Cristina Cippitelli will be our first Master Sommelier

Cristina Cippitelli: the love for the soil comes from her grandparents in Gaeta but she has learned to taste in  Boston and Toronto and now she has won a  Master Sommelier scholarship

By Donatella Cinelli Colombini, Montalcino, Brunello

Cristina-Cippitelli-will -be-the-first-Italian -Master-Sommelir-

Cristina-Cippitelli-will -be-the-first-Italian -Master-Sommelier-

And I am not referring to the Alma-AIS institute title that a few years ago created reaction of indignation but I am talking of the Court of Master Sommeliers a fellowship born in 1969 that includes 240 members in USA, Canada, UK, New Zealand, Germany, Holland and France. These are the top of the sommelerie: tasters, journalists, opinion  makers, wine educators… these are competent professionals, of great talent and who have an enormous influence on the market.

Their president is the great Gerard Basset who is also a Master of Wine. But the Master Sommeliers are now rivals, for prestige and influence of the very powerful MWs, in fact in some cases they are even more powerful.

There is not one Italian among either the Masters of Wine or the  Master Sommeliers.

Cristina-Cippitelli-and-Donatella-Cinelli-Colombini

Cristina-Cippitelli-and-Donatella-Cinelli-Colombini

A sign of provincialism that also surfaces in International competitions: when ther are Italians on the podium they work abroad , just like  Paolo Basso. Also the young women who might become the first Italian Master Sommelier lives in Canada. Her name is Cristina Cippitelli, and she came to visit me at Fattoria del Colle , from Toronto where she works at the Air Canada Center while she is studying for the  Wset diploma and for the Advanced Certificate for the Master Sommelier.

She is a lovely person and has a great story that I will tell you. Read more…

Grape harvest and racking between Brunello, Orcia and Chianti

A short break at the end of the summer, or a weekend in autumn for a full immersion in the wines Brunello, Orcia and Chianti: September 1st-2nd and October 5-7th

Brunello Harvest and racking

Brunello Harvest and racking

This proposal during harvest and racking is for wine lovers who want to see how the wines are born but also for lovers of the countryside and of its harmonium landscapes, of its traditional cuisine, of a simple but elegant style of life

Donatella Cinelli Colombini proposes two experiences: the first should coincide with the white grape harvest and to the moment of first tastes of the red grapes. The second on the other hand should be when the Sangiovese grapes for Brunello and the clusters for Doc Orcia and Chianti Superiore reach the cellar. To see how these famous wines which get International consent are born, is an exciting experience that allows one to come into contact with nature and allows you to share the producer’s passion.

September 1st-2nd, two days one night pull of experiences that enrich with knowledge and emotions.

Brunello, Casato Prime Donne

Brunello, Casato Prime Donne

Arrive on Saturday afternoon, tour the vineyards and learn about the technique of tasting grapes that allows grape growers to evaluate the ripening and to foresee the date of the harvest. Hoping in favourable weather and the cellar decisions, you should be able to take part in the phases of picking and preserving the Traminer grapes for the Passito. Then a tour of the winery with a tasting of 3 Brunello and then a 4 course dinner matched with four wines from Fattoria del Colle. Next morning transfer to Montalcino with own car to the winery Casato Prime Donne where our brave wine lovers with have a guided tour of the cellar and then a very technical tasting of Brunello from the barrel to understand the different charring and ages of the barrels, then they will taste the preview of the Brunello Riserva 2013 and then the Riserva 2012 to finally taste a Brunello of at least 10 years. Before leaving a nice walk around the vineyards will give new experiences in tasting the grapes and will make the drive back safer. Read more…

Do we need many different wine glasses,or is one sole glass best?

wine-glasses-Jancis-Robinson

wine-glasses-Jancis-Robinson

by Donatella Cinelli Colombini, Brunello, Casato Prime Donne

One glass for all wines. This is not a new idea; in 2012 I took part in the Chateau Baccarat presentation, this was created by the most famous crystal ware producers in the world, with a story of polished crystals 250 years long, especially wine glasses. A revolutionary glass with a long stem to sustain the cup that has a practically flat base that widens and then goes straight up to a narrow mouth so as to concentrate the aromas in a funnel. Last year I heard about another project for wine glasses that are just as revolutionary, in Portopiccolo during the Donne del Vino national meeting; è has been created by Luca Bini for Italesse, three years of trials.

wine-glasses-Jancis-Robinson

wine-glasses-Jancis-Robinson

A very feminine glass that is also very versatile, but most of all able to emphasize any wine even though it was thought out for sparkling wines.

So now there is a right-about-turn with respect to the usual proposal of a glass for each and every wine, bubbles, young reds, aged reds, wines for meditation …  that fill our cupboards. Great wine taster and high end designers have worked on these new “millevini” wine glasses, . These are not low profile choices and the extortionate price of the Chateau Baccarat proves this. Read more…

Wine and bell peppers, a spicy union

I got the idea from Daniele Cernilli and his sweet and round bell peppers stuffed with tuna and matched with Vermentino Maremma DOC.  A desire for something different

 

wine-and-bell-peppers-Habanero

wine-and-bell-peppers-Habanero

By Donatella Cinelli Colombini Fattoria del Colle agriturismo with restaurant

 

All about matching wine and bell peppers

NAME AND HISTORY

Let’s start by saying that this vegetable comes from the Americas, probably Peru. It was brought to Europe during Christopher Columbus’s second transoceanic journey in 1493. The scientific name is “Capsicum” that comes from the Latin word “capsa” which meant box.  In America they called it chilli or xilli and still today maintains the name while the word pepper, used over here, depends on its similarity to pepper

Once arrived in Europe, the cultivation of bell peppers spread rapidly especially in the warmer climates around the Mediterranea

wine-and-bell-peppers-Capsicum-Malaysia

wine-and-bell-peppers-Capsicum-Malaysia

.CULTIVATION

This grows on a perennial plant with a short life, and is picked in June –July and September. To cultivate them the seeds must be planted in February and to increase their hotness, when the fruit has formed, one must reduce the watering, and doing so only when the leaves are droopy. The difference between red and green bell peppers, of the same species, depends only upon the level of ripening, the green ones are unripe. Read more…

Lighting for summer dinners at Fattoria del Colle

Summer nights in the countryside, lights, glow worms, outdoor meals. New lighting for  summer dinners at the  Fattoria del Colle restaurant

Lighting-for summer-dinners-Fattoria-del-Colle

Lighting-for summer-dinners-Fattoria-del-Colle

By Donatella Cinelli Colombini

For those who come from abroad it is a must: in Italy one must bring light cloche, flip flops and dine under the stars. Millionaires and tourists-on-the-road alike, everyone has the same romantic dream. Obviously their necessities differ: from costly and exclusive events where film producers and starred chefs create unique and private experiences…to glamour events where lights and music create the right atmosphere for famous and less famous people, but everyone is anxious to be seen and photographed by some gossip magazine.

Lighting-for-summer-dinners-Fattoria-del-Colle-before-dinner

Lighting-for-summer-dinners-Fattoria-del-Colle-before-dinner

And so on until we get to the locations apt for a vaster public: the Sicilian ”baglio”, the “masseria” in Puglia, the medieval hamlet in Tuscany … and not to mention the classical terraces overlooking the sea and the tables in the squares of the historical towns and villages with views of artistic monuments .

The open air dinner is part of a trip to Italy just like a visit to the Coliseum or like a true pizza. It is up to us to transform them into magical moments and the lighting has a very important role

FATTORIA DEL COLLE BY NIGHT

At Fattoria del Colle we have tried to put a little originality to our nights and we hope to offer special experiences for outdoor dinners. Read more…

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