Fattoria di Fibbiano L'Aspetto Super Tuscan IGT 2011
By James Suckling
Fattoria Fibbiano Toscana L’Aspetto
Date: October 20th, 2014
Peach and cherry nectar with a layer of fine velvet on the nose. Fine tannins with fresh berries with a hint of fine wood develop complexity. Elegant, fine finesse. Sangiovese and Canaiolo. This is real Tuscan wine. Cool wine. Drink now.
By Stephen Tanzer’s International Wine Cellar (Vinous)
2011 Fattoria di Fibbiano L'Aspetto Toscana Rosso
Winery: Fattoria di Fibbiano
Style: Red Wine
By Ian D'Agata
Stephen Tanzer's International Wine Cellar, Sep/Oct 14
(Sangiovese and Canaiolo Nero): Dark red. Pungently floral aromas of ripe red cherry, raspberry, juniper berries and underbrush. Fresh and juicy, with lively acidity nicely framing the ripe red cherry and berry flavors. The long finish features a repeating violet nuance. 90 Points
By Jancis Robinson
Fibbiano, L'Aspetto 2011 IGT Toscana
Appellation: IGT Toscana
When to drink: 2015 - 2020
Published: 4 Dec 2014
Date tasted: 16 Sep 2014
Reviewer: Walter Speller
Very dark crimson. Super-expressive cherry, it literally jumps at you! Very, very lifted vibrant and young with just a tiny hint of oak, but could be a little more concentrated for the tannic power. (WS)
By Fattoria Fibbiano
L’Aspetto IGT Toscana
Producer: Fattoria Fibbiano
Brand: Typical Geographic Indication
Production Area: Tuscany, Pisa Hills
Soil: Mainly clay, rich of marine shells
Vines: 50% Sangiovese, 50% Canaiolo
Vineyard: Yield per hectare 50 Q.li
Planting Density: 2,2 x 0,8 mt
Pruning: Spur pruning cord
Harvest Period: September
Serving Temperature: 18'C.
Bottles Produced: 12,000
The grapes are manually harvested and go through a gentle destemming process and are placed inside specialized stainless steel tanks. In the tanks, the must goes through rotary agitation during the first 7-9 days of the fermentation process in order to obtain maximum extraction and separation of seeds to reduce harsher tannins. The must gets fermented by yeast that naturally collects on the grape skin, with controlled temperatures and oxygen levels.
The wine ages for 12 months in tonneau where the malolactic fermentation takes place with an additional 6 months in cement tanks and refinement in bottle for 6 months before releasing.
Intense ruby red with garnet reflections. Scents of complex mature fruit, spices and aromatic herbs that give a persistent aroma; the texture is round, with a full body and finishes with soft tannin. Best Accompanying Food: Red meats, cheese and game.
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