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Forum: News and lifestyle

2 March 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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Donatella Cinelli Colombini’s Rosso di Montalcino 2018

Rosso Montalcino 2018 Biologico

Rosso di Montalcino 2018 Cinelli Colombini

The first Organic Rosso di Montalcino of Casato Prime Donne, the Montalcino winery of  Donatella Cinelli Colombini puts the green leaf on the label

Story of the 2018 Rosso di Montalcino vintage

The 2018 harvest has given wines rich in aromas thanks to the strong difference in temperature between night and the day, in September, consequently during the last stage of maturation.
That of 2018 was a harvest with few grapes and required real courage to wait to harvest after the grape skins had softened and so becoming able to yield to the must the noble substances: the polyphenols.

In fact, in 2018 the weather forecast promised rain and hail. If the storms had really arrived, they would have ruined the bunches. Donatella and her winemakers have bet on the sun and thus faced the challenge by taking into the cellar only wonderful grapes.

Novelty in 2018

For the first time, in 2018, we have resumed an ancient habit of the Montalcino winemakers, the grapes have been selected in the vineyard by harvesting only those with the same level of ripening. This allowed to vinify in each vat grapes with homogeneous characters. Obviously the work of the winemakers has become slower and they have returned more than once in the same vineyards always choosing the grapes.
Above all the advantage of this type of selective harvesting is to have the perfect grapes for both Brunello and Rosso di Montalcino.

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28 February 2020
in Farm experiences, Forum: News and lifestyle
by Donatella Cinelli Colombini
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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.

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26 February 2020
in Farm experiences, Forum: News and lifestyle
by Donatella Cinelli Colombini
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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.

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21 February 2020
in Farm experiences, Forum: News and lifestyle
by Donatella Cinelli Colombini
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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.

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19 February 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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USA duties to which wines do they do most harm?

How much and on which Italian wines could US duties do us most harm? In percentage terms on white wines but the absolute terms on red Tuscan PDOs

 

By Donatella Cinelli Colombini

Are the great Tuscan reds, Brunello, Bolgheri and Chianti Classico the ones that would come out with broken bones if Trump put import duties? Probably they are.

USA DUTIES ON WINE

An analysis made by Corriere Vinicolo draws the geography of the possible disaster, keeping in mind that after October 2019, that is after the application of the duties, it seems French wines lost 36% of their business to the USA, although Champagne and great reds were exempt from the tax. Such a backlash  in  purchases that perhaps the income of the American treasury has been negative even with respect to the past. Apparently the real effect of the duties was not the recovery of the money paid to the Airbus Consortium, which according to Trump brought Boeing to its knees (as if the 737 Boeing did not fall) but to terrorize European governments and create a veritable chaos in the US distribution system of importers, distributors and retailers.

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14 February 2020
in Forum: News and lifestyle
by Donatella Cinelli Colombini
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Valentine’s Day, lover’s tagliolini for dinner

The chef Alessandro Sironi from Fattoria del Colle in the most beautiful Tuscan countryside, presents the pasta recipe for dinner on 14 February Valentine’s Day

It will be the most romantic dinner of the year, with silver chandelier and great wines in the veranda at Fattoria del Colle. For this special appointment chef Alessandro Sironi, has prepared a menu that plays with foods legendarily known for their aphrodisiac virtues, such as panforte panpepato, quail eggs, truffle, chocolate …  and renewing traditional dishes. A five-course dinner refined, light but full of flavors with four great wines in combination.

VALENTINE’S DAY AT FATTORIA DEL COLLE FOR LOVERS WHO LOVE WINE AND PERFUMES OF SEDUCTION

For those who stay to sleep in the apartments and rooms of the sixteenth-century village of
Fattoria del Colle there will be the opportunity to make the last toast with Spumante Brut, alone in the room.
On Sunday small lesson – experience on seductive perfumes with Gloria Del Dottore.
Therefore this weekend program is for lovers, it includes tastings, visits and natural treatments in the wellness area at Fattoria del Colle, check our website for info.

And here’s a preview of the dinner: the recipe for noodles made with red turnips, lamb, broccoli and dried tomatoes A dish that recalls the Romanesque culture in a modern and imaginative key.

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12 February 2020
in Forum: News and lifestyle
by Donatella Cinelli Colombini
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The new chef at Fattoria del Colle is a sommelier

His name is Alessandro Sironi , he has a thirty-year experience in cooking but also a diploma of sommelier AIS and one of taster of beer. The new chef at Fattoria del Colle is a sommelier

Alessandro

 

48 years old from Milan, Alessandro Sironi, is the new chef of the Fattoria del Colle restaurant in the hills south of Chianti overlooking Montalcino and the Valdorcia. An ancient territory where gastronomy must be thought of in combination with wine. For this reason Donatella Cinelli Colombini welcomed with enthusiasm the chef sommelier Alessandro Sironi in the restaurant of her farm and immediately began to convey to him the essence of the Sienese culinary civilization.

ALESSANDRO SIRONI CHEF SOMMELIER AT FATTORIA DEL COLLE

Alessandro Sironi, did his cooking training after leaving the scientific high school before graduation. In his curriculum a period of four years in La bettolina in Gaggiano Milanese where he grew up professionally until he became a chef. This is followed by an even longer period, as sous chef, in the Michelin starred Marino alla Scala.
It is during this time that he becomes sommelier AIS and beer taster. Successive experiences in catering see him as manager or executive chef in restaurants as large as the Quanta Sport Village in Milan.

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10 February 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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The Italian wine seen by Wine Spectator

During Wine2Wine 2019 the senior editor of Wine Spectator Bruce Sanderson tasted with young people and showed how his readers perceive our wines

 

By Donatella Cinelli Colombini

wine2wine-sonia-franco-violante-gardini-cinellicolombini

wine2wine-sonia-franco-violante-gardini-cinellicolombini

The tasting with 9 exponents of the new generations of Italian wine– among them my daughter Violante Gardini, Bernardino Sani and Dominga Cotarella- took place in the most multi-ethnic and social area of Veronafiere, the reign of Stevie Kim and VinitalyInternational. This is an environment that inspires creativity, with its painted ceilings, trendy interior design… But young people were very much “in the role” with little lightness and much determination. In front of them, Bruce Sanderson, one of the world’s most popular wine gurus, tastes Burgundy, Piedmont and Tuscany for Wine Spectator and, in my opinion, tastes the best!

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7 February 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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The land of Sangiovese: Chianti Classico and Montalcino

The nature of the soil gives a specific sensory character to the wine, so understanding the soil is crucial to understand the most variable vine: Sangiovese. Today we talk about the land of Sangiovese: Chianti Classico and Montalcino

by Donatella Cinelli Colombini


It is well known that Sangiovese has the highest number of clones (108) and the greatest variability. In short, it is a mutant grape variety which is best expressed in two areas: Chianti Classico and Montalcino.

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5 February 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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Very small selection of extraordinary Vin Santo

A very small selection of extraordinary Vin Santo

Just 350 small bottles of Vin Santo del Chianti 2007 produced by Fattoria del Colle with artisan care. A very very small selection of extraordinary Vin Santo

 

Jewels for true enthusiasts who, with the previous vintage, have obtained prestigious international awards such as 95/100 by Robert Parker/ Wine advocate.
The Vin Santo DOC Chianti is the most prestigious and successful result of the project on dessert wines wanted by Donatella Cinelli Colombini’s husband, Carlo Gardini. Donatella does not drink sweet wines and had strongly reduced their production at Fattoria del Colle although this winery, located in the south of Chianti, had a centuries-old tradition of Vin Santo. Carlo is instead a fan of sweet whites and has dedicated time and energy to create small selections of signature wine handcrafted in detail. It includes the Passito, the Vin Santo and the prestigious Vin Santo selection we are talking about.

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3 February 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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Maturation of wine in cask, “Italian style”

With the rise in temperatures and the consequences in the vineyard and cellar, it becomes urgent to rethink the barrels and the Maturation of wine in cask, “Italian style”

botti-tonneau-montalcino-brunello-_CasatoPrimeDonne

barrels tonneaux Montalcino CasatoPrimeDonne

by Donatella Cinelli Colombini

For what regards the maturation of wine in cask, “Italian style”, we go from one exaggeration to another. After  years of wines with too much wood we went to the fashion of no oak at all.

To understand which is the right way the Italian Union of Wines through the Wine Corriere has organized a survey and then a conference during the exhibition in Milan.

WOODEN TASTE: MANY SAY THEY HATE IT BUT IN REALITY IT IS NOT TRUE

The results were intriguing, stimulating and even a little embarrassing.

In fact there is a fundamental contradiction: the consumer says he appreciates one type of wine but then he buys another. He thinks he prefers dry wines but then he is more happy to put in the glass those with residual sugar. He claims to hate barriques and “Parker style” wine but then chooses the one with an oak imprint to which he is accustomed.
Contradiction that, from my experience, also affects many tasters formed in the era of late 20th century style wines.
This is not a small problem especially for wines with long aging in cask like Brunello.

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29 January 2020
in Forum: News and lifestyle, Vines and wines
by Donatella Cinelli Colombini
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Vin Santo del Chianti 2008 Fattoria del Colle

Donatella Cinelli Colombini presents her Vin Santo del Chianti 2008 Fattoria del Colle aged in caratelli for eleven years .

A small selection of very few bottles for lovers of sweet wines

First of all Vin Santo is part of the history of Tuscany. In ancient times all the noble families had caratelli (small barrels) in which the Vin Santo aged in the attic of their Villas. Vin Santo was always served at important banquets .
We do not know when the production of this sweet golden and refined wine was born, it surely existed already in Siena in the fourteenth century. But it was precisely during a banquet that the Vin Santo ceased to be called “vino pretto” that means pure and took on its present name.

The legend

According to legend, this happened in 1439 after the Council of Florence. That meeting was attended by the Greek Cardinal Giovanni Bessarione who, tasting it, exclaimed “this is the wine of Xantos! ” in reference to the island where sweet wines were produced at the time particularly appreciated. Hence, since then xantos wine became  Vin Santo and the name  remained to indicate the delicious Tuscan nectar.

Fattoria del Colle too, has its vinsantaia, it is  in the attic of the sixteenth-century villa. So, crossing the winery and climbing a staircase you can reach the attic where in winter it is very cold and in summer it is very hot. Here are the small barrels  in which the golden liquid, squeezed from the dried grapes, remains to ripen for over ten years.
Last year the Vin Santo del Chianti of Fattoria del Colle received 93/100 from Robert Parker/Wine advocate. A success that we hope will be repeated in the future.
We recommend not to dip cookies in Vin Santo. It is a popular practice very widespread in Tuscany but absolutely harmful because it alters the aroma and taste of the wine.

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27 January 2020
in Forum: News and lifestyle
by Donatella Cinelli Colombini
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Music and wine: How sounds make you sell more

Music and wine: How sounds make you sell more

Among the senses the strongest is  sight but also  hearing has a decisive influence on  taste and even on the purchase of wine with the “Lafite effect”.  Music and wine: How sounds make you sell more

 

By Donatella Cinelli Colombini

Refined music drives you to buy expensive wines, relaxing music decreases the frustration of those queuing in front of the register, whereas a very well-known music distracts you from buying.

So, the rhythm accelerates consumer movements between the shelves and decreases sales. Here, in a nutshell, how sounds can change the attitude of wine lovers inside a wine bar or in the shop of the cellar.
That’s why spreading the sounds of an opera helps an Italian winery to sell more and more expensive wines.

THE NEUROMARKETING OF VINCENZO RUSSO AND THE USE OF MUSIC TO SELL WINE

Professor Vincenzo Russo, the most experienced Italian neuromarketing expert,  teaches us, through Trebicchieri – economic weekly by Gambero Rosso, how  sounds influence the purchase of wine.

It should be assumed that hearing has an “adaptive function” because it is closely connected with three parts of the brain. We have the limbic system in which emotions reside, the prefrontal Cortex that makes us feel pleasure and motor Cortex that, as the name says, commands movement. The first two are the real pleasure centers in all of us, in fact they are the parts of our brain that react “euphorically” when we eat food that we like, and consequently when we  have sex or we use drugs.

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Cinelli Colombini
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