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Donatella Cinelli Colombini’s wine medal collection

The excellent ratings from the International press regarding Donatella Cinelli Colombini’s wines made in the first Italian wineries to be staffed only by women

By Donatella Cinelli Colombini, MontalcinoBrunelloCasato Prime Donne

Donatella Cinelli Colombinis' wine

Donatella Cinelli Colombinis’ wine

The results are excellent, for the whole range, obviously the Brunello bottles obtain higher ratings, but even the simpler wines have had excellent reviews. It is a great motive of pride, and means that all has been done well in the vineyard and in the cellar, but most of all it also signifies having a great respect for one’s clients. <<In my winery there are not bottles especially for journalists and VIP’s, we have some sections at higher prices, but all the bottles are the same and the market is repaying us for this choice of honesty and correctness>>.

Casato Prime Donne in Montalcino and Fattoria del Colle in Trequanda have 34 hectares of vineyards cultivated organically and manually cared for.

Donatella Cinelli Colombini's wine

Donatella Cinelli Colombini’s wine

There are two cellars, in historic buildings and fermentation areas in modern structures. Here to the passion and daily attention are evident in the handmade tonneaux, the new truncated cone shaped bare concrete vats , the plungers that allow the fermentation to happen without the use of pumps… so many details that help preserve the natural harmony that wine gets from grapes. In the end, only 160.000 bottles sold in 35 nations but none go to supermarkets.

<<Here are the ratings for my last vintages>> says Donatella Cinelli Colombini, quite rightly proud <<I shall be expecting you in Tuscany to see my small but wonderful wineries>> Read more…

Cardoons in the Val d’Orcia style

  • Published in Forum

The most frequent recipe in Val d’Orcia is the winter one for cardoons, even though in Montalcinowe use the same recipe for celery which we eat

Leone Rosso Orcia DOC with "gobbi rifatti" recipe

Gobbi rifatti Tuscan recipe and Leone Rosso DOC Orcia

in August

Seen for you by Donatella Cinelli Colombini

Cardoons are among the tastiest and most refined vegetables that can be found. The term “gobbo” is used mainly in Tuscany while in Veneto it becomes “cardo” and in Nizza Monferrato “cardo-gobbo”. This is a wild artichoke, beautiful to see, in fact its leaves and flowers dominate the damasks , brocades and two pile velvets from the 17th and 18th century. Read more…

Enjoying food now as it would have been served in the Middle Ages


Advise for Gluttons

The Cinta Senese, is a wild pig which lives in the woods and exists by eating acorns.  It has been living here since the times of the Etruscans and the Romans, both of which enjoyed savouring its delicious flavours.  The Cinta Senese is now used as a symbol of  traditional Tuscan cuisine. To sample this typical local dish is a very tasty way to enjoy a historical cultural experience

Visitors to the Palazzo Pubblico of Siena can visit the ‘Hall of Peace’ – ‘Sala della Pace’ (The name comes from a painting of a woman in white which has been chosen by UNESCO as a worldwide symbol of peace) painted  by Ambrogio Lorenzetti between 1337 and 1339.  On the right of the painting  you can see ‘ The effects of a well governed city’. Here the painting  illustrates  a  prosperous city and a well-organized country, we can see a farmer who is taking his pig to market in  Siena. There is a tethered pig which is almost totally black with a white band over its back.

Up until  twenty years ago, this type of animal was not particularly popular or appreciated  as a delicious food outside of the local area,  the meat was perceived as being too fatty and too expensive.  This salty pork  from Siena was distinguished from other hams because it was “Dry” and was judged to be a too strong a taste for palates which were accustomed to  Parma ham and the San Daniele ham. But thanks to the desire to retain old local food traditions and the interest in more unique and individual tastes of food rather than globalised standardised food we now have the opportunity to enjoy the miracle of Cinta Senese cured meats. The trend for enjoying local delicacies has saved this particular breed of animals from being extinct. In addition to enjoying the taste of Medieval Sienese pork it is considered almost essential for the visitors of this area to understand the  history of the civilization behind  the local cuisine, which includes the history of Duccio di Buoninsegna, the Siena Cathedral and the Siena Palio horse race.

Prosciutto di cinta senese

Prosciutto di cinta senese

Amongst all the Italian cured hams perhaps the most delicious is the Prosciutto (cured ham). Some people discard the fat  from the slice of Prosciutto, this is totally the  wrong way to enjoy the meat as although it does have a little fat, this part of the slice is rich with flavour and serves to balance the salty flavour of the lean part. If you are concerned with calories better to eat one  less slice of prosciutto and to eat all of the slice of ham as it should be served and enjoyed rather than to discard the fat.

We at the Osteria di Donatella, the restaurant inside  Fattoria del Colle serve hand sliced pork and ham served with  Leone Rosso Doc Orcia red wine.

Donatella Cinelli Colombini

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