Brunello di Montalcino - Fattoria dei Barbi 2018

BRUNELLO DI MONTALCINO DOCG | BLU LABEL | 2018.
This red wine is produced since 1892 and was awarded many times for its quality. This wine is the “heart” 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 “hill” 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.
GRAPE: Sangiovese 100% VINEYARDS: property of Fattoria dei Barbi, located in the district of Montalcino and registered for Brunello di Montalcino production.
SOIL: marl, alberese limestone.

ALTITUDE: 300-500 mt slm.

AVERAGE AGE: grape vines planted between 1975 and 2017.

ORIENTATION: South.

VINE TRAINING SYSTEM: Cordone libero.

VINE STOCK PER HECTAR: 5.000. YIELD PER HECTAR: 65 ql.
THE YEAR 2018. The beginning of the season was characterized by a mild January and a colder February with northern winds. Both months were marked
by abundant rains and occasionally by snow, which was helpful for the water supply. The Spring was still very rainy with temperatures higher than average. The Summer was dryer and very hot in the second half of August. A few thunderstorms at the beginning of September refreshed the temperature and helped the grapes to reach a good and balanced maturation, even if anticipated. The harvest took place from September 17th until the 29th.

VINIFICATION: before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO2. 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°-28°C. After the racking and the malolactic fermentation the
wine aged in small-medium size oak barrels (2,25 – 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.

CHEMICAL ANALYSIS. Alcohol 14.50 % – Tot. Ac. 5.8 g/l – Residual sugars < 0.5 g/l – pH 3,44.

SENSORY ANALYSIS.

COLOUR: brilliant and intense ruby red. BOUQUET: small red berries, rosehip, elderflower, eucalyptus, scents of mint and mediterranean herbs.

TASTE: large sip, slender and prolonged, the tannins are well integrated. Good persistence.

FOOD COMBINATIONS: perfect for important dishes, roasted or grilled red meats, game, venison, stewed wild boar. Excellent with mature cheeses.

SERVING TEMPERATURE: serve at a temperature of 18° C.
CAPACITY OF AGEING: 15-50 years.

CONSERVATION AND STORAGE: keep the bottle horizontally in a dark place at a temperature of 12°-14°C.