Flaccianello della Pieve 2021 Fontodi

Tasting Note Flaccianello della Pieve 2021

First and foremost, the nose is impressive. Dark cherry, dried rose flowers, tobacco leaf and a savory, almost balsamic note of good sangiovese from Panzano. The flavor is dense but not heavy. The tannins are firm, polished with oak rather than coated with it, and the acidity (typical of Sangiovese) keeps things tight. The finish is long, with iron and bitter cherry notes. This is a young wine. It needs time.

Cellaring Potential

Best between 2028 and 2045, peaking probably between 2030 and 2040. High acidity, firm tannins, concentration due to reduced yields due to the 2021 frost; store at 12-14°C. Decant when opening young. Leather, dried herbs and sweet fruit flavors emerge with aging.

About Fontodi

Fontodi is run by Giovanni Manetti, who is also president of the Chianti Classico consortium. That speaks volumes about how seriously he is taken by his colleagues. The family's winemaking journey began when Dino Manetti bought the estate in Panzano in 1968, acquiring the vineyard along with the country house; Giovanni took over in 1980. A year later, he created Flaccianello. We believe Fontodi is the benchmark for what a wine made from 100% Sangiovese should be.

Terroir & Climate

Located in Conca d'Oro, a natural south-facing amphitheater in Panzano in Chianti, the Fontodi vineyard is widely recognized as one of the best in the entire Chianti Classico zone. The vineyards are at an altitude of 350-480 meters above sea level. The soil is what in Tuscany is called Galestro Toscano, a mixture of galestro (layered clay shale) and alberese (dense limestone). Why it matters. Stony, well-drained and infertile soils make Sangiovese work hard. And the high altitude means cool nights even in hot summers. Hence the acidity.

Winemaking

The most important factor here is barrel selection. Giovanni Manetti uses lightly toasted French barriques (small 225-liter barrels) to keep the fruit particularly pure and avoid the toasty, vanilla flavors that can mask Sangiovese. The grapes are hand-harvested, and once picked, fermentation takes place in temperature-controlled stainless steel tanks with indigenous yeasts. The wine is then aged in barriques for 18-24 months. Fontodi has been certified organic since 2009, and the compost is also made in house. A sense of self-sufficiency.

Food Pairing

Sangiovese's high acidity makes it hungry for fat and salt. That's where you have to start. Some suggestions:

• Classic bistecca alla Fiorentina, browned on the outside and rare on the inside.
• Pappardelle al Cinghiale (wild boar ragout)
• the richness of the game is matched by the tannins of the wine.
• Aged Toscano pecorino with chestnut honey.
• Peposo, Tuscan beef slow-cooked.

Serve at a temperature of 16-18 °C. Young wines, such as 2021, should be decanted for at least an hour.