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Rosso di Montalcino 2016  with exceptional finesse and complexity

In 2016 the long vegetative cycle and an extremely slow ripening gave us a Rosso di Montalcino that opens up in the mouth with a velvety, and young fullness.

Rosso-di-Montalcino-2016-Donatella-Cinelli-Colombini

Rosso-di-Montalcino-2016-Donatella-Cinelli-Colombini

The success obtained by the last vintages of Rosso di Montalcino by Donatella Cinelli Colombini has surpassed all of our expectations. Other than being very well accepted by the market, there have been some excellent ratings from Wine Spectator (91/100) and Decanter (17,5/20) and the Gold medal from the Merano Wine Festival.

The 2016 vintage intends outdoing these fantastic results thanks to its characteristics of finesse and complexity. It is a young wine, but important and very elegant, with silky tannins that are able to hide the wine’s powerfulness. It is perfectly matched with tasty fist courses, meats and most of all aged cheeses.

During the 2016 harvest the clusters arriving were small, with small and perfect berries.Cesta rossa Vendemmia 2016 Montalcino For the first time after many years, in 2016 the grape ripening was so slow, thanks to the cool nights and the sunny days during the month of September. In fact the grape skin ripening (poliphenolic) was ready before the pulp ripening (regarding acids and alcohol) and this has permitted the production of wines with a moderate alcohol content but with an extraordinary richness in colour and taste. The diurnal temperature variation in September is also responsible for the particular aroma of this wine..

TYPE: dry red.

Tinaia Casato Prime DonnePRODUCTION AREA: Toscana, Montalcino, Casato Prime Donne.

VINTAGE CHARACTERISTICS: Mild and very rainy winter. The buds arrived soon. In Spring the rain disturbed the flowering and so reduced the dimension and the number of clusters. The summer was hot but interrupted by rains storms. September had cool nights and sunny days which favoured a regular ripening.

GRAPE TYPE : 100% Sangiovese .

GRAPE HARVEST:  The grapes were handpicked and chosen in the vineyard . In less than half an hour the clusters reached the cellar where they were de-stemmed and underwent a second selection on sorting tables.

VINIFICATION: in truncated cone shaped bare cement vats that are open on top, with a Rosso 16 wine stopplunger and temperature controlled to the finesse of the wine. The years used in fermentation are indigenous chosen in Casato Prime Donne by Enobiotech.

BARREL AGEING: 6-12 months in French 5-7 hectolitre tonneaux.

QUANTITY PRODUCED: 35,000 bottles.

COLOUR: intense and brilliant ruby red.

AROMA:  ripe red berries with hints of spices coming from the oak used for ageing.

TASTE: fine, harmonious, satisfying,  with tannins well balanced with the richness in fruit. Pleasantly long lasting

MATCHING DISHES: very versatile, well matched with  food rich in taste that is not fatty, such as tasty first courses, meat, cold cuts and cheeses.

WAY OF SERVING: serve at room temperature (16-18°C), use wide tulip shaped crystal wine goblets.

HOME STORAGE: al of the Montalcino wines are long lasting but the Rosso di Montalcino is destined to be consumed young.  Keep the bottles lying down in a cool (16°C) and dark place and drink within 4 years from the harvest.

Chianti, Toscana, Sangiovese, Barolo, Rosso

These are the 5 words most associated with Italian wines in USA. What is evident is the presence of Tuscany and Chianti

NY-Wine-Experience-Italian-wine-in USA-not -only- Chianti

NY-Wine-Experience-Italian-wine-in USA-not -only- Chianti

By Donatella Cinelli Colombini, agriturismo, Fattoria del Colle

This news comes from the report by “Wine Opinions Vinitaly Survey” and has been commented on excellently by Wine Meridian. In decreasing order there is a first group of words which includes Chianti, Toscana, Sangiovese, Barolo, Rosso and Dry followed by a second list of terms, that regard mostly the sensations that come from wine: Earthy , Prosecco, Food, Fruity , Robust, Diversity .

Here is first thought on the word Chianti that demonstrates how the effort to communicate Classico, selezione, superiore …. Has only been successful with those who work in wine while the public still gets confused … like when we say Bordeaux

Houston-seminary-Brunello-USA-not-only-Brunello-and-Toscana

Houston-seminary-Brunello-USA-not-only-Brunello-and-Toscana

and put all together the Premier Cru and the vin de pays, Margaux and the les Graves.

That there is this difference between the perception of wine lover and the general public is evident from the comparison of this list and the most frequent appellations written about by the International press shown by Regione Toscana at the inauguration of the Anteprime 2017.  Brunello was on top of the list before Chianti and Chianti Classico. While in the “Wine Opinion Vinitaly Survey” the prestigious red wine form Montalcino is stationed in a very peripheral position. Read more…


The school for champion sommeliers

  • Published in Forum

School championships AIS Toscana, prepares tasters who win Italian and world championships practically every year, and it has a woman as director

Read for you by Donatella Cinelli Colombini

luca_martini_world_sommelier_champion

luca_martini_world_sommelier_champion

Her name is Simona Bizzarri and she was elected best Tuscan sommelier in 2008 and she manages this sort of taste gymnasium where the best talents train to become champions. A great devotion, lots of study. Lots of concentration but most of all lots of sacrifices because one must not smoke, and one most avoid those habits which damage the liver, and one must invest in buying important bottles from all over the world.

Read more…

Susanna and Cristina ceramists in Chianti

These are the novelty at Toscana Lovers, the shop where you find the best handicraft in the heart of Siena: tiles and bowls entirely hand made

 

Siena - Toscana Lovers - tiles by Ceramiche

Siena - Toscana Lovers - tiles by Ceramiche

These are a couple of ceramist artists, who at the beginning of 2012 have opened a workshop in a small hamlet in Chianti near Tavarnelle Val di Pesa. The name is simple: Ceramiche and everything is done by hand, just like in medieval times refusing even to use the electric lathe. Tiles , bowls, glasses… decorated with fantastic animals in green and brown (derived from copper and manganese) and imitating majolica’s from the 13th century, orange and sea green flowers like the Sienese jugs from the 16th century, small blue houses which recall the Savona ceramists … in other words decorations which come from the past, and done with the typical freshness of those who continuously change subject.
In fact every tile, or bowl has the small imperfections of what is made by hand

Cristiana - ceramist in Chianti

Cristiana - ceramist in Chianti

and the particularity of something that is unique. <<All objects for everyday use, pleasant to hold and to look at. says Susanna .<actually their work looks antique and modern at the same time, intimate and at the same time cultured.
Something that we are not used to in our era dominated by computers, buy corporate companies and things made on large scale.

“Toscana lovers” is there first client, and has received from them their invoice Nç1.. Susanna and Cristina are practically a discovery made by Chiara Nesi manager of the Toscana

Siena- Toscana Lovers - Table with bowls by Ceramiche -Cutlery by Saladini

Siena- Toscana Lovers - Table with bowls by Ceramiche -Cutlery by Saladini

Lovers shop, and who came across these ceramists through a sister of theirs who is anthropologist. As is to say : culture always reserves some surprises!

Seen for you by Donatella Cinelli Colombini


We have started the 2011 grape harvest at Fattorie di Donatella Cinelli Colombini !

Cross your fingers and do a rain dance! The coming weeks are crucial for the quality of the 2011 vintage. Our Brunello, Chianti and Doc Orcia vineyards have bravely endured the strong sun in the second half of August but now are desperate for a good drink of water

Our winemaker Valerie Lavigne has followed the progress of the harvest via the internet and today will be joining

Valerie Lavigne wine maker

Valerie Lavigne wine maker

 us to personally oversee the harvesting of the Brunello grapes. At present our most important grapes have potentially a high alcohol content, with very high acidity and only a few extractable polyphenols. We await further developments in the coming days.  At the moment the fruit bears some resemblance to the legendary 1997 vintage.
The harvesting started last Monday at the Fattoria del Colle with some of the Traminer grapes which when they resemble raisins will be used to produce the passito. This wine has a sweet, soothing aroma and tastes of honey, it is my husband Carlo passion and also that of the wine producer Barbara Magnani. At the moment we are bottling the 300 precious bottles of our Pink and Gold label passito from our 2010 harvest, which we are sure will give us a delicious sweet tasting wine.

Vendemmia 2011 Merlot (2)

Merlot grape harvest at Fattoria del Colle

The harvest then continued with the Traminer grapes which will  be used to produce our white wine ‘Sanchimento’  IGT Toscana. Only 40 quintali of grapes were collected which will be used to create wine for the enjoyment of future visitors to  the Fattoria del Colle. 30th  August was the first day of the harvest of the Merlot grapes for the Doc Orcia’ Leone Rosso’ wine. As always the Merlot  grapes have suffered the effects of the sun much more than the Sangiovese grapes and therefore it was necessary to harvest them at least 15 days ahead of our normal scheduled harvesting date. Barbara is getting used to addressing this problem as it is happening more and more often.
For us the most important grapes are the Sangiovese and, fortunately, the extensive thinning out of the fruit which we undertook in the first half of August has helped them to withstand the stress of the lack of water which was triggered by the strong sun which we have experienced in the last month.
It is most likely that the best grapes of the next harvest will grow on the established older vines and not from my wonderful new vineyards which are only 10 years old, although these have a very good position on the hillsides they are very exposed to the sun and have suffered more from the heat this year than the other more established vineyards. That’s the nice thing about having vineyards in lots of different positions with varying amounts of sunshine and in lots of different types of soil!  Every year the weather benefits specific positions of vineyards and soil types and therefore guarantees a good harvest from a good portion of the vineyards.
Our team of harvesters this year is made up of 18 people, 2 of which are driving the tractors and 16 are harvesting by hand. Many of our team are young people, some are still students and some have recently graduated. Almost all are from our local area. When we start the harvest of the Sangiovese grapes we will increase the size of the group by another 7 harvesters.

Vendemmia 2011 Merlot

20 kilos boxes for the grape harvest

The grapes are collected in 20 kg boxes, these are stacked on the trailers of tractors, and then they are transported to the wine cellar where they are passed through the crusher and de-steming  machines and then they are fed into the fermentation vat where they will stay for about 15 days.

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