Are there really wines that bring good luck, or at least are there superstitious rites regarding wine? Yes there are and not only in Italy
wine, good luck and supertitions -Fattoria-del-Colle- New -year’s -eve
By Donatella Cinelli Colombini
Wine, good luck and superstition. What is sure, and most know about this, is that there are some superstitious rites against bad luck that do regard wine: especially that it is very unlucky to pour with the left hand, “like a traitor” as Judas did during the last dinner. In certain areas of South Italy it is in fact considered offensive.
Also pouring wine with your palm facing upwards in inconvenient. This gesture is considered negative because many centuries ago, when in the courts the assassins used to kill with poison hidden in their rings. They used to shake the lethal powder into the glass, turning the hand that was pouring the wine upwards.
There are though also gestures that bring good luck such if a few drops of wine get spilled during a toast, it is considered a good thing to dip your fingers in and touch behind the ears. This should make you rich.
Agriturismo-Toscana-Fattoria-del-Colle-panoramas and Brunello
But traditions that bind wine to good luck are not only Italian: in Spain it is a tradition (since 1909) to eat 12 grape berries during the last 12 seconds of the year, one for each bell strike, this is to bring prosperity for the next 12 months. Another good luck rite for the New Year comes from Germany, at midnight one should be dressed up, eat pink pig shaped marzipan sweets and drink Feuerzangenbowle (Fire punch) which is made with red wine, spices, orange peels and rum. Read more…
With my best wishes for 2018, I am sharing some pleasant memories of 2017, that has been a really fantastic year, even though the grapes were scarce
New Year at Fattoria del Colle
Donatella Cinelli Colombini
2017 ,the year that has just finished, was one with fewer grape clusters but with great commercial successes. The Casato Prime Donne winery in Montalcino Fattoria del Colle in Trequanda sell wine in 37 nations and the wines from our vineyards is just about sufficient to cover all the requests. Actually for some wines like Rosso di Montalcino, Cenerentola DOC Orcia and IGT Drago e le 8 Colombe, we have sold the wines from two vintages finishing all the stock while the Brunello 2012 was rationed so we could reach Christmas. Our increase in sales shows a wonderful + 17% considering that Violante’s sales office had no Riserva to sell.
Cenerentola 2017-2018 New Year’s eve at Fattoria del Colle
This success is clearly also to attribute to the quality of the wines (well done the cellar girls!) and some is due to the vineyards, where a daily care of the plants – a return to old winter pruning systems and the organic regime – have permitted the production of excellent grapes even in vintages, such as the last, where the climate went a bit wild. The 2017 grape harvest was scarce especially at Fattoria del Colle where the soil is sandy and where the wild boar and deer have had a feast. After fencing off the vineyards in Montalcino next to be fenced off will be the vineyards in Trequanda.
The country inn and the restaurant went well too with a + 55% and even better the winery sales that are now a good 15% of the wine business. Read more…
A Brunello that is elegant, complex, deep and harmonious, that will last decades. After the barrel ageing the Brunello 2013 results extraordinary
In 2013 the ripening of the grapes was slow and the harvest took place at the end of September. An “old style vintage”, as described by Attilio Scienza famous and esteemed Viticulture professor at the University in Milan.. He was the first to understand the quality potential of the vintage.
Lower summer temperatures than the previous years, soil rich in water and a long vegetative cycle are what characterize the 2013 vintage, and are those that traditionally make wines that last , that are complex and memorable.
Brunello 2013 Casato Prime Donne
This characteristics are associated with another element that is just as important: in 2013 the rain disturbed the flowering and so the number and size of the clusters was inferior to usual. The scarce vintages are nearly always the higher quality ones.
To begin with, however, not everybody foresaw the exceptionality of the Brunello 2013, that, subsequently, after the barrel ageing has demonstrated to be of extraordinary complexity, elegance and finesse. A similar situation to the 1999 vintage, that started slowly and then was acclaimed one of the best vintages of the 20th century. Read more…
A Supertuscan for those who love Tuscan cuisine but also something more multiethnic, Il Drago e le 8 Colombe is appreciated by the young and by those who love small masterpiece productions
2015 is a 5 star harvest, 2015 is a lucky year because the vineyards remained miraculously unharmed while all around all sort of things were going wrong: in Torrita hailstones as large as tangerines, water bobs flooding the nearby Buonconvento. But in the vineyards small perfect clusters were ripening, more beautiful than we had seen for a long time.
The Il Drago e le 8 Colombe symbolizes the 8 women who work in the winery at Fattoria del Colle –together with Casato Prime Donne in Montalcino these are the first in Italy with an all female staff- and the only man who can influence the productive choices : Carlo Gardini, husband to Donatella Cinelli Colombini the owner.
The Il Drago e le 8 Colombe is a Supertuscan, which means it does not belong to any DOC appellation but is a “masterpiece” wine, a small production born for the creativity and wine making passion that’s has enabled Donatella Cinelli Colombini to experiment in Trequanda with Sagrantino, variety from the nearby Umbria.
The Sangiovese, Merlot, and Sagrantino grapes used to produce this wine are born in Fattoria del Colle. They are cultivated following the organic regime with great manual care. Harvesting is also done by hand, at different times: firs the Merlot, then the Sangiovese and the Sagrantino for last. Read more…
Residual soap, shoddy washings, dust …these are the most frequents problems with dirty glassware in restaurants , and the reasons why clients flee
By Donatella Cinelli Colombini, Agriturismo, Toscana, Fattoria del Colle
97% of British clients interviewed by Restaurant Show in London for a survey by the Classeq, declared that they would stop eating immediately if they discovered that they were using dirty glassware.
And the the British are not as fussy as the Japanese! Yet the idea of drinking out of dirty glasses blocks them, and how can one criticize them! The problem is more widespread than one thinks in the Cask beer report it says that one out of three glasses, among those where beer is served, is dirty, and that however 40% of them have defects (opaqueness, ruined rims etc)
Soap residue , or those of other chemical products left on glasses also by the glass makers can ruin the aroma and the taste of beer and wine.
Sommeliers have often underlined the necessity of “fresh” glasses to be able to offer an excellent experience to clients, and complain that this aspect is often underestimated because of bad washing equipment. To the hygienic problem the other problem is often added, smell from the detergents or of food in the case of dishwashers used for dishes, cutlery as well as for glasses.
Going back to hygiene, it is quite surprising to read the list of “the germiest things in a restaurant” taken from an ABC News report divulged by Huffington Post Usa and then by the blog cantello.it . Read more…