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La Fiorita (Montalcino) Mixed Case

Case of 6 bottles.

Fans of Brunello di Montalcino, will savour this mixed case of four wines from Fattoria La Fiorita, one of Tuscany's top Brunello producers. It is made up of two bottles of 2018 Rosso di Montalcino, one bottle of 2008 Brunello normale, two bottles of 2015 Brunello normale, and one bottle of the amazing 2013 Brunello Riserva - all great vintages and an excellent way to become better acquainted with this producer.

These wines are also available to purchase by-the-case through this Web site, where you can also read more information about the producer and each wine. 

Wine #1 Rosso di Montalcino DOC 2018 

Made from 100% Sangiovese grapes, hand-harvested from the south-facing Poggio al Sole and Giardinello estate vineyards, plus some fruit purchased from managed sites. Fermentation took place in temperature-controlled, Slavonian oak casks, for about 18 days with only delestage taking place during maceration. The wine was then aged for 10 months in French-oak Botte (37HL), and in bottle for 2 months before release. Only 15,000 bottles produced. Alc./vol. 14.0%. 

Complex aromas and flavours of wild raspberry, ripe black cherry, and plum with notes of dark chocolate, sweet tobacco, and crushed herbs. Dry, round, with integrated tannins, balancing acidity, and a long, evolving finish.

It will complement medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, salumi, or classic pasta dishes with meat-based sauces.

Third Party Scores: 90 points Wine Enthusiast magazine; 90 points Ian d'Agata

Wine #2 Brunello di Montalcino DOCG 2008

Made from 100% Sangiovese Grosso grapes, hand-harvested September 24th from the lower (150m) Poggio al Sole vineyard and October 4th from the higher (350m) Pian Bossolino vineyard (17-35 years old). Maceration and fermentation take place in large Slavonian oak vats, where the 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 and 2nd 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. Alc./vol. 14%

Deep aromas and flavours of spicy plum and Bing cherry with earthy notes of cedar, dried herbs, and vanilla spice. Powerful yet elegant, with good structure, and a long finish. 

Pair with medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, braised meats, or classic pasta dishes with meat-based sauces.

Wine #3 Brunello di Montalcino DOCG 2015

Made from 100% Sangiovese Grosso grapes, hand-harvested in late September from the Pian Bossolino (350m) and Poggio al Sole vineyards (150m). Yields were down across the region this vintage due to the high summer heat and so concentration of the fruit is very good. 

Maceration and fermentation take place in large Slavonian oak vats, where the must temperature does not exceed 25 degrees Celsius. The period of contact between must and skins in no longer than 18 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 in French-oak Botte (26HL), then 6 months prior to bottling the wine is transferred to stainless steel tanks. The wine remains in bottle for 18 months before release. Alc./vol. 14%

Aromas and flavours of cherry jam, red currant, and wild raspberry with earthy/floral notes of dried herbs, pepper, and vanilla spice. Still youthful, with tight tannins, but the structure is there, and the finish is long and elegant. Decant for at least an hour, and if possible cellar for 12-15 years. 

Pair with medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, braised meats, or classic pasta dishes with meat-based sauces.

Third Party Scores: 95 points James Suckling; 91+ points Ian d'Agata

Wine #4 Brunello di Montalcino Riserva DOCG 2013

Made from 100% Sangiovese Grosso grapes, hand-harvested on October 4th from the south-east facing Pian Bossolino (350m) vineyard; the oldest vines of the estate, with primarily Galestro soils. 2013 is considered a "classic" Brunello vintage.  

Maceration and fermentation take place in large Slavonian oak vats, where the must temperature does not exceed 25 degrees Celsius. The period of contact between must and skins in no longer than 14 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 in French-oak barrels (5HL) - 30% new -  then 12 further in French-oak Botte (30HL).  Six months prior to bottling the wine is transferred to stainless steel tanks, then the wine remains in bottle for 20 months before release. Alc./vol. 14%

Aromas and flavours of dark cherry, raspberry jam, and black currant (cassis) with earthy/floral notes of liquorice, dried herbs, pepper, eucalyptus, leather, and vanilla spice. Elegant, with fine, round tannins, and a long, evolving finish.

Decant for at least an hour, and if possible cellar for 10-15 years. 

Pair with medium- to full-bodied dishes, particularly grilled/braised red meat (beef or lamb), game, or classic pasta dishes with meat-based sauces.