culinary tradition of her land, she passed it down to her daughters, in particular to Alessandra who took over the kitchen at a very young age. Mario, from Milan, who has always been passionate about fine cuisine, loved to personalize the old Tuscan recipes.

Since 2000, the kitchen is in the good hands of Alessandra's creativity who express her passion for good food in her dishes, using only Italian products and following the seasonality of the products. The reception of guests is instead immediately entrusted to the professionalism and kindness of Marina who can always count on the valuable help of the dining room staff.

Tradition is the flagship of this place but is revived in modern key and using cutting-edge processing techniques that enhance the raw materials used.

Thanks to the two beautiful panoramic rooms, it is possible to admire, while savoring delicious dishes, one of the most beautiful and extensive views of the area.

Time as if by magic will slow down and magically your stop at Boccon DiVino will become an experience that will remain in your heart!

The proposed recipe: 

Traditional black pepper braised meet “Fiorani” and chickpeas with rosemary

Ingredients for 8 servings:

4 lbs of beef cheeks, 1 bottles of Brunello di Montalcino, 1 tbsp Balsamic vinegar, 1/2 tbsp Salt, 1 tbsp Green pepper in grain, 2 tbsp Black pepper, 1/2 tbsp of wild fennel, 2 cloves, 1 garlic clove

For the Chickpeas: 1,5 lbs. dried chickpeas soaked one night, garlic to taste, rosemary, salt

Directions:

Trim the fat off the cheeks and slice into medium-sized pieces.

Prepare a small bag with black pepper, wild fennel, cloves and garlic.

Marinate the meat in the Brunello for one night with the green pepper, salt, vinegar and the aromatic bag.

Cook the cheeks in a pot over low heat until the meat is tender, the cooking time varies according to the size of the pieces and the quality of the meat.

Take off the meat, reduce the sauce to the desired consistency and carefully remove the aromatic bag.

If necessary, add a little potato starch, taste and adjust with salt if necessary.

For the chickpeas, prepare a sauté with garlic and rosemary, add the chickpeas with all the water, a bit of salt and cook for about an hour. The cooking time varies according to the size of the chickpeas, so taste and if necessary extend the cooking time.

When the wine sauce is ready, add the cheek and serve on a bed of chickpeas.

Wine to pari:

Poggio di Sotto Rosso di Montalcino Doc 2017

Ruby red color with garnet hues. Classic notes of aromatic herbs, tobacco, floral scents, with warm fruity flavor of yellow peach. Intense palate, refined with a polished tannin. Well-defined depth leading to a flavorsome and intense finish.

Production area: close to Castelnuovo dell'Abate, in the valley of the Orcia river, in the municipality of Montalcino (SI). The vineyards are located at 200, 300 and 450 meters above sea level with different exposures on soils that are rich in skeleton and very poor. 

Grape variety: 100% Sangiovese, spurred cordon trained. The yield is 3-3.5 tons per hectare.  

Harvest: grapes are hand-picked after a careful selection. From one of the hottest and driest vintages ever, a maniacal selection of grapes has been achieved and they have therefore maintained an excellent richness of fruit and acidity, thanks above all to the timeliness of the harvest, which began on 25 August and ended on 27 September. 

The fermentation is spontaneous and made.

Vinification: in 70 hl oak cask, spontaneous fermentation and very long maceration, with pumping over in the air. After the malolactic fermentation, the wine ages for 20 months in 30 hl oak casks plus an additional 6 months in bottle. The wine was bottled in December 2019.

Alcohol content: 14% vol.

Production: 20.000 bottles

Serving temperature: 16-18°C.

Recommended food pairings: Steak, filet, game, mushroom or truffle risotto and mature cheese. 

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