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    La Fiorita

    Rosso di Montalcino

    Italy, Siena, Montalcino


    Winery Overview

    Fattoria La Fiorita was established in 1992 by one of the world’s top winemakers, Roberto Cipresso. Cipresso had already made a name for himself in Montalcino by his winemaking at Case Basse, Poggio Antico and Ciacci Piccolomini, but he was also making headlines as the winemaker at arguably Argentina’s top winery, Achaval Ferrer. At La Fiorita, he started with only 1⁄2 hectare of vineyard, but soon spotted and bought some of the best land for Sangiovese in Montalcino. This was the beginning of La Fiorita’s greatness. In 2011, La Fiorita created a new horizon in a new partnership. Actress and wine fanatic Natalie Oliveros joined forces with Cipresso, to take La Fiorita to the next, and highest quality level. Our vineyards are made of two major parts. The first one, which is called Poggio, is of 3 .5 Ha, it faces south-east and is at an altitude of 200 m above sea level, the soil is partially clay and tufo. The second one, Pian Bossolino, is on the east side of the Brunello production area and it has an exceptional position; the vineyard extends for about 3 Ha and has a galestro (stones) soil. Our winemaking is focused on the “terroir” expression of each vineyard, which is emphasized by training the vines to pick up as much as possible from the soil and choosing the right operations exclusively in the vineyard stage of the “wine”. When it comes to cellar operations we simply use the maximum sensibility to let the wine evolve correctly.


    Poggio al Sole, Pian Bossolino and Il Giardinello


    tufo – clay (P.S.); galestro (P.B.)


    Type of fermentation vats Slavonian oak casks Fermentation temperature Max 25°C Fermentation and maceration time 10 days. Operations during maceration Pump over and delestage


    Type and capacity of ageing casks: French oak 5 hl second use; Ageing time: 10 months in wood, 4 months in steel

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