The Vigna del Fiore is an unique vineyard: its 14 acres (5.7 hectares) are situated in an area where the vine is cultivated by our family since the XVI century. It is one of the southernmost and oldest vineyard in the whole area of the Brunello di Montalcino. The particular exposition and the composition of the soil give to this Brunello special qualities, with a very elegant bouquet and an harmonic and complex taste.
The Brunello Vigna del Fiore has been produced since 1981; for its harmony and charm it can be drunk and appreciated from the earlier years in bottle, despite being a wine with an excellent capacity of ageing.
Grapes Sangiovese 100%.
Vineyards Property of Fattoria dei Barbi, located in the district of Montalcino and registered for Brunello di Montalcino production. Soil: marl and alberese in the highest part of the vineyard. Altitude: 270-294 mt slm. Average age: grape vines planted in 1991. Orientation: South – South West. Vine Training System: Cordone libero. Vine Stock per hectar: 4.130. Yeld per hectar: 55 ql.
The Year 2017 The 2016 harvest has given us great satisfaction.Thanks to the freshness of the Spring, with sparse and well distributedrains, and the hot and dry temperature in the Summer, the grapes coulddevelop a balanced maturation. The first Autmun weeks were warmduring the day and cool through the nights. That allowed us to bring inthe cellar healthy grapes with an excellent concentration of aromas.
The harvest took place from September 20th and October 9th.
Vinification Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16°C in an environment protected by CO2. This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°-28°C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 hl) for the first months. Later it completed the aging in larger oak barrels, for a total period of two years and then is bottled at least 4 months before the release.
Chemical Analysis Alcohol 14.75% – Tot. Ac. 5.7 g/l – Vol. Ac. 0.48 g/l – Residual sugars < 1.2 g/l – Dry Extract 32.1 g/l – SO2 14/87.
Sensory Analysis Colour: very intense and brilliant ruby red. Bouquet: rich and spicy, ripe cherry, a hint of small red berries, quince apple, crushed rose petals, orange peel. A touch of coffee on the background. Taste: deep with a well embedded texture, complex, velvety.
Pairing Perfect for important dishes, roasted or grilled red meats, game, venison, stewed wild boar. Excellent with mature cheeses.
Serving Temperature Serve at a temperature of 18°C.
Capacity of ageing 20-60 years.
Conservation and storage Keep the bottle horizontally in a dark place at a temperature of 12°-14°C.
Issue: January 12, 2022
Maturing mid ruby with orange tinges. Pretty, perfumed, deep nose with a hint of pine. Compact fruit with a big dose of acidity that just matches the fruit concentration and long coating tannins. Long and lingering and not ready by far. Drink 2024-2032.
Issue: March 3, 2022
Medium ruby red in colour. A delicate mix of red berries and blur florals, Sicilian blood orange peel, spice box notes. The mid palate shows secondary nuances of warm blackberries and menthol notes. Caressing tannins knitted with saline infused structure uplift the palate. A persistent linear refined finish.