Wine Selection
Situated in the heart of the Val d'Orcia UNESCO World Heritage Site, Podere Spedalone sits within one of Italy's most celebrated wine landscapes — surrounded by the great appellations of Brunello di Montalcino, Vino Nobile di Montepulciano and the Orcia DOC. Our cellar reflects these territories with depth and care.
Vini Rossi
Nestled in the ancient Etruscan hills of Cervognano, Le Bèrne — literally "The Hill" in Etruscan — is a quietly radical family estate. Since 1967 three generations of the Natalini family have farmed these ancient marine-sand soils at 300 metres above sea level without compromise: every wine is fermented spontaneously with indigenous yeasts, handled with minimal intervention, and bottled as a true reflection of the vintage and the place.
Bright ruby red with violet reflections. The nose opens with fresh sour cherry, wild strawberry and violet, with a light earthy mineral undertone. On the palate this is vivacious and food-friendly — bright acidity, soft tannins and a clean, lingering finish of red fruit and herbs. Spontaneous fermentation adds an extra dimension of complexity rarely found at this price point.
Pici all'aglione · Pasta al ragù · Porchetta · Grilled sausages · Fresh Pecorino di Pienza
Pizza · Pasta bolognese · Grilled chicken · Lamb chops · Burgers · Mild cured meats · Everyday Italian table
Fonte dei Tesori — "the fountain of treasures" — is Podere Spedalone's own Vino Nobile: selected from the finest Sangiovese grown in the Montepulciano appellation, expressing the full-bodied, sapid and structured character that has made this DOCG one of Tuscany's great appellations. A name that is half a joke and entirely serious.
Deep, intense ruby. Full-bodied Sangiovese with good structure — dry, sapid and pleasingly tannic on the palate. Serve at 18°C and allow time to breathe; decanting is recommended. A wine to sit with slowly.
Bistecca alla Fiorentina · Pici al ragù di cinghiale · Braised beef · Aged Pecorino di Pienza
Roast lamb · Grilled red meats · Pasta with wild boar or truffle · Hard aged cheeses
Founded in 1973 and transformed by Giulio Caporali from 1990, Valdipiatta is now guided by his daughter Miriam, who brought in Bordeaux legend Éric Boissenot — consultant also to Lafite, Latour and Margaux — while completing the estate's conversion to full organic certification. Now in strategic partnership with Monteverdi Tuscany, just minutes from Podere Spedalone in the Val d'Orcia, the estate stands at an exciting new chapter in its distinguished history.
Brilliant ruby with violet highlights. An expressive nose of wild berries, dried violet, star anise and subtle leather unfolds with air. The palate is Valdipiatta's signature — mid-weight and minerally, neither heavy nor overdone. Bright Sangiovese acidity drives a long finish of sour cherry, pomegranate and crushed herb. The 2021 vintage excelled in Montepulciano: balanced warmth and generous sunshine produced wines of rare elegance and aging potential.
Bistecca alla Fiorentina · Pici al ragù · Roast pork · Aged Pecorino di Pienza
Rack of lamb · Roast duck · Slow-cooked oxtail · Truffle pasta · Grilled tuna steak · Aged Manchego
Poderi Boscarelli has been a benchmark house of Vino Nobile di Montepulciano for decades. The De Ferrari Corradi family oversees an estate whose commitment to classical Sangiovese character — firm tannic structure, bright natural acidity and the characteristic bitter-mineral finish of the territory — has earned consistent recognition from the world's leading wine critics.
Deep ruby red. The nose offers dark plum, dried cherry, tobacco leaf, leather and earthy notes with a hint of cacao. Full-bodied on the palate with a dense tannic structure that frames ripe black fruit, spice and persistent mineral notes. A wine built for the table and for time — cellaring 5–10 years will reveal additional layers of complexity.
Bistecca alla Fiorentina · Pappardelle al cinghiale · Braised beef shin · Aged Pecorino
Braised lamb shank · Roast guinea fowl · Venison stew · Grilled swordfish · Truffle risotto · Hard mountain cheeses
The Riserva is the crowning expression of Le Bèrne's 60-year-old vines planted on the southeast-facing slopes of Cervognano — among the oldest ungrafted Sangiovese vineyards in the appellation. Produced only in the finest vintages and aged for 30 months in a combination of Slavonian oak and French barrique, it represents one of Montepulciano's most pure and uncompromising wines.
Intense ruby with garnet-brick edges. The nose is austere and complex — dried cherry, tobacco, leather, dark chocolate and a distinctive note of iron and earth. 60-year-old vine concentration gives the palate extraordinary depth and persistence. Tannins are powerful but fine-grained; the finish is extraordinarily long with notes of tar, spice and mineral. Drink 2026–2040.
Bistecca alla Fiorentina (aged Chianina) · Slow-braised beef · Pappardelle al cinghiale · Pecorino di Pienza Riserva
Whole roast lamb · Beef Wellington · Slow-roasted short rib · Venison loin · Truffle dishes · Very aged hard cheeses — a wine deserving of an occasion
The Boscarelli Riserva is the estate's flagship — a wine selected only from the finest parcels and the finest vintages, aged for an additional year beyond the standard Nobile requirements. It represents Montepulciano's capacity to produce wines of Brunello-level depth and longevity from its unique Prugnolo Gentile clones on the territory's argillaceous hillside soils.
Magnificent deep ruby-garnet. A complex bouquet of ripe dark fruit, dried fig, espresso, vanilla, dried violet and fine tobacco emerges with aeration. Full-bodied with remarkable velvety tannins that belie the wine's age; the palate delivers layers of black cherry, dark chocolate, licorice and mineral. The 2021 vintage produced exceptional Riservas across Montepulciano — this is one of its finest.
Bistecca alla Fiorentina · Braised beef cheek · Wild boar · Aged Pecorino — a wine for the most important moments at the table
Prime rib · Slow-roasted whole lamb · Duck confit · Grilled venison · Black truffle risotto · Parmigiano Reggiano 36 months — open 2 hours ahead
Founded in 1973 and transformed by Giulio Caporali from 1990, Valdipiatta is now guided by his daughter Miriam, who brought in Bordeaux legend Éric Boissenot — consultant also to Lafite, Latour and Margaux — while completing the estate's conversion to full organic certification. Now in strategic partnership with Monteverdi Tuscany, just minutes from Podere Spedalone in the Val d'Orcia, the Riserva represents the estate's most ambitious expression: a small-production wine of just 5,000 bottles, drawn from the finest parcels and given extended time to reach its full potential.
Deep garnet ruby. Valdipiatta's Riserva opens with an intense and complex nose — dark cherry, dried violet, sweet spice and a mineral undercurrent from the estate's clay-rich hillside soils. On the palate it is full-bodied and structured, with the characteristic Prugnolo Gentile tension: bright natural acidity driving a long, precise finish through dark fruit, tobacco and a finely integrated tannic frame. Éric Boissenot's influence is evident in the seamless balance and the quality of the extraction. A wine built for the table and the cellar. Serve at 18°C.
Bistecca alla Fiorentina · Braised wild boar · Pici al ragù di cinghiale · Truffle pasta · Aged Pecorino di Pienza — a wine deserving of a serious meal
Pasta with game or mushroom ragù · Grilled or braised red meat · Roast game · Very mature cheeses · Truffle dishes
Poggio Grande is a small organic estate perched above Castiglione d'Orcia, in the heart of the Orcia DOC — one of Tuscany's youngest and most exciting appellations. The 'Scorbutico' (literally "grumpy" — named for its wilful, untamed character) is an unconventional blend of Sangiovese with Shiraz and Cabernet Sauvignon, farmed without chemicals and vinified with minimal intervention.
Dark ruby with purple highlights. A bold and characterful nose of ripe dark plum, blackcurrant, wild herbs and black pepper — the Shiraz adding generous spice and the Sangiovese a characteristic tartness. Medium-full bodied, with juicy dark fruit on the palate, good acidity and ripe tannins. An honest, food-loving wine with real personality.
Pici al ragù · Grilled pork ribs · Porchetta · Salsicce · Fresh cheeses
BBQ spare ribs · Lamb burgers · Roast chicken · Spicy pasta arrabbiata · Merguez sausages · Grilled halloumi
Altabella sits between the iconic Cappella di Vitaleta and Podere Belvedere in the Val d'Orcia — neighbours of Podere Spedalone. Since 2022 the fifth generation, siblings Yari and Gemma Anselmi, has begun a new chapter: uniting the family's deep-rooted tradition with a contemporary vision, rediscovering ancient practices, and crafting wines that speak of harmony, elegance and the beauty of this UNESCO-listed valley.
Brilliant ruby with violet highlights. A vibrant, expressive nose of sour cherry, fresh raspberry, violet and a whisper of mineral from the Val d'Orcia soils. The palate is energetic and direct — bright acidity, firm but fine tannins, clean dark fruit and a lingering herbal finish. Eight months in stainless steel preserves every nuance of the vintage. A wine of great typicity and honest character.
Pici all'aglione · Pasta with simple meat sauces · Roast pork · Pecorino fresco
Roast chicken · Grilled salmon · Pasta with tomato · Lamb kebabs · Vegetable tian · Fresh goat's cheese
Born in 1997 when Francesco Illy fell in love with a wild ridge above Montalcino, Podere Le Ripi is a 54-hectare certified biodynamic estate farming two distinct terroirs. No chemicals, no fining, no filtration.
Brilliant ruby red. Fresh sour cherry, raspberry, violet and mineral depth. Agile and refined on the palate — silky tannins, vibrant acidity and a long, clean finish. Rare complexity for a Rosso di Montalcino.
Pappardelle al ragù · Baccalà in umido · Roast pork · Ribollita · Pecorino di Pienza
Roast chicken · Grilled salmon · Tuna tartare · Pork belly · Mushroom pasta · Soft washed-rind cheeses
A historic Montalcino estate at Poderi San Pio and Loreto, operating entirely by gravity. Fermented in concrete vats, extended maceration, bottled unfiltered — converting to biodynamic viticulture since 2022.
Bright ruby with violet highlights. Fresh raspberries, roses and fruit sweetness on the nose. Crisp acidity, velvety tannins and a lifted, elegant finish — "bright and overt" (James Suckling, 91). Excellent now or for 5–8 years.
Pici all'aglione · Pasta al ragù · Lighter beef dishes · Porchetta · Pecorino fresco
Roast chicken · Grilled sea bass · Duck ragu · Vegetable lasagne · Pork belly · Pecorino or mild gouda
Born from a love story — a French filmmaker and Italian journalist who left Paris for the Ombrone valley above Montalcino. The Camigliano land had been untouched by chemicals for 40 years. Their Ombrone is a cosmopolitan Bordeaux blend rooted in Montalcino's limestone-clay soils.
Deep ruby with inky hues. White pepper, candied violets, sandalwood, black liquorice and dark plum. Super-dense and concentrated on the palate — tense tannins, brooding mineral finish. Remarkable aging potential. Drink 2026–2040.
Bistecca alla Fiorentina · Braised beef short ribs · Pappardelle al cinghiale · Aged Pecorino di Pienza
Prime rib roast · Lamb shoulder · Venison casserole · Grilled tuna · Lobster Thermidor · Aged Cheddar or Comté
"Ulysses' Sky" — a single-vineyard Brunello from Galampio, four hectares of deep sandy soils on the southwestern ridge of Montalcino. Finer, more mineral and linear than the eastern estate: wines of purity rather than power.
98 pts Kerin O'Keefe, 95 Jeb Dunnuck, 94 Vinous. Violet, ripe plum, exotic spice, leather and truffle. Full-bodied with fine-grained tannins, salty mineral finish. The 2019 vintage is among the greatest in Montalcino's history. Drink 2028–2039.
Bistecca alla Fiorentina di Chianina · Pappardelle al tartufo nero · Braised beef · Aged Pecorino — decant 2 hours before serving
Whole roast rack of lamb with herbs · Beef tenderloin with truffle · Pan-seared foie gras · Braised oxtail · Aged Parmigiano or Gruyère — a wine for a special evening
"Love and Magic" — Le Ripi's eastern Brunello from the rich clay and silt soils of Castelnuovo dell'Abate. Biodynamic farming, 13,000 bottles annually, 50-day maceration. The irreducible power of a great terroir.
Deep ruby. Red-orange, violet, Mediterranean scrub, cherry compote and balsamic herb. Rich, juicy and dynamic on the palate — extraordinary tannin refinement from 50 days maceration in open-top oak. Long mineral finish. Drink 2026–2040.
Bistecca alla Fiorentina di Chianina · Slow-braised Chianina beef · Pappardelle al cinghiale · Pecorino di Pienza stagionato — decant 1–2 hours
Whole roasted lamb · Prime rib · Beef shin osso buco · Grilled lobster with butter · Pigeon or squab · Black truffle risotto · Aged Comté or Parmigiano 36 months
Vini Bianchi
Valdobbiadene sits in the Conegliano Valdobbiadene UNESCO-listed hills of northeast Veneto, where Glera grapes have been cultivated for centuries on steep, terraced vineyards. The Superiore DOCG designation is the highest tier of Prosecco, and the Millesimato (single-vintage) label indicates a wine of particular character and typicity, expressing the specific climatic qualities of the 2021 harvest.
Pale straw yellow with persistent fine bubbles. The classic Glera nose delivers green apple, white pear, white flowers and a subtle almond note. The palate is fresh and lively — dry with good acidity and a clean, crisp finish. A perfect aperitivo or accompaniment to the lighter dishes of the La Pecora Bianca table.
Aperitivo · Crostini · Prosciutto e salumi · Light antipasti — best enjoyed before the meal
Oysters · Tempura prawns · Smoked salmon blinis · Sushi · Light salads · Goat's cheese crostini · Asian dumplings
The Pinzi Pinzuti family has been rooted in Abbadia San Salvatore — the ancient medieval town on the volcanic slopes of Monte Amiata — for generations. At the heart of this story is Marcellina ✿: the owner of an extraordinary shop in the village, a woman of vivid personality and generous spirit who has made her corner of the mountain unmistakably her own. When she offered a bottle of Le Pile as a gift, it seemed entirely natural to bring her energy and spirit to the table at Podere Spedalone. Honest, characterful, local — exactly the kind of wine we want to serve.
Le Pile is a white wine that plays by its own rules. Vinified by a method more typical of red wine — 15 days of skin-contact maceration without stalks at a controlled 28°C, followed by malolactic fermentation in concrete vats and at least six months in bottle — it carries a deep amber-straw colour and a structure that belongs firmly on the dinner table. The nose is bold and warm: dried stone fruit, wild herbs and a spiced depth born of extended skin contact. On the palate it is generous and textured — excellent with white meats, porcini mushrooms and the hearty pasta dishes of the Monte Amiata tradition. A wine of real character from a person of real character. Serve at 16–18°C, no decanting required.
Pici al ragù bianco · Porcini mushroom pasta · Roast chicken · Rabbit cacciatore · Grilled sea bass · Pecorino di Pienza
Roast pork · Mushroom risotto · Grilled white fish · Pasta with truffles · Soft ripened cheeses · Mountain antipasti
Borbotta is an exceptional anomaly in Montepulciano's predominantly red-wine world: a pure Viognier from Le Bèrne's ancient marine sand soils at 300 metres. The name means "mumbling" in local dialect — suggesting a wine that speaks quietly but says everything. Spontaneous fermentation with indigenous yeasts and six months ageing on the fine lees capture the full aromatic complexity and mineral character of this unique terroir.
Bright gold with green highlights. The nose is aromatic and precise — apricot, white peach, acacia blossom, a hint of ginger and a distinctive chalky mineral thread from the ancient sea-bed soils. Six months on the fine lees give the palate body and texture, while retaining freshness and a long, clean mineral finish. A white wine of rare authenticity for this part of Tuscany.
Baccalà in umido · Baccalà alla livornese · Pasta with butter and sage · Lighter first courses · Ricotta-filled pasta
Grilled sea bass · Roast monkfish · Scallops with lemon butter · Lobster bisque · Roast chicken · Thai green curry · Ripe washed-rind cheeses
Tenuta di Biserno was created by Lodovico Antinori on the coastal hills of Bibbona, between Bolgheri and the Tyrrhenian Sea. The Occhione — named for the stone curlew (Burhinus oedicnemus) that nests among the estate's vines — is a pure Vermentino that captures the mineral salinity, aromatic vitality and Mediterranean freshness of this extraordinary coastal terroir, where sea breezes moderate the Tuscan sunshine.
Pale gold with silver highlights. The coastal character is immediate — sea spray, white citrus blossom, white peach and green apple on the nose, underpinned by a characteristic saline mineral note. The palate is bright and precise, with good weight and a bracing, clean finish of citrus and mineral. A wine for seafood, light pastas and the finest Spedalone olive oil.
Baccalà alla livornese · Pasta with lighter sauces · Prosciutto e salumi · Pecorino fresco
Grilled sea bream · Prawns with garlic and olive oil · Tuna tartare · Crab linguine · Roast chicken · Fresh mozzarella and tomato · Light salads
Vini Rosati
Albarosa — meaning "white rose" — is Altabella's tribute to the Orcia valley's capacity for elegant, mineral rosato. Crafted from Sangiovese grown on the ancient soils between Vitaleta and Belvedere in the Val d'Orcia, it is fermented cold in stainless steel to preserve every nuance of the delicate fruit and the distinctive minerality of this UNESCO-protected landscape.
Pale blush pink. Delicate and precise — wild strawberry, white peach, rose petal and a fresh mineral underpinning from the Val d'Orcia soils. The palate is elegant and dry, with crisp acidity and a clean, lingering finish. A perfect expression of Sangiovese vinified as rosé: pure, unostentatious and completely honest.
Baccalà in umido · Prosciutto e salumi · Pasta with light tomato · Antipasti · Pecorino fresco
Grilled salmon · Prawn cocktail · Seared tuna · Chicken salad · Summer vegetable tarts · Rillettes · Light Provençal dishes
Bindella is a Swiss family with more than 50 years of viticultural experience — first in Switzerland, then since 1983 at Vallocaia on the hills of Montepulciano. The 30-hectare estate is planted primarily with Sangiovese at 275–415 metres above sea level and farmed to the highest organic standards. The Gemella Rosato — "twin rosé" — is perhaps Bindella's most joyful wine: a celebration of Sangiovese's capacity for exuberant, aromatic rosato.
Vivid pale salmon. An exuberant and complex nose of white peach, wild strawberry, fresh raspberry, cherry and fleeting notes of rose blossom. The palate is voluminous and sapid — fresh acidity giving way to a generous, enveloping mid-palate of red fruit before a clean mineral finish. "Di facile e appagante beva" — easy and deeply satisfying to drink. Serve at 8–10°C.
Pici · Light pasta dishes · Prosciutto e salumi · Light pork · Antipasti · Pecorino fresco
Grilled prawns · Sea bass ceviche · Chicken tagine · Roast salmon · Summer salads · Niçoise · Mild charcuterie · Goat's cheese
With a history stretching to 1868, Caccia al Piano is one of Bolgheri's founding estates, established long before the Sassicaia revolution transformed the coastal Maremma into one of Italy's most prestigious wine territories. The CAP Rosé is a structured, complex sparkling rosé made from Syrah and Merlot by the méthode classique — a wine of elegance and sophistication that speaks to the estate's long mastery of this unique coastal terroir.
Brilliant salmon pink with a fine, persistent bead. A complex and structured nose of fresh red berry, dried rose petal, a whisper of brioche and subtle tannin-derived earthiness from the Syrah. Extra Brut dosage means the palate is dry, precise and mineral-driven — with a long, clean finish and lovely texture from the Merlot. An exceptional aperitivo and a natural partner to cured meats, shellfish and aged cheeses.
Aperitivo · Prosciutto e salumi · Crostini · Baccalà fritters · Light antipasti
Lobster · Grilled king prawns · Oysters · Sushi · Smoked salmon · Tuna tartare · Spicy tuna rolls · Aged mimolette cheese
Aperitivi & Drinks
Aperitivi
The aperitivo is one of Italy's great social rituals — a moment of gentle transition between the working day and the evening, when conversation flows freely over a cold, lightly bitter drink and time slows down in the best possible way. The tradition was born in Turin in 1786 when Antonio Benedetto Carpano invented vermouth, and spread across northern Italy through the 19th century. Today the aperitivo hour is observed from Milan to Sicily, and nowhere more beautifully than on a Tuscan terrace as the sun dips over the Val d'Orcia.
At La Pecora Bianca we serve three classic expressions:
Aperol Spritz
The most iconic Italian aperitivo: Aperol (a bitter orange liqueur, 11% ABV, invented in Padua in 1919) with Prosecco and soda. Its brilliant amber colour, bittersweet orange character and refreshingly low alcohol make it Italy's pre-dinner ritual par excellence.
Campari Spritz
The more sophisticated elder sibling: Campari (the Milanese bitter invented by Gaspare Campani in 1860, said to contain over 60 botanicals) with Prosecco and soda. Deeper, more intensely bitter and more complex — for those who want their aperitivo to have a point of view.
Limoncello Spritz
A lighter, citrus-forward alternative: limoncello — the iconic Italian lemon liqueur of Neapolitan origin — brightened with Prosecco for a sun-drenched, refreshing variation on the classic spritz formula. Particularly wonderful in summer on the Spedalone terrace.
Craft Beer
Artisanal Soft Drinks
Digestivo
Grappa
Italian grappa — distilled from grape pomace, the skins and seeds left after pressing. A warming, traditional way to close an Italian meal.
VinSanto
The traditional Tuscan dessert wine — made from dried Trebbiano and Malvasia grapes, aged for years in small caratelli casks. Sweet, complex and deeply rooted in Tuscan culture.
Bindella VinSanto Dolce Sinfonia 2018
Bindella's exceptional VinSanto from Vallocaia — one of the most celebrated in Montepulciano. Amber, complex, with notes of dried apricot, honey, toasted almond and caramel. A meditation in a glass.