La Fiorita
Brunello di Montalcino 2017
Other years:
2019| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 24 months in wood, 6 months in steel before bottling. |
| Year | 2017 |
| Product name | Brunello di Montalcino 2017 |
| Color | Intense purple-red. |
| Perfume | It expresses fresh plum and berry fruit aromas that gradually give way to balsamic sense. |
| Taste | The touch is powerful, rich of juice while well provided with fragrant tannins and acidic backing. |
| Region | Tuscany |
| Country | Italy |
| Other years | 2019 |
Description
The Brunello di Montalcino produced by La Fiorita is a still red wine made exclusively from 100% Sangiovese grapes. Produced in the enchanting hills of Tuscany, specifically in the Montalcino area near Siena, in the Castelnuovo dell'Abate area, this wine deserves and retains its DOCG designation. Poggio al Sole stands at a low altitude of 150 meters above sea level and enjoys a favorable southern exposure with predominantly clay and tuff soil. Pian Bassolino, on the other hand, is more imposing, with a southeast exposure at 350 meters above sea level and characterized by soil largely composed of marl. Typically, Brunello di Montalcino is harvested on September 22nd, the last day of summer. Once the grapes are picked, fermentation takes place at a maximum temperature of 28 degrees Celsius and lasts for ten days. The unique preparation process for this wine continues with a highly specialized vinification process: a series of pumping overs and delestages to ensure perfect maceration. Regarding maturation and aging, the wine spends 12 months in French oak tonneaux and another 12 months in large Slavonian oak barrels. It then spends 8 months in stainless steel before finally aging in bottle for at least 30 months. Only then is it ready for bottling.
Awards
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2017
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2017
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2017
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2017
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2017
93/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1992
- Oenologist: Roberto Cipresso
- Bottles produced: 55.000
- Hectares: 9
In 2011, with the arrival of Natalie Oliveros and her partner Louis Camilleri, the winery moved towards organic viticulture, for which certification was obtained in 2019. The winery's development included the acquisition of new vineyards and, in 2018, the start of work on constructing a new vinification and ageing cellar on the original site of La Fiorita.
This wine factory, designed on two floors, operates by gravity and was inaugurated with the 2019 harvest. From here, the foundations are laid to build the future for the next generations.
From the care of the vineyards to the bottling of its wines, La Fiorita takes no shortcuts or compromises to interpret its land in its most authentic form. Read more
| Name | La Fiorita Brunello di Montalcino 2017 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Fiorita |
| Origin | Montalcino (SI) - Loc. Castelnuovo dell’Abate |
| Climate | Altitude: 150 m. a.s.l. (Poggio al Sole); 350 m. a.s.l. (Pian Bossolino). Exposure: South (Poggio al Sole); South-East (Pian Bossolino). |
| Soil composition | Tuff – clay (Poggio al Sole); galestro (Pian Bossolino). |
| Cultivation system | Spurred cordon. |
| Plants per hectare | 7,000 |
| Harvest | From August 28 to September 17. |
| Fermentation temperature | Max 25 °C |
| Fermentation | 17 days. |
| Wine making | Operations during maceration: pump over and delestage. |
| Aging | 24 months in wood, 6 months in steel before bottling. |
| Allergens | Contains sulphites |