Share this page
Here we are at about six and a half on the lawn in front of the beautiful residence of Borgo Scopeto Relais, a truly exceptional place, with large stylish and well-appointed rooms, and spacious well-groomed lawns outside, with areas for conversation and relaxation.
I'm checking into a room secluded and quiet to read a book while the eye comes out every now and then towards the azure pool that reflects the green of the cypresses and the light gray of the sky from which it begins to leak some glimpse of light blue.
Borgo Scopeto - cypresses, grass and swimming pool
At eight o'clock it’s dinner time in one of the restaurant rooms that are on the ground floor.
Before dinner I go to the bar for a meeting with the director Alessandro and a drink with a Doga delle Clavule Vermentino. The color is a full straw yellow with hints of spice on the nose and a pleasant smell of crusty bread into the mouth.
Meanwhile I nibble snacks and some olives with fresh bread, Alessandro says that the spa has been open for a year and treatments are made with products and creams made from wine and extra virgin olive oil because the philosophy of the Center is to use local products, as well as try to get the supplies from the surroundings, at least within the limits of the possible.
Borgo Scopeto - a glimpse of the little square
Borgo Scopeto historically has been for centuries belonging to Tuscan nobles . From 1950 to 1995 changed ownership many times. The current owners started restoration, lasted seven years.
Today, Mrs. Elisabetta Gnudi Angelini can be very proud to have created a center of excellence with regard to food and accommodation.
The rooms are 58. In 2010 the launch of the Spa, of great importance also the technological solution that allows the heating of underground parking, built using photovoltaic panels, that save 80 KW energy.
Dinner starts with terrine of foie gras with olive oil and buds pie, the, a delicate flavor dish that goes well with the Doga delle Clavule Morellino di Scansano DOCG 2009 wine, blend of 85% Sangiovese and 15% Alicante and Merlot, bottled by Caparzo in Montalcino.
Maltagliati follow, flavoured with duck sauce and orange zest, which remind the peculiarities of the duck with orange but this dish is nicer and with a good overall approach. Personally I ask a drizzle of extra virgin olive oil and I get a superb DOP Chianti with great harmony and freshness and pleasant bitterness that makes the dish even more enjoyable.
Borgo Scopeto Chianti Classico DOCG 2008, 100% Sangiovese, the wine, harmonious and full, at its highest degree of pleasantness.
The main dish is the crispy pork loin with apple puree and asparagus.
The last red wine is the Borgonero Borgo Scopeto Toscana IGT 2004, a blend of 60% Sangiovese, 20% Syrah, 20%Cabernet Sauvignon, aged in barrels between 18 and 24 months.
For dessert a composition of strawberries with mascarpone cream and kiwi salad, presented in a decorative manner with a net decoration of dark chocolate.
The last wine is Caparzo Moscadello di Montalcino DOC 2005 Late Vintage: a beautiful amber color with notes of mushroom and ripe fig , good acidity in the mouth, fresh, fruity, persistent and with a content sugar residue.
Borgo Scopeto - their 'grappa'
At the end we welcome the young chef Angelo Mauscione, born in Magliano Nuovo, Cilento region, now happy to live in this part of Tuscany.
About Borgo Scopeto extra virgin oil, Alessandro says that often serves as a tribute to hotel guests in their room, in the smaller package of 100 milliliters, accompanied by slices of homemade bread and a description of how it is obtained, presenting it as a real olive juice, and a description of how to consume it in an optimal manner. He’s very pleased when in the evening, in the restaurant, the same guests ask to repeat the experience.
The village and its secrets
Even in Borgo Scopeto sleep is deep. I wake up at half past seven, and I open my blue shutters to enjoy the green of the grass illuminated by the sun that touches the roofs of the village and nearly the highest branches of the trees on either side of the lawn. Beyond the lawn the last horizon shows a crown of woods, olive groves and cypress trees.
Looking towards Borgo Scopeto village from the inside
I recover from the daze for the usual hearty and plentiful breakfast.
At ten o'clock with Alessandro and Karina we start the visit to the hotel, beginning from the wellness center, housed in a building that was a workshop of a carpenter and a blacksmith's forge. On the ground floor five rooms for body treatments, sauna and turkish bath with salt water. The heat for heating comes from solar panels planted outside in the meadow behind the farmhouse.
Some rooms are equipped with ceiling lamps that give an emotional shower with chromotherapy.
The names of the rooms resemble names of wines produced from Borgo Scopeto.
Outdoors on the south side there is a lovely view towards Montalcino and Mount Amiata. Below us two swimming pools and two tennis courts. The name of the village probably derives from the abundance of “scoparia” grass, used to make brooms.
We continue the tour of the rooms and suites. The furniture is accurate in every detail, to ensure guests the best possible stay in all the rooms.
While we return to conclude the visit to the caves, Alessandro explains that the village is also independent for water, which is extracted and purified from their well by a suitably modern facility.
The large rooms under the lawn also include a beautiful tasting room, once water cistern, still keeping vaulted ceiling with beautiful massive columns. Everything is made in brick exiting the furnace Scopeto. Bricks are special because they have non-traditional size: 8 for 15 for 30 cm.
We finish with a visit to the suite where the scenes were filmed in Letters to Juliet and where Amanda Seyfried, the leading actress, slept.
Post submitted by Luigi Bellucci
Photo credits: Gabriella Repetto
Original blog post URL (in Italian): http://www.tigulliovino.it/dettaglio_articolo.php?idArticolo=11602