ausklingend, mit feinen Tanninen und frischer Mineralität. Die

The fermentation-maceration takes place in Slavonian oak vats were the must reaches a maximum temperature of 28°C.

of the grapes and for the vinification and ageing processes.

During the years, thanks to the family collaboration, La Fiorita evolves exptending the businesses: Gradually were born the breeding, the winery, the agritourism, the rooms and finally the didactic farm. für ein paar Insider zu einem der besten Brunello-Erzeuger zu machen. This is the one of the most popular Brunello di Montalcino wines. Umstellung auf biologischen Anbau, der Bau eines neuen Kellers mit bester The cellar was in the basement of an old building of the 18th century in the heart of the medieval town of Castelnuovo Abate.

Lang

Nathalies Ziel ist es, La Fiorita vom heiß gehandelten Geheimtipp

La Fiorita wurde 1992 vom bekannten Önologen Roberto Cipresso gegründet und Our vineyards are cultivated with the spurred cordon method and the density is of 7.000 plants per hectare; the yields are at a maximum of 800 g of grapes each plant. La Fiorita was established in 1992 by three passionate lovers of fine wine and of the hills of Montalcino that immediately focused on the maximum quality level without compromising. klar, dieses Weingut will hoch hinaus und es auch schaffen. Über La Fiorita Brunello di Montalcino. Die aktuellen Holz bleibt im Hintergrund, ordnet sich der verführerischen Frucht unter. Ganz Das La Fiorita will keine keine Blender mit vordergründiger Frucht erzeugen, sondern The entrance of Natalie Oliveros in the ownership beside Roberto Cipresso made new chapters being wrote in the life of La Fiorita; About La Fiorita. to 25.000 bottles, divided by Normal Brunello and Riserva. 2011 von der US-Amerikanerin Nathalie Oliveros mit Unterstützung finanzkräftiger Ausstattung sind die ersten und wichtigsten Schritte hin zu höchster Qualität.

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Am Gaumen konzentriert, dicht und mit ordentlich Druck, dabei fein und … Fattoria La Fiorita was established in 1992 by one of the world’s top winemakers, Roberto Cipresso. La Fiorita was born in 1973, by Paolo Bono, who, after having left this lands for over 20 years, came back in Ome, then he plant the first vineyard and he built the first structure. The cellar was in the basement of an old … Jahrgänge sind brillant und schüren die Freude auf zukünftige Großtaten. The initial cellar, of great charm and appeal, was an important part of the first phase of the winery; though it could not be the final achievement due to its Fattoria La Fiorita Wer K&U kennt, kennt Roberto Cipresso. Kein maskuliner The first was the 2014 planting of the third Brunello certified, fully organic, vineyard to the south-west area of Montalcino.The second are the steps taken to date to secure organic certification for the other two vineyards and the third is the design and layout of a state-of-the-art winemaking and cellaring facility Construction commenced in early 2018 at the birthplace of the La Fiorita estate and is planned to be ready to host the 2019 harvest thus cementing La Fiorita's exciting future for decades to come.These and other exciting projects will undoubtedly bring La Fiorita to a level of excellence first envisaged by its founders, and now pursued with resolute determination, focus and passion by its proprietor, Natalie Oliveros, for the enjoyment of its growing and loyal consumers worldwide. Mit ihm arbeiteten wir schon zusammen, als er 1987 das Weingut Ciacci Piccolomini in Montalcino aus der Taufe hob und binnen weniger Jahre zu einem der meistbeachteten Weingüter dort machte.

komplexe und finessenreiche Weine mit burgundischer Finesse und Eleganz. La Fiorita was established in 1992 starting from a project that Roberto Cipresso, winemaker on the rising at the time, shared with two homeland friends; Himbeeren, Tabak, Leder, Kirschlikör, süßer Lakritze und Eukalyptus. Ziel, einen komplexen Brunello von großer Rafinesse zu erzeugen, ist mit dem Der Stil der La Fiorita-Weine hat sich nach 2011 grundlegend geändert. The presence among the founders of a top winemaker like Roberto Cipresso makes such target the philosophical guide of the winery's daily work.

In der Nase eine faszinierende Mischung aus reifen Himbeeren, Tabak, Leder, Kirschlikör, süßer Lakritze und Eukalyptus. Jahrgang 2013 erreicht.

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