Fattoria dei Barbi
Brunello di Montalcino Vigna del Fiore 2020
Other years:
2019| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged in small and medium-sized barrels for at least 2 years, followed by transfer to larger barrels; then refined in the bottle for a minimum of 4 months. |
| Other years | 2019 |
- Name: Brunello di Montalcino DOCG, 100% Sangiovese, Tuscany (Montalcino)
- Vintage and alcohol content: Harvest 2020, 14.5% vol, 0.75 l bottle
- Vinification: Possible cryomaceration, fermentation at 27-28 °C and subsequent malolactic fermentation
- Ageing: At least 2 years in small or medium barrels, then in large barrels; 4 months in bottle
- Awards: 95 pts Parker, 95 Wine Spectator, 94 Vinous and Suckling, 2 glasses Gambero Rosso
Description
What kind of wine it is
Fattoria dei Barbi Brunello di Montalcino Vigna del Fiore expresses the authentic character of Sangiovese. In the glass, it displays a deep ruby red, introducing a bouquet that weaves together notes of black cherry, raspberry and Damask rose with elegant hints of cocoa, coffee and Mediterranean herbs. On the palate, it reveals itself as smooth and full-bodied, enriched by nuances of dark chocolate and a long, enveloping finish. This wine boasts a great ageing potential, showing itself harmonious and velvety even in its early years.
Where it comes from
This red originates from the historic Vigna del Fiore in Montalcino, among the oldest and southernmost plots in the area. The rows benefit from excellent south and south-west exposure and are oriented to protect the bunches from excessive heat, preserving the grapes' natural acidity. Its gustatory elegance is rooted in a complex terroir: a surface rich in marl and clay, a sandy subsoil of ancient marine origin, and hills marked by alberese and galestro, elements that guarantee an excellent evolutionary potential.
How it is produced
During vinification, the destemmed grapes may undergo cold cryomaceration to optimise aromatic and polyphenolic extraction. Alcoholic fermentation takes place at a controlled temperature for about nineteen days, followed by malolactic fermentation. The structure takes shape thanks to maturation in small and medium-sized barrels for at least two years, then continues in larger barrels. The final rest of at least four months in the bottle smooths the tannic texture, giving the wine perfect balance.
History and Curiosities
Originating from Montalcino, where the vine has thrived since the 1500s, this prestigious Brunello di Montalcino is produced from one of the oldest and southernmost single vineyards of the denomination. The Colombini family, who have led the Fattoria dei Barbi since the eighteenth century, encapsulate in this label the perfect synthesis of a classic and long-lived style. Produced since 1981 from a 5.7-hectare plot, this wine masterfully combines historical heritage with innovation: an authentic masterpiece, 100% Sangiovese, which preserves the true soul of the region.
Awards
-
2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 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 |
| Story | History and Curiosities Originating from Montalcino, where the vine has thrived since the 1500s, this prestigious Brunello di Montalcino is produced from one of the oldest and southernmost single vineyards of the denomination. The Colombini family, who have led the Fattoria dei Barbi since the eighteenth century, encapsulate in this label the perfect synthesis of a classic and long-lived style. Produced since 1981 from a 5.7-hectare plot, this wine masterfully combines historical heritage with innovation: an authentic masterpiece, 100% Sangiovese, which preserves the true soul of the region. |
| Origin | Montalcino (Siena) |
| Soil composition | Top layer mainly marl with the addition of clay; subsoil of fossil-rich sand derived from an ancient seabed; marl and alberese and galestro stones in the highest part of the vineyard |
| Cultivation system | Simple curtain |
| Plants per hectare | 4130 |
| Yield per hectare | 5,500 kg/hectare |
| Fermentation temperature | 27–28 °C |
| Fermentation | Approximately 16–19 days |
| Production technique | Cryomaceration technique (cooling of the berries); alcoholic fermentation at controlled temperature; malolactic fermentation; ageing in small and medium-sized barrels followed by transfer to larger barrels and bottle ageing |
| Wine making | The destemmed and crushed grapes, depending on the seasonal trend of the harvest year, may be treated with the technique of cryomaceration (cooling the berries to increase the extraction of anthocyanins and polyphenols). Alcoholic fermentation lasts about 16–19 days at a controlled temperature of 27–28 °C. After racking, malolactic fermentation follows. Ageing takes place in small and medium-sized barrels for at least 2 years, followed by transfer to larger barrels; this is followed by bottle ageing for a minimum of 4 months. |
| Aging | Aged in small and medium-sized barrels for at least 2 years, followed by transfer to larger barrels; then refined in the bottle 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 |