La Fiorita
Brunello di Montalcino 2016
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and bottle ageing for at least 30 months |
| Other years | 2017 , 2020 |
- Grape variety and style: Still red wine DOCG, 100% Sangiovese, vintage 2016
- Origin: Produced in Castelnuovo dell’Abate from two vineyards between 150 and 350 metres above sea level
- Vinification: Fermentation for 10–17 days at 25–28 °C with pumping over and rack and return
- Ageing: Matured for 24 months in oak, 6-8 months in steel and 30 months in bottle
- Tasting notes and pairings: Hints of plum and wild berries; ideal with braised meats and cheeses
Description
What kind of wine it is
La Fiorita Brunello di Montalcino is a still red Tuscan wine made from Sangiovese grapes. It displays an intense purple-red colour, with an aromatic profile characterised by fresh notes of plum and wild berries, followed by pleasant balsamic hints. The palate is powerful and juicy, supported by lively acidity and fragrant tannins that provide a solid structure. This sensory richness makes the wine ideal for pairing with flavourful first courses, succulent braised meats, game-based recipes and mature cheeses.
Where it comes from
The wine originates in the Montalcino area, in the Castelnuovo dell’Abate zone, within the renowned Brunello di Montalcino denomination. The grapes come from two vineyards with distinct microclimates: Poggio al Sole, situated at 150 metres altitude with a southern exposure on tuff and clay soils, and Pian Bossolino, located at 350 metres on predominantly galestro soils. The interaction between the different altitudes enhances the characteristics of these composite soils, imparting a precise and rigorous territorial identity.
How it is produced
The harvest takes place between late summer and early autumn. In the winery, vinification begins with a temperature-controlled fermentation lasting about 10-17 days, accompanied by continuous pumping over and délestage to optimise maceration. Ageing involves twelve months in French oak barrels and a further twelve months in large Slavonian oak casks. The process is completed with a period in stainless steel and a long rest in glass for at least thirty months.
History and Curiosities
Founded in 1992, La Fiorita produces a majestic Brunello di Montalcino DOCG from the prestigious vineyards of Castelnuovo dell’Abate. The grapes ripen between Poggio al Sole and Pian Bossolino, benefiting from unique microclimates thanks to the varying altitudes. The harvest, overseen by the expertise of Roberto Cipresso, takes place at the end of summer to capture the authentic soul of the region. The 2016 vintage won over international palates, earning an impressive 94 points from the most authoritative critics: a masterpiece that highlights the evolution of a certified organic winery.
Awards
-
2016
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2016
94/100
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.
-
2016
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2016
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2016
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: 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 2016 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Fiorita |
| Story | History and Curiosities Founded in 1992, La Fiorita produces a majestic Brunello di Montalcino DOCG from the prestigious vineyards of Castelnuovo dell’Abate. The grapes ripen between Poggio al Sole and Pian Bossolino, benefiting from unique microclimates thanks to the varying altitudes. The harvest, overseen by the expertise of Roberto Cipresso, takes place at the end of summer to capture the authentic soul of the region. The 2016 vintage won over international palates, earning an impressive 94 points from the most authoritative critics: a masterpiece that highlights the evolution of a certified organic winery. |
| Origin | Montalcino (SI) - locality Castelnuovo dell’Abate (Tuscany) |
| Soil composition | Tuff and clay (Poggio al Sole); galestro (Pian Bossolino). |
| Cultivation system | Spurred cordon |
| Plants per hectare | 7.000 piante per ettaro |
| Harvest | Late summer, early autumn |
| Fermentation temperature | Massimo 25–28 °C |
| Fermentation | 17 days |
| Production technique | Vinification with temperature-controlled fermentation and repeated pump-overs and delestage for a complete maceration |
| Wine making | Harvest around 22 September; fermentation at a maximum temperature of 25–28 °C for 10–17 days with repeated pumping over and délestage to ensure complete maceration; ageing for 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and bottle ageing for at least 30 months. |
| Aging | 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and bottle ageing for at least 30 months |
| Allergens | Contains sulphites |