Fattoria dei Barbi Brunello di Montalcino 2006
Sangiovese from Tuscany, Italy
For over a century of production, it is the most important red wine. In the cellar of Barbi Farm, one can see a collection of thousands of bottles of Brunello, starting from the harvest of 1892. It ferments on average for 14 days in steel tanks without ever exceeding 28°C. It is then refined for at least 2 years in barrels of Slavonian oak and four months in bottles. So it arrives on the market ready to drink, but with such a structure to prolong its life in the bottle for many years.
The Wine Advocate - "The 2006 Brunello di Montalcino is one of the more elegant, understated wines of the vintage. Sweet red cherries, tobacco, licorice and new leather are some of the notes that emerge from this somewhat lithe yet totally classy wine. The 2006 doesn’t look to have the structure of vibrancy to support long-term cellaring, but it should drink nicely for at least a number of years. Anticipated maturity: 2014-2022. "
Wine Enthusiast - "Fattoria dei Barbi’s Brunello is very rich and decadent with black cherry, plum, prune and tobacco aromas. The wine shows great tannic structure and smooth consistency. Very nice.
Fattoria dei Barbi Winery
Takes its name from the free-spirited gentleman named Bruscone who lived in the woods of the Barbi Estate. Patented system of vinification, based on the Tuscan tradition of “May Wines.” A wine which was born from the extensive soaking of skinned Sangiovese grapes that rest for 3 months with their pomace. One of the first “Super-Tuscan’s.” Fattoria dei Barbi is "The" reference for Brunello in Montalcino. Barbi's approach of using tradition to anchor contemporary expressions of wine continues to position Barbi as a leading producer in Brunello. The Colombini family is one of the most influential of the region and have been an integral part in writing the history of Brunello. Fattoria dei Barbi's commitment to innovation and quality have lead to many "firsts." View all Fattoria dei Barbi Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
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