Cenerentola Tag

VINOUS GIVES 90, 94, 91, AND 90 TO CHIANTI, ORCIA AND VINSANTO

ERIC GUIDO TASTES 4 OF DONATELLA CINELLI COLOMBINI’S WINES, GIVES VERY HIGH SCORES AND WRITES DESCRIPTIONS SO EVOCATIVE THAT THEY AROUSE AROMAS AND FLAVOURS

Eric Guido is a young wine critic of enormous talent. For Vinous he tastes Italian wines, those from the Pacific coast, Paso Robles and Slovenia. He loves wine but also cuisine – especially Italian – and works in creative writing, copywriting, photography, digital editing. All at the highest levels

In January 2025 he tasted 4 wines from Fattoria del Colle and then published the opinions on Antonio Galloni Vinous’ portal. Two critics who don’t favour anyone and have built their reputation on integrity.

18 November 2024

THE DAY OF THE BIBENDA AND AIS AWARDS

ON 19 NOVEMBER AIS - GUIDA VITAE AWARDS IN FLORENCE AND BIBENDA IN ROME. HERE IS THE SPECTACULAR PALMARÈS OF DONATELLA CINELLI COLOMBINI'S WINES...

6 June 2024

SUPERTUSCAN WINES AND MONICA LARNER’S TUSCAN DISCOVERIES

THE EDITOR OF WINE ADVOCATE – ROBERT PARKER PRESENTS US 110 IGT WINES AND MINOR TUSCAN DENOMINATIONS INCLUDING OUR CENERENTOLA AND IL DRAGO E LE 8 COLOMBE

By Donatella Cinelli Colombini #winedestination

Monica Larner editor of Wine Advocate – Robert Parker amazes us once again with the report of 110 wines including Supertuscans and wines from small Tuscan denominations. In her presentation article she specifies that she has included the “usual suspects” i.e. Tignanello, Solaia, Saffredi, Galatrona and Redigaffi and <<some fun discoveries made on the Tuscan wine route relating to smaller or little-known names>>.

MONICA LARNER AND THE BORDEAUX STYLE SUPERTUSCANS

In her explanation of the “super Tuscan” category there is another surprise. Monica Larner clarifies that the highest quality type of Tuscan IGT is linked to a specific period in the modern history of Italian wine, dating back to a period between 10 and 30 years ago << which was heavily influenced by Bordeaux. This catch-all category has always frustrated me because it goes against everything achieved to underline territorial identity, authenticity and varietal typicity in wine>>

22 July 2022

by Donatella Cinelli Colombini

Feminine Grape varieties and male wines by Daniele Cernilli

It’s a game but up to a certain point: the vine, the vineyard, the grape, the rooted vine are feminine nouns in Italian but the word vino (wine) is male like most of the appellations

Vigneto Glera-per-il-Prosecco

Today 55% of regular Italian wine consumers are women. The fairer sex is the majority among those who book visits to wineries …. but wine has a masculine connotation because, for 8,000 years it has been produced and drunk by men.
Daniele Cernilli- Doctor Wine with the cultured irony that distinguishes him starts from this point for a semi-serious but very intriguing reasoning << Grammar sometimes plays bad jokes. We are used to thinking of wine as something masculine, “the” Barolo, “the” Brunello, “the” Taurasi, but there are vines and wines declined in the feminine and who knows this might also coincide with their characteristics … >>

FEMALE VINES AND MALE WINES A GENDER INTRIC THAT MIGHT REVEAL SOMETHING

The “gender” examination of the appellations, for me, starts from the decidedly female Doc Orcia because << the most beautiful wine in the world >> is born on hills with sinuous profiles. These are the sexiest and most similar views to a woman’s body that Tuscany and perhaps Italy possesses.

12 February 2021

in Vines and wines

by Donatella Cinelli Colombini

Valentine’s Day and the Doc Orcia’s Birthday

The Doc Orcia wine region was born on February 14th 2000, Valentine’s Day, and Cenerentola is the right wine to celebrate it by saying: I love you; do you want to be my princess?

Orcia Doc, birthday for Valentine’s Day, Cenerentola wine

Doc Orcia, the denomination born under the sign of love, on February 14^th, 21 years ago. An act of love towards a territory chosen by Unesco as a world heritage site for its rural landscapes formed by mankind during the centuries. It is Still surviving today maintained intact like a masterpiece in harmony between nature, history and men.

DOC ORCIA, TWENTYFIRST BIRTHDAY ON VALENTINE’S DAY

An image of beauty that Orcia – the most beautiful wine in the world – transforms into a liquid postcard to be enjoyed. A territory made up of high hills between the production areas of the Vino Nobile di Montepulciano and Brunello di Montalcino. In the past this region was hit often by spring frosts. Only with the recent worldwide climatic changes the Orcia grape growers have had continuity in grape production and have summed up the courage to compete with the two stronger wine regions close by, two older, more famous and stronger sisters.

The Tree of Gold, in Lucignano, tree of love, where lovers can promise eternal love on Valentine’s Day

CENERENTOLA DOC ORCIA, A WINE THAT RESEMBLES A FAIRYTALE LOVE STORY

A story similar to that of Cinderella and that is the reason her name was given to the Orcia Doc wine produced at Fattoria del Colle by Donatella Cinelli Colombini. The finale is the same too: the Cenerentola wine has now surpassed the magical line of the 90/100 ratings by great international by critics (for the vintage 2016, it received 93 from Wine Spectator, 91 from Wine Advocate/Robert Parker, and 93 from James Suckling) and now has a small crown on the label like a true princess. The production is still limited, only 10.000 bottles per year, but the number of fans is rapidly increasing all over the world, and among them there are some real princes.

The story of this wine tells of those who start off at a disadvantage but in the end succeed. It is the story of a real challenge because Cenerentola has the harmonious vigour of the best Supertuscans but is made with only autochthonous Tuscan grapes – Sangiovese and Foglia Tonda – the latter of which had been abandoned and has found new prospective of survival thanks to this wine.
A love story with a happy ending that transforms the Doc Orcia Cenerentola into an authentic symbol of romance. A wine that says to the loved one <<will you become my princess>> and transforms every man in love into a Prince Charming.

26 January 2021

in Vines and wines

by Donatella Cinelli Colombini

Polenta or pulenda with mushrooms

Polenta or “pulenda”, as we say in Montalcino, to keep warm in the winter a dish that brings joy and can accompany Cenerentola because both stay by the fireplace

Ingredients for Polenta or Pulenda with mushrooms – Fattoria del Colle

I adore hunting for mushrooms and in the woods around Fattoria del Colle it is easy to find them. It is very difficult for me to come home empty handed and there is no need for physical exertion either. Few porcini but many pinaroli, lecciaioli, bigine, cappelle del prete, paonazzi, ordinali, but no ovuli. I also enjoy cleaning them, when I have time. I do not eat many but I am very proud to offer them to friends especially with Pappardelle or polenta.

Polenta or “pulenda” as we say in Montalcino, is the food for when it is cold and when the North wind blows or when it snows. To cut it with a bit of thread is already a feast, if then you add a glass of Cenerentola Doc Orcia, the fairytale with the lit fireplace with the copper pot … hoping that the Prince Charming will arrive.

INGREDIENTS FOR POLENTA WITH MUSHROOMS

For 4 people

Polenta or Pulenda with mushrooms: preparing it at Fattoria del Colle

Easy, takes about an hour

500 g of corn flour – large grain, 15 g of extra virgin olive oil, a spoonful of coarse salt and 2 lt of water.
For the dressing: two garlic cloves, extra virgin olive oil, 500 g of mixed mushrooms (fresh or frozen), 500 g of pureed tomato, salt, grated Parmigiano.

PREPARING THE POLENTA WITH MUSHROOMS

Put the water in a pot, add the salt and bring to the boil. Add the oil and then the corn flour keep whipping until it comes to the boil again. Lower the flame and continue cooking while stirring for 50 minutes. You need patience and strength, and the job finishes in turning up the flame for a couple of minutes so that the polenta comes away from the rim of the pot. Pour it onto a wooden board and cut with a cotton thread then serve and eat still hot.

5 April 2018

in Vines and wines

by Donatella