Piedmont and Barolo

 

BAROLO

RINALDI

BAROLO MAP

PIEDMONT

PIEDMONT & BAROLO

Chianti Report

 

CASTELLO VERRAZANO

BARRELL CELLAR

GREVE in CHIANTI 

VILLA CALCINAIA

CONTI CAPPONI 

GREVE 

VILLA CALCINAIA

DRIVEWAY

GREVE in CHIANTI

Author ITALIAN WINE GUY

DANIEL BELLINO ZWICKE

LUNCH with CONTI CAPPONI 

NICOLA & SEBASTIANO CAPPONI

1997

CHIANTI PRIMER

by AGNUS 

Map - CHIANTI CLASSICO REGION

Including TOWNS of :  GREVE, PANZANO, RADDA

CASTELLINA in CHIANTI,  GAIOLE

OTHER CHIANTI REGIONS of TUSCANY

CHIANTI RUFFINA

CHIANTI FIROENTINI

CHIANTI PISANE

CHIANTI MONTESPERTOLI

CHIANTI MONTALBANO

TUSCANT, ITALY

SANGIOVESE GRAPES

CHIANTI CLASSICO

On CHIANTI

CHIANTI

ITALIAN FOOD & TRAVELS

ROME VENICE TUSCANY PIZZA PASTA & ???

READ ABOUT DANIEL'S ADVENTURES

 in CHIANTI CLASSICO

AMAZON.com

LUNCH WITH The COUNTS

CONTI CAPPONI NICOLA CAPPONI

And CONTE SEBASTIANO CAPPONI 

At VILLA CALCINAIA

GREVE in CHIANTI

1997

"LUNCH at VILLA CALCIANAIA"

The CONTI CAPPONI

 The first time I was ever in Chianti was the most memorable. Yes, I’ve had many wonderful days in Chianti, but nothing like that first day. I was in the process of putting together my restaurant Bar Cichetti, and this was another exploratory trip. I didn’t have the wine connections that I would garner in later years, knowing so many Italian wine producers that I do these days.

 Some friends set up two vineyard visits in Chianti Classico for me, my business partner, an associate of ours, and the lady Gilda who set up our meeting the Conti Capponi, and visiting the Capponi family estate - Villa Calcinaia in Greve. In the Capponi family, there are two brothers, Count Sebastaiano Capponi & his brother Nicolo. We were in Florence and had to meet Nicolo at their palazzo - Palazzo Capponi on the Arno River, just two feet from the Ponte Vecchio Bridge. Our friend Gilda is a good friend of the Capponi’s and she brought us to the Palazzo and introduced us to Conti Nicolo Capponi. When we met, I thought I was talking to Prince Charles. Nicolo was brought up with a British nanny and was educated in England, and thus when specching in English, he had an English accent. I was quite surprised when I met him. Anyway, we hopped in two cars, and drove down to Grave and the Cappoli Family wine estate - Villa Calcinaia in Greve. You take the ancient Roman road known as the Chiantigiana south out of Florence and into the heart of the Chianti Classico wine region. 

   We made a right, turning off the Chiantigiana road and onto the Capponi property. And just like you see in the movies, the drive leading to the Villa was tree lined on both sides of the road with majestic Cypress Trees. “Wow,” I was blown away. We arrived at the Villa, a sort of small castle, and it was lovely. The Capponi family has owned this property since 1524. The current structure of the Villa Calcinaia was built in the 1700s. Quite a place to be, and I was in awe. Nicolo took us inside. We entered the kitchen, which looked much the same as it did 300 years before. A lady was cooking at the fireplace. She was the family cook, and Nicolo introduced us to her. We chatted for a few minutes, and then Nicolo took us on a tour of the cellars. We left the kitchen and walked down a hallway, and as we approached one room, Nicolo said, “here we have Alibaba.” He was referring to the beautiful large terracotta vats that were filled with Olive Oil. Wow?

Then Nicolo said, “this is the Mother. It’s 300 years old.” Wow, again. The 300 year old mother is a starter to make vinegar. And it’s 300 years old. 

  Besides making wonderful Chianti wine, the Capponi family produces Tuscan Olive Oil, vinegar, Grappa, and Vin Santo wine. 

   Nicolo then took us to another room where white grapes were drying on racks. These grapes were for the Vin Santo, which must be dried before vinifying in order to make that “lush nectar,” that is Vin Santo (Holy Wine).

    After seeing the grapes for the Vin Santo, Nicolo took us into the main cellar room where the family’s fine Chianti was aging in numerous large Slovenian Ok Casks. “Wow,” again. It made me feel amazing. Being there in the storied wine cellars of The Villa Calcinaia, in the heart of Chianti Classico. “Wow?” 

   Nicolo got a few glasses and opened a small spout on the cask, to draw some wine from. He then gave us each a glass, and we tasted the wine. “The Chianti.” It was marvelous, and so special, to do a barrel tasting of some Capponi Family Chianti. Quite remarkable. 

  Nicolo’s brother Sebastiano came into the seller, and that’s when we first met. Sebastiano has been running the winery since 1992. We met him that day in 1997, and I’ve known him ever since. He comes to New York often, to do tasting and attend Chianti events in New York, and do business promoting and selling his family;s wine. And me being in the Italian restaurant business for many years, I’ve spent time drinking wine and breaking bread with Sebastiano. His brother Nicolo is a writer and scholar, and not that involved in the wine business, as Sebastaino. I’ve never seen Nicolo in New York, though Sebastiano, I have many times over the years, and it is always a great pleasure to see him.

   From the cellars, Nicolo took us outside to show us the gardens and vineyards. Quite beautiful. The to the Grand Finale of the day.

  Nicolo took us to the dining room, where we were going to have lunch with the Conti Capponi brothers Sebastiano & Nicolo Capponi. Wow, can you believe that? Me Danie Bellino, dining with two Counts of one of Florence’s oldest and most noble families, The Capponi’s of Florence, Italy. And at the wine estate in Greve, Chianti Classico, Italy. How did I ever get here? Well it was a lot of hard work, and long hours working and educating myself, that found me here, having lunch with The Conti Capponi, at Villa Calcinaia, breaking bread, and drinking their Chianti, with two aristocratic, noble gentleman Conti Sebastiano Capponi and his brother Nicolo, Gilda, Maron, and Tom.

   The meal was simple, and delicious. We had Tuscan Pecorino, Salami, bread, and olives for antipasto. So good. There’s nothing like tasty Italian Cheese and local Salami. Drinking Capponi family wine (Chianti) with the Capponi’s themselves, inside an ancient dining room in the Villa Calcainaia. I dipped my bread into the lush Olive Oil. This olive oil is some of the World’s finest. Yes it sounds cliche, but “It doesn’t get any better than this.” Not by a long shot. The antipasto was so good, I can still taste the Pecorino and Salami today, just thinking about it. 

   The antipasto was followed by a simple Pici Pomodoro, fresh homemade pasta in a tasty tomato sauce. We drank more Chianti. I was in “7th Heaven.” This was one of the most memorable days in my entire life. And still, almost 30 years later in 2025.

   For the main course, we had roast chicken that we had watched the cook begin to cook over an open fire in the old kitchen. The chicken was served with roast potatoes. We kept drinking Chianti.

   The Grand Finale of the meal was the Capponi’s Vin Santo, served with Biscotti. What can I say about Vin Santo? It was like putting the cherry on top as they say. We had the most wonderful meal, but if that wasn’t enough, one more wonderful thing was added. The Vin Santo. Vin Santo is a special wine of Tuscany. It is made in limited production. It is a lush flavorful wine, with a taste of apricots, hazelnuts, dried fruit, and caramel. It is brought out to drink on special occasions, and this was one. Having opened America’s 1st Venetian Wine Bar - Bar Cichetti, for doing so, I became a darling of the Italian Wine World. When we first opened Bar Cichetti, all the Italians coming to New York wanted to meet me for what I was doing. I had a love and passion for wine, as well as good knowledge, which grew year by year. And year by year, I made more and more relationships with Italian wine people. Estate owners and winemakers, and those prominent in the World of Italian Wine. I’ve been invited to many special Italian Wine Dinners, luncheons, tasting, and events. I’ve visited many wine estates all over Italy, and have become friends with the owners, and their families. And to this day, though I have had so many special times, till this day, none tops my first Italian Wine experience in Italy, meeting and having lunch with the Conti Capponi. “A very special day.” 

    Basta!

Excerpted from ITALIAN FOOD & TRAVELS

Daniel Bellino Zwicke - Amazon.com

CHIANTI

Some Favorite Italian Wines

Remembering TRE BICCHIERI 2018 - NEW YORK CITY

And Some FAVORITE ITALIAN WINE

TRE BICHIERRI NEW YORK

2018

 

Felix Jermann

with His Family's

VINTAGE TUNINA

SUPER WINE !!!

And One of The Greatest Wine Wines Ever !!!

 

LAMBRUSCO

Me and My Buddy Antonio (L)

.

BORGONO

BAROLO

"My Favorite Barbaresco"

ALWAYS !!!

"BELLINO & STUPINO"

The "KING of BARBARESCO" ITALO STUPINO

with AUTHOR DANIEL BELLINO-ZWICKE

Since I first became friends with the great Italo Stupino of Castello Di Neive and drank his wonderful wines, Italo's Barbaresco became my single favorite of the category. Italo's Barbaresco can "Blow Gaja's Out of The Water" though they are not nearly as well known, and by no means no where near as "Expensive" (Obscenely So), just great Barbaresco , as was this years Gamberro Rosso Tre Bicchieri Winner, BARBARESCO CASTELLO Di NEIVE "SANTA STEFANO" RESERVA 2012 , it was outstanding.

BAROLO PAOLA MANZONE

.

 

ZENATO AMARONE 2011 RESERVA 

"It was KICK ASS GOOD" !!!

The ZENATO AMARONE RESERVA 2011 was a stunning wine, and one of my top 3 Favorites of the whole show. This Amarone was perfectly in-balance and full in flavor, with inviting dark ripe fruit flavors with touches of dry figs and other robust flavors. Zenato always produces one of the World's great Amarone's, and this vintage was no exception.

 

JERMANN

VINTAGE TUNINA

As, I've said, the VINTAGE TUNINA from Silvio Jermann was my favorite wine of the day, it was absolutely wonderful. The wine was full in my mouth with all kinds of tasty tropical fruit in the mouth and lots of appealing flavors I can't even explain, just to say that, "It tasted so Dam Good," and I just Loved it. Simple as that. Brilliant straw yellow in color, with golden reflections. Intense, ample, very elegant and persistent, with scents of honey and country flowers. On the palate it is dry, mellow, well balanced, with extraordinary persistance thanks to full body.

Notes on JERMANN "VINTAGE TUNINA" :

The first tests of the field blend date back to the 1973 harvest, and the first vintage put on sale under this name and label was the 1975 harvest. For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals. The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia). As early as 1976 Luigi Veronelli called it “the Mennea of Italian wines” (Pietro Mennea was an athlete who competed in the 1976 Olympics in Montreal), and then it won wine of the year (1997 vintage) from Gambero Rosso and the Wine Oscar for the 1998 vintage from the A.I.S. (Associazione Italiana Sommelier). To conclude, we quote from an article by Cesare Pillon which appeared in “Civiltà del Bere” (October 2000). “…but exceptional the Vintage Tunina is, and for many other reasons. No-one until now has ever realised it, but it is the most extraordinary meditation wine in existence. Not in the passive sense (wine to drink while meditating), but in the active sense: it is a wine that makes you meditate…”

.

.

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

Daniel Bellino Zwicke

AMAZON.com

Author Daniel Bellino Z Chianti Book

Daniel Bellino Zwicke

 

 Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York's Italian wine scene. 

Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks. 

Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast - Travel Guide - Cookbook, Available on Amazon.

Bellino's work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region's food, scenery, and people. 

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com 

DANIEL BELINO ZWICKE in CHIANTI

PANZANO, ITALY

BELLINO on CHIANTI

Daniel Bellino Zwicke's book on 

Chianti is currently a work in progress and has not yet been published. It does not have a confirmed title yet, but it is one of his "great passions" and he mentions it as a future project in his blog updates. 

While the book is not yet available, his travel articles and blog posts offer insight into the potential content:

• Wineries and Vineyards: His writings mention visits to specific wineries such as Villa Calcinaia and Fontodi, where he has experienced various vintages of Chianti, Chianti Classico, and Vin Santo.
• Regional Cuisine: He describes memorable Tuscan meals featuring local dishes that will likely be included in the book, such as antipasto misti of homemade salami and Tuscan pecorino, Pici Pomodoro (pasta with tomato sauce), roast chicken, and Vin Santo with biscotti.
• Towns and Culture: The book is expected to cover his experiences in Tuscan towns like Greve in Chianti and Panzano, and the people he meets there, such as the winemakers.
• Personal Anecdotes: Like his other books, the Chianti guide will likely weave in personal stories and experiences from his decades of traveling to the region, focusing on the wine culture and lifestyle. 

DANIEL'S Two FAVORITE CHIANTI WINES

VERRAZZANNO & VILLA CALCIANAIA

Both From GREVE 

.

Octopus Sandwiches Bari Italy

 

PANINO col POLPO

BARI

MAX Makes an OCTOPUS SANDWICH

"PANINO col POLPO

PANINO col POLPO

PUGLIA, ITALY

POSITANO The AMALFI COAST 

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

NAPLES - POSITANO The AMALFI COAST

PIZZA PASTA & SEAFOOD RECIPES

CHEF DANIEL BELLINO

AMAZON.com

CHEF / AUTHOR DANIEL BELLINO Z

BARIVECCHIA, BARI, ITALY

OCTOPUS SANDWICH

BARI, ITALY

OCTOPUS SANDWICHES !!!

STREET FOOD in BARI

PANINO col POLPO

LUNCH in CISTERNINO

At a BUTCHER SHOP - TTRATTORIA

"La LANTERNA"

Author DANIEL BELLINO with COUSINS DEBBIE

And ANTHONY BELLINO

CISTERNINO APULIA

PANINO de POLPO

Another Great Flaccianello

 

FLACCIANELLO  2014

FONTODI VINEYARDS

PANZANO, ITALY

Yes, another great vintage of Flacianello. The 2014 to be exact. We had a couple bottle of Flaccianella last night. We were at Mont'es Trattoria in Greenwich Village. We had a wonderful meal from Chef Pietro Mosconi, who makes fabulous homemade pasta among other things.

We ordered the Flaccianello and some antipasti - Artichokes, Burrata & Prosciutto di Parm, with Baked Clams, and Asparagus. The wine was opened, tasted, and poured into our glasses. My first thought was "Wow! This is amazing" ! Another great vintage of  standard bearer wine from my pal Giovanni Manetti, who owns Fontodi Vinetards in Panzano, Italy, in the heart of The Chianti Classico wine zone. Speaking of Chianti, Giovanno makes amazing Chianti as well.

Giovanni makes three different Chianti wines, which are all made of 100% Sangiovese. The offerings are Chianti Lamole, Fontodi Chianti Classico, and Fontodi "Vigna del Sorbo" Chianti Classic - Gran Selezione. All wonderful wines.

I met Giovani at his vineyard in 1997, and have been drinking his wonderful wines ever since. I have tasted ever single vintage of Flaccianella since the 1995 vintage, that I drank at the source - Fontodi Vineyards, with Giovanni. That 95 Flaccianell was a mind blower. And we drank Vigna del Sorbo, Vin Santo, and Giovanni's Syrah as well. All wonderful. Giovanni also produces Olive Oil on the estate, and his family has also produces high-quality Terracotta at their fattoria Cotto Manetti, in Ferrone Italy. The Manetti's have been making Terracotta since 1780. They started making wine in 1968, and are one of Tuscany's top wine produces estates, as well as the whole of Italy.

Now, let's get back to that Flaccianello 2014, one of the best wines I've had all year long. The wine is a delight to drink, being in perfect balance of fruit flavours, acidity, and wight. Yes this wine was perfect in every respect, exhibiting intense flavours of Dark Cherry and Chocolate, with some nice spice, and a hint of Almonds. This is serious Sangiovese that will take your breath away if you're lucky enough to drink some. It reminds me of another amazing vintage, the 2010 that I drank a couple of years ago. That wine really rocked, and was much like the 2014, perfect in every way, and an absolute pleasure to drink. 

"Basta" !

Daniel Bellino Zwicke 

September 17, 2025

New York City

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

With COUNT SEBASTIANO CAPPONI (L)

ANd GIOVANNI MANETTI (R)

NEW YORK

100 ANNIVERSARY of The CHIANTI CONSORZIO

2024