Vittorio degli Albizi came from the French branch of this noble Florentine family, who emigrated to Provence in 1523 following the struggles with the Medici for power in Florence. His father Alessandro took possession of the Valdisieve properties in the 1840s, including Pomino, which later became part of the Frescobaldi heritage following the marriage of Vittorio’s sister Leonia, with a member of that family.
Equipped with a pragmatic and rational French-style mentality, Vittorio found himself breathing the fermenting climate that invested Tuscan agriculture in the pre and post-unification period, becoming part of that debate that had at its objective the modernization of viticulture.
Specialized viticulture was not entirely unknown for the Tuscan tradition, descending from the classical and medieval ages. By importing wine technology and the spirit of enterprise of the French into Italy, Vittorio invested a large part of his ingenious commitment as an agronomist and winemaker to Pomino. He, therefore, decided to replace or integrate with other types of grapes the vines, then used in Pomino (Sangioveto, Canaiolo and Trebbiano), all late-ripening, at the same time abandoning the mixed cultivation in favour of the specialized sub-mountain viticulture, around 500 and 650-700 meters a.s.l., which led to producing “fine and more exquisite wines”, capable of a refined bouquet.
It is, therefore, on these historical bases that this wine, improved with new vines selected clonally on-site, obtained the DOC in 1983.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.