SALE

There has existed a bit forever this place to welcome passing acquaintances and guests. It is a place where people slice cold cuts, taste their own products or those brought by others, and taste wines, beers, bitters or other drinks. Today it has become a full-fledged store open to the public: perfect for shopping before going home, for retasting flavors tried on the farm or in local restaurants.

Open to outsiders daily 11 a.m. to 6 p.m., f
till 9 p.m. for those who come for the tasting.

Oil

The olive oil tradition in the area is that of all the Apennines-every family had a vine and an olive grove. The Hague’s oil is organic and is hand-picked by the family and delivered to the nearby Pomone oil mill. The varieties are those typical to the area: morellino, pendolino, frantoiano or raggio and leccino. The flavor is as bold as any good Tuscan oil, the taste as full as any extra virgin olive oil should be. Each vintage has different scents and taste, simply to be had on the table all year round.

Maremma ragout

Every place in Italy and every family has his secret recipe for ragout, the Tistarelli family also. But not all families grow their calves wild for two years before slaughtering them, nor do they process their meat in a farm laboratory, thus deciding on cuts, maturation and taking care of each step directly. Aia’s Maremma ragout is a homemade ragout to always have in the pantry whether for a pasta on the fly or for dinner with guests!

Ragout of Cinta Senese

It is a ragout that encompasses all of Maremma: there is the intense and strong taste of meat from pigs that live wild for two years; there are the scents of the Mediterranean scrub such as rosemary, juniper and laurel; and there is the sweetness of cinta fat that is unmatched in goodness of taste and nutritional properties. Consumed outside the Maremma it retains that free-range, true-to-life identity perfect for seasoning pappardelle, pici, spaghettoni and any format that allows the sauce to be retained. It is important to remember to season the pasta generously so that you have a chance to make scarpetta!

Cream of lard

This is a convenient and mouth-watering way to consume an often-overlooked cured meat such as lard. Ideal for spreading on hot croutons, melting in a pan for a stir-fry, or, for the daring, literally eating by the spoonful.

Honeys

Millefiori, chestnut and marruca are the honeys of the very young Ludovico Chiarotti, who just a few kilometers from the farm has chosen to be a young agricultural entrepreneur by being a beekeeper. While millefiori and chestnut are better-known honeys, that of marruca, an ancient wild shrub of the Mediterranean maquis with yellow flowers that appear in May and give a caramel taste and amber color to the honey, is typical of Maremma alone.

Wines

We are keen to promote producers who work in a similar way to Aia della Colonna; there are numerous small winemakers in the area around the winery, many now historic, others younger. In the commissary and to accompany our tasting boards you can sample some of them, others we invite you to visit in person.