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Autumn in Chianti

Autumn in Chianti is simply unmissable. As the first cool breezes show up, a walk in the woods becomes the occasion for a constant discovery of the new colors and new shapes in which these beloved hills decide to dress up. The tones of yellow, ocher and red come in, the color of mature grapes and the smells of the woods with all their plants and fruits, of mushrooms and so many others will fill your eyes and hearts of timeless and natural bliss.

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The new wine (vin novo or vino novello) comes shortly after the grape harvest (vendemmia). Every year the wine will turn out slightly different depending on climate and many other little details. These astonishing hills do not give just wine: another delicious autumnal product is chestnuts, which can be eat in many different ways. Not to forget the olive oil: Shortly after the vendemmia and the starting of the process to make wine, it is in fact time to harvest the olive trees.

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Photographer Adrea Rontini captured Chianti landscape in his twelve amazing shots. The photographer is a real “magician” who knows how to represent hills of Tuscany. He had the opportunity to take these photos during his workshop with two Swiss customers who have a passion for photography. He wanted to show them the whole beauty of Chianti, but it isn’t easy to do that in just one day before the sunset. He took them to a magic trip through Radda, Abbazia di Coltibuono and San Donato in Perano, then Gaiole and Castello di Broli, Volpaia, Lamole, Castello di Lamole, Casole, Greve and Montefioralle. He gave them a taste of the Sienese and Florentine Chianti, which they can capture in their shots.

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Apart from stunning abbeys, hamlets and autumn colours of the vineyards he introduced them into places with the local cuisine. They had a chance to try the wonderful taste and scents of Paola Barucci’s products in Volpaia, the typical Tuscan ‘crostini’ with chicken liver paté, local ham, cheeses by the shepherd of Panzano, bruschetta and some excellent wine. At the end of the meal, the traditional cantucci biscuits and vinsanto what leaved them with lasting impression about Chianti.

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