La Fiorita
Brunello di Montalcino 2020
| 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 (12 months in French oak tonneaux and 12 months in large Slavonian oak casks), then 6–8 months in steel and bottle ageing for at least 30 months |
| Other years | 2017 , 2016 |
- Grape variety and designation: 100% Sangiovese for the Brunello di Montalcino DOCG designation
- Origin and terroir: Castelnuovo dell’Abate, two vineyards between 150 and 350 metres with different soils
- Vinification: fermentation at a maximum of 25°C for 17 days with pumping over and délestage
- Ageing: 24 months in oak barrels, 6–8 months in stainless steel and at least 30 months in bottle
- Profile and serving: notes of plum and balsamic, intense palate; serve at 18–20°C after one hour of decanting
Description
What kind of wine it is
La Fiorita Brunello di Montalcino is a still red wine made exclusively from Sangiovese grapes. It stands out for its vibrant, intense purple-red hue and an aromatic profile that blends notes of fresh plum, forest fruits and pronounced balsamic hints. On the palate, it offers a powerful and juicy sip, supported by fragrant tannins and a pleasant acidity. These structural characteristics make it ideal for pairing with flavourful first courses, game, pork and long-aged cheeses.
Where it comes from
This red is produced in Tuscany, in the renowned Montalcino area, near the locality of Castelnuovo dell’Abate. The grapes come from two distinct vineyards, which give the wine a marked structural complexity. The Poggio al Sole vineyard enjoys a southern exposure at one hundred and fifty metres above sea level, on tuff and clay soils. At three hundred and fifty metres lies Pian Bassolino, facing south-east and characterised by a soil rich in galestro. These pedoclimatic differences define the balance and profound character of the wine.
How it is produced
After the harvest, which takes place between late August and mid-September, the must ferments at a controlled temperature for seventeen days, with constant pumping over and délestage to best manage extraction during maceration. Maturation takes place for twelve months in French oak barrels and a further twelve months in large Slavonian oak casks. This is followed by several months of rest in steel tanks before a prolonged bottle ageing of at least thirty months. This rigorous process shapes an elegant and very long-lived organoleptic profile.
History and Curiosities
Founded in 1992, La Fiorita masterfully interprets the various terroirs of Castelnuovo dell’Abate to express the most authentic soul of Montalcino. Under the guidance of Roberto Cipresso and thanks to certified organic farming since 2019, the estate enhances unique plots such as Poggio al Sole and Pian Bassolino. The innovative gravity-flow cellar allows the integrity of the 55,000 bottles produced each year to be preserved. This is how the Brunello di Montalcino DOCG 2020 is born, awarded 4 Bibenda bunches and 95 points by Wine Spectator.
Awards
-
2020
92/100
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.
-
2020
92/100
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.
-
2020
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
4Italian Sommelier Association (AIS) guide
-
2020
95/100
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 2020 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| 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 masterfully interprets the various terroirs of Castelnuovo dell’Abate to express the most authentic soul of Montalcino. Under the guidance of Roberto Cipresso and thanks to certified organic farming since 2019, the estate enhances unique plots such as Poggio al Sole and Pian Bassolino. The innovative gravity-flow cellar allows the integrity of the 55,000 bottles produced each year to be preserved. This is how the Brunello di Montalcino DOCG 2020 is born, awarded 4 Bibenda bunches and 95 points by Wine Spectator. |
| Origin | Tuscany, Montalcino (SI) - Castelnuovo dell'Abate area |
| Soil composition | Tufo e argilla (Poggio al Sole); galestro (Pian Bassolino) |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 7000 |
| Harvest | 28 August, 17 September |
| Fermentation temperature | Maximum 25 °C |
| Fermentation | 17 days |
| Production technique | Fermentation at controlled temperature (max 25 °C) for about 17 days with repeated pumping over and délestage; maturation 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 |
| Wine making | Harvest between the end of August and mid-September; fermentation at a controlled temperature (max 25°C) for about 17 days with repeated pumping over and délestage for optimal maceration. Maturation for 24 months in wood (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 before release. |
| Aging | 24 months in wood (12 months in French oak tonneaux and 12 months in large Slavonian oak casks), then 6–8 months in steel and bottle ageing for at least 30 months |
| Allergens | Contains sulphites |