DONATELLA CINELLI COLOMBINI IGT SANCHIMENTO 2025 (ORGANIC)
THE 2025 VINTAGE IS CONSIDERED ONE OF THE BEST OF THE LAST 20 YEARS DUE TO EXTRAORDINARY QUALITY OF THE GRAPES. GRAPE HARVEST BEGAN MID-AUGUST.
2025 Harvest Violante Gardini Cinelli Colombini
By Donatella Cinelli Colombini – Wine Destination – Fattoria del Colle Trequanda, Casato Prime Donne Montalcino
Sanchimento wine is at the heart of an experimental project shaping the future white wines and vineyards of Donatella Cinelli Colombini. The grapes used include Traminer and Sangiovese grown at Fattoria del Colle, alongside purchased Procanico and Grechetto—two native Tuscan varieties. Procanico is a Trebbiano variant with smaller clusters, while Grechetto is highly prized by our female winemakers for its exceptional quality potential. However, in southern Tuscany, it bears a name that strikes fear into the sales team: *pulcinculo*—(fleas in the bottom) a term derived from the small black dot found at the base of the berries.
SANCHIMENTO: AN ALMOST-ORANGE SUPERTUSCAN
To determine the best way to express the qualities of each grape variety, the winemaking process utilized a variety of vessels: two terracotta amphorae, a Clayver, a concrete egg-shaped tank, and, naturally, temperature-controlled stainless-steel vats. The vinification process was thus complex and bold—almost like an experimental laboratory.
Ultimately, only a portion of the white wine produced in 2025 was used to create Sanchimento. We sought to maintain stylistic consistency with the past while simultaneously enhancing quality—and we believe we succeeded.
The complex, refined style of this white wine stems primarily from the portion of grapes (about one-quarter) vinified in amphorae—”orange wine” style—meaning they were fermented in contact with the skins and without added yeasts. The remainder was vinified using traditional methods in stainless steel.
SANCHIMENTO 2025: PRODUCTION DETAILS
TYPE: Dry white
PRODUCTION AREA: Tuscany, Trequanda, Fattoria del Colle
VINTAGE CHARACTERISTICS: Rainy winter and spring. Two brief periods of intense heat in June and August; otherwise, temperatures remained below the critical 35°C threshold. Heavy, frequent thunderstorms tempered the heat and watered the vineyards.
GRAPE VARIETIES: Traminer from a vineyard planted in 1989 at Fattoria del Colle (404 meters above sea level), plus other grape varieties authorized in Tuscany.
HARVEST: Starting in late August. Hand-harvested; the bunches were placed in crates and refrigerated prior to vinification.
VINIFICATION: Approximately one-quarter of the grapes underwent skin-contact fermentation with indigenous yeasts—following the “orange wine” technique—for 12 days in a terracotta jar (orcio) from Impruneta. The wine then matured inside the vessel, without the skins, for about four months. A small quantity of grapes was vinified and aged in a “Clayver” ceramic sphere. The remaining grapes were pressed, and the resulting must was cooled to 4°C to allow the lees to settle (static decantation). After 12 hours, the clear must was racked off and allowed to warm to 14°C before yeasts were added. Fermentation lasted over two weeks at temperatures between 16°C and 18°C. The two wine components were blended prior to bottling.
ORGANOLEPTIC PROFILE
COLOUR: Brilliant, intense golden yellow.
AROMA: Very refined and complex, rich in fruity nuances reminiscent of apple, citrus, and mango. Distinct notes of white flowers and bread crust, accompanied by intriguing mineral undertones.
TASTE: Fresh and intense, with good persistence. The balance between freshness and flavour is delightful.
SERVING SUGGESTIONS
FOOD PAIRING: Highly versatile—suitable for the entire meal—it pairs beautifully with savoury snacks and dishes featuring delicate flavours, such as vegetable soups, fish, shellfish, eggs, white meats, vegetables, and fresh cheeses.
SERVING TEMPERATURE: Serve chilled (8–12°C) in tulip-shaped clear crystal glasses.
AGEING POTENTIAL: Best consumed within three years of the vintage. Store bottles lying down, in a cool, dark place.