Chef in Town: Ronco Calino Franciacorta, an oasis for wine lovers.

“If the mountain will not come to Mohammed, Mohammed will go to the mountain”. That’s how we have reinvented ourselves because of Covid, and that’s what Milano Wine Affair did to introduce one of its customers, Ronco Calino Franciacorta. Located between Milan and Verona, it has been a land for winemaking for a long time. It is an oasis of peace where wine is produced with the method of secondary fermentation in the bottle. 

The Ronco Calino winery, surrounded by ten hectares of organic vineyard, produces an accurate selection of Franciacorta: the iconic Brut, the textured Satèn, the particular Rosè Radijan, the classic Millesimato, and the Nature. Among the rarities, we can find mighty wines, aged for over ten years on the lees, including Sinfonia n.13, Centoventi, Càlinos. These are all bottles to celebrate important events, enclosed in precious caskets. 

Milano Wine Affair leads us, remotely, to discover Ronco Calino’s secrets, taking us to the cellar where wine is aged in wood barrels that give additional peculiarities to the grapes (Chardonnay and Pinot Noir).

It is a full-fledged visit, surrounded by a verdant hilly landscape, which we hope to see first-hand soon. Today the experience entertains us with quizzes and a live wine tasting of Ronco Calino Franciacorta Satèn, the pride of the winery. 

You can immediately notice its pale yellow color with greenish hues and its fine and elegant effervescence. You can smell floral aromas of white flowers, orange blossoms, and jasmine. At first taste, you perceive notes of fresh and young fruit, unripe pear and apple. At the second taste, the aftertaste becomes creamy, of butter, brioche, bread crust. However, this creaminess does not come from sugars because Ronco Calino Franciacorta is not a sweet wine, but a Brut. The creaminess results from a perfect balance between hard and soft parts; it is the proportion between acidity and sapidity and sweet notes. 

Ronco Calino Franciacorta Satèn is the perfect sparkling wine because it goes well with everything; it is easy to match, pleasant for all palates, and with a particular touch given by the aging in French oak barrels. Well then, enjoy your wine tasting! 

Chef in Town- a food and beverage column curated by

Intl Editor Francesca Romana Riggio

Chef in Town: Monna Caterina Wine Resort, the perfect place for unique relaxing moments.

Located in a medieval village, Monna Caterina Wine Resort is a place in which to immerse yourself completely and where it is possible to enjoy the beauty of nature, art, and good food. This ancient cottage, close to Vinci, offers a unique view, thanks to its position on the hill that allows you to admire a breathtaking landscape. In the fifteenth century, it was the home of Leonardo da Vinci’s mother, Caterina, and it was surrounded by a landscape of vineyards and olive groves: that same breathtaking scenery which we can see in the background of the famous “Gioconda”. The resort is in Vinci, in the heart of Tuscany, between Florence and Pisa, between the Montalbano hills and the Arno river. 

The rooms have furnishings between design and country style: on the one hand, characteristic features of the rural building, on the other hand, the integration of more contemporary “Leonardesque” furniture, with floating beds, colored and transparent elements, glass windows lighting up spaces, and attention to detail. 

But there’s more: the old resort produces its range of wines on-site in the Monna Caterina winery. The red wine has fruit notes of cherry and violets with a balsamic aftertaste; the white one has a lively taste with citrus notes. For wine lovers, the resort is perfect for walks to discover the flavors of the vineyards. Moreover, there is a tour to discover the olive groves: Monna Caterina also produces its olive oil 100% Made in Italy. 

It is a journey through Italian beauty in a magical place full of history, art, and culture, where it is possible to enjoy a unique experience discovering flavors and scents. 

Chef in Town- a food and beverage column curated by

Intl Editor Francesca Romana Riggio