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02 Apr 2012

Tooting our Own Horn

Tooting our Own Horn


What’s nicer than receiving a letter of thanks from one of our visitors? Not much, really. And it happens frequently. People who visit the Capezzine estate come away feeling entirely fulfilled by the experience: they enjoy the tours, views, lunches, cooking classes and the people they meet – whether it’s the agronomist, the oenologist, the chef or Virginie Saverys, the owner, or her son, Basile.


Our team in hospitality – Tamara, Alexander, Paola, Lorenza and Toni – take great pride in their work and truly enjoy sharing their energy and knowledge. While they each have their own style, they are all fun people to get to know. And what’s more, they can answer all your questions about our wines and the winemaking process in a number of languages: English, Italian, French, German and even Japanese.


Tamara Marini, the Manager of Hospitality, is especially enthusiastic about the upcoming 2012 season because our hospitality center has recently been remodelled. The new space, which will have its official inauguration on April 4, 2012, is 130 square meters and offers ample shopping and browsing area, a tasting area and a separate lofted office space. The décor was created by DesignLSM, the same group of interior architects who brought vivacity to our newest Negozio Classica in Primrose Hill, London. The area is sleek and comfortable, with molasses-colored wood, soft greys, whites and sumptuous angles. Lots of natural light. Outside there are numerous tables and chairs so guests can enjoy a glass en plein air. And although we honestly prefer our guests to have scheduled appointments so that we can serve them better, the new set-up will allow our team to welcome even the most spontaneous visitors.

This April, in addition to inaugurating the new center, Chef Davide Conti will pick up with his cooking classes for small groups of 4-8 people. Only now, the classes will be held in their own state of the art teaching kitchen located above the cellar. And for those visitors who want to learn more about our all-important grape, we will be offering a class called “His Majesty, Sangiovese.” The class will include a specialized tour by trained guides with tastings of Vino Nobile di Montepulciano, Brunello di Montalcino, Chianti, and 50-50.   It will be held from 10:30-1:00 every day by reservation only.


Our goal in hospitality at Avignonesi is to make you feel welcome at the vineyard and let you experience this marvelous quality of life that we never, ever take for granted. We like to talk to our visitors and get to know them, hear about their interests and answer their questions. As Tamara pointed out, the fact that we produce under a million bottles per year allows us to maintain the high quality relationship with our clients that falls by the wayside at larger, more anonymous wineries. “We see the effect that Le Capezzine has on our visitors firsthand: they send away their drivers, change their plans, relax and unwind. They enjoy their day here. For most people, this is exactly the side of Tuscany they were hoping to be able to experience.”

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