2026 HARVEST UNDERWAY
WHITE GRAPES AND THOSE DESTINED FOR SPUMANTE HAVE ALREADY ARRIVED IN THE CELLAR; NOW, HOWEVER, WE ARE HARVESTING THE RED GRAPES FOR SUPER TUSCANS, CHIANTI SUPERIORE, DOC ORCIA AND FINALLY FOR THE BRUNELLO
The time has come! For Donatella Cinelli Colombini’s estates—Casato Prime Donne in Montalcino and Fattoria del Colle in Trequanda—the most important time of the year has begun.
The 2026 season was marked by heavy winter rains that persisted into spring, disrupting the flowering stage. This situation had two effects: reducing the size of the developing grape clusters and building up water reserves in the soil.
THE 2026 WEATHER AND ITS IMPACT ON THE VINEYARD
The summer was scorching, with six heatwaves between July and August that kept daytime temperatures well above 25°C and prevented nighttime lows from dropping below 20°C.
This heat was punctuated by intense thunderstorms—notably on August 12, 20–21, and 25—which delivered a total of 65 mm of rain to the vineyards. It was an almost a tropical climate; yet, despite the African-style heat, the vines suffered no water stress. Consequently, veraison (the onset of ripening) was the slowest ever observed; the colour change in the berries is typically triggered by thirst—a sensation the vines did not experience this year. The vineyards reached harvest time in superb condition, boasting lush green canopies free of withered leaves. The clusters are perfectly healthy, loose, and pliable, featuring small berries, thick skins, and well-lignified seeds. Remarkably, there are no dried-out clusters or signs of sunburn.
The grape-growers did an excellent job protecting the grapes, using the foliage for shade and applying only natural products, such as white clay.
AN EARLY AND UNUSUAL HARVEST SCHEDULE
The Traminer grapes destined for the IGT Bianco Sanchimento and the Passito were harvested on August 18th. Before being brought to the winery, they were chilled for 24 hours in an old refrigerated van kept running solely for this purpose. Next, the harvest team selected Sangiovese grapes for the Spumante, picking the least ripe clusters from the most productive and least sun-exposed areas of the vineyards. This meticulous task had the added benefit of relieving the vines of excess fruit, much like a green harvest. At the same time, Grechetto grapes—purchased for experimental trials ahead of a future white wine—were arriving at the winery.
Initial analyses on August 28th revealed red grapes at an advanced stage of ripeness. The acidity levels were striking, with almost negligible malic acid—a fact confirmed by the taste of the sweet, flavourful grapes.
A comparison between our analyses and those conducted by the Brunello Consortium—covering grapes from 18 vineyards across various zones of Montalcino—showed that ripening was generally more advanced elsewhere than in our vineyards, and particularly advanced in the area facing the sea (Sant’Angelo Camigliano), where the harvest actually began on September 7th.
OUR BRUNELLO GRAPES: HARVESTING NEARLY ON SCHEDULE
Our Brunello grapes, however, turned out to be even further behind in ripening than the Sangiovese at Fattoria del Colle. This unusual situation forced us to devise a completely new harvest plan, prioritizing the harvest at Fattoria del Colle.
The Merlot grapes arrived at the winery on September 3rd, and the harvest of Sangiovese for the Super Tuscan, Chianti Superiore, and DOC Orcia wines began on the 4th.
The 2026 grapes have an extremely favourable skin-to-juice ratio. Consequently, even though polyphenol extractability is below average—and crushing the grapes by hand leaves no colour on one’s fingertips—the final extract content promises to be good.
All signs point to an excellent vintage that will be remembered as one of the earliest on record, taking place ten days ahead of the usual schedule. While the grapes display characteristics that differ from the norm, their excellent health and integrity suggest the potential for outstanding wines, especially in their youth.