Barbi’s “Blue Label” Brunello is the heart of the estate’s production and its flagship bottling. The family has been producing Brunello from this vineyard since 1892, and the current label was designed by Giovanni Cinelli Colombini in 1958.
Terroir: Sourced from the estate’s 41 hectares (100 acres) in the southeast area of Montalcino. Vineyards are planted at 5,200 plants per hectare with yields of 1.3kg per vine. Two types of soils prevail; gravel and clay soils produce wines with power, while more sandy soils heighten aromatics.
Vinification: Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature is raised to 27°- 28°C and alcoholic fermentation begins, lasting 16 -17 days. After racking and malolactic fermentation, the wine is aged in small-to-medium size oak barrels (225L – 15 hl) for the first months, followed by two years in larger 30HL Slavonian oak casks. The wine rests in bottle for four months before release.
Intense, vivid ruby red color with aromas of red berries, maraschino cherry and liquorice. The aromas repeat on the palate with more hints of liquorice and tobacco. Tannins are firm and a fruit is refreshed by a lively acidity that leads to a long, persistent finish. - Winery
Good brilliant red color. Wild aromas of red and darker berries, flint and violet. Juicy, herbal and firm, with precise red berry and mineral flavors. Closes bright and long, with mounting tannic bite. - Vinous Media 93 Points