La Fiorita Brunello di Montalcino, Tuscany, Italy 2018
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Fattoria La Fiorita, established in the 1990s by Natalie Oliveros, is dedicated to producing elegant, terroir-driven expressions of Sangiovese from the hills of Montalcino. With a focus on organic farming and long aging in large-format oak, the estate blends fruit from multiple vineyard sites to create a structured and age-worthy Brunello.
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WINEMAKER: Natalie Oliveros
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FARMING: Sustainable practices
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VARIETY: 100% Sangiovese (Brunello clone)
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TERROIR: Estate vineyards span three zones of Montalcino at altitudes between 150–500 meters. Soils include clay, limestone, and galestro (marl), with varying aspects and exposures that contribute to the wine’s complexity and balance.
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VINIFICATION: Fermented in temperature-controlled concrete tanks with gentle extraction to preserve fruit purity and structure.
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AGING: Aged for a minimum of two years in large French oak casks (26 and 37 hectoliters), followed by extended bottle aging prior to release.
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TASTING NOTES: Aromas of ripe red cherry, raspberry, and wild herbs mingle with floral tones of violet and rose. The palate offers red berries, cinnamon, leather, and savory spice with polished tannins and a mineral-tinged finish.
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FOOD PAIRINGS: Grilled steak, mushroom risotto, aged pecorino, braised lamb, or wild boar ragu
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SCORES:
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91 points – Wine Advocate (Monica Larner)
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90 points – Vinous (Eric Guido)
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Fattoria La Fiorita, established in the 1990s by Natalie Oliveros, is dedicated to producing elegant, terroir-driven expressions of Sangiovese from the hills of Montalcino. With a focus on organic farming and long aging in large-format oak, the estate blends fruit from multiple vineyard sites to create a structured and age-worthy Brunello.
-
WINEMAKER: Natalie Oliveros
-
FARMING: Sustainable practices
-
VARIETY: 100% Sangiovese (Brunello clone)
-
TERROIR: Estate vineyards span three zones of Montalcino at altitudes between 150–500 meters. Soils include clay, limestone, and galestro (marl), with varying aspects and exposures that contribute to the wine’s complexity and balance.
-
VINIFICATION: Fermented in temperature-controlled concrete tanks with gentle extraction to preserve fruit purity and structure.
-
AGING: Aged for a minimum of two years in large French oak casks (26 and 37 hectoliters), followed by extended bottle aging prior to release.
-
TASTING NOTES: Aromas of ripe red cherry, raspberry, and wild herbs mingle with floral tones of violet and rose. The palate offers red berries, cinnamon, leather, and savory spice with polished tannins and a mineral-tinged finish.
-
FOOD PAIRINGS: Grilled steak, mushroom risotto, aged pecorino, braised lamb, or wild boar ragu
-
SCORES:
-
91 points – Wine Advocate (Monica Larner)
-
90 points – Vinous (Eric Guido)
-