By Donatella Cinelli Colombini, winedestination, Fattoria del Colle Trequanda, Casato Prime Donne Montalcino

This year, Fattoria del Colle is hosting 17 weddings, all different and all beautiful.

Some are minimalist, others boasted spectacular floral arrangements and displays.

We’ve had couples with photographers and set designers, Instagrammers, videographers, and a whole repertoire of sun glasses, dresses, and decorations to create images to post online. Others asked for absolute privacy, even from their guests, to preserve the intimacy of the most beautiful day of their love.

WHY WEDDINGS AT FATTORIA DEL COLLE ARE ALL UNIQUE AND DIFFERENT

There are many ways to organize your wedding in a large venue with diverse and evocative spaces for the ceremony, aperitifs, dinner, cake cutting, and the closing party. At Fattoria del Colle, all couples have left happy and feeling like they’ve experienced a unique moment, uniquely theirs and unlike any other.

Of course, there are some places no one wants to miss out on, like the panoramic terrace above the winery. The Corten railing, reminiscent of the oak trees of the Val d’Orcia, frames a landscape of extraordinary beauty, and all newlyweds choose it for the ceremony or aperitifs. Another must-have, no one wants to miss out on, is the barn, restored a few years ago. The large windows feature state-of-the-art glass that keeps out sound, so you can dance until the wee hours without disturbing anyone.…

L'articolo FATTORIA DEL COLLE’S WEDDINGS IN 2026 sembra essere il primo su Cinelli Colombini.

All the wineries in Montalcino are beautiful, but Casato Prime Donne is unique because the vineyards are more than just vines and the cellars are more than just barrels. In the first Italian winery with an all-female staff, which also achieved gender certification in 2025, wine lovers will find many surprises and experiences that will enthral even the most experienced.

THE EXCEPTIONALITY OF A VISIT TO THE CASATO PRIME DONNE WINERY

Contemporary works of art enrich the marvellous landscape of the Val d’Orcia, a UNESCO World Heritage Site since 2004. Alongside, dedications by great women help you reflect and recharge, amplifying the benefits of walking amidst nature preserved by organic farming.

In the winery, painted images and videos tell the story of Montalcino and its people’s sense of belonging. A different way to understand Brunello and discover how only there could a unique and extraordinary wine be born, the fruit of a land and a people with a strong character.

THE FIVE 2026 CASATO PRIME DONNE EXPERIENCES IN MONTALCINO

Each of the 5 experiences offered to wine lovers,  in its own way, tell this story. The Brunello Experience is for those who want to discover Montalcino. Whereas the wine and music tasting and the Brunello vertical tasting are dedicated to the most expert wine lovers and those seeking unique experiences.…

L'articolo EXPERIENCE WITH MYSTERIOUS WINES AT CASATO PRIME DONNE sembra essere il primo su Cinelli Colombini.

by Donatella Cinelli Colombini, #winedestination, Fattoria del Colle, Casato Prime Donne

The simplicity of certain preparations brings with it the flavour of old Tuscan farms, of the ancient wisdom of gestures. Perhaps it is precisely the authenticity of what has not changed over the centuries that gives us back the experience of the past. For this reason, I invite you to prepare anchovies with parsley pesto as Nunziatina did, that is, Annunziata Ferretti, matriarch of her family and head housewife in the kitchen of my Colombini grandparents’ house in Montalcino.

FROM CLASSIC PESTO TO PESTO WITH AGLIONE

There are four recommendations: the extra virgin olive oil must be the one pressed a few months ago using organic olives picked early by hand. Just like the one made in Fattoria del Colle.

The unsalted bread, that is, without salt, typically Tuscan, must be made with sourdough and not with chemicals.

It is better if the parsley comes from the garden and is freshly cut. It is better if instead of garlic you use the aglione from Val d’Orcia. The latter is a transgression compared to the domestic tradition of Montalcino but Nunziatina used little garlic and those who love this bulbous plant must opt ​​for the aglione, the kiss-proof garlic, which is much more digestible (but more expensive).…

L'articolo ANCHOVIES WITH PARSLEY AND AGLIONE PESTO sembra essere il primo su Cinelli Colombini.

By Donatella Cinelli Colombini, #winedestination, #docorcia

Three-time cooked vegetables are typical of Tuscan cuisine. In summer, celery or cardoons are boiled, fried and cooked with tomato sauce. In winter the same preparation is made with cauliflower. From my experience there is more tomato in the Val d’Orcia version and much less in the Val di Chiana one but the recipes are still delicious. They are a side dish to pair with chicken Cacciatore or freshly made buffalo mozzarella.

Very easy to perform but a bit lengthy

INGREDIENTS FOR TUSCAN STEWED CAULIFLOWER

A cauliflower, a glass of extra virgin olive oil, a handful of flour, half a kilo of rather spicy tomato sauce, salt

PREPARATION

Wash the cauliflower, cut it into large pieces and blanch them in boiling water. Drain it and let it cool. Flour it and put it into a pan in which the oil is frying.

When it is browned on all sides, remove it from the frying pan and place it in the pan with the hot tomato sauce. Let

it flavour for about ten minutes and then serve it piping hot.…

L'articolo TUSCAN STEWED CAULIFLOWER sembra essere il primo su Cinelli Colombini.

by Donatella Cinelli Colombini, #winedestination

My friend Angelo Gaja says that the foliage in the Tuscan vineyards has only one colour and is therefore less beautiful than that of the wine districts where there are many grape varieties and therefore many shades.

But that’s not true!

The human mind needs simple and harmonious images to feel good. Certain territories such as Val d’Orcia, a UNESCO heritage site since 2004 due to the beauty of its agricultural landscape, offer this type of scenery. Almost a balm for the soul.

The leaves of the vines begin to yellow immediately after the harvest and fall at the end of December. A short period in which the Tuscany of wine, where Sangiovese is the undisputed sovereign, is covered by a golden yellow brocade. The landscape of Brunello, Chianti Classico or Vino Nobile has remained intact for centuries. There are some large factories, a remnant of the industrialization dream of the mid-twentieth century, but they are very few, not like in Piedmont.

The landscape has an austere harmony made of history, nature and love of mankind. Woods, ploughed land for sowing, Sangiovese vineyards that become a golden cloak. Come and see it for yourself!

COME WALK AND RELAX IN FRONT OF THE FOLIAGE OF THE SANGIOVESE VINEYARDS

It is the most beautiful moment of the Tuscan countryside but the foliage does not last long.…

L'articolo FOLIAGE IN THE VINEYARDS AND LANDSCAPE THERAPY sembra essere il primo su Cinelli Colombini.

by Donatella Cinelli Colombini

In the tradition of the Val d’Orcia, saffron had very particular uses: it was spread on the peel of pecorino cheese to make it look older and increase its price. It was also used to dye fabrics….

Obviously the Montalcino saffron is not fine saffron like the Iranian or the Indian Kashmir ones but it is intense and has an ancient tradition that makes it worth trying.

In gastronomy, Montalcino’s tripe is the triumph of saffron.

In the Quartiere Travaglio, one of the four districts into which Montalcino is divided, the beginning of Lent is celebrated with a meal of tripe with saffron.

INGREDIENTS FOR MONTALCINO’S TRIPE WITH SAFFRON

For 4 people:

500 g of veal tripe, a spoonful of baking soda, an onion, 2 celery ribs, 2-3 cloves, 10 grains of black pepper, a pork trotter, 2 cloves of garlic, 1 chili pepper, extra virgin olive oil, half a litre of meat broth, a pinch of saffron (half a spoonful), 50 g of aged pecorino cheese, salt and pepper.

PREPARATION OF MONTALCINESE TRIPE WITH SAFFRON

Soak the tripe for a day in cold water and baking soda. Change the water several times. Boil it in a pot of water together with the onion, celery, cloves, peppercorns and salt.…

L'articolo MONTALCINO’S TRIPE WITH SAFFRON sembra essere il primo su Cinelli Colombini.