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Donatella Cinelli Colombini Rosso di Montalcino 2014

Sangiovese from Tuscany, Italy
  • JS90
13% ABV
  • JS91
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13% ABV

Winemaker Notes

Dark ruby red. On the nose, hints of small red fruits that linger at length. Intense, harmonious, reasonably warm and suitably tannic on the palate.

Critical Acclaim

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JS 90
James Suckling
An attractive rosso with good ripe fruit for the vintage. Light to medium body. Juicy finish. Drink now.
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Donatella Cinelli Colombini

Donatella Cinelli Colombini

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Donatella Cinelli Colombini, Tuscany, Italy
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At Casato Prime Donne there are 18 hectares of vineyard and the winery for the production and ageing of the Brunello di Montalcino wine. The winemakers are all women: a revolutionary work situation for Italy. In the vineyards around Casato, there is a trail walk where quotations from the winners of the Casato Prime Donne Award and works of art accompany those walking through the vineyards. The surrounding landscape of the Val’d'Orcia has been declared by Unesco an important part of the heritage of humankind.

In 1592 Donatella Cinelli Colombini’s ancestors already owned Casato. They would come here to go hunting and it was here that they brought their wives on their honeymoon. In recent times Casato belonged to Donatella's grandmother, who passed it on to Donatella’s mother; Donatella in turn will pass it on to her daughter Violante. Since 1998 this large stone building has a new name Casato Prime Donne and it is the first winery in Italy where the winemakers are all female.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

HNYCIBRMO14C_2014 Item# 203606