Fattoria Dei Barbi s.r.l.

Loc. Podernovi, 170, 53024 Montalcino (SI)
Italy

Telephone +39 0577 841111
Fax +39 0577 841112
info@fattoriadeibarbi.it

Trade fair hall

  • Hall 16 / F51
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 16): stand F51

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

Our products

Product category: Toscana

BRUNELLO DI MONTALCINO D.O.C.G. – Blu label

What is Brunello
this red wine is produced since 1892 and was awarded many times for its quality. This wine is the “heart” of our production and it is made with 100% Sangiovese grapes from our best vineyards in Montalcino.

The year 2011
The beginning of 2011 was characterized by cold spells, alternated by periods of milder temperature. The Spring was rainy and colder than usual. The weather in the first part of the Summer continued to be fresh with few rains. In the second part the climate changed, with higher humidity and temperature. The same climatic conditions remained during the harvest and also afterwards. The harvest started on September 21st and finished on October 4th .

Vinification
Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°- 28°C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 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.

Chemical analysis
Alcohol 14,5 % – Tot. Ac. 5.1 g/l – Vol. Ac. 0.59 g/l – Free SO2 17 mg/l – Residual sugars (glucose + fructose) 0.7 g/l – Dry extract 30.7 g/l.

Sensory analysis
Colour: ruby red with garnet nuances.
Nose: red berry and cherry, light citrusy tones, candied fruits.
Taste: well balanced and persistent. Good structure with an aftertaste marked by red berries, plums and cherry. Elegant and savory.

Food combination
Perfect for important dishes, roasted or grilled red meats, game, venison, stewed wild boar. Excellent with mature cheeses. Serve at a temperature of 18° C.

Capacity og ageing
15 years. Keep the bottle horizontally in a dark place at a temperature of 12°-14°C.

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Product category: Toscana

BRUNELLO DI MONTALCINO DOCG “VIGNA DEL FIORE” – white label

What is Brunello “Vigna del Fiore”

The “Vigna del Fiore” is an unique vineyard: its 14 acres (5.7 hectares) are situated in an area where the vine is cultivated by our family since the XVI century. It is one of the southernmost and oldest vineyard in the whole area of the Brunello di Montalcino . The particular exposition and the composition of the soil give to this Brunello special qualities, with a very elegant bouquet and an harmonic and complex taste. The Brunello Vigna del Fiore has been produced since 1981; for its harmony and charm it can be drunk and appreciated from the earlier years in bottle, despite being a wine with an excellent capacity of ageing.

The year 2010

Springtime and early Summer were rainy and characterized by low temperatures which were inferior to the normal range. On the other hand August and September with their high temperatures and sunny days have determined an exceptional build-up of sugars and polyphenols and a perfect ripening. The harvest started on September 29th and finished on October 13th.

Vinification

Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°- 28°C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 hl) for the first months. Later it completed the aging in larger oak barrels (30 hl) , for a total period of two years and then is bottled at least 4 months before the release.

Chemical analysis

Alcohol 14.71 % – Tot. Ac. 5.22 g/l – Vol. Ac. 0.47 g/l – Free SO² 18 mg/l – Total SO² 104 mg/l – Residual Sugars ( glucose + fructose) 1.32 g/l – Dry extracts 29.50 g/l .

Sensory analysis

Colour: very intense ruby red. Bouquet: ripe cherry, notes of amber, vanilla and clove.
Taste: complex and velvety texture. Elegant with silky tannins. Very persistent.

Food combinations

It is a wonderful wine for roasted and grilled red meats. Excellent match for the complexity of the “haute cuisine” . Serve at a temperature of 18°C.

Capacity of ageing

50 years. Keep the bottles horizontally, in a dark and cool place (12°-14°C).

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Product category: Toscana

BRUNELLO DI MONTALCINO D.O.C.G. RISERVA – red label

What is Brunello Riserva

Dry red wine, 100% Sangiovese Grosso grapes. This Riserva of Brunello is made with a special selection of grapes collected from our best vineyards in Montalcino. The ageing in barrel and in bottle is longer than the one for a regular Brunello, thus the wine has a deeper concentration and a wider complexity of aromas.

The year 2008

Was characterized by a climate which has helped the growth of the vines. During the Spring the temperatures were under the seasonal averages and delayed the blooming of the plants. These temperatures kept on until the end of June. Summer was dry and hot, refreshed by few rain showers and the end of August and beginning of September which guaranteed a water supply for an excellent ripening of grapes. The harvest took place from 27th September until 8th October with perfect weather conditions and high temperatures.

Vinification

Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°- 28°C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 hl) for the first months Later it completed the aging in larger oak barrels, for a total period of three years. Our Brunello Riserva is bottled at least 6 months before the release.

Chemical analysis

Alcohol 14,93% – Tot. Ac. 5,8 g/l – Vol. Ac. 0,44 g/l – pH 3,55 – Residual sugars 1,2 g/l – Dry extracts 31,7 g/l.

Sensory analysis

Colour: intense ruby red. Bouquet: red berries, candied fruit, liquorice, balsamic and powdery notes. Taste: full and spicy, ample structure, warm and persistent, extreme elegance and sensuality.

Food combinations

Wine for important occasions, matches roast or braised meat, game and mature cheeses. Serve at a temperature of 18°C.

Capacity of ageing

20/25 years. Keep the bottles horizontally in a dark place at a temperature of 12° – 14°C.

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About us

Company details

The Cantina dei Barbi, with its 300 wooden wine barrels and thousands of bottles of Brunello laid down for aging, has been open to the public for more than fifty years. During this time more than a million and a half wine lovers have visited our cellars, admiring the collection of bottles that date from 1870 to the present day, bearing witness to a continuity that makes Barbi unique in Italy.

The Brunello produced by Fattoria dei Barbi has won prizes all over Europe since the late nineteenth century, and still today all over the world.

The Fattoria has always been a careful custodian of tradition, but also attentive to innovation and a pioneer in every sphere of winemaking. It was the first firm in Montalcino to export bottled wine to France (1817), the first to sell Brunello by mail order (1832), the first to export it to America (1962), England (1969) and Japan (1975). It created the first “Super Tuscan” (Brusco dei Barbi, 1969) and the first single-varietal grappa (Grappa di Bruennlo, 1974). In the 1960s the estate was a pioneer in using organic fertilizers, in the 1990s it created the first “artificial nose” for analyzing wine, and in 2000 was one of the first to use carbon dioxide for cold fermentation of red wines.

The current annual production is about 800,000 bottles, of which more than 200,000 are Brunello. The 66 hectares of the farm have an average density of about 5,000 vines and produce on the average less than 1.5 kg of grapes per vine; thus each vine produces only a little more than one bottle of wine. The philosophy of the Colombini family and the Fattoria dei Barbi has always been to know and study the most innovative technology and then wed it to the best tradition, so as to improve everything we produce without ever changing its distinguishing characteristics.

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