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Fattoria La Fiorita Brunello di Montalcino (1.5 Liter Magnum) 2010

  • WS95
  • WE92
  • RP90
1500ML / 14.5% ABV
Other Vintages
  • WE93
  • RP91
  • JS90
  • WS95
  • RP91
  • WS92
  • RP90
  • WE90
  • WS92
  • WE91
  • WS91
  • WS93
  • WE90
  • RP90
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1500ML / 14.5% ABV

Winemaker Notes

The wine has a ruby red color with a slight garnet hint. The nose expresses fresh and spicy notes with the aroma of red fruit and tobacco. The touch is harmonious silky and coherent with the scent. The finish is fragrant and savory.

Critical Acclaim

All Vintages
WS 95
Wine Spectator
Offers terrific aromas of strawberry, currant and medicinal herbs, revealing hints of anise, tobacco and earth, all backed by a firm, vibrant structure. Stays focused and long, with a succulent finish. Best from 2019 through 2036.
WE 92
Wine Enthusiast
Aromas of wild berry, savory herb, menthol and toast lead the nose. The vibrant palate delivers crunchy red cherry, eucalyptus, sage and cooking spice alongside youthfully assertive tannins and brisk acidity. It closes on a licorice note. Drink 2020–2030.
RP 90
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino is a full-bodied effort with dark concentration and sweet spice aromas that rise heavily from the glass. The oak element is put on full display and should benefit from a few more years of bottle evolution to better integrate those wood tannins. Dark cherry is followed by toasted almond, cinnamon and crushed black pepper. The wine is very round and yielding on the palate and is one of the few Brunellos from the 2010 vintage that can be consumed not long from now. It would pair next to succulent cuts of lamb. This wine represents a huge jump forward in quality compared to the previous year.
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Fattoria La Fiorita

Fattoria La Fiorita

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Fattoria La Fiorita, Italy
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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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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.

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

Tasting Notes for Sangiovese

Sangiovese is a dry , red wine with a medium body and qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Food Pairings for Sangiovese

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secrets for Sangiovese

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

CHMLFR4001410_2010 Item# 166976

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