The Colombini label is a proposal from the Fattoria dei Barbi reserved for the most important Horeca customers. Bottles chosen from the best Brunello barrels and "Dressed" with the label used in the 1950s, similar to the old Riserva di Brunello that many of these historic customers have on their shelves or in the cellar; exclusive bottles, of great quality and packaged in refined way.
Brunello di Montalcino Colombini is very classic, and is distinguished by its greater stylistic proximity to the great wines of the 1950s and 1960s to which the label also refers; a long-aged Brunello, austere, a little more alcoholic and richer in extracts but above all more elegant, in the tradition of the Fattoria dei Barbi.
Grapes: 100% Sangiovese
Vineyards: from the Fattoria dei Barbi located in the Municipality of Montalcino and registered in the production of Brunello di Montalcino.
Soil: galestro - alberese.
Altitude: from 300 to 500 meters above sea level.
Average age of the vines: 15 - 20 years.
Vinification: the crushed-stemmed grapes underwent a sudden drop in temperature up to 16 ° C, in a CO2 protected environment. This cooling process of the grape skin allows to obtain a greater extraction of the anthocyanin and polyphenol content. The normal alcoholic fermentation lasted for about 16/17 days at a controlled temperature of 27 ° - 28 ° C. The racking was followed by malolactic fermentation and subsequently the wine was placed in wood of medium-small capacity (2.25 hl - 15 hl) followed by the passage in barrels with a higher capacity. Brunello Colombini is aged in small and medium capacity barrels for at least 2 years with subsequent passage in higher capacity barrels.
Aging: in the bottle for a minimum of 4 months.
Color: intense and brilliant ruby red.
Bouquet: spicy, pink pepper, aromatic herbs, plum, blueberry and hints of rhubarb.
Taste: full and well structured. Long, juicy and savory sip. Fleshy and harmonious tannins, complemented by good acidity. Very persistent.
Pairings: dishes rich in flavor such as stewed red meats or game, grilled or mixed roasts. Tasty and well seasoned hard cheeses.
Serving temperature: 18 ° C.
Seasonal trend 2015: the climatic trend in 2015 was characterized by a winter and an early spring with abundant rainfall which allowed the accumulation of important water reserves. After a fluctuating April / May, from June to August high temperatures were recorded well above the seasonal average with a strong lack of rain. After August 15th, the situation changed again with providential rainfall and the consequent lowering of temperatures, which re-established the ideal conditions for the continuation of the vegetative cycle of the vine. In September, the mild temperature during the day and cool at night contributed to a regular and balanced maturation which allowed the achievement of a perfect balance between sugars and acidity. The harvest began on September 28th and ended on October 7th.