Rebellious Hope: Katia and sustainable winemaking at San Polino Montalcino (Ep 9)
Send us a textThis episode takes listeners to the Tuscan hilltop town of Montalcino, home of the iconic Brunello di Montalcino. I sit down with Katia, co-founder of San Polino, one of the region’s pioneering organic and biodynamic wineries.The story begins with love – Katia’s move from abroad to Italy after meeting Italian Gigi. Together, they transformed a small farm into a globally recognized winery, debuting their first Brunello in 2001.We discuss the early struggles and triumphs, the philosophy and scale, Montalcino then and now, an much more.The episode closes with a reflection on why Brunello – and winemakers like Katia and Gigi – inspire so deeply: great wine is about passion, keeping the land alive, with a touch of rebellion.
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Goat Cheese, Family, and Farming with Valentina of Podere Le Fornaci (Ep 8)
Send us a textIn the heart of Chianti, where wine reigns supreme, one small farm is crafting a different kind of tradition. In this episode of Life is Grape in Tuscany, we sit down with Valentina of Podere Le Fornaci, a family-run goat farm in Greve that produces organic goat’s milk cheese with passion, care, and a deep love for the land.We talk about how she and her husband left urban life behind to raise animals — and now a baby — in the Tuscan hills. Valentina shares what farm life really looks like, the unique beauty of goat’s milk cheese, and how sustainability shapes every corner of their work.A story about simplicity, choice, and craft — this episode is a love letter to those carving out a life off the beaten path.Website: https://poderelefornaci.it/IG: https://www.instagram.com/poderelefornaci
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Sourdough and Soul: Forno La Torre with Alice in Chianti Rufina (Ep 7)
Send us a textIn this episode of Life is Grape in Tuscany, we venture into the green hills of Chianti Rufina to meet Alice of Forno La Torre, a new-generation baker with deep roots. Her family’s bakery specializes in naturally leavened bread made from local grains, and she’s preserving a tradition that’s as much about sustainability and place as it is about taste.We talk about the challenges and rewards of working with ancient methods, her connection to the Slow Food movement, and why sourdough is more than a trend—it’s a lifestyle. You’ll even hear how her breads made their way to Formaggioteca Terroir, our Florence-based cheese and wine shop, where you can taste the difference for yourself.This episode is for food lovers, slow life believers, and anyone who knows that behind every loaf of great bread is a great story.Check out Forno La Torre:https://www.fornolatorre.com/https://www.instagram.com/fornolatorre
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Rooted in Rhythm: Biodynamics and Bold Wine at Tenuta La Novella (Ep 6)
Send us a textIn this episode of Life is Grape in Tuscany, we venture into the northeastern hills of Chianti Classico to explore Tenuta La Novella, a biodynamic estate that blends tradition with a bold, innovative vision. Our guest, Simone, the passionate winemaker and part-owner of La Novella, takes us on a journey from the moon-driven rhythms of biodynamic farming to the creation of exceptional wines like Sangiovese and the renowned Syrah. Simone opens up about his personal path to winemaking, his deep connection to the land, and how biodynamics shapes the flavors and life of his wines. We dive into the challenges and rewards of working biodynamically, especially in the unique terroir of Chianti, and explore his balance between honoring the past while pushing the boundaries of Tuscan wine.This is a story of vision, hard work, and the deep bond between winemaker and vineyard. If you're looking to understand the magic behind biodynamics and want to taste wines that push the envelope, this episode is a must-listen.Check out Tenuta La Novella:https://www.tenutalanovella.com/https://www.instagram.com/tenutalanovella
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Liquid Gold: The Art of Olive Oil at Capezzana (Ep 5)
Send us a textIn this episode, we go beyond wine and into the world of Tuscan extra virgin olive oil with Beatrice Contini Bonacossi of the Capezzana estate in Carmignano. Capezzana is home to a historic frantoio (olive mill) and produces one of Tuscany’s finest olive oils. Beatrice walks us through the entire process — from harvest to bottle — and explains what makes high-quality olive oil so flavorful, healthy, and essential in the kitchen.We also talk about how to recognize a great EVOO, bust some common olive oil myths, and hear how olive oil plays a starring role in Tuscan cuisine.Useful linksWebsite: https://capezzana.it/en/Instagram: https://www.instagram.com/tenutadicapezzana
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