WELCOME

 

By their very nature, food and wine have always been complementary, but restaurants have traditionally always focused on food, and wineries (plus, today, enotecas) on wine.The two spheres, each on its own, were able to prosper quite well.

That was certainly not what Andrea Cortonesi thought. This Montalcino wine producer (Uccelliera) was of the conviction that it was not simply enough to meet the challenge represented by what came “before” wine, that is, the earth, the vine, the seasons, and all of the various phenomena of nature; equal attention should be paid to the “afterwards,” when the wine’s life-cycle is completed, when it partners with food, bringing to the fore its best qualities.

This is the reason for which Casato Enoristorante was created.
Chef Cornelio brings this philosophy to life with a profound consciousness of both components and a deep respect for nature, so that, for guests at his table, wine and food yield together great pleasure and thrilling sensations.

All of this takes place in the world of Siena, since this area exudes that culture of deep-rootedness and local history of which Casato Enoristorante is determined to be the faithful exemplar.