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More about this wine!
NOTES: Plum, Cherry Cedar Chocolate Leather, Balsamic
DRYNESS: Very Dry
ALCOHOL (%): 15
ORIGIN: Piedmont (Moscato, Barolo, Barbaresco & More), Italy
MAKER: La Fiorita
FERMENTATION: Organic Heavy Wood
DECANTING: 2 hours
ASIAN FOOD PAIRING: Butter chicken masala, Samgyeopsal, grilled Wagyu steak
WESTERN FOOD PAIRING: Bistecca al pepe, game stew, Pecorino cheese
La Fiorita Brunello di Montalcino 2016
La Fiorita Brunello di Montalcino is so stylish, an absolute stunner. One of the most genuine expressions of the Sangiovese grape with a nose full of smashed red fruit, cedar and a hint of chocolate. The juicy, full-bodied palate has silky tannins and tastes of ripe plums, dried cherries, leather and a hint of balsamic.
100% Sangiovese. The fruit for this wine comes from three of La Friorita's organic vineyards:
Poggio al Sole (south exposure, 220 metres altitude, Tufo-clay soil), Pian Bossolino (south-east exposure, 360 metres altitude, galestro soil) and Giardinello
(south exposure, 250 metres altitude, sandy-clay soil).
Havresting of the fruit at the end of September and into the first two weeks of October. Fermentation and maceration for 20 days at a maximum temperature of 25°C in Slavonian oak casks, with pumping over and delestage. Ages for 24 months in French oak casks and 4 months in steel before bottling. The wine then spends another 18 months in bottle before release.
Ageing potential: This one will ve a special new addition to your cellar. Drink between 2024–2036.