Rosso di Montalcino DOC 2015

Fattoria dei Barbi

Terroir: Sourced from the estate’s younger vines that are part of the estate’s 41 hectares (100 acres) located in the southeast area of Montalcino. Vineyards are planted at 5,200 plants per hectare with yields of 1.3kg per vine. Two types of soils prevail: gravel and clay soils produce wines with power, while more sandy soils heighten aromatics.

Vinification: Following the harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°C in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature increases and alcoholic fermentation begins, lasting 12 -13 days and reaching temperatures of 27°- 28°C. After racking and malolactic fermentation, the wine is aged in small-medium size oak barrels (225L – 15HL) for six months.

Additional Information

Vivid ruby-red color with aromas of red berries, red currants, cherries and notes of eucalyptus. The palate is fresh with soft tannins, medium body, bright acidity and a long finish with slight menthol notes.

Technical Details

  • Appellation: Montalcino DOC
  • Winemaker: Stefano Cinelli Colombini
  • Sustainability: Sustainable Practices
  • Soil: Stone, clay, sand
  • Vineyard Acreage: textinput
  • Avg Vine Age: textinput
  • Yield: textinput
  • Alcohol: >14%
  • Ttl Acidity: 5.4 g/l
  • Residual Sugar: 1.6 g/l
  • Avg Production: 96,000 bottles
  • Sizes Available: 750ml
  • Pack Size: 12/750ml
  • UPC Code: 0 89744-76091 3
  • Varietals: 100% Sangiovese Grosso

Recent Press

  • Score: 88 Points

    Wine Image Wine Spectator Author: Bruce Sanderson
    Date: Monday, May 1, 2017

    A rich, broad red, sporting cherry, earth and tobacco flavors. Powerful and long, with earth and leather accents on the finish. Drink now through 2020.

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