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A crest helps sell wine

What are you doing without a crest? The family coat of arms helps sell wine and business possibilities increase if there is a picture of the place of origin

Crest/helps/sell/wine/Giacomo-Conterno-Francia-Barolo

Crest-helps-sell-wine-Giacomo-Conterno-Francia-Barolo

By Donatella Cinelli Colombini, Montalcino, Brunello, Casato Prime Donne

Thoes who haven’t got a blazon might run to an expert and get one created for their name or their winery. In fact the charm that binds nobility and history, that mixture of mystery and richness that a coat of arms signifies, is still very strong and  so a crest helps sell wine. So this has its effect and not only on the simplest of people who think of the Prince Charming who lives in a castle with its drawbridge, but also on those with a degree and great salary. The noble coat of arms gives a bottle great prestige.

This is the surprising revelation of the second survey Spot & Web carried out with the WOA method (Web Opinion Analysis) through monitoring the most important social media networks and on a sample of 500 people between 25 and 60 years of age, analyzed by a pool of psychologists coordinated by the psychologist Serenella Salomoni.

Crest-helps-sell-wine-Ornellaia

Crest-helps-sell-wine-Ornellaia

So here is what influences the consumer: the blazon (26%), the name (22%), the image of the place of origin (17%), the label (14%) and the bottle (11%).

Without of course diminishing the value of the quality of the wine, of the appellation or of the brand, this survey has evidenced how important it is to show off the aristocracy of the producer and of the castle, villa or monumental building where the wine is produced. Here in fact is a list of the favourite labels: first of all Barolo Francia di Giacomo Conterno , in this label the blazon is on the background, in second place  Ornellaia by Tenuta dell’Ornellaia with an image of the original building and the noble crown ( respectively with 21 and 19% of votes). Follows Amarone Classico Calcarole di Guerrieri Rizzardi, and in this case too there is the coat of arms and the drawing of the estate (17% of preferences). Barolo Monprivato di Mascarello Giuseppe e Figlio with a very large coloured crest. In the  Sassicaia from Tenuta San Guido there is the Marchesi Incisa della Rocchetta compass rose. Read more…

Wine Glasses: how to choose them and how to keep them

In wine glasses the stem breaks easily, the cup might cut your hand while you wash them and most of all the cloudiness of the crystal…What to do?

By Donatella Cinelli Colombini, Toscana, Brunello, Casato Prime Donne

most -expensive-wine -glasses- in-the-world-by-john-calleija

most -expensive-wine -glasses- in-the-world-by-john-calleija

Obviously the shape of the glass is fundamental to taste wine but it is not the only element to be considered when we buy a set of glasses. I’ll not be talking about prices as there are incredible differences: from the 400.000 $ for the Champagne flutes by John Calleija’s in quartz crystal that make cheap even the 150$ for the Lalique 100 points by James Suckling to then get to the  6 € for a normal goblet at the supermarkets.

Wine-glasses-Osteria-di-Donatella-Fattoria-del-Colle-Toscana

Wine-glasses-Osteria-di-Donatella-Fattoria-del-Colle-Toscana

Wine glasses especially for those who use and wash them often, must remain sparkling and not be delicate. The most fragile parts are the rime and the stem. Let’s avoid very thin cups, that might be elegant to chip very easily and are like razors when drying the glasses by hand- My husband Carlo still has the scar from a Riedel cut on his hand. The stem is however the most critical part. If we want glasses that last a long time it must be quite thick. Hand blown glasses, where there is no joining between cup and stem, are the most delicate. Then there is the intermediates type, hand blown cup and industrial stem- But must glasses are made mainly machine. Read more…


Champagne and its discounts: suicide?

Maybe it is the “Prosecco effect” but there are definitely many Champagne producers offering their bottles at really incredible prices. Will the myth of the most famous bubbles in the world resist?

French bubbles

Champagne

By Donatella Cinelli Colombini, Toscana, Brunello, Casato Prime Donne

If we consider that the grapes for  Champagne cost 6€ per Kg and the production costs about  9€ to which taxes must be added, it is difficult to understand how a bottle of French bubbly can be sold at 10 Euro. But it happens. We must consider that these wines cannot be sold not bottled, it must finish its time on yeasts in the production area until the  degorgement and the capping with the traditional mushroom shaped cork. So the large distribution chains buy in bottle from the  wineries. However there is a short cut:  the sales “sur latte” , when the wine is still on the yeasts and before the recapping. A system that is useful to give liquidity to wineries and get the less prestigious cuvées out even if with a great sacrifice in price. Obviously, these quantities of wine, that generally bear a label of a chain of supermarkets, are qualitatively worse, and because of their low prices, damage the  Champagne reputation.

Spumante or Champagne

Spumante or Champagne

For this  reason Toubart of the Syndicate des Vignerons, said to Wine Searcher “Champagne’s strength is that it is a beverage that is consumed on special occasions; because of its relatively high price, it has always been a rarity, to be treasured. Price dumping endangers this, it can turn Champagne in to a commodity>>

.How can we say he is wrong, in fact the price too is a message. However the idea of getting rid of shop owners and distributors fearing to end up like Cognac where 4 buyers control the entire brand, does not seem applicable. Read more…

Brunello and Brunello Prime Donne 2012 94-93-94-92

Excellent reviews regarding our Casato Prime Donne Brunello 2012 from Wine Advocate, Jancis Robinson, James Suckling and Vinous

Wine-Advocat-Robert-Parker-Brunello-Brunello-Prime-Donne-2012

Wine-Advocat-Robert-Parker-Brunello-Brunello-Prime-Donne-2012

The two Brunello 2012 produced by Donatella Cinelli Colombini are really liked by all and are among the best ever produced at Casato Prime Donne. This vintage, labeled a 5 star one, has divided the International press, the only sure thing is that its extreme pleasantness, which will make restaurateurs happy as already after a few moments from the uncorking of the bottle, it presents complex aromas and pleasing sensations

The two Brunello from Casato Prime Donne are born in the coolest side on the Montalcino hill, where in 2012 a great heat wave arrived. The fact that we are in a cooler area, the preparation of the soil,  and that in winter we grow beans between the rows, while in July and August we do frequent ploughings, have permitted the production of high quality Brunello.

Here below you find the ratings by Monica Larner from Wine Advocate – Robert Parker Jr and then following those of other wine critics.

 

Robert-Parker-Brunello-Prime-Donne-2012

Robert-Parker-Brunello-Prime-Donne-2012

BRUNELLO DI MONTALCINO 2012 PRIME DONNE 94+

Shows floral notes of pressed violet or red rose petal that distinguish it from its peers. Those delicate tones are very much in line with Sangiovese despite the hot growing season. Background notes of cassis dried plums and spice fill in the rear. A dry mineral note that recalls polished river stone or crushed granite also appears. This wine boasts a terrific bouquet that is infused with elegance and grace. The mouthfeel is polished and streamlined. The persistence is slightly shorter than 2010but this wine more than makes up for this thanks to the high quality of its aromas. Anticipated maturity 2018-2030. Read more…


Organic winery: I want the symbol back again

There are many reasons to use an organic regime in the vineyards in an environmentally friendly way, I am though doubtful about the elimination of sulfites from the cellar

orgnic-agriculture-logo

orgnic-agriculture-logo

By Donatella Cinelli Colombini, Montalcino, Brunello, Casato Prime Donne

 

The main reason to cultivate a vineyard in an organic or biodynamic way is the grape growers love for his plants and his wish to see them in a perfect equilibrium. In a way a similar sentiment as for a child. To have healthy vines, able to react to the sun and to the adversities of the climate and so can give grapes of superior quality, this should be the second motive. In fact a study carried out by the prestigious  University of California Los Angeles UCLA (it has 3 Nobel Prize winners among its past students) upon a sample of 74.000 wine tasted by Wine Advocate-Robert Parker, Wine Enthusiast and Wine Spectator revealed that the average rating on red wines made with organic and biodynamic grapes is  5,6 points higher with respect to the rest. An advantage that decreases by 1,3 points for white wines. A powerful sign that ought to be considered with attention by those who aim at producing excellent wines.

DonatellaCinelliColombini-vineyard-organic-cultivation

DonatellaCinelliColombini-vineyard-organic-cultivation

The reasons to choose a regime that respects nature are also dictated by the desire that one has to live in the midst of the vineyards . Without  touching the situations where there is true pollution such as those shown on the  France 2 Cash Investigation program in February 2016 in the  Bordeaux area, where the analysis carried out on kids hair revealed the absorption of prohibited and cancerous substances, there is a new awareness regarding the environment that pusher all of us to live in a healthy ambiance. Environments which have been put at risk by farming practices where chemicals are used even in a controlled manner such as the “lutte raisonnée”.

In the same way, whoever practices organic farming, realizes that it is not enough for u s to be able to deliver a natural environment to future generations, we must do more. Copper is a polluting metal, its use in the Vineyard must be diminished. It is on the other hand necessary to learn how to use mushrooms, mating disruption, increase in the predator population already present I the environment to create biological to reinforce the plants’ “immune defenses” and also turn to other natural methods like using seaweed. Read more…

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