Brusco dei Barbi was first released with the 1969 vintage as an IGT Toscana, the result of various vinification experiments by Giovanni Cinelli Colombini. The wine is named after a free-spirited gentleman named “Bruscone” that lived in the woods near the Barbi estate.
Terroir: Brusco dei Barbi is sourced from the estate’s property in Scansano, Vivaio dei Barbi, purchased by Stefano Cinelli Colombini in 1997. The property is located in Tuscany’s Maremma area, near the Tyrrhenian Sea coast and covers 28 hectares (69 acres) that are planted to 20 hectares (50 acres) of vines: 16 hectares (40 acres) of Sangiovese and 4 hectares (10 acres) are Merlot. The estate sits on a hill, rising to 250 meters and enjoys a Mediterranean climate with long, sunny, bright days mitigated by cooler nights refreshed by the sea breeze. Soils here are stony and mixed with sand.
Vinification: The grapes undergo a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°(60°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 and alcoholic fermentation begins, lasting 12 -13 days and temperatures reach 27°- 28°C (78 – 80°F) raised to 27°- 28°C. After racking and malolactic fermentation, the wine is left in stainless steel tanks for three months before bottling.
Longevity: Versatile and approachable, this wine is meant to be enjoyed upon release and up to three to four years after.
Bright ruby-red color. Vivid red-berry and wild strawberry fruit, complemented by floral notes. The palate is supple, fresh with soft tannins, a pleasant acidity and a medium finish. This is a versatile, approachable wine, ideal as an everyday companion to be shared around a table with family and friends. It is produced mostly with Sangiovese, enhancing the typical fruity aspect of this varietal when it is drunk young.
Score: 89 PointsWine Spectator Author: Bruce Sanderson
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