Fattoria La Fiorita Brunello di Montalcino Riserva 2006

  • 95 Wine
    Spectator
  • 92 Wine &
    Spirits
  • 92 Wine
    Enthusiast
4.4 Very Good (8)
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Fattoria La Fiorita Brunello di Montalcino Riserva 2006 Front Bottle Shot
Fattoria La Fiorita Brunello di Montalcino Riserva 2006 Front Bottle Shot Fattoria La Fiorita Brunello di Montalcino Riserva 2006 Front Label Fattoria La Fiorita Brunello di Montalcino Riserva 2006 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

ABV
14%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

The wine has a deep ruby red color, aroma with notes of red fruit, spices and tobacco; velvety and complex on the palate with fragrant tannins and excellent sapidity; long persistence.

Professional Ratings

  • 95
    This red boasts sweet, ripe cherry, raspberry and plum flavors, with tar, spice and licorice in supporting roles. Vibrant, harmonious and expressive through the lingering aftertaste. Best from 2015 through 2035.
  • 92
    Floral and mineral rather than fruity in character, this wine rides on its silken richness and delicacy. There’s a lot of flavor packed into the sangiovese tannins, with more complexity on offer as those tannins relent in the coming years. Brunello refinement from galestro soils in Castelnuovo dell’Abate.
  • 92
    A Brunello on the bold and ripe side, with smoked bacon, blackberry, sweet spice, rum cake and black licorice. It shows impressive staying power. It's tannic, firm and ready for a long aging future ahead.

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2015
  • 97 Wine
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2013
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Fattoria La Fiorita

Fattoria La Fiorita

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Fattoria La Fiorita, Italy
Fattoria La Fiorita Winery Image
The municipality of Montalcino in the south end of Tuscany covers a hill that reaches about 600 meters above sea level - Fattoria La Fiorita lies on the southeast facing slope. La Fiorita was established in 1992 by one of the world's top winemakers, Roberto Cipresso. Cipresso had already made a name for himself in Montalcino, but has also made headlines as the winemaker at one of Argentina’s top wineries, Achaval Ferrer. At La Fiorita, he started with only one half hectare of vineyard, but soon acquired some of the best land for Sangiovese in Montalcino... This was the beginning of La Fiorita’s greatness. In 2011, La Fiorita embarked upon a new chapter when actress and wine fanatic, Natalie Oliveros, joined forces with Cipresso to take La Fiorita to the next and highest quality level.

Cipresso’s wines are consistently highly regarded and rated. His winemaking style is focused on the “terroir” expression of each vineyard, along with a minimal-intervention approach in the cellar.

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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

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Montalcino Wine

Tuscany, Italy

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

CHMLFR4101106_2006 Item# 159853

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