Brunello Prime Donne 2019 wins the 5 Grappoli by Bibenda and the 4 Viti by the AIS Vitae guide. This is a wine that has obtained widespread approval from critics and consumers all over the world.

The Brunello Riserva 2018 obtains the 4 Viti plus the gem from the Sommeliers of the largest Italian organization with a stratospheric score. A recognition that echoes Donatella Cinelli Colombini’s predilection for this wine <<I offer it at the table as often as I can because it coincides with my idea of ​​a great Brunello>>.

The party is completed by the AIS award also for the Doc Orcia Cenerentola 2019. The blend of Sangiovese and Foglia Tonda which is conquering a growing number of enthusiasts with its elegant and unique intensity. <<Obtaining good ratings with Brunello is easier while for a young denomination like Orcia DOC it is really difficult and Cenerentola 2019 earned 93 points from Robert Parker/Wine Advocate and 92 points from James Suckling>> explains Donatella Cinelli Colombini which sees in the 4 Viti from the Vitae Guide a deserved confirmation of an increasingly broad consensus.

THE TWO AIS AND BIBENDA AWARDS CEREMONIES

 AIS and Bibenda award ceremonies were both national in nature, took place on the same day and involved, in the majority of cases, the same wineries.

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L'articolo THE DAY OF THE BIBENDA AND AIS AWARDS sembra essere il primo su Cinelli Colombini.

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.

THE GASTRONOMIC CULTURE OF SIENA AND THE ROOTS OF LOMBARDY

Alessandro Sironi arrives in Tuscany, for love, to create his family. First he works in Castiglion del Lago and then in Cortona in his own restaurant.…

L'articolo The new chef at Fattoria del Colle is a sommelier sembra essere il primo su Cinelli Colombini.