Fattoria La Fiorita Brunello di Montalcino 2006
Fattoria La Fiorita
Our vineyards are cultivated in the spurred cordon way and the density is of 7.000 plants per hectare; the yields are at a maximum of 800 g of grapes each plant. The harvest is generally during the third decade of September. The fermentation-maceration takes place in slavonian oak fermentation vats were the must reaches a maximum temperature of 30°C. The period of contact between must and grape-skins is almost never longer than 15 days, during which we do pumping-over and delestage. We use selected yeasts not intrusive to the personality of the territory; the 24 months wood ageing period takes place in 5 hl French oak tonneaux and also in slavonian oak vats. The remaining period before the release of the wine is spent in bottle.
Wine Spectator
Sweet cherry and berry fruit fills the center of this red, with spice, tobacco and bitter almond playing supporting roles. Firmly structured, yet balanced, with a long, spice-filled aftertaste. Best from 2013 through 2026. 1,250 cases made
Score: 93.
—Bruce Sanderson,
June
30,
2011.
Wine Enthusiast
La Fiorita’s Brunello opens with some barrel aromas of toast and smoke that need time to blow off. Once they do, however, you will be pleasantly surprised by the wine’s fruity aromas of mature cherry and strawberry.
Score: 90.
—Monica Larner,
April
01,
2011.
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.
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