La Fiorita Brunello di Montalcino 2018

Grape Varietals & Region: 100% Sangiovese. The fruit for this wine comes from three of La Friorita's organic vineyards: Poggio al Sole (south exposure, 220 metres altitude, Tufo-clay soil), Pian Bossolino (south-east exposure, 360 metres altitude, galestro soil) and Giardinello (south exposure, 250 metres altitude, sandy-clay soil). 

Taste Profile: La Fiorita Brunello di Montalcino is so stylish, an absolute stunner. One of the most genuine expressions of the Sangiovese grape with a nose full of smashed red fruit, cedar and a hint of chocolate. The juicy, full-bodied palate has silky tannins and tastes of ripe plums, dried cherries, leather and a hint of balsamic.

Winemaking Process: Harvesting of the fruit at the end of September and into the first two weeks of October. Fermentation and maceration for 20 days at a maximum temperature of 25°C in Slavonian oak casks, with pumping over and delestage. Ages for 24 months in French oak casks and 4 months in steel before bottling. The wine then spends another 18 months in bottle before release.