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Caroline Toscana



The harvest usually takes place between September and October in Tuscany and has been one of the most exciting events in rural life and the most delicate phase for wine producers since ancient times. The harvest is in fact the culmination of a year that is followed with great passion by the winemakers.

The harvest also opens the doors to a wonderful season, autumn, characterized by breathtaking sunsets with the most unlikely colors and plays of light that captivate the eye.
The harvest becomes a unique opportunity, a magical moment to discover the secrets of Tuscany made up of tradition, good food, quality wines, artists, music and people who want to have fun consciously. It's not much different than in the past.

This is an ideal opportunity to visit Tuscany! One should not miss the many festivals, such as in September and October in the wineries affiliated to the "Movimento Turismo del Vino" it's called, "Cantine Aperte in Vendemmia": for two months, events, with lunch and dinner in the vineyards, wine walks, guided tastings and much more!

In addition to the grape harvest, Tuscany has a lot to offer in autumn. The water temperature at this time is still around 24°C. The beaches and also the cities are no longer crowded with tourists since the high season is over.
The autumn months are perfect for sports lovers, thanks to the pleasant temperatures, this time is deal for hiking and cycling tours.

Autumn is the perfect time of year to spend the holidays at a winery and see and experience this magical time of year!

Our wine estate:

Le Vigne
Tenuta San Francesco

Schiacciata con l'uva is a very tasty dessert of peasant origin, made with bread dough and black wine grapes, traditionally offered at harvest time. Even today, it is only available from bakers or bakery from September to the end of October.

The schiacciata con l'uva is generally rectangular in shape and brownish in color due to the mixture being covered with red wine grapes. The raw materials, of local origin, are grapes, usually Sangiovese, and extra virgin olive oil.

Recipe for 8 people:


400 flour
240 water at room temperature
5 g dry brewer's yeast or 20 g fresh brewer's yeast
1 teaspoon of sugar
2 tablespoons extra virgin olive oil
To stuff
600 gr of black grapes
6 tablespoons of sugar (approx. 100 g)
olive oil to taste

-Put the flour, sugar, yeast in a bowl, gradually add the water and knead. (If you use fresh brewer's yeast, dissolve it in some water from the total amount). Finally add the oil. Knead vigorously for about 5 minutes until the dough is elastic and smooth. If kneading by hand, work everything first in a bowl and then on a lightly floured work surface, tapping the dough several times on the table. Round the dough and place in a bowl, cover well with cling film. Let it rise until doubled in size, about 2 hours. Wash and dry the grapes well.

  • Divide the dough into 2 parts, a slightly larger one for the base. Lightly grease a 25x30 cm pan with oil and sprinkle with a little semolina. Roll out the first dough with your hands directly in the pan. Filled with half the grapes, 3 tablespoons sugar and a dash of oil. Roll out the other focaccia dough and cover the filling well, sealing the edges well. Fill with the remaining grapes, pressed well into the batter, 3 tablespoons of sugar and a dash of oil. Let rise again for 40 minutes.

-Cook at 180° static for about 45-50 minutes on the bottom shelf of the oven and only the last few minutes in the middle section. Let cool and serve. The grape focaccia is excellent cold, but it is also very good warm !!!

BUON APPETITO and have fun!

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