Fattoria dei Barbi
Brunello di Montalcino 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 for at least 2 years in small, medium and large oak barrels, with bottle maturation for at least 4 months. |
| Other years | 2020 , 2021 |
- DOCG Designation: Brunello di Montalcino 2019 Fattoria dei Barbi
- Grapes: 100% Sangiovese, intense ruby colour with garnet highlights
- Ageing: at least 2 years in oak barrels and 4 months in bottle
- Aromas: ripe strawberry and cherry, dog rose, sweet spices, earthy notes
- Serving/pairings: 18–20°C, 1 hour decanting; braised meats, game, cheeses
Description
What kind of wine it is
Fattoria dei Barbi Brunello di Montalcino is a still red wine that delivers the authentic expression of Sangiovese grapes. On the palate, it presents a dry and warm profile, characterised by a significant structure balanced by a pleasant acidity and velvety tannins. The tasting concludes with a long finish, featuring elegant mineral nuances. The bouquet is broad, dominated by ripe red fruits and dog rose, enriched with sweet spices, aromatic herbs and deep earthy notes.
Where it comes from
This wine originates from the renowned Montalcino area, nestled among the hills of Tuscany. The vines grow on hilly soils that reach almost six hundred metres in altitude, ensuring a microclimate ideal for the full ripening of the grapes. The viticultural care is entrusted to Fattoria dei Barbi, a historic winery run by the Colombini family and dedicated to producing Brunello di Montalcino since the late nineteenth century. Every stage of production takes place strictly within the area of origin, safeguarding the pedoclimatic identity of the region.
How it is produced
After the harvest, the destemmed grapes are quickly cooled in a protected environment to maximise the extraction of anthocyanins and polyphenols. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature for about seventeen days, followed by malolactic fermentation. The aromatic profile is enhanced by at least two years of ageing in oak barrels, which adds depth without overpowering the character of the Sangiovese. A final period of bottle maturation completes the process, harmonising every structural component.
History and Curiosities
Managed by the Colombini family since 1352, the Fattoria dei Barbi winery preserves an invaluable heritage. Its renowned Brunello di Montalcino DOCG, produced since 1892, represents the heart of this historic Tuscan estate. The exceptional 2019 vintage, capable of ageing in the bottle for decades, honours a centuries-old tradition by earning international recognition with scores of up to 95/100. The very first harvest still rests in the ancient cellars, bearing witness to an unwavering dedication that transforms Sangiovese grapes into pure excellence.
Awards
-
2019
91/100
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.
-
2019
2This 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.
-
2019
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.
-
2019
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
4Italian Sommelier Association (AIS) guide
-
2019
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 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 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 |
| Story | History and Curiosities Managed by the Colombini family since 1352, the Fattoria dei Barbi winery preserves an invaluable heritage. Its renowned Brunello di Montalcino DOCG, produced since 1892, represents the heart of this historic Tuscan estate. The exceptional 2019 vintage, capable of ageing in the bottle for decades, honours a centuries-old tradition by earning international recognition with scores of up to 95/100. The very first harvest still rests in the ancient cellars, bearing witness to an unwavering dedication that transforms Sangiovese grapes into pure excellence. |
| Origin | Montalcino (Siena), Tuscany |
| Harvest | Between September and October |
| Fermentation temperature | 27–28 °C (maximum 28 °C) |
| Fermentation | 16–17 days |
| Production technique | Grapes are crushed and destemmed, cooled to 16°C in a CO₂-protected environment; alcoholic fermentation in stainless steel tanks at a controlled temperature (27–28°C) for 16–17 days, followed by malolactic fermentation; aged for at least 2 years in oak barrels and at least 4 months in bottle. |
| Wine making | Grapes are crushed and destemmed, then rapidly cooled to 16°C in an environment protected with CO₂; alcoholic fermentation takes place in stainless steel tanks for 16–17 days at a controlled temperature of 27–28°C (maximum 28°C), followed by malolactic fermentation; aged for at least 2 years in oak barrels and at least 4 months in bottle. |
| Aging | Aged for at least 2 years in small, medium and large oak barrels, with bottle maturation for at least 4 months. |
| Total acidity | 5.22 gr/L |
| Residual sugar | 1.32 gr/L |
| Dry extract | 29.52 gr/L |
| Year production | 600000 bottles |
| Allergens | Contains sulphites |