HARVEST<\/strong><\/p>\r\n \u2022 2025<\/a>\u2022<\/span><\/p>\r\n \u2022 2024<\/a>\u2022<\/span><\/p>\r\n AWARDS<\/strong><\/a><\/p>\r\n [\/vc_column_text][vc_row_inner][vc_column_inner][vc_btn title=”BUY NOW Bottle size Bordeaux style 0.75l” style=”classic” color=”mulled-wine” size=”lg” align=”center” i_icon_fontawesome=”fas fa-cart-arrow-down” add_icon=”true” link=”url:https%3A%2F%2Fwww.fattoriadeibarbi.it%2Fen%2Fproducts%2Fsenza-solfiti-igt-toscana-rosso-2021-fattoria-dei-barbi%2F|target:_blank”][vc_column_text]<\/p>\r\n SENZA SOLFITI (\u2018NO SULPHITES ADDED\u2019) IGT TOSCANA ROSSO<\/strong><\/p>\r\n \u2022 2021<\/u><\/a>\u2022<\/span><\/p>\r\n AWARDS<\/strong><\/a><\/p>\r\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”2\/3″][vc_tta_tabs][vc_tta_section title=”DESCRIPTION” tab_id=”1612863150356-4838bb6a-97f91615176640123″][vc_column_text]<\/p>\r\n It all started in 2012, during a dinner shared by Stefano Cinelli Colombini, Professor Angela Zinnai and Professor Francesca Venturi from Pisa University. Conviviality among old friends leads to serious talks, thus the conversation focused on the wine\u2019s future. For sure, the tendency is towards more healthiness, but also towards quality. Chemicals should be reduced or disappear, including sulphites, and you need tipicality otherwise there is no future. The \u201cnatural\u201d wine maybe is an answer, or maybe not: refusing to control temperatures and to use technology, the climatic oddities make this approach discontinous and too expensive. What about trying something similar but with high technology? Afterwards the Professors worked with micro-vinification for a white wine in 2013, and Fattoria dei Barbi produced 10.000 of Sangiovese in 2014. We gave the grapes and the manual work, the University studied our results and other examples and synthesized everything in a registered patent coming from a spin off. We then waited years to see if the wine would last, as we don\u2019t release a wine if it doesn\u2019t keep for a long period. The Pandemic has further extended the times until we arrived at the 2021 harvest and to our \u201cSenza Solfiti” 2021.<\/em><\/p>\r\n Every detail of \u201cSenza Solfiti\u201d has been looked after. We used only products permitted by organic protocols, that permitted to avoid any sort of microbiological contamination or risk of brettanomyces. In order not to generate sulphur dioxide during the fermentation we used specific selected yeasts. Every step of vinification has been done under CO2, and afterwards the wine has evolved in absence of oxygen. The wine had a cold stabilization and was bottled using natural organic corks, which are treated without any chemical. The \u201cSenza Solfiti Aggiunti\u201d of Fattoria dei Barbi is the result of a precise philosophy: the choice of using the best updated oenological technique, but without any added chemistry. We kept the maximum respect for the hygiene, the enviroment, the health of the consumer. We don\u2019t know if it will be possible to extend this method to wines made for long ageing such as Brunello, but we are carrying on the experimentation and time will tell.<\/em><\/p>\r\n Grape<\/strong>: Sangiovese 100% The Year 2021<\/strong>. The Winter was quite dry, with sparse rains. The Spring was more humid, with a late frost spread all over Italy. The estate of Fattoria dei Barbi is located in medium \u2013 high hill, therefore the vineyards were not affected much. The Summer was warm and dry. The combination of sparse rains and frost reduced the quantity of grapes, but \u2013 as often happens \u2013 it brought beneficial effects for the quality. The harvest took place from September 16th until October 1st<\/em>.<\/p>\r\n Vinification and Ageing<\/strong>: we gave extreme attention to the sanity of the grapes, which were hand picked and immediately cooled with dry ice in order to stop any possible oxidation. The grapes, which went through a Pellec mechanical selector, thus removing leafs, branches, green or difected berries. The fermentation devolped in absence of oxygen inside Ganimede vats, with an automatic system of reassembly helped by CO2, first added and afterwards naturally developed. The bottling was done in March, again in total absence of oxygen and using special organic corks, treated to prevent Brettanomyces and other polluting substances, without any use of chemicals.<\/p>\r\n Chemical Analysis:<\/strong>Alcohol 14.15 % \u2013 pH 3.44 \u2013 Tot. Ac. 6.5 g\/l \u2013 Vol. Ac. 0.42 g\/l \u2013 Residual sugars < 0.20 g\/l \u2013 Dry Extract 27.7 g\/l \u2013 Free SO2 < 5 mg\/l \u2013 Total SO2 < 10 mg\/l.<\/em><\/p>\r\n Sensory Analysis<\/b> Colour: <\/em>brilliant and intense purple red. Pairing <\/strong>Ideal served slightly cool, is a wine that matches a whole meal, especially successful with fresh cheeses, charcuterie, grilled vegetables Serving Temperature: <\/strong>Serve at a temperature of 18\u00b0 C.<\/p>\r\n Capacity of Ageing<\/strong>: 4-5 years. Conservation and Storage<\/strong>: keep the bottles horizontally in a dark place at a temperature of 12\u00b0 – 14\u00b0C.<\/p>\r\n Format<\/strong>: Bordeaux style bottle, 0.75 Lt<\/p>\r\n Average Annual Quantity<\/strong>: 13.000 (0.75 Lt)<\/p>\r\n Enviromental Labeling<\/strong><\/p>\r\n Issue: 2023<\/span><\/strong> A juicy red marked by ripe blackberry and black currant fruit, with accents of violet and underbrush. Straightforward, with a crisp finish. Drink now.<\/p>\r\n Bruce Sanderson<\/em> [\/vc_column_text][vc_empty_space][vc_column_text] Issue: March 9, 2023<\/span><\/strong> Here is a new value red made without added sulfites, as its name suggests. The Fattoria dei Barbi 2021 Senza Solfiti opens to a dark color and a deeply saturated appearance. There are punchy aromas of sweet cherry and blackberry. This Sangiovese is vinous, primary and raw in character, and there are mildly sweaty aromas that come from a hands-off winemaking approach This 13,300-bottle release will appeal to those looking for natural alternatives from Montalcino. Drink Date 2023-2025 | Stefano Cinelli Colombini acquired 4.5 hectares of new vines last year, with 1.5 hectares registered to Rosso di Montalcino. This historic estate skipped over its no sulfites’ Sangiovese in 2022 because there was not enough acidity in the grapes to make the wine they wanted. Fattoria dei Barbi has vineyards at a cool 200 to 550 meters in elevation. <\/em><\/p>\r\n Monica Larner<\/em> [\/vc_column_text][vc_empty_space][vc_column_text] Issue: March 25, 2024<\/span><\/strong> Stefano Cinelli Colombini’s idea has been to produce sangiovese without sulphites, not to make a natural or trendy wine but something that speaks to both heritage and the realities of today. A sangiovese made the way it once was, naked and alive but with the advantage of 2020 technology. This project had been in the works for several years and we tasted through young unfinished samples together back in October of 2021. This wine’s genesis and though ’21 is no longer the current release it makes the most sense to taste as a ready to drink wine. From concepts developed with the University of Pisa, clean as it could possibly be, a hint of carbonic pulse, extreme freshness, lightning red fruit, cracker acidity and an ideal match as an aperitivo with Barbi’s sharp cheeses coming out of the Caseificio dei Barbi. Drink 2023-2024. Tasted November 2023.<\/p>\r\n Michael Godel<\/em> [\/vc_column_text][vc_empty_space][vc_column_text] Issue: March 7, 2023<\/span><\/strong> Yair Kornblum Koren<\/em> [\/vc_column_text][\/vc_tta_section][\/vc_tta_tabs][vc_column_text el_class=”link_scheda_vini”]<\/p>\r\n DOWNLOAD LABEL <\/a> | DOWNLOAD BOTTLE <\/a> | DOWNLOAD TECHNICAL SHEET<\/a> | AWARDS<\/a><\/span><\/p>\r\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\r\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_column_text][\/vc_column_text][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text] [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”27087″ img_size=”400×611″ alignment=”center” style=”vc_box_shadow_border” onclick=”custom_link” img_link_target=”_blank” link=”https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2022\/06\/ENGgSenzaSolfitiAggiunti2021_compressed.pdf”][vc_btn title=”BUY NOW Bottle size Bordeaux style 0.75l” style=”classic” color=”mulled-wine” size=”lg” align=”center” i_icon_fontawesome=”fas fa-cart-arrow-down” add_icon=”true” link=”url:https%3A%2F%2Fwww.fattoriadeibarbi.it%2Fen%2Fproducts%2Fsenza-solfiti-igt-toscana-rosso-2021-fattoria-dei-barbi%2F|target:_blank”][vc_column_text] SENZA SOLFITI (\u2018NO SULPHITES ADDED\u2019) BIO SANGIOVESE IGT TOSCANA ROSSO HARVEST \u2022 2025\u2022 \u2022 2024\u2022 AWARDS [\/vc_column_text][vc_row_inner][vc_column_inner][vc_btn title=”BUY NOW Bottle size Bordeaux style 0.75l” style=”classic” color=”mulled-wine” size=”lg” align=”center” i_icon_fontawesome=”fas fa-cart-arrow-down”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\n
\r\n
\r\n
\r\n
\r\nWhat is \u201cSenza Solfiti\u201d of Fattoria dei Barbi? It is an excellent Sangiovese from Montalcino, vinified with the most advanced oenological competence and ideal for whom is intollerant to sulphites. It is made according with the protocol \u201cwithout any added chemicals\u201d by Pisa University, a reasearch project started in 2013. It is extremely Tuscan and peculiar, as if sulphites are added, the wine evolves in a different ways; neither better nor worse, just different. Is it the progenitor of a new Montalcinese tipicality? Only time will tell.<\/em><\/h3>\r\n
Vineyards<\/strong>: property of Fattoria dei Barbi, located in the district of Montalcino. Soil<\/strong>: with abundant skeletal marl, high percentage of shist. Altitude<\/strong>: 450 mt slm. Average Age<\/strong>: vineyard established in 1997. Orientation: <\/strong>South. Vine Training System<\/strong>: Cordone libero. Vine Stock per Hectar<\/strong>: 5.128. Yield per Hectar<\/strong>: 65 ql.<\/p>\r\n
Nose: <\/em>fresh and clean. Fragrant waves of small red berries, black cherry and mature red grapes.
Taste: <\/em>fleshy and plumpy, the fruity aspect fills the mouth together with a lovely and balsamic acidity.<\/p>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2023\/03\/etichettaturaambientalevino300ok.png\")
[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”AWARDS” tab_id=”1612863150420-670b3b6b-b6141615176640123″][vc_column_text]![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2022\/06\/winespectator.png\")
<\/a>[\/vc_column_text][vc_column_text]<\/p>\r\n
Score:<\/span> 88<\/span>\/100<\/span><\/strong><\/p>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2022\/02\/50pdf.png\")
<\/a><\/p>\r\n<\/div>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2022\/03\/RP5b.png\")
[\/vc_column_text][vc_column_text]<\/p>\r\n
Score:<\/span> 87<\/span>\/100<\/span><\/strong><\/p>\r\n\r\n
<\/a><\/p>\r\n<\/blockquote>\r\n<\/div>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2022\/03\/winealign71.png\")
<\/a>[\/vc_column_text][vc_column_text]<\/p>\r\n
Score:<\/span> 90<\/span>\/100<\/span><\/strong><\/p>\r\n\r\n
<\/a><\/p>\r\n<\/blockquote>\r\n<\/div>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2023\/03\/TheDrinksExplorer287.png\")
[\/vc_column_text][vc_column_text]<\/p>\r\n
Score:<\/span> 89\/90<\/span>\/100<\/span><\/strong><\/p>\r\n![\"\"](\"https:\/\/www.fattoriadeibarbi.it\/wp-content\/uploads\/2023\/05\/Schermata-2023-05-19-alle-16.53.53.png\")
<\/p>\r\n<\/a><\/p>\r\n<\/div>\r\n
\r\n
\r\n