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£37.00£222.00 (Price for a single bottle) immediate availability

Cenerentola (Cinderella) like the young girl in the fairytale has two older and richer sisters who get invited to the Prince’s ball while she has to stay at home. The Cenerentola wine belongs to an appellation called Orcia born on February 14th 2000 (Valentine’s Day) between the territories of the Brunello di Montalcino and Vino Nobile di Montepulciano. The Orcia region is consequently the youngest, between the “sisters”, that get invited to the tables of prices and kings.
Minimum quantity: 6 pcs
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Designation Orcia Rosso DOC
Grape Types Sangiovese and Foglia Tonda
Region Tuscany (Italy)
Alcohol content 14.5%
Bottle Size 75 cl Bottle
Grape Harvest The grapes were handpicked the grape choosing them cluster by cluster. Two successive pickings were necessary to differentiate the best quality.
Fermentation in 80-100hl temperature controlled stainless steel vats for 15/25 days.
12 months in 5 hl French oak tonneaux and in small barrels.
Home ageing 10 years. Keep the bottles lying down in a cool dark place
SKU: cenerentola-2017-colombini Categories: ,

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm





Sommelier's Description

Colour  Intense, brilliant ruby red
Scent Particularly fine, deep and complex. Hints of violets joined by nuances of apple, sour cherry, cherries and darker perfumes like pepper, juniper and citrus fruit.
Taste Harmonious but pushy in its juvenile exuberance, the warmth of the alcohol is well balanced by the freshness. The tannins are evident but silky and promise longevity.
The pleasantness in taste lasts at length in the mouth.

The reason for this funny name ids the similarity between the Cinderella fairytale and the Orcia Doc wine region. This appellation was born in 2000 among the high hills between the Brunello di Montalcino and Nobile di Montalcino wine regions. It would seem an adverse situation with two stepsisters who are older and more famous and who get invited to royal banquets, while the young Orcia DOC gets ignored. But this situation is one that also incites to combactivity and creativity. So with a lot of courage and a pinch of magic the Orcia DOC region challenges the sisters. The magic is a Tuscan grape variety abandoned practically a century ago, the Foglia Tonda, that together with Sangiovese forms an intriguing blend: the first is elegant the second is powerful. Donatella Cinelli Colombini, like a fairy in the story focuses on this strange couple and after 15 years perfections the wine. Cultivation of the vines, grape harvest, vinification and barrel ageing. This has been a tough job but the sales are on the up and so are the ratings by the international press: 90/100 and even 93/100. Cenerentola is on its way to become a cult wine different from any other and with a small crown on the label, because, just as in the fairytale, the wine too has its Prince Charming.

Matching recipes


Pici are thick, hand-rolled noodles originally from Siena and its surrounding areas, and are now widespread all over Tuscany.


  • 60ml of extra virgin olive oil
  • garlic cloves, crushed
  • 800g of tinned plum tomatoes, roughly chopped

For the Pici:

  • 300g of plain flour
  • 300g of durum wheat flour, (semolina)
  • 300g of water, lukewarm
  • 2 tbsp of extra virgin olive oil



For the pici, mix the flours together on a work surface. Make a mound and then create a well in its centre. Slowly pour in the water mixed with the oil. Gently start to incorporate the flour and water to form a smooth dough (add a little more flour if it appears too soft and sticky). Flatten the dough slightly, wrap it in cling film and leave to rest for 30 minutes
For the sauce, heat the oil in a large skillet set over a medium heat. Add the garlic cloves and let them infuse the oil for a couple of minutes, then discard them and add the chopped tomatoes. Cook, stirring every so often, until they have broken down into a rustic sauce – about 30 minutes. Remove from the heat momentarily while you shape the pici
Next, divide the dough into 3 pieces and roll each piece out into a 5mm thick sheet using a rolling pin (you don’t want the sheet of pasta to be too thin or it’ll be harder to roll the pici). Cut out long strips of dough, about 5mm wide. Then, using your palms, roll them into rope-like noodles starting from the centre and working towards the extremities. Ensure that your work surface is dusted with flour and semolina at all times while shaping the pici. Irregular is okay here – just aim for an average diameter of 1–2mm
Bring a large pot of salted water to a rolling boil. Add the pici and cook for about 4 minutes, or until tender but still al dente. Drain and transfer to the saucepan with the tomato sauce. Toss over a low heat for a minute or until evenly coated in sauce. Serve immediately, perhaps with some grated Parmesan or pecorino


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