For an aperitif rich in taste, Villa Bibbiani recommends accompanying excellent Chianti Montalbano with slices of Tuscan fresh pecorino cheese – both symbols of Villa Bibbiani’s territory.
When it comes to pair wine and cheese, connoisseurs follow some general guidelines. A tasty cheese requires a full-bodied, robust wine that has high alcohol content (you realize that this is the case when the wine leaves a sensation of warmth in your mouth). Viceversa, when the cheese is delicate it is better to opt for a light wine that has low alcohol content and is well-balanced and pleasant. The scent of the wine must have affinities with what you eat, while the typical greasiness aspect of cheeses can be balanced by a particularly tannic wine with a good level of acidity.
Cheese and wine, not just a matter of taste
The art of pairing takes into account many other factors, including the cultural aspect of food and wine products. Precisely for this reason, the choice of combining a typical Tuscan cheese, such as fresh pecorino, with Chianti Montalbano is perfect to bring to the table all the historical and traditional components that these two products have to offer: the typical local context and the production environment known as  “territorial combination”.
Tuscan Fresh Pecorino
Like other fresh cheeses, Tuscan fresh pecorino has a thin, soft, light yellow rind. The cheese is opaque white or light yellow; the texture is compact and slightly chalky and may have irregular holes inside. The scent is inviting and delicate (almost reminiscent of butter or hay), while the flavour is definitely sweet. A pecorino is fresh if the ageing time lasts at least 20 days and its consistency is still soft. In March and April, a pecorino called “marzolino” (from “marzo”, March in Italian) is produced with the first fresh milk of the season. The pecorino marzolino has a sweet taste and a distinct scent of freshly grown grass.

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