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Olive production demonstration at Montestigliano. Below
One of the “Cinta Senese” pigs on our pig outing. Opposite:
View outside the city walls of Siena.

ate-clearing slice of apple, take a swig of soda water and go Dear Ron,
on to the next shot. Over on a side table stood four olive oil
bottles in anonymous paper bags. Yesterday olives, today pigs. But to paraphrase E.B. White, not
just any pigs. These are fancy pigs with ancient bloodlines.
By the end, everybody agreed: olive oil “B” was best. It was We visited a 1,100-acre organic farm just a few miles from
spicier, richer, more olivey. We also agreed that “A” was good, Montestigliano. The farm, owned by an American family, the
“D” so-so, and “C” was ewwwwww. Then came the moment of Cinellis, is trying to be self-sustaining and organic. Interns
truth. Massimo lifted bottle “B” out of its paper bag. “Ecco!”
It was the oil from Montestigliano! We give Massimo (and
ourselves) a round of applause.

After the tasting, we were ushered to Montestigliano’s pi-
azza-like stone courtyard where a long table dotted with
bottles of 2013 Chianti and Montestigliano olive oil was set
against the commanding countryside of Tuscany. It doesn’t
get much better than sitting under the warm Italian sun
eating artichokes, leeks, zucchini, pasta, pizza, pecorino
fresco, fava beans, and an assortment of cheeses. And of
course, since this was Italy, dessert.
“What we have learned so far. . .” said Dave Sartwell, a fellow
Villa Pipestrelli guest. He paused and his wife, Mary Gayle,
finished, “Is to eat small amounts because you know more
is coming.”
Love,
J&J

72 Wine Dine & Travel Winter 2015