This wine represents a textbook hue and makes a big impact on the nose with aromas of cherry and redcurrant fruit, medicinal herbs, delicate floral hints of wild rose, earthiness, a little licorice and refreshing balsam. The palate is elegant in style and exceedingly well balanced, with everything in place and no flaws or forcing. The tannins are already resolved and perfectly complement the acidity taking the wine through to a very stylish finish.
Very intense ruby red. Red berries, sour black cherry in alcohol, balsamic hues. The palate is large and enveloping, good structure and depth, hints of liquorice and tobacco. A well balanced acidity helps to develop a long finish.Blue label Brunello is the symbol of Fattoria dei Barbi, and elegant great wine that has shaped the history of Montalcino. Fattoria dei Barbi is ””The”” reference for Brunello in Montalcino. Barbi’s approach of using tradition to anchor contemporary expressions of wine continues to position Barbi as a leading producer in Brunello. The Colombini family is one of the most influential of the Region and have been an integral part in writing the history of Brunello. Fattoria dei Barbi’s commitment to innovation and quality have lead to many ””firsts””, namely; The 1st exporters of Brunello, 1817; the 1st Brunello awarded by the state (Italy), 1892; the pioneers of wine tourism, 1938; the 1st Tuscan cellar open to visitors, 1954; producer of the 1st Super Tuscan, Brusco dei Barbi, 1969. Stefano Cinelli Colombini, is currently the 20th generation of Fattoria dei Barbi. The Fattoria dei Barbi occupies a stretch of land about 1,114 acres, lying amidst the cities of Montalcino, Scansano and Chianti.The year 2007 was characterized by an exceptionally mild Winter and a rainy Spring. Summer was warm and dry, refreshed by few rain showers at the end of August which guaranteed a water supply for an excellent ripening of the grapes. The harvest took place from the 10th to the 23rd of September. The grapes were then cooled for 48 hours at a temperature of 3°-5° C in an environment protected by CO². The low temperature causes in the grapes a temporary freeze of their skins, with the consequent rise in volume and the breakage of the cells. This process helps the spreading of various wine components, increasing the softness, balance, complexity and colour stability. The regular alcoholic fermentation followed and lasted 16 days, gradually reaching a temperature of 29°-30°C. The wine aged in small-medium size oak barrels (2,25 - 20 hl) for the first months. Later it completed the aging in larger oak barrels, for a total period of two years and then is bottled at least 4 months before the release.
Alcohol 14.50% , Total Acidity: 5.4 g/l Residual Sugar: 1.7 g/l