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Valdorcia Tag

Who welcomes tourists at Fattoria del Colle

Alessia, Sara, Carolina and Silvia welcome you. They organize stays, visits, natural wellness, tastings and weddings. So today I tell you about who welcomes tourists at Fattoria del Colle


By Donatella Cinelli Colombini

Staff Fattoria del Colle

Alessia, Sara, Carolina, Silvia

Some, like Alessia and Sara, have for years been the smiling faces and the kind voices of Fattoria del Colle. Often tourists who come to spend a few days on holiday, visit the wine cellar or just to taste the wine and eat want to meet them because they have talked to them by phone or met them on previous trips. Others arrived last year and perhaps you are more curious about them, they are Carolina and Silvia. Let’s get to know who welcomes tourists at Fattoria del Colle



Carolina is from Sinalunga, only 10 km away from the Farm, but her ancestors are a mix of different

Carolina Vitolo la sommelier della Fattoria del Colle

Carolina Vitolo sommelier at Fattoria del Colle

origins: Istria, Austria and Sardinia. Her studies in law and social studies lead her to work in Brussels in Emma Bonino’s projects on international integration. She is sommelier AIS and in the past has worked on wine tours. In fluent English she comments the wines  in the videos on the  YouTube channel by Donatella Cinelli Colombini.

Hence it is Carolina that  guides most of the wine cellar tastings that will soon expand to the master class on Sangiovese in which she teaches tourists wine lovers why and how this grape gives rise to masterpieces like Brunello.

The new chef at Fattoria del Colle is a sommelier

His name is Alessandro Sironi , he has a thirty-year experience in cooking but also a diploma of sommelier AIS and one of taster of beer. The new chef at Fattoria del Colle is a sommelier



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, 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.