La Fiorita
Brunello di Montalcino 2017
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing: 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and at least 30 months in bottle. |
| Other years | 2016 , 2020 |
- Grape variety and vintage: 100% Sangiovese, Brunello di Montalcino DOCG 2017 designation
- Origin: Castelnuovo dell’Abate, two vineyards between 150 and 350 metres with different soils
- Ageing: 24 months in oak barrels, 6–8 months in steel, at least 30 months in bottle
- Aromatic profile: hints of plum and wild berries, with elegant balsamic notes
- Pairings: recommended with robust pasta dishes, pork, game and mature cheeses
Description
What kind of wine it is
La Fiorita's Brunello di Montalcino is a still red Tuscan wine made from Sangiovese grapes. In the glass, it displays an intense purple-red colour, while on the nose it releases fresh notes of plum and wild berries, which gradually evolve into elegant balsamic hints. On the palate, the powerful and juicy sip is supported by fragrant tannins and lively acidity. This structural harmony makes it ideal for pairing with rich first courses, pork, game, and flavourful mature cheeses.
Where it comes from
This expression of Brunello di Montalcino originates in the Sienese territory, specifically in Castelnuovo dell’Abate. The grapes come from two vineyards that benefit from different exposures and altitudes, creating varied microclimates. The Poggio al Sole vineyard is situated at one hundred and fifty metres altitude with a southern exposure on tuff and clay soils, while Pian Bassolino is at three hundred and fifty metres with a south-eastern exposure, on soils predominantly of galestro. This particular geological composition gives the wine a well-defined tannic structure and remarkable freshness.
How it is produced
The harvest takes place at the end of summer, followed by fermentation at a controlled temperature. The vinification process involves the use of pumping over and délestage, essential techniques to ensure optimal extraction from the skins. Maturation takes place in two stages in wood: twelve months in French oak tonneaux and a further twelve in large Slavonian oak casks. Afterwards, the wine rests in steel tanks before completing its journey with bottle ageing of at least thirty months.
History and Curiosities
Founded in 1992, the winery La Fiorita presents a fascinating Brunello di Montalcino 2017, produced in Castelnuovo dell’Abate under the guidance of oenologist Roberto Cipresso. The grapes come from nine hectares divided between Poggio al Sole and Pian Bassolino, whose varying altitudes enhance the richness of the palate. This exclusive production of 55,000 bottles has won over international critics, receiving 95 points from James Suckling and a prestigious 94 points from Decanter. In 2019, the company inaugurated a modern gravity-flow cellar and obtained organic certification.
Awards
-
2017
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
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.
-
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.
-
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.
-
2017
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 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 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 |
| Story | History and Curiosities Founded in 1992, the winery La Fiorita presents a fascinating Brunello di Montalcino 2017, produced in Castelnuovo dell’Abate under the guidance of oenologist Roberto Cipresso. The grapes come from nine hectares divided between Poggio al Sole and Pian Bassolino, whose varying altitudes enhance the richness of the palate. This exclusive production of 55,000 bottles has won over international critics, receiving 95 points from James Suckling and a prestigious 94 points from Decanter. In 2019, the company inaugurated a modern gravity-flow cellar and obtained organic certification. |
| Origin | Montalcino (SI) - Località Castelnuovo dell’Abate |
| Soil composition | Tuff and clay (Poggio al Sole); galestro (Pian Bassolino) |
| Cultivation system | Spurred cordon |
| Plants per hectare | 7.000 |
| Harvest | Late summer (between late August and mid-September) |
| Fermentation temperature | Maximum 25 °C |
| Fermentation | 17 days |
| Production technique | Temperature-controlled fermentation; maceration with pump-overs and délestage; ageing in French oak tonneaux and large Slavonian oak casks, then in steel and in bottle |
| Wine making | Fermentation at controlled temperature (max 25–28 °C) for about 10–17 days; maceration with repeated pumping over and délestage; ageing for 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and at least 30 months in bottle. |
| Aging | Ageing: 12 months in French oak tonneaux and 12 months in large Slavonian oak casks, then 6–8 months in stainless steel and at least 30 months in bottle. |
| Allergens | Contains sulphites |