| Region of production: | Brunello di Montalcino |
| Winery Location: | Montalcino |
| Year Established: | 1790 |
Vineyard Holdings
78 ha
planted to vine in southeastern Montalcino at 800-1,000 feet elevation; soil is gravel with clay and some sand
- Vigna del Fiore: 5 ha, planted in 1939; this is the easternmost site in Brunello
Top Wines Produced
- Brunello di Montalcino: a.k.a. “Blue Label”; aged for a few months in barriques followed by two years in Slavonian oak casks, then four months in bottle
- Brunello di Montalcino Vigna del Fiore: a.k.a. “White Label”; made only in excellent vintages from the best third of grapes in the Podere del Fiore vineyards; aging is the same as the Blue Label
- Brunello di Montalcino Riserva: a.k.a. “Red Label”; made only in the best years and from a selection of grapes; aged for a few months in barriquesfollowed by three years in Slavonian oak casks, then six months in bottle
- Rosso di Montalcino: sourced from younger vines; aged for six months in barriques
Inaugural Vintages
- Blue Label in 1958
- White Label in 1981
Average Total Production
- 300,000 bottles
Summary
The Colombini family was Sienese nobility, active in local government since around the year 1,000 CE. In 1352, they arrived in Montalcino (where they built the Poggio alle Mura – now owned by Castello Banfi – and later the Villa Argiano), and in 1790 they founded the Fattoria dei Barbi. This is one of the oldest producers of Brunello di Montalcino, with bottles dating back to the late 1800s, and they were also one of the first local producers to encourage agro-tourism as well as the first to export to France, the United States, England and Japan. Today, the estate remains family-owned and operated by 20th generation Stefano Cinelli Colombini with enologist Paolo Salvi. Fattoria dei Barbi also owns property in Morellino di Scansano (production not included below).
Style & Vinification Techniques
Fattoria dei Barbi focuses on low yields and strict selection, often opting to declassify around 40% of the vintage to Rosso di Montalcino. Grapes are hand-harvested, then cold-soaked for 48 hours prior to fermentation temperature-controlled in steel tanks, which lasts 16-17 days. Aging is in a combination of Slavonian oak casks and both new and used French oak barriques.
Producer Website: Fattoria dei Barbi