Le domaine Baricci adhère à l’école traditionnelle de vinification, c’est-à-dire qu’il préconise une extraction douce et un élevage en fût qui ne masque pas la pureté du fruit. Federico Buffi, œnologue de Baricci, recherche d’abord et avant tout l’élégance et l’intensité des arômes. Cette cuvée reflète à merveille la philosophie du domaine avec sa texture souple et soyeuse. Issus des meilleures parcelles de la « ferme » Colombaio à Montosoli, les raisins qui servent à l’élaboration de cette cuvée sont soigneusement sélectionnés et triés à la main. Cette parcelle rocailleuse, composée de plusieurs types de sols, apporte une minéralité au vin, ce qui ajoute à la complexité des arômes. Les écarts de température y sont également plus prononcés qu’ailleurs à Montalcino, ce qui permet le développement optimal des arômes. Montosli est une terre de vin et selon les registres locaux, on y élabore ce précieux nectar depuis la construction de la toute première ferme en 1555. De style traditionnel, Baricci nous offre ce Brunello de haute voltige.
Intense red ruby colour, this Brunello di Montalcino de Barricci presents a complex nose of black cherry, flowers, dried herbs, leather and ground dust, linked to minerality. Acidity brings freshness in mouth and adds to a perfect balance between tannins, alcohol, black fruits aromas, leather and cherry. The final touch with cherry pit and violet lasts several seconds. Firm tannins and crisp acidity announce a great future. A great, elegant and medium-bodied wine which will be at its best in several years!
Great with rich textured dishes, seasoned with herbs or wild mushrooms. Will be perfect with red grilled meat, game, roasts and semi-firm cheese. Open several hours before drinking and serve in a balloon type of glass.
Blend of lime, schist, quartz and clay.
Organic vineyard, famous for it 'terroir' quality. Guyot cut with South and South/West exposure. Vines of around 45 years on average.
Hand harvest with grape selection after destemming. Maceration and fermentation on skins with indigenous yeasts in stainless steel tanks. Aging in Slovenian oak barrels for 36 months.
Federico Buffi's 2012 Brunello di Montalcino is a fine and streamlined expression that puts special focus on the smaller details. The wine offers streamlined simplicity and this is its most attractive quality. Polished aromas of white cherry, grilled herb and forest floor give the wine a bright and slightly menthol-like personality. The finish is long and polished. This Brunello from Baricci offers purity and grace. Vintage 2012, 90+ pts, Wine Advocate
Vintage 2012, 96 pts, Wine Enthusiast
Vintage 2012, 94 pts, Wine Spectator
Vintage 2012, 93 pts, Vinous
Vintage 2012, 90+ pts, James Suckling
Nello Baricci is one of the 26 founding members of the Brunello di Montalcino Association, established in 1967. He was, for many years, the voice of the small producers who greatly contributed to increasing this prestigious appellation’s reputation. It is for this reason that Baricci today remains the only producer who can put a drawing of the town of Montalcino on its wine labels. The estate, now run by Nello’s son Pietro Buffi and grandson Federico Buffi, is located in Colombaio Montosli, an area considered one of Brunello’s best vineyards. The Baricci family never followed the trend towards an international, more extracted and woody style. Rather, their wines are made following the purest regional traditions, with precision and great elegance. Soil, sun exposure, serious farming without chemical herbicides or products, and a traditional winemaking process, are the main reasons for these Brunello wines’ authenticity and unpretentiousness. The Baricci family’s wines are simply fine, beautiful, and elegant. They beautifully illustrate the intrinsic properties of the Montalcino terroir.
The Brunello Di Montalcino appellation is located 65 km south of Siena. In this picturesque setting, the hills are spread in waves dotted with forests and medieval villages, such as Montalcino, located in the middle of the appellation of the same name. Until the 1970s the wine industry was inconsequential in this part of Tuscany, even though its climate is more suitable for grape growing than other sectors of the region. It has gained popularity however: in four and a half decades, Montalcino has gone from having around ten grape growers and wine makers to more than 200. Fortunately, the majority are family businesses or small operations. In 1968 the appellation was awarded the quality assurance label DOC, and later promoted to DOCG Chianti in 1980. Although Chianti is Tuscany’s most popular appellation, Brunello Di Montalcino is undoubtedly the most prestigious. Currently it produces wines that are among Italy’s most famous and expensive.
Montalcino has a double advantage: it benefits from having a warm and dry climate and rocky and poor soils, making it probably the best Tuscan terroir. The Mount Amiata ridge, whose highest peak is 1,700 meters, dominates the landscape and offers excellent protection against the elements that come from the south. Soils are diverse which is reflected in the character of the wines. Hilltops have sandy soils while volcanic tuff deposits are more frequent in the vicinity of Mount Amiata.In general, Brunello Di Montalcino wines proffer great power with firm tannins that, after several years of aging in the cellar, reveal sublime bouquets of flowers, tobacco and spices.
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