Description
Still red Brunello di Montalcino DOCG, 14.5% ABV, produced by Fattoria dei Barbi since 1892. 100% Sangiovese, 2020 vintage. Aged for at least 2 years in small, medium, and large barrels, and for a minimum of 4 months in bottle. A Brunello that expresses the history and tradition of Montalcino, with intense aromas of ripe red fruit, hints of sour cherry and plum, and spicy notes. Bright and intense ruby red color. Ample and enveloping on the palate, with dense and refined tannins. Ideal with flavorful dishes such as stewed red meats or game, grilled or mixed roasts, and aged cheeses.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 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 Montalcino Colombini 2020 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria dei Barbi |
| Origin | Montalcino (Sienna) |
| Climate | Altitude: 350 m. a.s.l. Exposure: South, South-West. |
| Cultivation system | Cortina simplex |
| Wine making | Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists of cooling the grapes at a temperature of 16°C in an environment protected by CO2. This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°-28°C. |
| Aging | In small-medium size oak barrels (2,25 ā 15 hl) for the first months. Later it completed the ageing in larger oak barrels, for a total period of 2 years and then it was bottled at least 4 months before the release. |
| Total acidity | 5.5 gr/L |
| Allergens | Contains sulphites |

