It is called DiVino and is the first chocolate in the world produced with Cabernet Franc wine. The initiative is based on typically Italian creativity and innovative capacity. DiVino was made by two small Tuscan companies, Podere La Pace in Massa Marittima (in the province of Grosseto) an organic winery founded by Simone Maggioni, and the maître chocolatier Pisan Cecilia Tessieri Rabassi, Knight of Merit of the Italian Republic. DiVino, which is sold with a direct-to-consumer channel and can be purchased at the store of the two producers, was born through a complex process that begins with the selection of cocoa seeds directly in the plantations and the use of the Cabernet Franc of Podere La Pace. "Wine and chocolate are no longer just combined, they become a single product - explains Cecilia Tessieri Rabassi, the first woman maître chocolatier internationally - in addition to all the beneficial substances of cocoa, DiVino also contains quercetin, a natural antioxidant of the flavonoid family". Simone Maggioni created Podere La Pace, a strictly organic vineyard and winery, with 30,000 bottles produced per year, 70% of which is destined for export. “It is amazing how Cecilia has managed to enhance our Cabernet Franc with her creativity and sensory talent. We are very proud of it, also because she selected our wine blindly, among various Cabernet Franc", explained Maggioni.
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