Donatella Cinelli Colombini Chianti Superiore Fattoria Colle 2004
Product Details
Your Rating
Somm Note
Winemaker Notes
Donatella Cinelli Colombini owns two wineries, one in Montalcino and one in Trequanda in the Chianti and DOC Orcia regions. Casato Prime Donne in Montalcino is a property of 40 hectares of which 16 hectares include Sangiovese vineyards and the winery and cellar.
At Donatella Cinelli Colombini all the vintners are women, as is the head winemaker, which is a unique situation in Italy and a beacon of progress for women in the wine business in general. Donatella herself was approached by the EU to research the use of native yeast strains in Montalcino. As a result of her work, these local yeasts are now used in the winemaking process at Donatella Cinelli Colombini and are available to use throughout Montalcino.
In the vineyard, Donatella Cinelli Colombini has been cultivating her grapes with organic methods since 2014 and will soon be receiving organic certification. In addition, she has made some recent upgrades at the winery including the use of cement tanks for fermentation. Instead of barriques in the cellar, Donatella Cinelli Colombini chooses to age her Brunelli for at least two years in 500-litre tonneaux and then decants the wine into 15hl casks for further aging. Finally the wine will rest in bottle, which is essential for developing aromatic fullness. The distinctive element of Donatella's wines is their elegance.
Donatella's wines have been widely praised by the press, especially in recent vintages. In 2016, she was one of four Brunello producers chosen to present at Wine Spectator's New York Wine Experience and in the same year Merano Wine Festival gave gold medals to the 2012 vintage of both Donatella's Brunello and Brunello Progetto Prime Donne.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Famous for its food-friendly, approachable red wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti wine is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.