Early this year Oliveto sous chef Hans Huysentruyt scored a stage at famed Osteria Le Logge. Thanks to the assistance of our friend Roberto Stucchi of Badia a Coltibuono, Hans spent three weeks in the kitchen “of arguably the best restaurant in Siena” according to Oliveto owner Bob Klein, “…and I’ve been to a lot of restaurants,” he quantified. With Roberto in town this month and some of his older wines ready to drink, we thought it would be cool to arrange a particularly Tuscan menu to accompany them.

Prix Fixe Le Logge-inspired menu

Crostini of whipped lardo
Crostini of almond puree
Arancini with tomato conserva

Ribolita with poached egg

Penne with albacore and tomato

Due of Liberty duck with ricotta and black garlic

$60.

Roberto will have on hand the following wines from Coltibuono’s catalog which will be available for purchase by the glass and half-glass:

2010/2011 Chianti Classico
90% Sangioveto 10% canaiolo+Colorino+Ciliegiolo. From the Monti (Gaiole) and Vitignano (Castelnuovo Berardenga) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 1 year in 20 hl (400 gallons) austrian and french oak casks. True Chianti expression, elegant, complex, fresh and food friendly. Chianti that tastes like Chianti at it’s best.

2008 Chianti Riserva
90% Sangioveto 10% Canaiolo+Colorino+Ciliegiolo.From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 2 year in 20 hl (400 gallons) austrian and french oak casks. The top selection from the vintage, the deepest expression of the estate; a wine made to live and evolve for decades.

2009 Cultus Boni
80% Sangioveto 20% Canaiolo+Colorino+Ciliegiolo+Mammolo+Fogliatonda+Pugnitello+Malvasia Nera+Sanforte. From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. A modern expression of a classic.

2009 Sangioveto
100% Sangioveto. From 30+ year vineyards, the oldest in the estate, in Monti, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. One of the original “Supertuscans” created in 1980 to make a statement about the potential of Sangioveto in its purest expression.

2007 Vin Santo
50% Malvasia 50% Trebbiano from the estate’s Monti vineyards, organically farmed for 20 years. Grapes partially raisined indoors, wine fermented and aged in sealed barrels in attics. The true tuscan hospitality wine. Sweet and crisp and aromatic, more than a dessert wine.

And in very limited supply:
1985 Chianti Classico Riserva