Originally founded in the early 1990s by winemaker Roberto Cipresso, La Fiorita is now composed of three densely planted vineyards, each with different yet complementary soil structures, exposures, altitudes, and microclimates. This diversity allows the estate the option to produce both blended examples of Montalcino and unique single-vineyard wines, depending on what the vintage yields. They produce the best of each vineyard, under the guiding hand of American Natalie Oliveros.
Natalie has taken La Fiorita to new heights since she acquired the estate in 2011, including organic certification and a new state-of-the-art facility. Fermentation takes place in Slavonian oak vats, and contact with skins is no longer than 15 days before pumping over. The wines undergo 24 months of aging in first- and second-year French tonneaux, with a few months in stainless before bottling. The Brunello di Montalcino Riserva goes through the same process but comes from only one or two of the best parcels and does not get released for another six years, at a minimum.