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My mother Franceca is 90 today

Francesca Colombini Cinelli blows out 90 birthday candles but postpones the celebrations until my cast is removed, when we will enjoy tortellini, meringues and Brunello


Francesca Colombini Cinelli with Carlo, Donatella, Violante, Stefano and Giovanni

Francesca Colombini Cinelli with Carlo, Donatella, Violante, Stefano and Giovanni

By Donatella Cinelli Colombini

My mother Francesca was born in Modena where her grandfather, Pio Colombini, eminent dermatologist, was rector at the University. A prestigious role, in the second oldest university in Italy (that Pio Colombini filled with self-celebratory plaques), in a small but cultured and rich city, where all the family lived very happily. To confirm these feelings my mother has hanging in her bedroom, a photograph of the building where she was born, but she remembers with pride that <<in our Montalcino home we got electricity way before in our house in Modena>>. From the period in Emilia still today lingers in our family an unbelievable love of homemade tortellini.



An only child my mother was brought up practically as if she were a man: she would go hunting and could drive tractors and trucks. Before and during the Second World War my grandfather Giovanni Colombini would allow her to take part in everything that happened. Most of her memories are found in the book Il vino fa le gambe belle (2005). A tale that also regards the metamorphosis of Montalcino, from being a small, florid, rural and warrior hamlet, to being a poor settlement because of the farmers abandoning the countryside and finally to becoming the city of Brunello.

Francesca Colombini Cinelli with Donatella and Stefano

Francesca Colombini Cinelli with Donatella and Stefano

My mother’s stay in Montalcino was interrupted after the war because of a long stay in Florence, a city she adores. Here went to the Istitut Français di Firenze, a secondary school where she became fluent in the language, and she still is today.  She lived in the  “Casa di Boccacio” where now Violante, my daughter, and her husband, Enrico live. This is where Stefano my brother and I grew up, before moving to Siena, event that coincided with the death of my Grandmother Giuliana, Giovanni Colombini’s adored wife.



It was during these years that my mother began to work at Fattoria dei Barbi going backwards and forwards every day with a white Cinquecento FIAT. The search for alternatives to sharecropping farming of the past was a challenge my mother and grandfather experienced together with effort, tenacity and creativity. He was an extrovert and had grown up among academics, he loved to be surrounded by intellectuals and had a more cultured and visionary approach. She is pragmatic and is gifted with excellent organizational abilities (she, I and my daughter Violante are all dyslexic, a disability that becomes a strong point in managers) was dedicated to the operational aspects. A situation that in some ways favoured me, because my mother would refuse social events loved by my grandfather, so it was me that often accompanied him. This gave me the opportunity to understand the change in consideration towards wine and the cultivation of the land, and it taught me how to plan using long-sightedness and practicality. I think I received my true training during those trips.
My mother Francesca and my grandfather Giovanni, together, created the foundations of the present day estate. They transformed the small activities, winery, dairy, cold cut production and restaurant into  today’s prototype of multifunctional farming that can free itself from the food industry and starts from the fields to reach the consumer’s tables. Practically 50 years before the European project Farm-Fork.
After the death of my grandfather Giovanni Colombini, in 1976, my mother guided Fattoria dei Barbi alone for more than 20 years giving the winery an international market and reputation. If my grandfather had had the right intuitions it was she who built the productive structures.


Happy New Year 2021

Let’s say goodbye to a difficult 2020 and toast to 2021 with the new Brunello, wishing peace and goodwill to everyone for a splendid new year


Violante and Enrico's Wedding - the most beautiful 2020 memory

Violante and Enrico’s Wedding – the most beautiful 2020 memory

By Donatella Cinelli Colombini

We need s good luck toast, and there is nothing better than the Brunello 2016 Prime Donne. As all wine lovers know Brunello becomes Brunello legally only at midnight of its last year. This time the new vintage to be realized has been anticipated by drum rolls and the great international wine critics have given it extraordinary ratings already before it gets released. So other than the character of the wine that brings good fortune, this time we are in admiration of a Brunello than can hopefully rid us of the dark shadow of Covid and allow us to have faith in a new year full hope.
So I will toast with Brunello Prime Donne 2016 wishing everyone health and happiness in the New Year.



2020 is ending and it is time for considerations: except for my brother who was fortunately asymptomatic, none of us got covid19 in the family and on the estate.

2020 new staff of Donatella Cinelli Colombini's wineries with 3 winemakers: Giada, Barbara and Sabrina

2020 new staff of Donatella Cinelli Colombini’s wineries with 3 winemakers: Giada, Barbara and Sabrina

The province of Siena has been one of the least hit by the pandemic but to protect ourselves we really have done our upmost; face masks, disinfectant gels , dry sanitizing guns, ozone instruments … rooms for quarantining pillows for the beds ….  Plexiglas panels, shifts in the offices …. We even sent away a tourist who was suspected of having the virus….
In the vineyards the work went ahead as usual, where the harvest was scarce in quantity but very high in quality. We are expecting 5 star rating for the vintage. The olive harvest on the other hand was very abundant in quantity and quality. White truffles unfortunately were very rare.



Wine sales went well thanks to the foreign markets that have bought and bought again an excellent Brunello 2015.He has been our champion that has conquered Covid. Wine sales in Italy and direct sales from the wineries have greatly decreased but thanks to less costs (no Prowein and Vinitaly, no trips abroad, no yearly edition of the Casato Prime Donne award …) the final economic balance of the agricultural  estate is positive.

Less so the country inn hospitality and restaurant aspects at Fattoria del Colle that worked only from halfway through July to mid October losing all foreign weddings and 70% of the normal income. Even more disastrous was the situation in the three ToscanaLovers stores, the Cortona shop practically with nil income and the other two with earnings for 2020 of about one fifth compared to usual.


Let’s start from an article by Lucy Shaw for The Drinks Business regarding 10 animals mostly used in the vineyards around the world, and then I will propose my 6 vineyard animals for  Italian wineries


Vineyard Animals: bees in Montalcino at Villa I Cipressi - Hubert Ciacci

Vineyard Animals: bees in Montalcino at Villa I Cipressi – Hubert Ciacci

by Donatella Cinelli Colombini

The English portal as always is a source of inspiration, I advise you to consult it often. The Drinks Business proposes 10 animals that, somewhere around the world, help mankind to keep the vineyards in perfect equilibrium.

In succession find geese, bats, Babydoll sheep, dogs, pigs, horses and mules, bees, armadillos, birds of prey and chicken.
Let’s ignore the bats, that after gifting us with the Corona virus I find even more off-putting. I feel it is best not to help them proliferate and most of all keep them away from human beings.
Dog too I fear are not a good idea. In Spain they use terriers to hunt the mice and rats. Here we could use the Maremma Sheepdogs to scare off wild boar and roebuck. The only problem is the aggressiveness of these dogs, which without a fence, might also attack people. But, once fenced off the vineyards it would be useless to get a dog to protect the grapes as the ungulates wouldn’t be able to get in anyway.

Vineyards Animals - geese

Vineyard Animals – geese

We shall also exclude pigs. In Australia they use a spurred cordon method that keeps the plant high so the small Kunekune pigs cannot reach the grapes, but the Italian breeds of pigs would be perfectly able to reach them. Regarding the armadillos, we shall not even consider them, apart from the problem in finding them; they also like to eat grapes.

So here is my list of 6 animals for the Italian vineyards:



In Chile the Cono Sur winery has geese and in total 1.000 birds in the vineyards to eat the parasites.



The sale of 2020 extra virgin olive oil begins at Fattoria del Colle: 2 monocultivars from Moraiolo and Correggiolo and a mix of both varieties


Soup and extra virgin olive oil Fattoria del Colle


2020 is an amazing olive harvest for quality and quantity.
Many small olives that in fact gave a low yield, consequently a transformation into oil of around 10%. The 2020 extra virgin olive oil has a heady fruity aroma (tomato, artichoke, mown grass) scent and excellent taste quality.



0,75 lt bottles of Extra Virgin Olive Oil 2020 Fattoria del Colle, 19,50€
BIO and DOP Terre di Siena as soon as the certifications arrive
0,50 lt bottles of Moraiolo, Extra Virgin Olive Oil monocultivar 2020 from Fattoria del Colle 17,50€
0,50 lt bottles of Correggiolo, Extra Virgin Olive Oil monocultivar 2020 from Fattoria del Colle 17,50€
5 lt can of Extra Virgin Olive Oil from Fattoria del Colle 95,50€

Those who wish to buy some oil can come to Fattoria del Colle or order and have it shipped home sending an email to vino@cinellicolombini.it
Shipping in Italy for a carton of 6 bottles costs 16€.





Fattoria del Colle has 6 hectares of olive groves with the moraiolo and correggiolo (frantoio) varieties.
It is one of the best known and most appreciated areas of Tuscany for olive growing: high ventilated hills with sandy soil where olive trees have been cultivated for over 2000 years.
In this uncontaminated environment chemicals are never used on the olive trees simply because there is no need, given that the perfidious oil fly, which lays its eggs inside the olives, has only arrived in the area once in 20 years. Nature does everything by itself, asking man only to prune the trees and clean the soil. The BIO certification and the DOP stamp are requested only for the mixed variety oil made more in abundant quantity and allows for the printing of new labels as soon as the certifications arrive. Because of the Covid pandemic these could arrive very late this year.
Harvesting is manual, with the use of small rakes that replace hands during “stripping”. They are used by men while women recover the olives from the nets stretched under the olive trees. In the evening the crates full of olives arrive at the mill and the next day the extra virgin olive oil returns to fill the “orciaia”  at Fattoria del Colle filling it with its aroma.



Donatella Cinelli Colombini has chosen the Sant’Angelo di Castelmuzio oil mill, a few kilometres from the Fattoria del Colle, to produce her extra virgin olive oil. The master miller Paolo Bindi uses his Pieralisi oil mill with a gentle touch, slowly and at a low temperature (less than 27 °C) to preserve the fragrance of the fruit and its healthy virtues.
Fattoria del Colle produces monocultivar extra virgin olive oil Moraiolo, Correggiolo (Frantoio variety) and, in greater quantities, an EVO oil mixed with the two varieties together for which the DOP Terre di Siena certification is requested. A certificate that generally arrives a few months after harvesting.


CLUB OFFER: Brunello Riserva 2012 and 2013 with Vin Santo del Chianti

Fine wines to celebrate the festive season: four Brunello Riserva from two excellent vintages to be matched with roast meats or aged cheeses and, some Vin Santo del Chianti for the dessert!


Brunello Riserva 2012 and 2013 with Vin Santo del Chianti 2008 - Donatella Cinelli Colombini

Brunello Riserva 2012 and 2013 with Vin Santo del Chianti 2008 – Donatella Cinelli Colombini

An elegant wooden box full of important bottles to celebrate the festivities: two Brunello Riserva 2012 and two Brunello Riserva 2013 and two bottles of Vin Santo 2008




SPECIAL PRICE of 329€ (instead of 380€)  including wooden crate and free shipping in Italy or with a 20,00 Euro discount abroad



PRICE of 357€ (instead of 380€) including wooden crate and free shipping in Italy or 20,00 Euro discount for shipping abroad



To order the wine send an email to vino@cinellicolombini.it
Payment via bank draft or Visa and MasterCard.


This offer finishes on November 17th, 2020


Tuscan Onion Soup

There are two versions of the Tuscan onion soup. I prefer the one that comes from Arcidosso a sort of forefather of the “acqua cotta”, but of course there is also the Carabaccia


By Donatella Cinelli Colombini


It must be said the best Tuscan onion comes from Certaldo; it has a delicious taste and is more easily digestible with respect to normal onions. The Carabaccia is practically homage to the Certaldo onion but those of us from Montalcino are bonded to Monte Amiata, the volcano from which the soils in our vineyards come from. So the zuppa di cipolle from Arcidosso is my favourite. A medieval soup from which the acqua cotta soup descends. In the original version it is prepared with strigoli, a type of wild grass usually found in the chestnut woods on the Amiata but we will use the more domestic and easily found spinach.



For 4 people




BROTH: one small onion, one carrot, one stick of celery, one ripe tomato, black pepper and salt


SOUP: 5 onions, one stick of celery, 500 g of spinach, 500 g of ripe tomatoes, extra virgin olive oil, 300 g of ricotta, salt, chili pepper, toasted unsalted bread.



Prepare the broth by putting in a pan, the washed and roughly diced celery, carrot, onion and tomato, covered with two litres of water. Salt and bring to the boil, simmer for a couple of hours over a low flame.
To prepare the soup: parboil and peel the tomatoes. Wash and chop the carrots, and onions, and celery and stir fry in a pan. Add salt and chili pepper. Wash the spinach and put them in the pan once the mixture is dry. Shortly after add the peeled tomatoes roughly chopped. Continue to cook over a low flame for about an hour, with the help of the vegetable broth.


2017: the most Mediterranean harvest ever in Tuscany that has produced very sensual wines that are warm, powerful and able to give their best in youth, Cenerentola Doc Orcia is one of these.





This wine comes from the maddest vintage since the beginning of the century: at the end of April there was a spring frost that hit the whole of Europe. Our hills remained miraculously unharmed while in Spain or Sicily the young buds on the vines were burned.
But another danger was in stall: after a winter with few showers an African summer began, that at the beginning of August made the thermometers rise to 40°C. Bushes, hedges, streams without water and hoards of thirsty wild boar that ate the grapes still unripe to quench their thirst.
Those, who like us, practice an organic regime in agriculture, have had less problems of hydro stress in the vineyards because the vines, solicited to react spontaneously to the climate, have maintained an equilibrium abandoning part of the clusters that remained green and were later removed.
At the end the 2017 harvest has been the scarcest ever.
While the Sangiovese, main Tuscan variety, has suffered thirst and heat, the Foglia Tonda a local rare variety, carried out one of its best performances.



However there is a reason for this funny name, it is the similarity between the Cinderella fairytale and the Orcia Doc wine region. This appellation was born in 2000 among the high hills between the Brunello di Montalcino and Nobile di Montalcino wine regions. It would seem an adverse situation with two stepsisters who are older and more famous and who get invited to royal banquets, while the young Orcia DOC gets ignored. But this situation is one that also incites to combactivity and creativity.
So , in conclusion, with a lot of courage and a pinch of magic the Doc Orcia region challenges the sisters.


We shall be waiting for you at Fattoria del Colle to hunt for, to cook and to taste the white Crete Senesi truffle during All Saints weekend




From Friday October 30th to Sunday November 1st, three days (two nights) during the foliage, white truffle and extra virgin olive oil period in Tuscany where Brunello and other fine red wines are made. To stay at Fattoria del Colle amidst the vineyards, to dine with local traditional dishes, to hunt for truffles with truffle hunters and their dogs and then learn how to prepare them. As well as visiting the vineyards and (partially) the wineries, taste the fine red wines and finally dine with the truffles, so aromatic and maybe even a little aphrodisiacal!



  • 2 nights in double bedroom with bathroom at Fattoria del Colle


  • 2 breakfasts with cold cuts, cheeses and traditional cakes, coffee, milk, juices and yogurt
  • Hunting with truffle hunters and their dogs
  • Brief cookery lesson on truffles with the Fattoria del Colle chef Doriana Marchi
  • Guided tour of the vineyards and partial tour of the Brunello winery Casato Prime Donne with an informal wine tasting
  • Guided tour of Fattoria del Colle with itinerant tasting of three wines



Autumn is the foliage moment, when the vineyards and the woods change colour transforming the Valdorcia and the Crete Senesi into a fairytale scenario: This is maybe the moment that the countryside is at its best. Ideal for hiking and for photography safaris, regenerating the body and mind.

The pleasures of the table are also of high level in autumn, because long evenings allow us to slowly enjoy the most gluttonous pleasures .Fattoria del Colle is in fact in the area of the Crete Senesi where the white truffle comes from as well as where one of the best Tuscan extra virgin olive oils is made. Last but not least: fine red wines: Brunello coming from the Casato Prime Donne winery in Montalcino that belongs to the same owner, Chianti Superiore and the Doc Orcia produced from the vineyards around the estate.


2020 Grape harvest is heading towards another 5-star double-win

2019 and 2020 grape harvest, like identical twins, but different: both worthy of the highest rating but also to be understood in their diversity like 2015 – 2016




by Donatella Cinelli Colombini

It is always difficult to shine next to a great star: it will be difficult for those running 100 meters after Usain Bolt, it has been difficult for all mathematicians after Albert Einstein and it is difficult for all entrepreneurs comparing with Jeff Bezos from Amazon.

It will be the same for the 2020 vintage. It cannot shine after a masterpiece of a vintage like 2019 even though it is one of the best vintages picked during the last 20 years, without doubt worthy of the 5 stars given to the best vintages in Montalcino.



Let’s go in order, by telling you in detail the harvest in the Covid year. The first with facemasks and the necessity to keep at a distance however had had contact, even indirectly with those found positive. It has been terrible to say to two grape pickers to because their kids class was in quarantine <<go home and you can’t come back until you have a negative swab>> and it has been difficult to say to our consultant wine maker Valérie Lavigne << if you cannot have a swab done before leaving France you must renounce in coming>>. The risk of contagion has created as lot of worry, many problems and however a much less joyous atmosphere than usual.





There has been a frost during the budding (18-23) at the end of March. To begin with the vineyards seemed unharmed but then we saw that the grapes were decidedly less than usual.
The winter has been very mild and dry. In spring we underwent an attack of powdery mildew in the Fattoria del Colle vineyards and the tractor drivers had to get up really early to spray the vineyards with sulphur before dawn.

In June finally the rainfalls arrived, a really rainy month. The torrid summer began halfway through July and lasted until halfway through September practically without rain except for a nice rainfall at the end of August. Luckily the difference in day and night temperatures has always been great.
The veraison took place at the end of July and the last phase of the grape ripening took place in the heat, especially in September when the daytime temperatures stayed over 32°C. The vineyards were not de-leafed so as to protect the grapes from the sun that did however do some harm.
The problem has been that the rainfall arrived exactly during harvest time and the constant risk of rain forced the grape pickers to an accelerated job, with great anxiety and an occasional prayer.


Sugo bugiardo for the poor farmers

The proverb says <<virtue out of necessity>> and also <<farmers have big shoes and sharp brains>>, the  sugo bugiardo dressing born in the poor countryside demonstrates it

By Donatella Cinelli Colombini

The sugo bugiardo or “pretend” was made by the poorer Tuscan families who could not buy meat to put in their sauce and had studied a recipe that resembled the traditional one but, in reality was made with pork and vegetables.



Up until fifty years ago the harder summer jobs, like reaping and threshing regarded an “exchange in labour” among the Tuscan farming families. In other words people went to help their relatives or neighbours with one or two people and got the same help back. Naturally a large number of hungry people had to be fed and this meant two or three lunches, with antipasto, broth, pasta, and meat in a stew, roasts and a dessert.



Not everyone could buy beef so the vegetable garden was of upmost importance. The poorer dressing was born form this necessity. It is a very tasty sauce that seems a regular ragu but in truth is not because it contains only some salted rigatino and in some cases is all vegetarian.



1 onion, 1 carrot, 1 celery stick, extra virgin olive oil, 200 g of white beans, 200 g of salted pork rigatino, 600 g of ripe tomatoes, half a glass of white wine, salt and pepper sage, garlic, peperoncino and aged pecorino.


San Quirico d’Orcia, the Val d’Orcia lounge

10 things to see do taste and buy in San Quirico d’Orcia, the most glamorous, most photographed and most refined small city of art in Tuscany


San Quirico d'Orcia

San Quirico d’Orcia

By Donatella Cinelli Colombini

San Quirico d’Orcia is one of the most beautiful cities of art in Italy (30 km from Fattoria del Colle). This resembles an open air lounge thanks to the beauty of its monuments and the century old history that blend in with the glamour of International VIP visitors who want to own a house here: the last of which is Jennifer Lopez who has been looking for a villa for her holidays.
The village centre dates back to before the year one thousand, along the Via Francigena – from Canterbury to Rome- when this route substituted the Roman Cassia route as it became impracticable because of the Valdichiana bogs. The passage of sovereigns such as Federico Barbarossa, pilgrims, merchants and whole armies. This meant making the fortune of the villages every 20 km along the route. In fact this was just the right distance for those on foot or who had to change horses.



Collegiata di San Quirico d'Orcia

Collegiate Church of San Quirico d’Orcia

1) PALAZZO CHIGI: built in the 17th century by a family of Sienese-Roman bankers, to accommodate their relative Pope Alessandro VII who in fact never lived there. Inside the hall have frescoes with mythological subjects. Be careful in entering the decorated rooms, you might enter the Mayor’s office.
2) HORTI LEONINI:a splendid example of Italian style garden created by Diomede Leoni at the end of the 16th century.
3) COLLEGIATE CHURCH OF SAINT QUIRICO AND GIULITTA: built on a parish from the 8th century. Magnificent portals from the end of the 13th century. Inside there are some inlays by Antonio Barilli coming from the Cathedral in Siena. The Altarpiece by Sano Di Pietro and the tomb of Enrico di Nassau who died here in 1451.
4) VIA FRANCIGENA: that runs the whole village with the name of Via Dante. Take note of the houses, towers and palaces on both sides of the road. Near the end, facing south, to the left is the “Spedale” built by the Ospedale di Santa Maria della Scala in Siena to welcome pilgrims.
5) CHURCH OF SANTA MARIA ASSUNTA: dating back to the 11th century in Romanesque style.


With the Club, in Tuscany for the Grape Harvest experience

A special proposal for the members of Donatella’s Club in the occasion of the 2020 grape harvest fro Brunello, Chianti and Orcia


Grape Harvest Experience at Fattoria del Colle - Tuscany

Grape Harvest Experience at Fattoria del Colle – Tuscany

In Tuscany, at Fattoria del Colle, for the last two weekends in September and the first two in October  to see how fine red wines from Tuscany are born, but also to understand the specificities of Sangiovese with the help of three great wine experts: Leonardo Romanelli, Leonardo Taddei and Franco Pallini.
They will conduct the seminars reserved to the participants, to which we are adding an intense program of experiences in the vineyard – touching the clusters and learning how to taste the grapes – and in the cellar seeing the various phases of the vinification but mostly tasting must, wines, and Reserves. The participants will prepare their own Supertuscan wine by becoming “winemakers for a day” and to conclude they will receive a diploma.

Taking part in the Grape Harvest experience 2020 is a way of making new wine lover friends and to take part in the story of Donatella Cinelli Colombini’s wineries. Most of all it is a way to share with her the effort in reaching excellent quality and respect for nature that have made the wines by Casato Prime Donne and Fattoria del Colle international successes.

An exciting and extraordinary  experience, in the peace of the vast spaces of the countryside and in the healthy ambiance of the BIO (organic) vineyards.


Grape Harvest Experience at Fattoria del Colle - Tuscany

Grape Harvest Experience at Fattoria del Colle – Tuscany


€ 228 per person



€ 268 per person



Send an e-mail to : info@cinellicolombini.it or call the number: +39 0577 662108


Grandma Giuliana’s apples covered with custard and meringue

Delicious, simple ingredients, easy to make, but needs time. “Mele coperte” covered apples with custard and meringue, my grandma’s dessert


by Donatella Cinelli Colombini

Mele coperte is the dessert that my grandma Giuliana Tamanti Colombini used to prepare for family or for friends who more frequently came to our house. I feel that it is an invention of hers with mixed cultural ascendancies. She was born into a Roman family of famous architects, the Busiri Vici’s and of officials of the Pope, the Barluzzi’s. One of these families had lived at the Quirinale palace until the capture of Rome when the new lodger became King Savoia.


mele coperte – ingredients – Fattoria del Colle

In marrying my grandfather Giovanni Colombini, Giuliana went to live in Modena where her father in law was rector of the University. This is where my mother Francesca was born and where the family lived until they returned to Montalcino, where the Colombini’s actually originated form.
Each of these places left a trace on our table. In our house there was a real cult for eating Tortellini and the Zampone, as it was usual to eat Gnocchi alla Romana and Saltimbocca. I would not be surprised if in the dessert that I am telling you about today there is a real mixture of food cultures and I like to think that it is exclusive to my home.


Sanchimento IGT 2019 Tuscan white wine

From Traminer grapes from the small vineyard next to the chapel at Fattoria del Colle in the best vintage of the century with a hint of orange


IGT Toscana white wine Sanchimento - Donatella Cinelli Colombini - Fattoria del Colle

IGT Toscana white wine Sanchimento – Donatella Cinelli Colombini – Fattoria del Colle

This is the first 2019 vintage wine by Donatella Cinelli Colombini to be ready, and reveals a desire for experimentation. The Traminer grapes used to make it look towards orange wines. It is just a touch of orange but Sanchimento 2019 appears completely different to previous years, with more structure and aromas, with hints of yellow coloured fruits. This is something new and refined and even more versatile in food pairing because it can be matched also with young cheeses and dishes that are just a bit flavourful.
Sanchimento IGT 2019 is a BIO wine (organic) produced with Traminer grapes from the small vineyard that surrounds the San Clemente Chapel (or Sanchimento as in local old tongue) at Fattoria del Colle. The building was built in 1592 by the present owner’s ancestors while the vineyard was planted by her father in 1989. Traminer is an unusual variety in Tuscany that, thanks to the altitude of Fattoria del Colle at 404 metres above sea level and to the cool nights, reaches ripening preserving freshness and aromas.

Sanchimento IGT is a limited production of just 2.000 bottles.


Traminer - Tuscany - 2019 Harvest - Fattoria del Colle

Traminer – Tuscany – 2019 Harvest – Fattoria del Colle


TYPE: dry white
PRODUCTION AREA: Tuscany, Trequanda, Fattoria del Colle
VINTAGE CHARACTERISTICS: dry winter, April and May very vey rainy, the summer was very hot even though interrupted by two great storms, on July 1st and September 15th that however irrigated the soil.
GRAPE VARIETY: Traminer 100%



GRAPE HARVEST: September 10th. The grapes were handpicked and put into small crates with slits, where they were refrigerated before vinification.
FERMENTATION: A small amount of grapes was vinified with its skins and natural yeasts according to the orange wine technique. After 12 days of maceration the racking took place.

The rest of the grapes were pressed and the must obtained was cooled at 4°C for the static decanting of the lees. After 12 hours the limpid must was racked and as soon as the temperature reached 14°C the yeasts were added. The fermentation lasted about 18 days at a temperature of 16-18°C.

Only a few months later did we add to the Sanchimento the 5% of Traminer that had vinified with the skins.
QUANTITY PRODUCED: 2.000 bottles.