Conca d’Oro · Panzano in Chianti
Chianti Classico DOCG · Organic
The estate of San Martino a Cecione has been documented since 1163, when its watchtower formed part of the Florentine defensive line against Siena. Renzo Marinai converted it to organic farming in 1996 and planted the vines that now produce one of the Conca d’Oro’s quieter, more personal Chianti Classicos. The same commitment to slow, handmade production extends to an entirely different crop: the estate grows ancient Senatore Cappelli wheat by hand in Panzano, draws it through bronze dies and dries it at low temperature over the course of a full week — a batch of pasta that takes as long to make as a barrel sample takes to draw.
Butcher’s table · communal set menu
Dario Cecchini — Italy’s most famous butcher, showman and Dante-reciter — hosts communal feasts at long shared tables at Solociccia, Via XX Luglio 11, on Panzano’s main street. There is no menu. A fixed price — €50 per person, wine included — buys a sequence of Florentine beef preparations, from offal and lardo to slow-cooked cuts and dripping-soaked bread, served at theatrical pace with Chianti flowing.
Conca d’Oro · Panzano Chianti Classico DOCG · Colli Toscana Centrale IGT
Historic Village Villa · Boutique Guesthouse
Della Robbia Estate · Historic Boutique Hotel