Last week, Alan and Ailsa travelled to Tuscany with members of The PIG team to visit two of our Italian producers, Tenuta Fertuna and Ciacci Piccolomini d’Aragona. It was a fantastic visit, allowing both wineries to cement strong relationships with one of their key customers, as well as enhancing the PIG team’s knowledge of their Italian wines.

While at Fertuna, they were able to taste the PIG cut blends, discussing the wines with Head Winemaker, Paolo, and consult on the new sustainable packaging they plan to introduce. They enjoyed a lovely meal at Osteria 1935 restaurant, set in the hills of Giuncarico, and were treated to the Metodo Classico (an exciting first taste for many of the team), the Lodai and Celeo. Nightcaps on the first evening consisted of the Vermouth Bianco and the Vermouth Rosso in Negronis.

The next stop was the historic town of Montalcino. After meeting with Alessandra Avanzati and Alex Bianchini, the team visited the Tempio del Brunello which brought to life the historic past of the Brunello producing region in an immersive way. They ate at Il Giglio Restaurant which served authentic Tuscan cuisine, paired with some of Ciacci’s finest wines – the showstopper was undoubtedly the 2006 Pianrosso Riserva served from magnum. There were a few sore heads the following day, but The PIG Group then made a trip to Ciacci to visit the beautiful set up at the winery and taste their award-winning wines. Luke Harbor, Group Wine and Beverage Director, made sure to quiz the team on facts they had learned, even through the hangovers!

Unfortunately, all good things must come to an end but The PIG Team returned to the UK with keen understanding of our Tuscan wineries and are now eager to pour more of the wines they got to taste.