Fattoria dei Barbi uses a patented technique of fermentation developed by Giovanni Colombini to make this Sangiovese Tuscan red wine. The process involves the extensive soaking of the grapes with their pomace which results in an intensity of flavors, softness, color, and complexity.
The initial fermentation lasts 10 days, transforming the sugars to alcohol. Then the stainless steel vats are sealed, the temperature dropped and the wine left in contact with the skins, continuing to ferment slowly. After three months the skins are then removed and the wine remains in the stainless steel vats until bottling.
The color of this wine is a ruby red with aromas of raspberries and spices while on the palate are earthy autumnal tones of underbrush. There is a smoothness in the tannins and a good balance overall with a finish that's full circle back to red berries. 13.25% alcohol and $13.99 at The Wine Room of Forest Hills.
©2008 photo by Dave Trieger
2 comments:
Tried another bottle of this wine a week later and picking out additional flavors like cinnamon and scents like pomegranate
Brusco dei Barbi, Annata 1975, The older it get ,the better the taste .Right? Norman has a bottle
Post a Comment