Farm experiences

Donatella’s two new young winemakers

Donatella Cinelli Colombini’s female cellar staff increases with the arrival of two young winemakers

 

Casato Prime Donne in Montalcino and Fattoria del Colle in southern Chianti, the first in Italy to have an all female staff in Italy, see the arrival of two new entries: Sabrina Buzzolan and Giada Sani.

THE TWO YOUNG WINEMAKERS AT CASATO PRIME DONNE AND FATTORIA DEL COLLE

Donatella Cinelli Colombini’ winemakers Barbara Sabrina and Giada

Two young winemakers who will share the responsibility of producing Brunello, Chianti Superiore and Doc Orcia under the supervision of  Barbara Magnani who for the past twenty years has been Donatella Cinelli Colombini’s right arm. In medium -long term the idea is to renew the staff. Though at the moment Donatella and Barbara intend to keep the younger staff under Barbara’s wings to strengthen their abilities and to stimulate the desire to innovate without forgetting tradition and nature. <<An alchemy that requires courage, love of the territory and passion for cellar work>> explains Donatella Cinelli Colombini while presenting the two new arrivals. Both are small and minute, they are different though in aspect and in personality.  Giada is Tuscan from Asciano, 10 km away from Fattoria del Colle; she has dark long hair and love tidiness.  Sabrina Buzzolan comes from Malo Vicenza; she has blonde curly hair and the skin tone of the women by Tiziano.

SABRINA BUZZOLAN GLOBETROTTER AND WINEMAKER

Donatella Cinelli Colombini’s winemakers Barbara Giada and Sabrina

In their professional journey there are differences too. Sabrina studied at San Michele all’Adige and then in the University in Udine where she got a degree in viticulture and oenology. She began to travel for wine at a very young age with  work experience opportunities all over the world. In Antonio T. Palacios Garcìa’ laboratory and then the Erasmus at Universidad de La Rioja.

Harvests in Kooyong Winery in Australia, in France in the Château Guadet, Chateau Puygueraud and in the very famous Chateau Pavie Macquin, followed. Sabrina  has also had experiences in Journey’s End in South Africa and in Carrick Wines in New Zealand.

A great formative profile with vast horizon intermingled with period in Italy beginning with a job in the Maculan winery in Breganze up until her arrival at Donatella Cinelli Colombini’s.

Thanks to the languages known Sabrina has paired her role a wine maker in the Montalcino winery  Casato Prime Donne with a marketing role. This way she is taking on a profile very close to what Riccardo Cotarella call the winemaker of the future <<who, other than making the wine, knows also how to sell it>>. For this reason she is about to take part in the Wset course and has begun to work side by side with Violante Gardini the estate export manager at wine fairs.

Donatella Cinelli Colombini remembers Federico Fellini

Three little personal episodes that portray Federico Fellini. The man, his need for simplicity, his free and eccentric his great kindness

 

Federico Fellini with
his wife and the Guidotti and Cinelli Colombini families

by Donatella Cinelli Colombini

My memories go back to the years between 1975 and 1985; I was a young woman and was living between Montalcino and Siena. This was a very middle class existence and however decidedly provincial. I was used to meeting with intellectual and famous people because my family had always associated with that type of person, but Federico Fellini was surely out of range

That man was quite a myth. A worldwide recognized genius with 5 Oscars. His fame was so big that it would have daunted even those more equipped than I. In front of him I was consequently very nervous. My hands were sweaty I was unable to sit still and most of all I was able only to say a few polite sentences but was unable to have a proper conversation. I thought I didn’t have anything that would be interesting to say. What a shame!!

Federico Fellini and his wife Giulietta Masina would come to Tuscany for the Chianciano thermal waters. From there they would come to Montalcino for a break during the sessions, and maybe even for a gluttonous escape. Often they would come with Mario Guidotti or sometimes with the young Fabio Carlesi.

FEDERICO FELLINI AND GIULIETTA MASINA IN MONTALCINO

Federico Fellini at Fattoria dei Barbi in Montalcino

Fellini was always untidy as though he hated to have his clothes ironed. His wife on the other hand was always impeccable with her hair done and creaseless clothes. The Maestro did not speak much but would look around with curiosity and was very interested in wine. He loved good food so my mother lured him with roasted meats and Brunello.

 

FELLINI’S ECCENTRICITY AND KINDNESS

This man was an eccentric in such a spontaneous way to leave one speechless. Once we had organized a dinner for him in the garden but it was cold. So we proposed different things for him to put on to keep warm, and he chose a horrible red woollen shawl with long fringes. It would have been tasteless on any women but he wore it and enjoyed our embarrassment.

On another occasion he arrived unexpectedly and I was home with a house full of friends for party. Among these were Azelia Batazzi and her boyfriend Franco Becci who reminded me of the episode a short while ago. The sudden arrival of the maestro embarrassed me and not being able to organize something exclusively for him I decided to add him to the group, << can I ask Federico Fellini to join you?>> you I asked the group. They were enthusiastic about this unexpected meeting but were unable to speak to him while e savoured his prosciutto and bread.

Once upon a time…picchio pacchio

In the province of Siena the recipe is called ciancifricola but in the Crete senesi they call it Picchio Pacchio, in Petroio spomodorata and in Montalcino “ova” al pomodoro

Picchio Pacchio ciancifricola at Fattoria del Colle

by Donatella Cinelli Colombini

The ingredients are practically always the same, preparation is always similar and the taste is nearly identical, but there are some differences. And not only in the name.

 

CIANCIFRICOLA, SPOMODORATA E OVA AL POMODORO MANY NAMES IN THE SIENESE COUNTRYSIDE

The ciancifricola called spomodorata in Petroio, is prepared with fresh tomatoes, peeled and chopped then added to onion. All this is stir fried in extra virgin olive oil. When the pomodorata is cooked the beaten egg is added, together with half a ladle of broth, a pinch of salt and a dusting of black pepper. It is sufficient to stir for a few minutes and the ciancifricola is ready to be served nice and hot.

In Montalcino, I have always eaten “ova al pomodoro”. Here whole eggs are cooked on a tomato sauce so that the egg yolks would be opened by everyone in their own plate. The taste is much richer, and in my opinion, more pleasant with respect to the other Sienese recipes. Maybe my opinion is affected by affection, or even habit, but that is how I like it.

picchio pacchio – ciancifricola Fattoria del Colle version

HOW PICCHIO PACCHIO GOES FROM SICILY TO TUSCANY

Picchio Pacchio, which I discovered in Chiusure more than 20 years ago, it is practically the same as the ciancifricola but it comes from a sauce made in Palermo also known as “carrettiera”. It arrived from Sicily at the end of the 18th century . This was when the Grand Duke Pietro Leopoldo called over from the isle the families able to teach the cultivation of wheat in the arid soils of the Crete Senesi. This became both an economy and a gastronomy revolution for this territory.

In Tuscany where tomatoes are not as good as those in Southern Italy, the recipe has been slightly changed. Here the tomatoes get peeled and transformed into a sauce before being added to the beaten eggs. A real difference comes from transforming picchio pacchio into a soup. In this case the  pomodorata is left quite liquid , hence served on sliced unsalted bread that absorbs the sauce and become delicious.

At Fattoria del Colle however we prepare a hybrid version, a picchio pacchio that is nearly like that made in Montalcino but with a raw quail’s egg on top. To match we serve Chianti Superiore DOCG

Is wine a family business?

Joys and sorrows of family wineries. To belong to a wine family dynasty offers better perspectives in imagine and in duration in time, as long as there are no rows

 

Lucia Buffo interviews Lunelli, Boscaini, Soldati, Nonino, Antinori

By Donatella Cinelli Colombini

By chance I see an article in Wine Searcher, the super portal from New Zealand. They publish the prices of wines from all over the world , from the best stores from all over the world. They always share also articles that are very very interesting. This particular article has this tile: “Family Wine affair, a Risky Business” and was written by Margaret Rand.

WINE FAMILIES, A STORY OF NOBLESSE AND ROWS

I come from a wine family; my vineyards are on this land since the end of the 16th century. So this subject regards me directly. Reading the piece by Margaret Rand one understands that mine is a privileged situation that creates a better appreciation of a brand and its wines. However the saying “you can’t choose your family” is perfectly apt for many particularly confrontational wine dynasties.

Gaja and Antinori

Soma explicit  examples are quoted in the article, and it starts with my distant relatives the Biondi Santi family, then the Alvarez from Vega Sicilia, and finally the Mondavi’s where Robert has spoken of disputes, even physical ones in an autobiography.

THE WINE FAMILY ASSOCIATIONS

Unions such as Primum Familiae Vini, born 25 years ago ,were born because of the  difficulty in creating cohesion among the family members of these historic wine dynasties. And of course because of the  necessity to advise one another. Primum  is made up of  the real wine Gotha from the international wine world: Marchesi Antinori, Baron Philippe de Rothschild, Joseph Drouhin, Egon Müller Scharzhof, Famille Hugel, Champagne Pol Roger, Famille Perrin, the Symington Family Estates, Tenuta San Guido, Familia Torres, Vega Sicilia and Clarence Dillon. Obviously this is not the only partnership. There are also partners that have solely common sales objectives or those tied by shared scopes, such as the Famiglie dell’Amarone that are opposed to the Consorzio della Valpolicella.

TREQUANDA SOUP

The bread soup, the most classic of Tuscan recipes changes in every village but in Trequanda, near Fattoria del Colle, is special

zuppa di fagioli di Montalcino



Typically the soup of Tuscan bread is a very tasty vegetable soup poured on the bread. It is therefore vegan. Only the ciancifricola and Easter soup contain also the egg.
There is however one exception: in Trequanda. The recipe book of the small medieval village near Fattoria del Colle there are two bread soups with pork. The soup with the paw and the trequandina soup.
Below I transcribe the recipe that I received from the housewives of Trequanda and that was illustrated by Silvia Argilli with extraordinary skill. Silvia is one of the young polyglots who welcome tourists in the farm house of Fattoria del Colle but has a past as a painter and illustrator.

Who welcomes tourists at Fattoria del Colle

Alessia, Sara, Carolina and Silvia welcome you. They organize stays, visits, natural wellness, tastings and weddings. So today I tell you about who welcomes tourists at Fattoria del Colle

 

By Donatella Cinelli Colombini

Staff Fattoria del Colle

Alessia, Sara, Carolina, Silvia

Some, like Alessia and Sara, have for years been the smiling faces and the kind voices of Fattoria del Colle. Often tourists who come to spend a few days on holiday, visit the wine cellar or just to taste the wine and eat want to meet them because they have talked to them by phone or met them on previous trips. Others arrived last year and perhaps you are more curious about them, they are Carolina and Silvia. Let’s get to know who welcomes tourists at Fattoria del Colle

 

CAROLINA VITOLO THE FATTORIA DEL COLLE SOMMELIER

Carolina is from Sinalunga, only 10 km away from the Farm, but her ancestors are a mix of different

Carolina Vitolo la sommelier della Fattoria del Colle

Carolina Vitolo sommelier at Fattoria del Colle

origins: Istria, Austria and Sardinia. Her studies in law and social studies lead her to work in Brussels in Emma Bonino’s projects on international integration. She is sommelier AIS and in the past has worked on wine tours. In fluent English she comments the wines  in the videos on the  YouTube channel by Donatella Cinelli Colombini.

Hence it is Carolina that  guides most of the wine cellar tastings that will soon expand to the master class on Sangiovese in which she teaches tourists wine lovers why and how this grape gives rise to masterpieces like Brunello.

Pan lavato (washed bread) soup that enhances the new olive oil.

Washed bread, slices, cabbage with slices, different names for the simplest bread soup in Tuscany, the one that best enhances the EVO oil just made. Pan lavato

 

By Donatella Cinelli Colombini

pan-lavato-Fattoria-del-Colle-Toscana

pan-lavato-Fattoria-del-Colle-Toscana

The name of this dish changes from village to village but the recipe changes very  little. It is a delicious traditional bread soup with cabbage from southern Tuscany, typical of the winter time . In Montalcino we call it washed bread, in Trequanda, where the Fattoria del Colle is located, they call it slices or cabbage with slices.
More than with any other dish you can appreciate the freshly pressed extra virgin oil , especially what is made from olives with a full taste and fragrant scent.
Consequently like all very simple recipes the quality of the result depends on the ingredients that must be extraordinary, the cabbage obviously but mostly the  EVO oil, the vinegar and especially the bread, rigorously without salt and handmade with sourdough.
The most suitable wine to accompany this soup is a Chianti Superiore or a Doc Orcia that come from the  same territory as the oil that, in our case, is from Trequanda where the Fattoria del Colle is located.

Montisi the magical village part of Montalcino

Toscana-Montalcino-Montisi

 

By Donatella Cinelli Colombini

Two km from Fattoria del Colle there is a sign indicating the entrance to the territory of Montalcino. I feel at home, although originally my municipality was not so big because it expanded with a merger only in 2016. It is a fact that in Montisi (6 km from the Fattoria) now they say here in Montalcino>> and I listen to them ecstatic.
Montisi is perhaps the most intact medieval settlement in Tuscany.

A small gem built on the remains of the Cacciaconti castle with narrow streets that climb up one inside the other among beautifully restored stone houses. It is so pretty that it looks fake but it is not… the Pieve della Santissima Annunziata (XIII century) with a beautiful altarpiece by Bartolomeo (1496), the Church of Santa Flora and Lucilla, the ‘Oratorio di Sant’Antonio Abate with the small museum that testifies how, the poor people of Montisi could survive by helping each other. In these places I have a beautiful personal memory.


MONTISI A PERSONAL MEMORY WITH ABSOLUTION

I was little more than twenty and studied medieval Sienese goldsmiths. As in each of the things that I do, even in that case I had thrown myself into the adventure with all myself dragging my husband, then fiancé Carlo Gardini, in an interminable pilgrimage between museums and churches to count chalices, reliquaries, and so on …

In Montisi there was a processional cross and I went to examine it and photograph it. Seeing the patience with which Carlo helped me, the priest said to him “Were you in Rome for the Holy Year? Did you take up the plenary indulgence?” Carlo did not expect it and was amazed “no” he answered with a thread of voice “it doesn’t  matter>> said the priest “ kneel because I’ll give you absolution, I can see that you are a good boy>> and blessed him. To me nothing, he obviously understood who was the tender one between us.

Easter at Fattoria del Colle

From the Sacredness of the abbeys to the sin of gluttony, while all around the most beautiful countryside in the world is reborn with the news spring and so Easter at Fattoria del Colle  is even more beautiful

 

EASTER WEEKEND AT FATTORIA DEL COLLE WITH A VIEW

Easter at Fattoria del Colle

 Fattoria del Colle (write to holiday@cinellicolombini.it for the program) is an extraordinary place. It is basically a small hamlet built at the end of the 16th century. Here there is an aristocratic villa, chapel, parks, and old farmhouses transformed into lodgings for visitors, restaurants and wellness area. Above all at Easter we are offering guests the possibility to really experience the authentic and old Tuscany . We propose  old recipes such as corolli and schiacciate or l’acqua cotta pasqualina,… guided tours in the Brunello and Orcia Doc-Chianti Superiore wineries , brief cookery lessons and itinerant or vertical  wine tastings to understand the magical longevity of the Montalcino wines.

SURROUNDING THE FATTORIA DEL COLLE ESTATE ABBEYS AND CITIES OF ART

Easter at Fattoria del Colle Vinotherapy

Surrounding the farm, a landscape that has remained miraculously untouched for. A short distance away are the great cities of art and the great abbeys. Just  12 km away the Abbazia di Monte Oliveto Maggiore, 35 km distant is the Abbey of  Sant’Antimo in Montalcino and just over an hour away the Abbazia di San Francesco in Assisi. In a 40 km radius one finds  Cortona, Montepulciano, Pienza, San Quirico-Bagno Vignoni, Montalcino, Buonconvento and Lucignano.

This is a fairy tale land full of hiking trails regenerating for the mind and body, using the “ landscape therapy” to find balance between us and nature. Trails that allow your four legged friends to run free.

Valentine’s Day February 14 a weekend to love

Two nights, three days from 14 to 16 February at the Fattoria del Colle in the countryside of great red wines and seductive perfumes.Valentine’s Day February 14 a weekend to love

 

Valentine’s Day February 14 a weekend to love

It starts with the dinner dedicated to Cinderella Doc Orcia (a name that celebrates her birthday on 14 February) with a sensual menu of quail eggs, panforte and other aphrodisiac foods. The candlelight and the romantic atmosphere will help to enter the spirit of Valentine’s Day.

The evening continues in the rooms of Fattoria del Colle where the intimacy of antique furniture joins the brut rosé sparkling wine to create the right atmosphere. For the program and prices click here

New Year’s Eve 2020 tasting Brunello in the Tuscan countryside

At Fattoria del Colle, the New Year’s Eve 2020 holidays full of experiences for foodies, wine lovers and lovers of peace and Tuscan traditions

From 26 December 26th till January 6th, Fattoria del Colle, in the south of Chianti, offers a program of daily animations able to introduce visitors to the most authentic and ancient Tuscan tradition. There will be a visit to the wineries of Brunello with a special musical accompaniment, the cooking lesson on Sienese Christmas sweets such as panforte and ricciarelli held by a pastry chef, themed dinners with 3 dishes, the experience “oenologist for one day” led by a sommelier, the guided tour of the historical parts of Fattoria del Colle with itinerant tasting, tasting of the new olive oil …. Each initiative is tailormade to offer knowledge and fun to both great wine lovers and simple lovers of the countryside and views.
For the detailed program of the activities, the prices and to book click here.

FATTORIA DEL COLLE AN INTACT CORNER OF ANCIENT TUSCANY

Fattoria del Colle was built by the ancestors of the present owner in 1592 and has been preserved miraculously intact over the centuries. There is the villa with the ancient kitchen, the room of the Grand Duke of Tuscany and the underground now full of barrels, there is the Chapel of San Clemente and all around parks, olive groves, vineyards and truffle reserves. Also the transformation of the ancient village of peasants into tourist residences was made without altering the original characteristics preserving even the ancient floors, the rooms are furnished with authentic local antiques.
In Fattoria del Colle there are a restaurant and the banquet hall, the cooking school and the relaxation area for the natural wellness equipped with Turkish bath, sauna, jacuzzi, room for couples massages and wine therapy.

Passito IGT Toscana by Donatella and Carlo

The Passito 2017 from Fattoria del Colle is a rare sweet wine, produced in only 300 375cl bottles. Something that is really exclusive and with an extraordinary personality

 

Traminer-grapes-Fattoria-del-Colle-Passito-Barbara- Magnani

Passito is a rare wine, only 300 375Cl bottles. Something exclusive and hand crafted born from Carlo’s (husband to Donatella Cinelli Colombini) passion for sweet wines, and also that of Barbara Magnani, wine maker, who dedicate daily care and attention to this  small sweet masterpiece

 TRAMINER GRAPES FOR THE PASSITO

The grapes are from the vineyard that surrounds the chapel at Fattoria del Colle, planted around 1970 with a variety typical of the North of Italy, that however at 404 meters above sea level, facing east, where it expresses itself very well in Tuscany too. In that area the soil is deep, well drained and of new quaternary origin, characterized by limestone also in conglomerate form

In 2017 the hot summer and a real invasion of wild boar drastically reduced the grapes and the few cluster of Traminer were transformed into Passito

130 litres were produced with manual care in the vineyard ad in the cellar, and thanks to this craftsmanship the wine reaches extraordinary quality levels and a distinctive personality.

PASSITO 2017  IGT TOSCANA

Type: white, sweet, aromatic.

Production area: Tuscany, Fattoria del Colle, Sanchimento vineyard.

Classification: IGT Toscana

Vintage characteristics:  mild winter, very cold spring, summer without rainfall and with very high temperatures even during the night.

Grape variety: Aromatic Traminer

Grape harvest: August 21st with manual harvest and careful choosing of the grapes. The grapes reached the cellar in 5 kg crates.

Drying out of the grapes:  took place in the sun for a whole month.

Vinification: after the de-stemming, the grapes were pressed and transferred to the stainless steel vats, the temperature was maintained at about 18/20°C and selected yeasts were inoculated. During this period some short open air pumping overs took place so as to favour the fermentation processes.

Quantity produced: 300 bottles

Valentine’s Day with romance and wine

At Fattoria del Colle for dinner on February 14th or a whole weekend dedicated to love, Brunello and aphrodisiac aromas

Valentine’s Day

Valentine’s Day dinner – February 14th – candlelit dinner with a menu concentrated on love. The weekend 15-17 February with erotic aromas, Benvenuto Brunello and romantic rites for wine loving couplet. An intense and unrepeatable program to enjoy your passions

 

VALENTINE’S DINNER

Here is the brief proposal for Valentine’s Day. Romantic dinner in the restaurant veranda at  Fattoria del Colle: slow music, candles, menu with typical traditional Tuscan dishes with aphrodisiac ingredients , such as “ ciancifricola” with quail eggs, panpepato, truffles, saffron, cloves, chocolate….(4 courses, wines not included 34 euro) to be matched with fine wines such as Brunello or Brunello Riserva, Cenerentola Doc Orcia …. For those who wish to prepare their skin for a night of romance dinner can be preceded by massages with extra virgin olive oil or vino-therapy treatments for the couple, or, still as a couple, a bath in the panoramic Jacuzzi.

 

VALENTINE’S WEEKEND AND BENVENUTO BRUNELLO

Fattoria del Colle couples massage with extra virgin olive oil

The most romantic weekend this year coincides with Benvenuto Brunello, a preview of the Montalcino wines (tickets to be bough directly from the Consorzio del Brunello website) where the exceptional Brunello Riserva 2013 will be presented. Montalcino is about 35 km from Fattoria del Colle.

DISCOVERING SEDUCTIVE PERFUMES

Our 2019 program for Valentine’s weekend is dedicated to wine, erotic scents and romance. The experience of perfuming your body and the explanations regarding the seductive character of certain essences come from Gloria Del Dottore expert in artistic perfuse. Together with Gloria women in love will take an aromatic journey to understand how to wear the more voluptuous perfumes and when o the other hand to wear fragrances that give energy or that relax.

The rooms and apartments are furnished with antique furniture; they have the intimacy of authentic places and are particularly apt for this type of stay.

Felix before, during and after surgery

Felix the blonde golden retriever, king of Fattoria del Colle, has had surgery for two skin tumours. He is well but we have been worried.

Felix-king-of-Fattoria-del-Colle-straight-after-surgery

Greedy, lazy, a snuggler, a wimp ….Felix welcomes, with a waggly tail all those who arrive at Fattoria del Colle in Trequanda. Everybody loves him.

 

DISCOVERING THE TUMOURS

During the summer we discovered that Felix had a strange bump on his back, and its pathology revealed that is was a skin tumour. This shocked us greatly. When we took him to the vet for surgery, we also discovered a second bump that after the incision resulted in being a second tumour even bigger than the first.

A few hours after surgery, when Felix came home, all his back had been shaved and he had two long scars, but he was walking, and hungry.

The scan and pathology on lymph nodes, liver and pancreas found no metastasis; we are worried, but have avoided chemo. We will keep him under check and if we see any suspect symptoms we will take action, but we did not want him to be unwell because of invasive therapy. This might have been a selfish decision but he is serene and he must live a good life until his health allows him to.

In the meantime he has pulled out 5 stitches rubbing against a hedge. Great amount of worry, and more stitches! For a few days he was “under special surveillance” and he was allowed out only accompanied. For him that was very strange as he lives free to come and go all day long, following Donatella Cinelli Colombini and barking with his big baritone voice when he finds a shut door. He actually hates shut doors!

 

LET ME PRESENT FELIX

Our Golden retriever is enormous he weighs over 50kg, but he acts like a puppy. He is very fearsome, he is scared of thunder and he hides under the desks for protection.

Violante-and-Felix-in-the-vineyard

Rifle shots have the same effect, consequently  when out for a walk he runs home if he hears the hunters. On the other hand is he fascinated by deer, wild boar and porcupines, he doesn’t run after them but he sits aiming at them

and barks while wagging his tail.

Felix is unrepentantly greedy. The vet calls him “pastasciutta”. He is able to finish his dish (one hamburger, half a chicken breast and beef with rice and zucchini, twice a day) in just a few minutes and then he wanders over to the restaurant, sits by the door waiting, as if famished.

                                                                       
Cinelli Colombini
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.