ABOUT: La Fiorita (meaning blooming flower) began in 1992 with rising star winemaker Roberto Cipresso making Brunello which garnered lots of attention and big scores. Natalie Oliveros was introduced to Roberto Cipresso in the early aughts and started to collaborate on a series of Italian wines called Sogno which were a resounding success. In 2014 Oliveros was given the opportunity to buy the estate and since then has achieved organic certification, added additional vineyard sites, and built a beautiful Tuscan cantina. The quality of the wines are continually increasing under her tutelage and we're excited to have a few bottles of the outstanding 2019 to offer. TASTE: “With cherrywood or cedar, the 2019 Brunello di Montalcino has a savory, almost spicy side that follows garden herb, cola, dark cherry, plum and sweet cherry. The fruit is slightly baked or cooked with hints of road paving or smoky tar. This is a concentrated wine for sure, with fruit sourced from three sites: Collesorbo, Pian Bossolino and Giardinello. Production is 32,000 bottles. Drying tannins want a steak and polenta dinner. La Fiorita has a terrific collection of vineyard parcels to mix and match when making the final blends. Grapes come from the southern part of the appellation from the 2.7-hectare Collesorbo site with clay and alluvial soils, from the schistic soils of Pian Bossolino on the eastern side of Montalcino, from the western side at Giardinello with sandy soils and marine sediments, or from the newly-acquired Osteriaccia Vineyard with 1.8-hectares of vines on the western side of the appellation. 93 points)" - Monica Larner, Robert Parker's Wine Advocate, December 2023. PAIR: Pair with chilequiles, cannellini bean soup, baked eggplant with pecorino crumbs, corn and bean empanadas, spinach cappelletti with goat cheese, and chile relleno vegetariano.
