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Fattoria La Fiorita Brunello di Montalcino DOCG Riserva 2013
La Fiorita was started in 1992 by Roberto Cipresso, and two partners. Their first vineyard was ~0.5 hectare and produced only 1000 bottles.
In the years that followed, two vineyards were added – south-facing Poggio al Sole (4 ha) and south-east facing Pian Bossolino (3.1 ha) – increasing production to 25,000 bottles of normale and Riserva. Typically the Riserva wines come from the Pian Bossolino vineyard, and the normale from both vineyards.
In 2011, Natalie Oliveros assumed ownership of the winery and provided an investment of capital allowing for a new cellar and state of the art winemaking equipment. A new vineyard was added in 2014 on the western side of Montalcino – Podere Giardinello - and Natalie orchestrated the shift towards organic viticulture for all vineyards, and certification was granted in 2019.
Construction of a new winemaking and cellaring facility began in early 2018 on the original site of the La Fiorita Estate. The aesthetically-designed, two-level, gravity-fed cellar was completed in time for the 2019 harvest, and now the La Fiorita team can preserve the authentic expression of each vineyard’s qualities independently from the others during fermentation using 16 concrete tanks. Once the wines have aged the proper time in 50hl French and Slavonian oak botte, they will be selected by Natalie to bring the right harmony into the blends of the La Fiorita Brunello.
The philosophy of Natalie and the new La Fiorita team is to produce Brunello that is an expression of the estate’s terroir – starting in the vineyards, with agricultural operations finely tuned to the characteristics of each vineyard and that of the vintage itself, through to the cellar with procedures that respect the specific conditions of the grapes.
For the 2013 Brunello di Montalcino DOCG Riserva, the grapes were hand-harvested on October 4th from the Pian Bossolino vineyard, which sits at about 350 metres amsl, with primarily Galestro soils. The vineyard is cultivated with the spurred cordon method with a density of 7,000 plants per hectare, and yield is a maximum of 700 grams of grapes per plant. 2013 is considered an exceptional vintage in Montalcino.
Maceration and fermentation took place in large Slavonian oak vats, where the must temperature did not exceed 25º C. The period of contact between must and skins was about 14 days, with frequent pumping over and delestage. Yeasts are selected to respect the personality of the grapes and not to intrude. The wine was aged for 24 months in French-oak barrels (5HL) - 30% new - and 12 months in French oak botte (30Hl), then 6 months prior to bottling the wine is transferred to stainless steel tanks. The wine remains in bottle for 20 months before release. 3,800 bottles produced. Alc./vol. 14%
Our Tasting Note: Deep ruby colour. Aromas and flavours of dark-skinned fruits - cherry, plum, wild raspberry, wild blueberry - with earthy/floral notes of fresh ground pepper, sweet pipe tobacco, liquorice, and vanilla spice. Opens up in about 30 minutes in the decanter. Complex, with firm tannins, well-structured, with and incredibly long and elegant finish. Great cellaring potential.
Recommended pairings: Medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, braised meats, or classic pasta dishes with meat-based sauces. Also take time to enjoy this wine, on it's own or maybe with a little firm cheese, as it opens up.
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