Imagine an evening of shooting stars, a long table, a candlelit dinner with background music and the air still smelling of the storm that has finally quenched the vineyards and here is the magic of the glasses that are filled with a special and intriguing “nectar of the gods” in the form of Sangiovese “without sulphites”. Under the Tuscan sky, the new born of Fattoria dei Barbi makes its debut, "Without sulfites", as the label states, a Sangiovese di Montalcino, vinified with cutting-edge techniques in the field of oenology, according to the protocol for a "wine without added chemistry" of the University of Pisa as part of a project research started in 2013.
Presented at Vinitaly, tasted for the first time by dozens of guests in the context of the White Night in August at the Fattoria, "Senza sulfiti" is a Igt Toscana Rosso which excludes sulfur dioxide and the addition of any chemical product, and required nine years of work, explains Stefano Cinelli Colombini, at the helm of the historic Montalcino maison.
Cinelli Colombini is not new to the challenges and this goal of a wine that we would call “natural” rewards its spirit of research and innovation which enriches the ancient history of the company which has its most important banner in Brunello. Born in the late 1700s Farm of the Barbs by Stefano Cinelli Colombini, it extends for 350 hectares of fields and vineyards in Montalcino, Scansano and Chianti.
To obtain it, 100 hectoliters of Sangiovese from 2014 were selected and it took nine years of work
It has been producing Brunello since 1892 and was the first company to export it to Europe, America and Asia. And a visit to the Brunello Museum located on the estate and to the historic cellar is enough to understand its historical and cultural value. Or listen to the stories of Stefano Cinelli Colombini when it happens to have him next to the table or meet him on the estate.
Ruby red, intense on the nose, with hints of cherry dominating, fresh, clean, "Without sulphites" is an easy-drinking wine, which can be combined with cheeses and salami for an aperitif or even with pappa al pomodoro and typical Tuscan panzanella . To obtain it, 100 hectoliters of Sangiovese from 2014 were selected from which the experimentation that brought the Senza sulfito 2021 to the market (14 euros per bottle in the cellar) started. Careful of the bunches, vinification with selected yeasts, no contact with oxygen: in short, a long and painstaking work that brought the newborn of the Barbi into the glass. During the starry night, the tasting goes through wines such as Vermentino dei Barbi, a Toscana IGT that is savory and aromatic at the right point that comes from Aquilaia, the Maremma estate of the house; the Maremma Toscana Rosso Doc 2019, and, 'ca va sans dir', the Brunello di Montalcino Docg 2017 which dominates the laid table and above all the palate of the diners with its great and unforgettable power.
