Four chefs, one Bacco: the art of taste meets Chianti Rufina

The dinner was scheduled for 19:30 at Villa Poggio Reale in Rufina. Four chefs prepared a Tuscan menu of liver pâté with Vin Santo jelly and candied orange, pasta with duck ragù, risotto with Sangiovese must, beans and sweetbreads, braised beef cheek, and Vin Santo gelato with cantucci. Three Terraelectae Chianti Rufina Riservas accompanied each of the four principal courses. Selvapiana participated with Vigneto Erchi alongside twelve other Rufina producers. Admission was €70 per person, with limited places.