描述
Still red Brunello di Montalcino DOCG, 14.5% ABV, produced by Fattoria dei Barbi. 100% Sangiovese. 0.75 l bottle, 2020 vintage. A Brunello that embodies the history and passion of the Colombini family, owners of Fattoria dei Barbi since the 18th century. The grapes are carefully vinified, with alcoholic fermentation lasting approximately 16-19 days at a controlled temperature of 27-28°C. Aged in small and medium-sized barrels for at least 2 years, followed by aging in larger barrels. Aged in bottle for a minimum of 4 months. Initial notes of black cherry, raspberry, and Damask rose, followed by hints of cocoa, coffee, and Mediterranean herbs. Caressing and intense on the palate, with a long, enveloping finish.
奖项
详情
香水
颜色
味道
服务于:
18 - 20 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 1892
- 酿酒师: Maurizio Castelli
- 生产的瓶子: 600.000
- 公顷: 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. 阅读更多
| 名称 | Fattoria dei Barbi Brunello di Montalcino Vigna del Fiore 2020 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Brunello di Montalcino DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Sangiovese |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Fattoria dei Barbi |
| 产地 | Montalcino (Siena) |
| 气候 | Altitude: 350 m. a.s.l. Exposure: South and South-West. |
| 土壤成分 | Marl and alberese stones in the highest part of the vineyard. |
| 栽培系统 | Free cordon |
| 每公顷产量 | 5,500 kg/hectare |
| 发酵温度 | 27- 28 °C |
| 酿酒工艺 | 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. |
| 陈酿 | 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. |
| 总酸度 | 5.5 gr/L |
| 残糖 | 0.5 gr/L |
| 干提取物 | 30.3 gr/L |

