We begin at the table with Pane di Montignoso, a traditional Tuscan loaf, served with sea salt and the estate’s own extra virgin olive oil — a quiet, grounding opening that speaks to the land before the wine does.

From there, the journey moves through four courses drawn from the heart of Tuscan home cooking. A pappa al pomodoro, the rustic bread-and-tomato soup that defines Tuscan thrift and flavour in equal measure, paired with the estate’s Le Bruniche Chardonnay — fresh, mineral, with notes of orchard fruit and melon. A pasta alla buttera, rigatoni in a rich sausage and pancetta ragù, alongside the Nozzole Chianti Classico, sweet and spicy from its time in small toasted oak. A stracotto alla fiorentina, beef slow-cooked in Chianti Classico itself with tomato and guanciale, served with mashed potato and matched with the La Forra Riserva — a wine of morello cherry, ripe red fruit and delicate notes of cocoa and incense. And to close, ricciarelli di Siena, the diamond-shaped almond biscuits of Tuscany, dusted with vanilla icing sugar and served with the estate’s Vin Santo — raisin, honey, dried fruit and chamomile, with that refined balance between acidity and sweetness that only patient ageing can give.

Vegetarian and gluten-free options are available throughout — please let us know at the time of booking.