This wine comes from six small vineyards in a 10 hectare area surrounding a stone edifice built in the 16th century by Donatella Cinelli Colombini’s ancestors, “Casato Prime Donne” in Montalcino.
Here the Brunello matures for at least two years in oak casks and barrels.
Varietal: 100% Sangiovese
Soil type: Sandy clay
Colour: dark ruby red that becomes garnet with ageing.
Aroma: full, rich, fine, recalling spices and small red fruits.
Taste: full, intense, harmonious and warm.
Serve at 18°C
“The new year has started off with a bang for Donatella Cinelli Colombini. Her 2011 Brunello di Montalcino is an articulate and generous red that is endowed with thick layers of dark fruit, plum, cassis, sweet spice and moist chewing tobacco. This estate definitely presents a modern style of Brunello, but this expression shows less obvious oak compared to the wines made five years ago or more. The house style continues to show a slow evolution that puts emphasis on elegance and purity. Having said that, this Brunello also offers the immediate qualities needed for near-term consumption. You can drink it relatively soon or hold off altogether. This wine could go either way. Drink 2017 - 2028.
Donatella Cinelli Colombini was recently elected president of Italy’s Donne del Vino association (of which I am a member). Her mandate should last three years and the association counts some 700 women including producers, journalists, sommeliers, restaurant owners and other wine experts. Italy’s “women of wine” association is one of the strongest and most visible wine communities in the country and I believe it is fortunate to have a leader as determined and forward-looking as Donatella. In other news, soft-spoken Donatella just released a special selection Brunello di Montalcino called Io Sono Donatella. Starting from a limited number of barrels, each year one is excluded until a single barrel remains. Each of the special barrels in the running to become Io Sono Donatella is marked with a red heart. Unfortunately, my tasting experience with wine did not live up to my expectations. In other news, Donatella has recently added egg fermentors and more cement tanks to her winery. In an interesting side note, there seems to be a tiny emergence of cement-driven winemaking in this northern part of the Montalcino appellation. This trend is worth keeping an eye on. Donatella’s estate is also working on experimental selections of native yeasts that will eventually be made commercially available.” (Monica Larner, Wine Advocate, March 2016)