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Free Shipping on $99+ | Code: SHIP99

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DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS. FOR MORE INFORMATION GO TO WWW.P65WARNINGS.CA.GOV/ALCOHOL

Fattoria dei Barbi Rosso di Montalcino Doc
Fattoria dei Barbi

Fattoria dei Barbi Rosso di Montalcino Doc

$32.00

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Handmade by BillyKirk in the U.S.A., curated with uncompromising quality.

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The Rosso di Montalcino is 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.

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.

Bottle Size: 750ml

Vintages may vary by location; we will ship the most current vintage in stock.

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This product is only available for delivery in the following states: .

California Residents: for Proposition 65 WARNING

Notes of Scent & Flavor

  • Palate & Finish

    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.

“The first Brunello imported in the USA, Fattoria dei Barbi is a historic estate that continues to be a pioneer in Tuscan wines.”

Origins

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.