Winemaker Notes

Mid ruby color. Shy aromas on the first nose with floral and black peppered dark fruits. Mouth is generous like the vintage with cherry jam and red currant for the freshness. Well structured with youthful still tight tannins. Harmonious and balanced with a long finish.

James Suckling 95 Points

Robert Parker 93 Points

About La Fiorita

From its foundation in the early nineties,  La Fiorita Estate has always sought to perfect the longevity and aromatic complexity of its Brunello to illustrate the magical harmony between the diverse terroirs, climate and Sangiovese grape- the Star of Montalcino.

Since her arrival in 2011, Natalie Oliveros has moved the Estate to an organic certification. Together with her business partner Louis Camilleri they acquired additional vineyards and built a Cantina combining sharp architecture with the proper tools to vinify and age her Brunello.

The two-level gravity-fed cantina  was completed for the 2019 harvest and is now cementing the new foundation for La Fiorita’s exciting future and the generations to come.

From viticulture to winemaking, there are no compromises or shortcuts to ensure the purest translation from soil to bottle.

The nine-hectare La Fiorita Brunello Di Montalcino Estate comprises four separate vineyards – La Fiorita, Pian Bossolino, Giardinello and Poggio al Sole – each with their own identity.

They are cultivated using the spurred cordon method, with density averaging 7,000 plants per hectare while the yield is around 6,000 kg per ha (appellation rules are set to a maximum of 7,000 kg per hectare for Brunello).

The complex diversity of soils, altitudes and microclimates offers the choice to harvest selected parts of the vineyards at different times. These selections are then vinified separately to achieve a more precise blend to craft the La Fiorita Brunello.