Cantina Folini Valtellina

Chef Renato will reveal all the secrets of pizzocchero. Starting from the dough, then moving on to cutting the pasta, vegetables, choosing the cheese, and finally cooking, you will have the opportunity to learn and experience firsthand the most famous dish of Valtellina. After the initial preparation phase and the first tastings from the cellar, the experience continues with the tasting of five of our wines and lunch. The menu includes: - Appetizer with cheeses and cold cuts - Pizzoccheri - Sciatt - Main meat course with side dish - Dessert - Coffee At the end of the lunch, there will be an opportunity to take a walk through the Folini-owned vineyards to walk it all off!

Definitely not your usual lunch: A single large table, excellent food accompanied by our wine, a location with a carved wooden ceiling, and the presence of Francesco (the host) with Renato and Florinda (his family) create a warm, unique, and sharing atmosphere. The kitchen is express: it offers typical dishes made exclusively from selected, local products that follow the seasonality. The experience will open with a rich appetizer of typical cold cuts and cheeses accompanied by the youngest and freshest Nebbiolos. First and second courses will be accompanied by more structured Nebbiolos such as Valtellina Superiore and Reserves. The lunch will be concluded with a dessert and a walk through the Folini-owned vineyards to digest everything! At the end of the booking, you will be contacted by Francesco to agree on any details regarding times, other needs, allergies, or intolerances.

This project will allow you to experience an authentic day of grape harvesting. The program is divided into: Morning: 7:30 AM Meeting at the Farm in Chiuro at Via Stazione 2. Welcome and theoretical explanation of the main rules, instructions, behavior, and the day's proceedings. Meet the company team and receive materials: scissors, bag, and gloves. 8:00 AM Departure to the vineyard, visual and practical explanation of the harvest. Instructions on methodology and differences in harvesting techniques. Accompaniment by an employee or collaborator and independent trial. 12:00 PM Lunch break at the farmhouse or picnic in the vineyard organized by the company. Afternoon: 2:00 PM - 5:00 PM Resumption of harvesting activities. 5:00 PM Return to the farm, opportunity to crush grapes with your feet and observe the initial processes in the cellar such as de-stemming. 5:30 PM Aperitif, wine tasting, farewells, and certificate of participation delivery. Expected period: Harvest period (mid/end of September – October – early November) Duration of the experience: Full day, from 7:30 AM to 5:30 PM. We offer the possibility to adjust the duration of the event according to different needs and desires. The duration can be shortened to a half-day; or for those eager to follow the company and immerse themselves in the harvest, a multi-day program can be arranged.