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The DOCG dinners in the Osteria di Donatella

3 traditional recipes with a pinch of novelty studied especially for the Chianti Superiore 2011 and the Brunello 2009 and 2008 Riserva a stone’s through from the vineyard

cuisine DOCG at  fattoria del Colle

cuisine DOCG at fattoria del Colle

This is practically a full immersion in wine! Donatella Cinelli Colombini has asked her new chef at Fattoria del Colle, Roberta Archetti, to create dishes in perfect harmony with three DOCG wines so as to offer guests a new an interesting experience in her winery.

Harmonious tastes in a harmonious ambiance with new very Tuscan furnishings and a panorama which resembles a nativity scene with the vineyards at a stones through and the hamlet of Trequanda just in the background.

Chef Roberta Archetti comes from Brescia, and has chosen Tuscany and cooking as the pillars of her life, in her curriculum an excellent point comes from the period spent at the Dal Pescatore in Canneto sull’ Oglio  with the myth Nadia Santini.

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In 2013 again the harvest will be scarce

Fattoria del Colle winery - June 2013

Fattoria del Colle winery - June 2013

The wine maker Valérie Lavigne, that for the past four years advises Donatella Cinelli Colombini, has been in the Brunello and Orcia Doc vineyards and says <<not many grapes>>

This time the Casato Prime Donne in Montalcino and Fattoria del Colle in Trequanda (southern Chianti) super consultant’s visit concentrated on the vineyards. After eight months of rain the colour of the leaves, especially the young vines, shows how hungry the plants are.

The attempts to give them nourishment through the leaves have in fact nearly

the agronomist and the enologist of Fattoria del Colle winery in the vineyard

the agronomist and the enologist of Fattoria del Colle winery in the vineyard

all failed because the rain always arrived just after the treatment had been given taking away the nitrogen, potassium, and phosphorus . <<At the moment there is no reason for alarm, as long as the sunshine arrives>> says Valérie noticing though that the production of grapes is scarce and that the next harvest will be, for the third consecutive year, below the usual amount.

The tastings with the cellar master Barbara Magnani concentrated on the differences between the woods used for the barrels: a definite preference for the light charring and for the Bourgogne techniques, which, created for a mono-varietal wine based on Pinot Noir, seem t adapt magnificently to the elegant austerity of Sangiovese.
Seen for you by Donatella Cinelli Colombini


Wine and music at Casato Prime Donne in Montalcino

On Sunday May 26th great wines, great music and great images from the land of Brunello at Donatella Cinelli Colombini’s winery for a “sensorial” Cantine Aperte-Wine day

Wine day Cantine Aperte 2013 at Casato Prime Donne in Montalcino

Montalcino, Casato Prime Donne winery Wine Day 2013

Donatella Cinelli Colombini, who in 1993 invented Cantine Aperte, has decided to renew the formula for the visit among the barrels, transforming it into an experience which exalts and comments wine with sounds, images and obviously tastes. The sound track studied by Bonella Ciacci – a sort of expert in wine and music accompanies 8 wines divided in three tasting spots.

We are at Casato Prime Donne, on the Montalcino hills, facing Siena, and this is where the wine and music trail is. First stop dedicated to Chianti and Doc Orcia from Fattoria del Colle, Donatella’s other winery. Here the music is contemporary Italian pop from the area such as Baustelle, Gianna Nannini and Jovanotti. The next stop in the Vineyard and the vinification areas called tinaia del vento built to produce Brunello with autochthonous yeasts. Read more…

Peposo, in a recipe the story of the heart of Tuscany

This is one of the tastiest and easiest meat dishes in Tuscany, but it is also one with a beautiful story. This is the recipe belonging to the  “cocciari” in Petroio

Peposo_Tuscan_recipe_FattoriaDelColle

Peposo_Tuscan_recipe_FattoriaDelColle

Delicious advice from Donatella Cinelli Colombini

Petroio (Siena), a special little hamlet  10 km from Fattoria del Colle, and is well known for its production of terracotta objects from Renaissance times. Vases, jars. flower boxes, ….artistic objects but also construction materials like roof and flooring tiles just like Impruneta nearFirenzewhich, though, is more famous.

Two territories which make the most of the great amount of clay in their underground to create red terracotta objects in Impruneta and amber coloured in Petroio. Two territories who have the Peposo recipe in common,  this is a very tasty stew that used to be cooked in the terracotta furnaces and

Peposo_ingredients

Peposo_ingredients

gave the furnace masters the energy for their very tiring job. It seems that the invention of the Peposo dish is somehow bound to the construction of the dome of the Duomo di Firenze and to the enormous physical effort required by the architect Filippo Brunelleschi of the furnaces in  Impruneta. History or legend, it doesn’t matter Peposo is now bound to the most beautiful dome ever built in the world and to the red bricks used to build it.

Superfluous to say the red wine is the base of the preparation, and the serving at the table. I advise Cenerentola DOC Orcia made at Fattoria del Colle with autochthonous grapes –Sangiovese and Foglia Tonda-.

Ingredients for 4 people:

800 gof beef muscle, 8 garlic cloves, a large glass of wine, a spoon of tomato conserve, salt and pepper, some sage and bay leaves.

Peposo_AntonioCorsano_Chef_Osteria_restaurant_of_Fattoria_del_Colle

Peposo_AntonioCorsano_Chef_Osteria_restaurant_of_Fattoria_del_Colle

Preparation:

Cut the meat as if for a stew. Put it in a casserole dish with the whole cloves, the conserve diluted with hot water, a spoon full of black pepper grains, a whole glass of wine and some salt and pepper. Add water until the meat is covered then cover the dish and put in the oven. Cook the Peposo for  2-3 hours on a moderate setting if necessary add more arm water. At the end the meat must be very tender.

Serve very hot on slices of toasted bread. It is possible to prepare the Peposo in a pan on the stove but however it is necessary to cook it for a very long time.


Weekend October 20th-21st for those who love wine and Sienese art

Breathtaking intense program for two days (one night) in the Siena land: night time visit to the Duomo in Siena and end of grape harvest festival with wine tastings

Buffet contadino - farmhouse in Tuscany

Buffet contadino - farmhouse in Tuscany

A cultural appointment which will give you great emotions: the night-time guided tour of the Duomo di Siena, in the occasion f the opening of the flooring, a one time event during the year. Sunday dedicated to the end of harvest with a vertical tasting which begins with a future Brunello jus born and reaches a great Riserva. At the end a farmhouse style lunch with “polenta” to be cut with a string, and pans of soups, grilled meats and lots of folk songs.

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