96pts Wine Spectator

Savory notes of wild herbs and olive frame the cherry and plum flavors in this complex red. Sanguine and mineral accents are interwoven as this gathers steam on the long, expansive aftertaste. Balanced and solidly built, showing terrific length and energy, with a lasting impression of cherry. Best from 2026 through 2043.

95pts James Suckling

Black-cherry, black-mushroom and bark aromas follow through to a medium to full body with juicy tannins and a savory finish. Needs time to soften and open up. Best after 2027.

94pts Decanter

Bearing owner Natalie Oliveros’ initials, NO is a selection of La Fiorita’s best parcels. It hails mainly from a two-hectare site on sandy red clay in the region’s south, and shares some of the sweet nuances of the estate’s classic Brunello with its scents of rose, vanilla and balsam wood. Dark, rich plum and fleshy apricot saturate the palate, and while the tannins are decidedly more powerful and hearty, there's still an elegance and grace to their execution. Succulent acidity freshens the finish. Just 3,200 bottles produced.

93pts Vinous

The 2019 Brunello di Montalcino Fiore di NO opens with a rich blend of plum and cherry sauce, grilled herbs and cocoa. This displays velvety textures while maintaining a lovely freshness within. A wave of ripe red and black fruits flows across the palate, giving way to a staining of saline minerals. A bump of residual acidity keeps the mouth watering, even as grippy tannins penetrate deeply, leaving hints of dark, dark chocolate and cloves to fade slowly. The Fiore di NO is a large-scale and powerful Brunello, yet it maintains a fantastic balance.

About the Wine

Fiore di NO is Natalie Oliveros’ thumbprint on La Fiorita to select and extract the essences of 3 of 4 of our vineyards: Pian Bossolino (360m), Giardinello (360m) and Collesorbo vineyard (220m). Made only on exceptional vintages, the diversity of soils carried by the Sangiovese from these 3 parcels give birth to wines where Natalie Oliveros has extracted the purest contrast between profound texture and freshness. She then blends these unique essences together to transform these singularities into a unity that is: Fiore di NO Brunello.