Description
Still red Brunello di Montalcino Vigna del Fiore, 14.5% ABV, produced by Fattoria dei Barbi. 100% Sangiovese, 2019 vintage. A Brunello that embodies the history and passion of the Colombini family, owners of land in Montalcino since 1352. Initial notes of black cherry, raspberry, and Damask rose, followed by hints of cocoa and coffee, and Mediterranean herbs. The palate is caressing and intense, with black cherry, wild herbs, and dark chocolate. A wine with a long finish, celebrating the tradition and excellence of Brunello di Montalcino.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1892
- Oenologist: Maurizio Castelli
- Bottles produced: 600.000
- Hectares: 66
The Fattoria dei Barbi today is owned by Stefano Cinelli Colombini, who continues a story that sees the Colombinis linked to these lands for more than six centuries; a very long time in which the family has always defended the traditions and values of the Montalcinese culture, whose last and most precious fruit is Brunello. Read more
| Name | Fattoria dei Barbi Brunello di Montalcino Vigna del Fiore 2019 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria dei Barbi |
| Origin | Montalcino (Siena). |
| Climate | Altitude: 350 m. a.s.l. Exposure: South and South-West. |
| Soil composition | Marl and alberese stones in the highest part of the vineyard. |
| Cultivation system | Free cordon. |
| Plants per hectare | 4,130. |
| Yield per hectare | 5,500 kg/hectare. |
| Fermentation temperature | 27- 28 °C |
| Wine making | Depending on the seasonal trend of the harvest year, the destemmed grapes may be treated with cryomaceration, a process whereby the berries are cooled to obtain a higher extraction of the anthocyanin and polyphenol content. Normal alcoholic fermentation lasts about 16 9 days at a controlled temperature of 27-28°C. After racking, malolactic fermentation follows. |
| Aging | The wine is aged in small and medium-capacity barrels for at least 2 years, with subsequent passage into barrels of larger capacity. This is followed by bottle ageing for a minimum of 4 months. |
| Total acidity | 5.5 gr/L |
| Residual sugar | 0.5 gr/L |
| Dry extract | 30.3 gr/L |
| Allergens | Contains sulphites |

