News & Events
Brunello di Montalcino: ten vintages for Fattoria dei Barbi with Metodo Ganimede!
The “Brunello di Montalcino” is one of the most famous and prestigious italian wine, its fame is well known worldwide and it’s considered one of the excellence of the italian Enology. It is obtained exclusively by fermenting “Sangiovese Grosso” grapes, a clone of the Sangiovese, called Brunello because of the dark color of its berries.
The winery Fattoria dei Barbi, today owned and directed by Stefano Cinelli Colombini, is one of the historical producer of Montalcino. The Colombini family owns properties in Montalcino since 1352 and they bought Fattoria dei Barbi in 1790. The vineyards have an extension of 100 ectars, about 20% of the total surface. Since 1892 they produce Brunello and their wines have won awards worldwide. It’s ten years now that Fattoria dei Barbi use the Metodo Ganimede to ferment their selected grapes which will become Brunello di Montalcino.
Metodo Ganimede was a Stefano Cinelli Colombini choice, who figured out the system was able to manage the crucial phase of the vinification in a delicate and flexible way and to guarantee, year by year, the correct valorization of the noble grapes potential.
The satisfaction of the owner towards the Metodo Ganimede technology is well highlighted in his words:
“ We’re very happy of the Metodo Ganimede and of the possibilities this fantastic italian technology offer as modern vinificator tank. We have noted that is possible to work with numerous variables depending on the conditions we have during the maceration and fermentation, because every vintage has its own characteristics. After ten vintages of experiences with Metodo Ganimede, we can say that the Sangiovese grapes of our winery have always returned very positive results; we obtained nice and elegant wines thanks to the selective extraction, and in this way we safeguarded the optimal evolution of our great work in the vineyard.
Today, thanks to the 9 Ganimede tanks installed, we have the possibility to vinificate the majority of our grapes with this technology which is able to guarantee an optimal managing of all the variables that take place and to assure an effective operative work. The possibility to have a even homogenisation of the crushed grapes during the filling of the Ganimede tank, assures a total protection of the anthocyans in a controlled enviroment. Thanks to the use of technical gases, we can manage with scientific precision the most delicate phases of the process. The possibility to separate the seeds and the delicate action of the cap mixing, typical of Metodo Ganimede, assures the skins are treated in a very delicate way. The homogeneity of the all mass permits an even distribution of the temperature in every part of the tank. The end results are wines with no aggressive tannins, typical of the Sangiovese. The aging of wines in wood and in the bottle have always produced significant results, with a great satisfaction of our numerous clients. After the positive results we had during all these years, we consider the Metodo Ganimede as the technology which links the tradition and the innovation. It’s completely different compare to a traditional vinification that is often conducted in an empirical way, and it’s not able to guarantee a quick response to the problems that every vintages have. Therefore we can surely say that our choice has been with no doubt a winning one.”
Stefano Cinelli Colombini
