La Fiorita Brunello di Montalcino 2016

Genuine Sangiovese expression in this absolute stunner
  • $99.00
  • $108.00

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Primary Notes: Plum, Cherry Cedar

Secondary Notes: Chocolate

Tertiary Notes: Leather, Balsamic

Body: Full

Dryness: Very Dry

Acidity: Medium

Tannin: Medium

Alcohol (%): 15

Origin: Brunello di Montalcino, Italy

Maker: La Fiorita

Grape: Sangiovese

Fermentation: Organic Heavy Wood

Awards: >90

Decanting: 2 hours

Serving Temperature: Best served between 16–18°C

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.




"Enticing aromas of menthol, ripe dark-skinned fruit, new leather and sandalwood lead the way. Boasting a heady combination of power and finesse, the full-bodied palate doles out ripe black cherry, raspberry jam, licorice and tobacco framed in firm, velvety tannins. Fresh acidity keeps the richness in check. Drink 2024-2036."

"This is a full-bodied, juicy red with ripe plums, dried cherries, cedar and a touch of milk chocolate. Dried roses and leather. Silky tannins and a long, focused finish. Some tile undertones. Drink after 2022."


"The La Fiorita 2016 Brunello di Montalcino unfolds to dark fruit, cherry, tobacco and sweet spice. This wine shows very nicely, thanks to the balance of its fruit, and is characterized by a delicate sweet note that recalls cassis and wild raspberry. The wine is open and accessible from the start, and that bodes well for those who don't care to wait and age their Brunello too long. Indeed, I could see this wine matched up nicely to a wood-oven flatbread with shaved truffles layered generously on top. This wine draws its fruit from two sites, Poggio al Sole and Pian Bossolino, and ages in Slavonian oak casks for 24 months. Production is 21,500 bottles. Natalie Oliveros and the team at La Fiorita are almost ready to break in their new winery. In fact, 2020 was supposed to be their first vintage in the structure, but COVID-19 delays mean they will wait another year. In addition to a classic Brunello and a Riserva, the estate added a new Brunello called Fiore di No that we saw in 2015 and now again in 2016."


"The elegant 2016 Brunello di Montalcino boasts a beautiful blend of pure fruits and perfumed aromatics. A dusty mix of wild strawberries, cherries, sage and cedar makes for an understated yet pretty display. It’s medium in body, and the textures are creamy in feel, with a polished display of red and black fruits offset by a twang of sour citrus, as inner florals build toward the close. The tannins here are sweet and nuanced, even as they create a classically dry expression; yet there’s plenty of residual energy to make this a knockout Brunello to enjoy over the medium term." — Eric Guido.