Feature Wine

Aether Rosso Trevenezie Igt
Italy, Veneto, Venezie
$19.00 / bottle

Feature Restaurant

London, Central

Our Wines

Fattoria La Fiorita
Brunello di Montalcino DOCG
Red Wine

Region/Appellation: Italy, Tuscany, Brunello di Montalcino DOCG
Grape: Sangiovese
Style: Powerful

Available Now

$72.00 / bottle
$432.00 / case

6 bottles per case

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The vineyards are cultivated with the spurred cordon method with a density of 7,000 plants per hectare. Yield is a maximum of 700 grams of grapes per plant. Grapes were hand-harvested September 22nd from the higher Pian Bossolino vineyard (17-35 years old).

Maceration and fermentation take place in large Slavonian oak vats, where must temperature does not exceed 28 degrees Celsius. The period of contact between must and skins in no longer than 15 days, with frequent pumping over and delestage. Yeasts are selected to respect the personality of the grapes and not to intrude.

The wine is aged for 24 months – 12 in 5 hl French-oak tonneaux (new, 2nd & 3rd passage) and 12 in Slavonian oak vats (80hl). For 6 months prior to bottling, the wine is transferred to stainless steel tanks, then the wine remains in bottle for 3 years. 17,000 bottles were produced.

Tasting Note

Deep purple colour. Deep aromas and flavours of dark plum and cherry with notes of cedar, dried herbs, licorice, vanilla spice, and delicate purple flowers. Powerful and rich, with good acidity, firm tannins, and a smooth, long finish.

About the Grape

Sangiovese: Italy's more planted red-wine grape and responsible for producing one of Italy's best DOCG wine -- Brunello di Montalcino DOCG. It is the main grape behind the Tuscany's Chianti DOCG and Morellino di Scansano DOC, and can be found in various forms and blends in neighbouring Marche (Rosso Conero DOC and Rosso Piceno DOC), Umbria, and Emilia-Romagna.

The literal translation of Sangiovese is "blood of Jove" which suggests very ancient origins, but it is generally accepted to trace back to the Etruscans who enhabited northern Italy from about the 8th century BCE until they were absorbed by the Romans Empire.

For the sake of simplicity, Sangiovese was commonly thought to come in two sizes -- small (piccolo), as in the Chianti version of the grape, and large (grosso), as in the Montalcino version of the grape -- but in fact there actually dozens of different clones/versions of the grape, and size, in reality, has no impact on the quality of the wine anyway. Sangiovese also has many synonyms including Brunello, Morellino, and Prugnolo Gentile.

Soils, yield, altitude, aspect, and location seem to have more impact on quality and taste of the Sangiovese wine. The stricter DOCG rules of Chianti and Brunello can produce spectacularly elegant wines, with deep, earthy, dark fruit aromas and flavours, fine tannins, and balancing acidity -- the best of which can age for decades. But it can also produce lively young, easy-drinking wines that are a delight to have over a plate of pasta or a pizza. One of our favouriate grapes, probably because of this versatility.

Fattoria La Fiorita

La Fiorita was started in 1992 by Roberto Cipresso, and two partners. Their first vineyard was approximately 0.5 hectare and produced only 1000 bottles. Working in the cellar of an 18th century building that was formerly an olive mill in the centre of Castelnuovo dell’ Abate, the first vintage was 1993.

In the years that followed, two vineyards were added – Poggio al Sole (4 ha) and Pain Bossolino (3.1 ha) – increasing production to 25,000 bottles of normale and Riserva. Poggio al Sole is south-facing, at an altitude of 150m, with Tuff-clay soil, while Pian Bossolino is southeast-facing, at an altitude of 350m, with primarily galestro soil.

In 2011, Natalie Oliveros became a partner with Roberto and the new investment of capital allowed for a new cellar and state-of-the-art winemaking equipment. A new vineyard was added on the western side of Montalcino – Podere Giardinello – which will influence future production.

Roberto Cipresso is one the most important winemakers in Italy. In addition to La Fiorta, he operates Winecircus and consults for a number of wineries throughout Italy. He is also the winemaker at noted Argentinean winery Achval Ferrer. The philosophy of Roberto and Natalie is to produce Brunello that is an expression of the estate’s terroir – starting in the vineyards, with agricultural operations finely tuned to the characteristics of each vineyard and that of the vintage itself, through to the cellar with procedures that respect the specific conditions of the grapes.

La Fiorita also produces Laurus, a Sangiovese-Merlot blend.

Website: http://www.lafiorita.com

92pts Wine Spectator; 90pts Wine Advocate; and 90pts Wine Enthusiast

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