Nello Baricci, one of the 26 founders of the Association of the Brunello di Montalcino in 1967, is the personality who most represents the host of small producers who contributed towards making the Brunello di Montalcino the great wine it is today. His farm, Colombaio di Montosoli, has always been one of the great crus of the Brunello and is a small set-up that has made its name thanks to the quality of the wines and the seriousness and honesty of the Baricci family. Here tradition is really at home and here the Brunello has remained completely unchanged, unlike others that have followed in the wake of so-called “international customer tastes”. The soil, the position, the well cultivated vineyard, the Sangiovese grapes and the medium capacity oak barrels make up Nello’s recipe for his splendid wine. Baricci annual production is about 12,000 bottles of Brunello and 18,000 bottles of Rosso.

BARICCI BRUNELLO DI MONTALCINO 2004

Denomination: DOCG
Grape variety: Sangiovese
Production Area: Montosoli Hill – Colombaio di Montosoli Estate
Altitude: 850 ft. above sea level
Microclimate: Dry and ventilated
Soil: Eocene origin. Galestro terrain, mixture of schist and sandstone, generally loose

Planting density: 4000 plants per hectare
Training system: Spurred cordon
Harvest: Brunello Baricci 2004 comes from a very high selection of the best grapes. Manual harvest took place in the last decade of September. Maturation was favoured by a hot and sunny early Summer and by few showers in late August. In September the difference of temperature between night and day helped the perfect balance between the level of sugars and acidity.
Vinification techniques: Traditional system, light pressing, alcoholic fermentation takes place in temperature-controlled stainless steel tanks of 28-30°C with racking. Maceration 18/20 days.
Ageing: Finished Malolactic fermentation the wine was aged for 36 months in Slavonian oak barrels of capacity 20/25 HL.
Refinement: Before release the wine is bottle-aged at least 4 months.
Chemical analysis: Alcohol 14,0 %, Tot. Ac. 5,31 g/l, Dry extract 30,1 g/l, Total SO2 80mg/l.
Tasting Notes: Ruby red color, tends to garnet red with ageing. Complex aromas with hints of violet and forest fruits with essences of plum and cherry combined with oak shadings, vanilla spice and blackberry. On the palate the wine is warm and velvety, shows a well-integrated balance of tannins and acidity. Rich structure and great elegance. Enjoy it with red roast meat, noble game and aged cheeses. Serve at 64F or age for years at 55F.