Capezzana’s Vinsantaia: our idea of a wine shop with cellar

La Vinsantaia is set among old vineyards and olive groves and combines a wine shop, cellar and restaurant. The kitchen revisits Tuscan cooking through modern techniques and locally sourced ingredients. Examples range from liver terrine with Vinsanto gel to rabbit-filled cappelletti, spaghettone with anchovy and hazelnut, mutton shoulder and venison meatballs. The fifth generation of the Contini Bonacossi family participates in its management, and the food is paired with the estate’s wines and olive oil.