Easter in Tuscany: The Perfect Wine Pairings for Traditional Dishes
In Tuscany, Easter is a celebration of rebirth that is experienced around the table, among familiar aromas and ancient flavors. Easter dishes follow time-honored rituals, often passed down through generations, and they deserve wines that can accompany each course with balance and character.
We’ve selected three organic wines that best enhance the authentic flavors of a Tuscan Easter lunch, from the crispness of the appetizers to the soft sweetness of Vinsanto.
Seasonal Appetizers with Our Campotrovo
Easter lunch begins with appetizers that celebrate spring: raw seasoned artichokes, fresh fava beans with aged pecorino, and the classic crostini with chicken liver pâté, a must in Florentine cuisine.
An elegant and aromatic white wine made from Chardonnay, Pinot Bianco, and Petit Manseng, Campotrovo is perfect for enhancing the vegetal delicacy of springtime appetizers.
Its fresh profile, with notes of yellow apple, white flowers, and a savory finish, pairs beautifully with the slight bitterness of the artichoke and the creaminess of the liver pâté. A versatile white wine, able to support even more intense dishes without losing freshness.
Baked Lasagna or Mugello Tortelli withRagù
The first course of an Easter meal in Tuscany varies from one province to another, but two clear favorites are baked lasagna, rich in meat sauce and béchamel, and Mugello-style tortelli stuffed with potatoes and served with meat ragù.
Made from Sangiovese and Syrah grapes grown in a vineyard rich in galestro and turbiditic sandstone, our Tenuta La Gabbiola is a Chianti Classico with structure and personality. Fermentation at controlled temperatures and aging in 25 hl oak barrels give the wine a balance of freshness and softness, with intense aromas of ripe red fruits, violet, and sweet spices.
Its elegant tannins and good acidity make it the ideal companion for flavorful first courses: it enhances the richness of lasagna and perfectly complements the texture of the tortelli.
Dessert: Artisan Colomba and Almond Cantucci
The Easter finale is a sweet ritual of sharing: soft Colomba cake (Easter Dove Cake), perhaps with candied orange peel and almonds, or traditional cantucci, to be dipped in a glass of Vinsanto.
Our Vinsanto del Chiantiis the result of a slow transformation: Trebbiano and San Colombano grapes are dried until January, then vinified and left to age in small barrels for at least five years. The result is a dense and enveloping nectar, with notes of dried fig, apricot, honey, and candied fruit.
Perfect with cantucci, it also pairs beautifully with blue cheeses or foie gras. But perhaps the best way to enjoy it is the simplest: in a quiet moment after lunch, letting yourself be cradled by its complex aromas.
Easter in Tuscany is a special moment, full of genuine conviviality, deep-rooted traditions, and intense flavors. Whether it’s a family lunch or a table full of friends, choosing the right wine pairings can turn a good meal into an unforgettable experience.
