Ribollita toscana

Superclassical vegetable soup, we combine it with Chianti Classico 2017 Dievole.

The name “ribollita” means ‘re-boiled’ and adding vegetables to the soup day after daywhile reheating it the flavor continues to increase. There are different versions of the recipe, but the main ingredients are: stale bread, cannellini (white) beans and green leafy vegetables.

Ingredients:

1 small green cabbage, 4-5 handfuls of other green leafy vegetables (cavolo nero at best), 1 leek, 1 stick of celery, 2 carrots, 1 large tomato, 1 large onion, extra virgin olive oil, 2 cloves of garlic (optional), 6-8 slices of stale white bread (Italian if possible), 250-300 grams of cannellini (white) beans, pre-cooked or canned, salt, pepper, about 1.2 liters (around 5.2 cups) cold water.

Directions:

Roughly chop all the vegetables. Dice the onion, sauté it in a little EVO oil (amount can vary to your taste). Crush or slice the garlic and add to the oil, soften it, then add all the vegetables. Let them soften gently too.

Add the water, bring it to boil, then let it all simmer for around 1 and a half hours. Add more water if desired. Stir in the beans, season with salt and pepper, and add the sliced bread.

Let it boil for 20 minutes, then serve, drizzled with more EVO oil, freshly grated pepper and, if you like, grated Parmigiano Reggiano cheese.

Wine to pair:

Chianti Classico 2017 Dievole

Intense ruby red. Extremely classic in its scents, with the floral notes of violet and ripe red fruits nuoances. The fruity flavor returns, especially cherry, in a structured sip with ripe tannins, with excellent drink and good persistence. 

Production area: vineyards at an altitude of 300 to 420 metres in the commune of Castelnuovo Berardenga, in the southern Chianti Classico district, with partly arenaceous soils, partly sandy silty soils, with marine origins and traces of marl and limestone.

Grape varieties: 90% Sangiovese, 7% Canaiolo, 3% Colorino. Spurred cordon converting to Guyot. Vine density of 5,000 plants/hectare and a yield per hectare of 7.5 tons.

Harvest: late September.

Winemaking process: 14-15 days in unrefined 75 hlL concrete vats at a maximum temperature of 28ºC. Aging in 41 hl untoasted French oak barrels for about 13 months. Refinement of minimum 3 months in bottle.

Alcoholic content: 13.50% vol.

Serving temperature: 18° C

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