In the beautiful landscape of southern Tuscany, in the hills of Montalcino, we find the winery La Fiorita. La Fiorita was founded in the 1990s and has been a household name in the region ever since. The winery has a total of nine hectares in production. These hectares are divided into four plots: Poggio al Sole, Pian Bossolino, La Fiorita and Giardinello. Each vineyard has a unique character with its own distinctive features.
In 2011, Natalie Oliveros joined the company and became part of Roberto Cipresso’s team. Today, Natalie owns the entire estate. Under her reign, the winery has been able to obtain an organic certificate. The diversity of the soils, the altitudes and the unique climate provide the ultimate conditions for the Sangiovese grape. The vineyards are arranged in the traditional way with about 7,000 vines per hectare.
The wines are fermented at a maximum of 25C to preserve the primary fruit aromas. The fermentation takes an average of 14 to 20 days. After fermentation, the wine rests in wooden barrels of Slavonian or French oak. This first ripening period lasts 24 to 30 months. After aging in wood, the wine matures for several months in cement barrels. La Fiorita produces three different Brunellos and one Rosso di Montalcino. The winery also releases a rosé. The Brunello di Montalcino Riserva only enters the market after six years. During that period, the wines are kept in a special private cellar. The wines of La Fiorita are powerful, very well balanced and have a long aging potential.
The best vintages of La Fiorita from the past two decades are: 2001, 2004, 2006, 2007, 2010, 2013, 2015, 2016.Read more