25.05.15  pranzo   PRIMAIA 2012    lovage and red beet chips, eggplant yogurt   pickled egg mimosa, aspargus, tarragon EVOO emulsion, crispy blu potato, polenta crack,   new romaine lettuce and spring pea tart   ETERE 2014   crudo cotto stagionato   baby beet stems & tops, extra virgin egg, black garlic, capofreddo  …

So excited to have arrived in London. Just spent the evening in this lively neighborhood around Spittalfields Market where we will be showing our Primaia wines at the Raw Artisan Wine Fair this weekend in the Old Truman Brewery.  Check out the pictures below and read our latest blog post over here on the RAW blog.  …

  Dear Friends, Spring has sprung at Petraia and we’ve got wine on the brain. FOR ONTARIO RESIDENTS: A pre-summer shipment of a few hundred bottles of our 2014 red, “ETERE” (Italian for “ether”), is on its way. It’s a fresh, reasonably priced red without sulphites added, that is ready to drink now. See the tasting…

Spring. Its late and a little cool this year in Chianti but it has arrived.  And like every year it is a little overwhelming! We’re busy getting things ship shape, inside and out, after a long winter. Yesterday we welcomed the firsts guests of the season, for a farm tour and lunch. I’m sorry I…

  Hello everyone, Just a short post to announce how excited we are to be attending RAW, The Artisan Wine Fair in London, England this coming May 17th and 18th. RAW is the brain-child of THAT CRAZY FRENCH WOMAN, Isabelle Legeron MW and it’s a wine fair celebrating small artisan wine makers using natural farming techniques. We’re proud to be taking our Petraia wines…

 It’s that time of the year again! Like every winter, this has been a busy one at Petraia. People are often surprised to learn most of the work on our farm is done in the winter. We have about 40,000 grape vines to prune by hand before bud break in early spring. A couple of…

  Recently on a trip to the Franco-Suisse Jura mountains we enjoyed a memorable afternoon at La Boissaude, an isolated farmhouse-restaurant just a stone’s throw from the summit of Mont D’Or and the Swiss border. We were there to try the local melted cheese speciality called la boîtes chaude, a whole Vacherin du Mont D’Or cheese melted with a little white wine and served…

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