{"id":30739,"date":"2023-12-20T16:12:52","date_gmt":"2023-12-20T16:12:52","guid":{"rendered":"https:\/\/www.fattoriadeibarbi.it\/?page_id=30739"},"modified":"2025-08-01T16:56:08","modified_gmt":"2025-08-01T16:56:08","slug":"brunello-di-montalcino-docg-2019","status":"publish","type":"page","link":"https:\/\/www.fattoriadeibarbi.it\/en\/brunello-di-montalcino-docg-2019\/","title":{"rendered":"BRUNELLO DI MONTALCINO DOCG | 2019"},"content":{"rendered":"

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HARVEST<\/strong><\/p>\r\n

\u2022 2020<\/a> \u2022<\/span><\/p>\r\n

\u2022 2019<\/u><\/a> \u2022<\/span><\/p>\r\n

\u2022 2018<\/a> \u2022<\/span><\/p>\r\n

\u2022 2017<\/a> \u2022<\/span><\/p>\r\n

\u2022 2016<\/a> \u2022<\/span><\/p>\r\n

\u2022 2015<\/a> \u2022<\/span><\/p>\r\n

\u2022 2014<\/a> \u2022<\/span><\/p>\r\n

\u2022 2013<\/a> \u2022<\/span><\/p>\r\n

\u2022 2012<\/a> \u2022<\/span><\/p>\r\n

\u2022 2011<\/a> \u2022<\/span><\/p>\r\n

\u2022 2010<\/a> \u2022<\/span><\/p>\r\n

\u2022 2009<\/a> \u2022<\/span><\/p>\r\n

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AWARDS<\/strong><\/a><\/p>\r\n

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This red wine is produced since 1892 and was awarded many times for its quality. This wine is the \u201cheart\u201d of our production and it is made with 100% Sangiovese grapes from our best vineyards in Montalcino. Fattoria dei Barbi is located in the heart of the \u201chill\u201d of Montalcino. The wine Brunello di Montalcino is born here.We occupy the southern part, with soils that mix a majority of marleswith a minor percentage of clay and eocenic sands. We are protected from the northern winds by the hill of Montalcino and from the hot winds by the Mount Amiata. This situation creates an uniform climate, sunny and dry, which favours the production of long ageing wines.<\/em><\/h3>\r\n

Grapes\u00a0<\/strong>Sangiovese 100%.<\/p>\r\n

Vineyards\u00a0<\/strong>Property of Fattoria dei Barbi, located in the district of Montalcino and registered for Brunello di Montalcino production.\u00a0Soil<\/em>: marl, alberese limestone.\u00a0Altitude<\/em>: 300-500 mt slm.\u00a0Average Age<\/em>: grape vines planted between 1975 and 2017. Orientation<\/em>: South.\u00a0Vine Training System<\/em>: Cordone libero. Vine Stock per Hectar<\/em>: 5.000.\u00a0Yield per Hectar<\/em>: 65 ql.<\/p>\r\n

The Year 2019 <\/strong>Winter with temperatures slightly above the average for recent years; only minimum temperatures were below zero, concentrated mainly in the first half of January. Rainfall concentrated between 18 and 25 January and the first five days of February, for a total of about 70 mm over the two months. Budding took place at the usual time, with rainfall of around 100 mm and average temperatures of around 10\u00b0C in March, April and May. The seasonal trend during these months led to a vegetative slowing down of about two weeks. There was no significant rainfall in June and July, except for a major phenomenon at the end of July, with about 70 mm in for two days. Average temperatures during the two months were between 20\u00b0C and 25\u00b0C, with peaks of 35\u00b0C on just two days. No precipitation was recorded in August, apart from around the 25th of the month, with a total of 20 mm; temperatures were within the usual range, with maximums between 30 and 35\u00b0C. Thanks to the accumulated water reserves and temperatures that never reached excessively high peaks, the foliage remained more or less intact and efficient. All this allowed the slow and even ripening of the grapes, ideal for obtaining perfect phenolic and technological maturity. As well as delaying the harvest, rain during the first week of September also allowed the containment of the alcohol content of the grapes. The Sangiovese grapes were in excellent health. The <\/i>harvest<\/i> started<\/i> on <\/i>September<\/i> 30th and <\/i>ended<\/i> on <\/i>October<\/i> 10th.<\/i><\/p>\r\n

Vinification\u00a0<\/strong>Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16\u00b0 C in an environment protected by CO\u00b2. 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\u00b0-28\u00b0C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 \u2013 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.<\/p>\r\n

Chemical analysis\u00a0<\/strong>Alcohol<\/em> 14.50 % \u2013 Tot. Ac.<\/em> 5.8 g\/l \u2013 Vol. Ac<\/em>. 0.5 g\/l \u2013 Residual sugars<\/em> < 0.6 g\/l \u2013 Dry Extract<\/em> 29.2 g\/l \u2013 pH<\/em> 3,27.<\/p>\r\n

Sensory analysis <\/strong>Colour:<\/em> brilliant ruby red. Bouquet:<\/em> ripe red fruit (strawberries, raspberries), light and freshly smoked spice, anise, heather, white pepper. Taste:<\/em> well structured, large and enveloping, slightly green tannins, closed but very promising.<\/p>\r\n

Food Combination\u00a0<\/strong>Perfect for important dishes, roasted or grilled red meats, game, venison, stewed wild boar. Excellent with mature cheeses.<\/p>\r\n

Serving Temperature\u00a0<\/strong>18\u00b0C.<\/p>\r\n

Capacity of Ageing\u00a0<\/strong>15-50 years.<\/p>\r\n

Conservation and Storage\u00a0<\/strong>Keep the bottle horizontally in a dark place at a temperature of 12\u00b0-14\u00b0C.<\/p>\r\n

Format wine <\/strong>Bordeaux style bottle 0.75 Lt, Half bottle 0.35 Lt and Magnum bottle 1.5 Lt in individual wooden box.
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Enviromental Labeling<\/strong><\/p>\r\n

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Issue: May 30, 2024<\/span><\/strong>
Score:<\/span> 92<\/span>\/100<\/span><\/strong><\/p>\r\n

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Fresh and lively, this light-bodied red offers cherry, strawberry, earth and herb flavors, with crisp tannins emerging on the finish. Approachable now, but should improve with a few more years of age. Drink now through 2038. 13,046 cases made, 1,050 cases imported.<\/p>\r\n

Bruce Sanderson
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Issue: September 2023<\/span><\/strong>
Score:<\/span> 95<\/span>\/100<\/span><\/strong><\/p>\r\n

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Blueberry and orange peel with some cedar and nutmeg in the aromas and flavors. Medium to full body with firm and polished tannins and a flavorful finish. Polished and refined, yet structured. Solid wine. Better after three or four years.<\/p>\r\n

James Suckling<\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: December 14, 2023<\/span><\/strong>
Score:<\/span> 95<\/span>\/100<\/span><\/strong><\/p>\r\n

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2019 Fattoria dei Barbi Brunello di Montalcino <\/strong><\/p>\r\n

Producer:<\/strong> Fattoria dei Barbi
From:<\/strong> Italy, Tuscany, Brunello di Montalcino
Color:<\/strong> Red
Type:<\/strong> Table
Sweetness:<\/strong> dry
Variety:<\/strong> Sangiovese
Rating<\/strong> 95
Release Price<\/strong> 80
Drink Date<\/strong> 2025 – 2040
Reviewed by <\/strong>Monica Larner
Issue Date<\/strong> Dec 14, 2023
Source<\/strong> December 2023 Week 2<\/p>\r\n

Offering a clean and bright fruit profile, the Fattoria dei Barbi 2019 Brunello di Montalcino shows plum, dark cherry and blackberry. The fruit presented in this vintage is fresh, velvety, nicely contoured and still tastes quite primary in nature. This bodes well for the wine’s future bottle evolution. The tannins are slightly chalky but supported by rich texture. This is from a widely distributed production of 160,000 bottles that will hit the market in January 2024. Great job here.<\/p>\r\n

Monica Larner
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Issue: December 2023<\/span><\/strong>
Score:<\/span> 91<\/span>\/100<\/span><\/strong><\/p>\r\n

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2019 Brunello di Montalcino.
Producer: Fattoria dei Barbi.
Release Price: $75
Drinking Window: 2025 – 2033
Color: Red
Eric Guido, November 2023<\/em>
The 2019 Brunello di Montalcino opens with a mentholated freshness, blending savory herbs with wild strawberries and camphor hints. It\u2019s softly textured and supple in feel, more lifted than expected. Crisp red berry fruits cascade throughout and are supported by brisk acidity. This nishes tannic and long, leaving a bitter tinge to linger as hints of licorice fade. I find myself craving a little more flesh on the bone. That said, with maturity should also come more fat that should help to balance the 2019.<\/p>\r\n

Eric Guido
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Issue: November 14, 2023<\/span><\/strong>
Score:<\/span> 17+<\/span>\/20<\/span><\/strong><\/p>\r\n

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Lustrous mid to deep ruby. Brooding and still closed on the nose. Supple, focused cherry fruit with fine-ground tannins. Youthful and with proper grip on the finish. Needs more time. (WS) 14.5% Drink 2026 \u20132034<\/p>\r\n

Walter Speller
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Issue: March 4, 2024<\/span><\/strong>
Score:<\/span> 91<\/span>\/100<\/span><\/strong><\/p>\r\n

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With over six centuries of land ownership in Montalcino, the Cinelli Colombinifamily continues to preside over one of the region\u2019s most historic estates. Fattoria dei Barbi\u2019s flagship blue label is assembled from the property\u2019s 40 hectares that are registered for Brunello production. The 2019 is true to its mild-mannered style. A pale ruby hue with brick edges matches the mature bouquet offering sweet earthy appeal. Then an unexpected vibrancy sallies forth on the palate. Macerated raspberry gets a lift from pepper and orange peel. Fine, gentle tannins are tightly woven giving a lingering grip. Very serviceable in the near-term. Tasted by: Michaela Morris (at Chiostro Museo Montalcino, 14 Nov 2023). Drinking Window: 2024-2031<\/p>\r\n

Michaela Morris
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Issue: March 4, 2024<\/span><\/strong>
Score:<\/span> 94<\/span>\/100<\/span><\/strong><\/p>\r\n

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The 2019 Brunello Di Montalcino pours a ruby\/garnet color and leaps fromthe glass with lots of purity and personality, revealing notes of wildcherries, pine needles, Mediterranean herbs, and crushed roses. Medium-bodied, it\u2019s snappy with fi ne tannins, crunchy acidity, and a mouthwateringmineral fi nish. It\u2019s zesty and inviting, with refreshing lift and a coolingsensibility, and although it\u2019s light on its feet, it\u2019s highly expressive. Very well done. Drink 2024-2034 | Tasting Date: 2\/28\/2024. Maturity: 2024-2034<\/p>\r\n

Audrey Frick<\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: March 22, 2024<\/span><\/strong>
Score:<\/span> 95<\/span>\/100<\/span><\/strong><\/p>\r\n

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Pale medium red. Very elegant, clean, minerally red fruit and fresh citrus aromas and flavours. Juicy, lively and smooth, this beautiful Brunello finishes long, energetic and beautifully focused. Outstanding stuff here made in the winery\u2019s usual, more polite style. Drinking window: 2028-2038.<\/p>\r\n

Ian D’Agata
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Issue: November 14, 2023<\/span><\/strong>
Score:<\/span> 92<\/span>\/100<\/span><\/strong><\/p>\r\n

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The Fattoria dei Barbi\u2019s straight 2019 Brunello opens with varietal Sangiovese aromas of forest floor, new leather, blue flower and aromatic herb. On the solid palate, taut tannins and fresh acidity accompany dried cherry, star anise and tobacco. Drink 2027\u20132034. Abv: 14.5% Kerin O\u2019Keefe November 2023 \u00a9kerinokeefe.com<\/p>\r\n

Kerin O\u2019Keefe<\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: October 2023<\/span><\/strong>
Score:<\/span> 97<\/span>\/100<\/span><\/strong><\/p>\r\n

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The Brunello \u2018vintage\u2019 of Fattoria dei Barbi, a staple of the typology, in a balanced version, olfaction that opens on pomegranate notes, then wild rosemary, juniper and clementine peel. Brackish sip, with a return of pomegranate and officinal notes.<\/p>\r\n

Luca Gardini
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Issue: February 13, 2024<\/span><\/strong>
Score:<\/span> 94<\/span>\/100<\/span><\/strong><\/p>\r\n

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Pale ruby red in colour. Delicate aromas of violet, iris and pale rose petal. Red cherry, redcurrant, liquorice, worn leather, eucalyptus, orange peel and distant spice. on entry showing freshness and energy, light in texture. Savoury. Linear. Full of character. Memorable. Articulated finish.<\/p>\r\n

Tony Wood
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Issue: March 25, 2024<\/span><\/strong>
Score:<\/span> 93<\/span>\/100<\/span><\/strong><\/p>\r\n

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The first two concepts that arrive in mind for Fattoria deli Barbi\u2019s 2019 Annata are respect and tradition because this insistent sangiovese is just what has been and should always be. Fruit and acidity straight away, together and equal which means there will almost certainly be balance in effect all the way through. That is in fact the case for a 2019 that pays duty to vintage and homage to history. The wood is a bit aggressive mind you and that too adheres to lines of necessity to see a sangiovese from a very good Montalcino vintage with the ability to age. Drink 2025-2030. Tasted November 2023.<\/p>\r\n

Michael Godel<\/em>
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Issue: February 2024<\/span><\/strong>
Score:<\/span> 92<\/span><\/strong><\/p>\r\n

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Thomas Rydberg<\/span><\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: March 26, 2024<\/span><\/strong>
Score:<\/span> 89<\/span>\/100<\/span><\/strong><\/p>\r\n

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Tasting vom 22.03.2024. Strahlendes Rubingranat. Schu\u0308chterne Nase nach reifen Erdbeeren, Muskat und Lakritze, im Nachhall erdige Ankl\u00e4nge. Saftiger Gaumeneintritt, mit griffigem, weitmaschigem Tannin, zeigt wieder erdige Ankl\u00e4nge, im Finale leider trocknend.<\/p>\r\n

Othmar Kiem, Simon Staffler<\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: July 2024<\/span><\/strong>
Score:<\/span> silver<\/span><\/strong><\/p>\r\n

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SILVER MEDAL. A high-quality wine that clearly demonstrates good winemaking while serving as a good example of its style, source or dominant grape. 89-92 points<\/p>\r\n

Judging Panel: Patrick Schmitt MW | Editor-in-Chief, the drinks business, Andrea Briccarello | Business Development Manager, Jascots, Patricia Stefanowicz MW | Consultant, Educator & Project Manager, Neil Sommerfelt MW | Proprietor, NS Wine Consultancy<\/em>
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Issue: July 2024<\/span><\/strong>
Score:<\/span> 90<\/span>\/100<\/span><\/strong><\/p>\r\n

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Herber, etwas ledriger und getrocknet-pflanzlicher bis -floraler Duft nach reifen schwarzen und ein wenig roten Beeren mit feinen Suppenkr\u00e4uternoten und getrocknet-fleischigen T\u00f6nen. Reife, fest gewirkte, herb-saftige Frucht, pr\u00e4sentes, feinsandiges Tannin und gewisser S\u00e4urebiss, pfeffrig-\u00e4therische Noten und getrocknete Kr\u00e4uter, nachhaltig am Gaumen, tabakige Ankl\u00e4nge, etwas Schokolade, hat Kraft, aber auch k\u00fchlende Elemente, im Hintergrund Suppenkr\u00e4uter, eine Spur Tomatenmark, gute Tiefe, sehr guter, fester, herb-saftiger und -w\u00fcrziger Abgang mit Salz. Trinkempfehlung: Mitte 2025 bis 2034+.<\/p>\r\n

Naso aspro, un po’ coriaceo, da vegetale a floreale, bacche nere mature e un accenno di bacche rosse, delicate note di zuppa e di erbe secche. Frutta matura, soda e tartassata, presente, tannini fini e sabbiosi e un certo mordente acido, note pepate ed eteree ed erbe secche, persistente al palato, note di tabacco, un po’ di cioccolato, ha potenza ma anche elementi rinfrescanti, erbe da minestra in sottofondo, un accenno di concentrato di pomodoro, buona profondit\u00e0, finale molto buono, sodo, tartassato e speziato con sale. Raccomandazioni sul consumo: Mitte 2025 bis 2034+<\/p>\r\n

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Issue: September 20, 2024<\/span><\/strong>
Score:<\/span> 92<\/span>\/100<\/span><\/strong><\/p>\r\n

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\u00a0This deeply historical producer, with one of the largest collection of vineyards in the appellation, has principally southern-facing sites in the preferred 300-500m (985-1,640ft) altitude band. These have delivered full ripeness in 2019, showing a characteristic smoky, tarry quality: scorched earth, rosemary and sagebrush over dried cherry, with wafts of coffee from a sojourn in barriques and other small vessels before passing into botti. The palate’s slightly caramelised cherry fruit also has a smoky cigar-ash quality, exaggerating some of the notes of the nose. Tannins are pebbly and rounded, and the acidity, while present, doesn’t quite offset the moderate energy of the fruit. DRINKING WINDOW 2026 – 2034<\/p>\r\n<\/blockquote>\r\n

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Sarah Heller MW<\/em><\/p>\r\n<\/blockquote>\r\n

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Issue: September 29, 2024<\/span><\/strong>
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Brunello di Montalcino, Fattoria dei Barbi, vin rouge, 2019, 54,75$, c\u00e9page: Sangiovese 100%, sucre : 2.2 g\/l, alc. : 13.5%, code SAQ : 14764415.
Vinification – Avant la fermentation les raisins subissent une mac\u00e9ration pr\u00e9-fermentaire \u00e0 froid. Suite \u00e0 la fermentation alcoolique qui dure de 15 \u2013 17 jours, le vin est plac\u00e9 en f\u00fbts de ch\u00eane 2,25 \u00e0 15 HL ou la conversion malolactique a lieu. Le vin est ensuite affin\u00e9 pendant 48 mois en f\u00fbts de 60 \u00e0 120 HL avant d\u2019\u00eatre embouteill\u00e9 et de subir un affinage compl\u00e9mentaire d\u2019un an avant la mise en march\u00e9<\/p>\r\n

Notes de d\u00e9gustation Notes de d\u00e9gustation \u2013 au nez Ce tr\u00e8s beau Brunello d\u00e9gage au nez des ar\u00f4mes de prunes et de cerises d\u2019une belle concentration ainsi qu\u2019un soup\u00e7on de notes florales et d\u2019herbes aromatiques. Notes de d\u00e9gustation \u2013 en bouche En bouche la texture est velout\u00e9e et le profil aromatique fort complexe avec des flaveurs de fruits rouges et noirs soulign\u00e9es par une torr\u00e9faction bien int\u00e9gr\u00e9e. Le vin est ample, puissant avec des tannins charpent\u00e9s et tiss\u00e9s serr\u00e9. Belle densit\u00e9 et longueur \u00e9tonnante.<\/p>\r\n

Accords Vous ferez de beaux accords avec des viandes grill\u00e9es ou brais\u00e9es.<\/p>\r\n

Nous avons aussi d\u00e9gust\u00e9 le 2018 ainsi que le 2006. Le mill\u00e9sime 2019 pr\u00e9sentait plus d\u2019amplitude que le 2018 qui lui pr\u00e9sentait des tannins plus charpent\u00e9s. Le 2006 pr\u00e9sentait quelques notes tertiaires tout en conservant beaucoup de fra\u00eecheur et un caract\u00e8re bien fondu. Le mill\u00e9sime 2019 sera disponible en octobre, 2024. Le 2018 est pr\u00e9sentement disponible. Le 2006 ne l\u2019est pas.<\/p>\r\n<\/blockquote>\r\n

\r\n

Claude Lalonde
<\/em><\/p>\r\n<\/blockquote>\r\n

\u00a0<\/em><\/p>\r\n

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Issue: September 30, 2024
Score:<\/span> \u2665<\/span>
<\/strong><\/p>\r\n

\r\n

Andreas M\u00e4rz
<\/em><\/p>\r\n<\/blockquote>\r\n

\u00a0<\/em><\/p>\r\n

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DOWNLOAD LABEL <\/a> | DOWNLOAD BOTTLE<\/a> | DOWNLOAD TECHNICAL SHEET<\/a> | AWARDS<\/a><\/span><\/p>\r\n

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