品種/Grapes： 100% Sangiovese
酒質/Tasting Notes：布魯斯可紅酒是由Giovanni Colombini於60及70年代時針對山吉歐維列(Sangiovese)葡萄發酵所研究的成果，為的就是保留Brunello原有特性但價格超值讓更多人享用，其釀製方式已獲得專利，該款具有濃厚的酒體、充滿果香及香料氣息的佳釀，是一款適合在輕鬆氛圍與朋友們分享的好酒。酒精發酵持續10天，將糖份轉換成為酒精後置於密封的不鏽鋼槽中，當溫度下降，酒在浸皮過程中緩慢發酵，自然成生了一定量的二氧化碳。培養至12月中，讓佳釀保有濃郁的色澤及香氣。去皮後仍在不鏽鋼槽中培養至裝瓶為止。Brusco的命名則來自於一個有名的山賊，Bruscone (1864-1949)，他藏身在Fattoria dei Barbi的林子裡，平時以擄掠維生尤其更浸淫於女色，他熱愛生命熱情的那一面，享用濃郁型的酒。Brusxo dei Barbi具有明亮活潑的紅寶石色澤，饒富清脆莓果的香氣，特別是覆盆莓以及微微的花香。均衡柔順的單寧及新鮮的酸度，圓滑細緻的口感，充滿果香的尾韻。水平擺放置於陰涼處並保持12-14°C。 It took Giovanni Colombini in the 1960's years of research to produce the Brusco. A wine which was born from the extensive soaking of skinned Sangioves grapes. His goal was to produce a wine that had many of the characteristics of Brunello di Montalcino but a fraction of the price, thereby making it accessible to a wider range of consumers. The aim was to regain Tuscan tradition for "May wines", which rested for 3 months with their pomace, and it was discovered that such long fermentation allowed for extraction of so many components of the grapes which normally would have been lost. Thanks to long fermentation Brusco has softness, great colour, complexity and tannic aromas which are all obtained from the skins and not from the barrels. Its system of vinification, which was patented, gives a strong bodied wine with fruity and spicy aromas. The wine takes its name from the brigand, or highway man, Bruscone (1864-1949), who lived in the Fattoria dei Barbi woods. He was a great hunter and, most of all, a womanizer. He loved strong sensations in life including at mealtimes, when he preferred intense wines.Brilliant and lively ruby red. Its fresh bouquet reveals fragrances of crisp red berries, especially raspberries, and subtle floral notes. On the palate this wine shows a well integrated balance of smooth tanninsand fresh acidity; then it moves into a lovely, fruity finish.
酒精濃度/ Alcohol： 13.25%
適飲溫度/ Serving temperature： 16-18°
建議搭配/ Food matches：非常適合佐餐，尤其是白肉、火腿、薩拉米香腸、辛香醬汁、新鮮乳酪以及傳統比薩。 very versatile, it complements well white meats, hams and salami, spicy sauces, fresh cheeses and traditional pizzas.
得獎紀錄/Score：Wine Spectator：86 pts
酒廠 winery 發表品酒心得
巴比酒廠 Fattoria dei BARBI
Colombini(科隆比尼)家族在1352年取得Montalcino(蒙塔奇諾)的土地，1790年成立Fattoria dei Barbi(巴比)酒廠，開啟了葡萄酒釀製的成功故事；葡萄園面積約有100公頃，面向蒙塔奇諾的南方與東南方，大部份為岩石土壤及小部分黏土/沙質。酒廠於1840年於一場波爾多的博覽會上旗下Brunello di Montalcino獲得極高的肯定，1892年拿下國家農務部頒發的銀牌獎，確立優良製酒的重要里程碑，爾後更榮獲海內外無數獎項，他們對於葡萄酒的專注與持續努力可以從1870年所留下的古老樣品可見端倪。除此之外Barbi酒莊也有不少有趣的佳績/小故事，它是第一個率先採用郵寄的方式銷售酒(1936年)，出口Brunello di Montalcino至歐美國家的先驅酒廠(1962年)，以及最早生產Brunello的渣釀白蘭地(Grappa)的酒莊(1974年)。2007年酒莊的Brunello Riserva和Brunello vigna del Fiore更奪得國際最高競技獎。Barbi酒廠在Montalcino以及Scansano各有一處產區，累計起來擁有上百個橡木桶及不繡鋼桶，年產量高達八十萬瓶，名列於Brunello di Montalcino的第三大。目前由Stefano Cinelli Colombini經營管理，特別熱衷於科技技術創新，將原本富有傳統歷史的Barbi酒莊帶向新世紀高峰。為了提升品質又需兼顧優良傳統的堅持下，他在Montalcino的酒莊內進行不少堪稱當時最先進的研究，累積超過20年的種植密度、葡萄栽種學的紀錄，還不包含Colombini家族200年所有的研究心血！此外，Stefano Cinelli Colombini與兩間大學合作(University of Siena and Madrid & University of Pisa and Tor Vergata )，共同研發第一個葡萄酒電子鼻及創新的葡萄生物感應系統。尤以他和Pisa大學設計的一套系統(稱為PMF專案，Pre- Macerazione a Freddo, Cold Pre- maceration, 2001)，足以保留葡萄內更多倍的多酚、單寧、及花青素但絲毫不影響葡萄品種(Sangiovese)的香氣與口感。甚至他還成立一個非營利的基金會博物館(Museum of Montalcino's community and Brunello)作為Brunello的文化與歷史推廣的重要推手。在Stefano Cinelli Colombini的長達25年工作期間，Fattoria dei Barbi已有效從過去22萬瓶年產量(1981年)提升至80萬年產量(現今)的水準，超過一億多的歐元收入。如今的Fattoria dei Barbi酒莊成為世界性傳奇酒莊，銷售遍及英美加拿大等。
In 1790 Colombini family acquired the now famous Fattoria dei Barbi and since those times they scrupulously committed to viticulture and wine making. In 1840 a Fattoria dei Barbi's Brunello di Montalcino is awarded at an exposition in Bordeaux: it will be the first of a long series of awards conferred both in Italy and abroad. The commitment and efforts of Fattoria dei Barbi in the viticulture and wine is witnessed by an exclusive collection of bottles of Vinsanto and Brunello di Montalcino of which the most ancient exemplars are dated back to 1870 until nowadays. Fattoria dei Barbi has also achieved some interesting records, including the first sale of wine by mail (1936) and, in 1962, the first export of Brunello di Montalcino in Europe and America, the production, in 1974, of the first grappa of Brunello. From the 1800's to today, their wines have received awards in every part of the world, and their blue label Brunello is one of the most widely recognized. Fattoria dei Barbi owns two wineries, one at Montalcino and the other at Scansano, in which are found more than 200 casks, 200 barriques and 120 steel and concrete tanks, with a total capacity of 20,000 hectoliters (about 528,000 gallons). The yearly production of Fattoria dei Barbi is of about 800,000 bottles, of which one third is Brunello di Montalcino. Today Fattoria dei Barbi is run by Stefano Cinelli Colombini, descendant of the ancient family from Siena and owners since 1790, whose interest for technological innovation has allowed the ancient winery to achieve further progresses. In order to accomplish the goal of improving the quality while respecting tradition, he conducted researches in Montalcino's vineyards and in the most advanced techniques. The results obtained in more than twenty years of research on the density of vineyards and on viticulture - besides 200 years of researches done by the family - are available at Fattoria dei Barbi. The interest of Stefano Cinelli Colombini for technology allowed him to create - with the collaboration of University of Siena and Madrid - the first electronic nose for wine analysis, as well as an innovative biosensors system for grape analysis in collaboration with University of Pisa and Tor Vergata (Rome). In the spirit of joining technology and tradition, Stefano Cinelli Colombini is studying in collaboration with the University of Pisa, a system that can recreate the optimal conditions for harvesting, the one typical at the end of October with grapes and cellars colder than the current average conditions. The result is represented by the PMF project (Pre-Macerazione a Freddo, Cold Pre-Maceration) in 2001, with which it is possible to obtain a Brunello with more polyphenols, tannins and anthocyanins, even twice the normal quantities, while allowing at the same time to keep the typical characteristics, flavors and aromas of Sangiovese di Montalcino. This system allows the enrichment of Brunello without alteration. Stefano Cinelli Colombini's passion for this famous wine has led him to establish the Museo della Comunità di Montalcino e del Brunello (Museum of Montalcino's community and Brunello), a non profit foundation which occupies an area of 1,000 square meters (1,195 square yards) and having the goal of spreading the history of Brunello and the culture which created it. The work of Stefano Cinelli Colombini is also tangible in the commercial aspects of the winery. During his 25 years of work, Fattoria dei Barbi has increased its market quotes by increasing the production from 220,000 bottles in 1981 to the current 800,000 and a total income of ten millions and a half of euros. Fattoria dei Barbi's wines are currently exported in many countries of the world, including United States of America, United Kingdom and Canada.