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Food & Drink Nation’s Favourites


Promotional Content • Saturday 25th April 2026


Join The Grand Stay for lunch © CARTACARBONE


There’s a point, somewhere between Montepulciano and Cortona, where the road begins to empty out and the landscape opens towards the Valdichiana. It’s here, about an hour and a half from Florence and a little over two hours from Rome, that Le Capezzine sits


Te estate dates back to the 19th cen- tury and still feels like a working fatto- ria (agricultural estate). At its centre, a small church marks the passing of the day with its bell, a sound that car- ries lightly across the vineyards. Le Capezzine is where Avignonesi


welcomes its guests, though it doesn’t present itself in the way many winer- ies do. Tere are no large groups mov- ing through set stages. Visits tend to unfold more quietly, often with just a few guests at a time. Te land is always close at hand.


Vineyards surround the estate, along- side small experimental plots


that


are part of ongoing work on soils, exposure and varietal expression.


Some of the wines poured here come from these specific parcels and aren’t widely available beyond the estate. Tastings reflect that approach.


Tey’re guided but unhurried, with space for conversation rather than structure. Vino Nobile di Montepul- ciano appears naturally throughout, alongside smaller selections that speak more directly of individual vineyards. What tends to stay with people,


though, is lunch. Known as Te Grand Experience, it


begins with a walk through the vine- yards and a look inside the cellars, in- cluding the vinsantaia where Vin San- to continues to age slowly over time. Te visit then settles into a long meal overlooking the valley. Te restaurant sits within the es-


tate, open to the landscape, with views that shift gently as the day moves on. Te menu follows the season closely. Many of the ingredients come directly from the estate’s garden or the sur- rounding area. Vegetables, herbs and


olive oil shape the dishes, which are prepared with a light hand and served without formality. Te wines arrive alongside the food,


not as a separate moment but as part of the flow. Different vintages, differ- ent parcels, each one adding some- thing to what’s already on the table. For those who want to go a little further, cooking classes begin in the


garden. Guests walk through the rows with the chef, selecting what’s ready that day, before returning to the kitch- en to prepare it. Le Capezzine receives only a small


number of guests, and the atmosphere reflects that. Tings tend to slow down on their own. Lunch often stretches into the afternoon, and more than a few stay on for an aperitivo.


Experience vineyard walk, cellar visit


and seasonal lunch with a selection of Avignonesi wines


avignonesi.it/en T: +39 0578 724304 E: info@avignonesi.it instagram.com/avignonesiofficial


PLEASE DRINK RESPONSIBLY


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