Characterizing Chianti Classico as a most heterogeneous wine region is substantiated by the multiplicity of its sangiovese and the endless permutations of soil. The territory is commonly divided by commune but its tiers of structure do not end there. There lies within more specific sub-zones, zonazione, places of interest where microclimates and shared geologies bring land and producers together. Five of the nine Chianti Classico communes have their own Associazione Viticoltori or Vignaioli; Castellina in Chianti, Castelnuovo Berardenga, Gaiole in Chianti, Radda in Chianti and San Casciano Val di Pesa. Greve is the notable exception because the precincts of Lamole, Montefioralle and Panzano in Chianti have each formed their own associations. Panzano in Chianti exists inside the greater neighbourhood that is Greve in Chianti and while it is not the only sub-zone of its kind, at this triennial level of the pyramid it is arguably the most unified and defined frazioni of all. For good reason.
Panzano is the first consolidated district for organic wine production in Italy and in which 90 per cent of its vineyards are grown according to the criteria of organic viticulture. There are other tertiary Chianti Classico zones associated with the hamlet they surround, like the aforementioned Lamole and Montefioralle in Greve, Vagliagli in Castelnouvo Berardenga and Monti in Gaiole. These towns, the vineyards and associated producers are tied by a parochial set of idiosyncrasies but they’ve yet to coagulate into an equally unified level of coercion that is found in Panzano. That being said, in Panzano there are both practical and political decisions that charge some producers to remain on the fence or even outside the tight circle of the area’s union. These kinds of decisions work two ways, whether you are in or out, dentro o fuori dal territorio. The question is whether or not diplomacy would lead to greater success for all involved. Does the group need the high-profile individual or the individual the high-profile group?
Related – Because the night in Gaiole
Either way you look at it, there is no denying that a band of brothers and sisters sharing information and mapping out their territory together is beneficial, especially towards defining the finest vineyards. The dividing lines in Chianti Classico are very difficult to establish because one always has to be wary of possible arguments over where a certain cru vineyard ends and another, lesser plot begins. If you ask the 19 members, Panzano is less prone to such argumentation. Besides, producers will speak their minds, but they may not always be able or willing to tell us exactly what we need to know. It’s ultimately a question of menzioni geografiche, or geographical notations, especially on wine labels, to tie the wines to place of origin. For Panzano the idea seems quite obvious with a playing field more equal than most but it’s not necessarily so simple for other frazioni in the region. Chianti Classico is fragmented and diverse with municipalities that may not always be homogeneously or consistently representative in terms of terroir or production style.
Related – Castellina in golden light
The original Panzano Winemakers Association was founded in 1995 to celebrate common ground and for like-minded producers to articulate the necessity and pursuit of shared interests. With the famous Conca d’Oro at its epicentre, Panzano encompasses a set of hills aboard and encircling a plateau rich in Galestro and a rather significant altitude where vineyards are planted to between 350 and 500 meters above sea level. Today there are 19 member producers of the Unione Viticoltori Panzano; Candialle, Casaloste, Castello dei Rampolla, Cennatoio, Fattoria La Quercia, Fatttoria Rignana, Fontodi, Il Molino di Grace, Il Palagio, L’Orcio a Ca’ di Pesa, La Massa, Le Cinciole, Le Fonti, Monte Bernardi, Panzanello, Renzo Marinai, Tenuta degli Dei, Vecchie terre di Montefili, Vignole and Villa Cafaggio. There are 91 producers in Greve, 31 of those are in Panzano. The 12 non-members are Carobbio, Vallone di Cecione, San Cresci, Sassolini, Reggine, La Marcellina, Le Bocce, Il Vescovino, Festeggiata, Fattoria Casenuove, Fattoria Montagliari and Campocorto.
Related – Get Radda for Chianti Classico
“To ensure for themselves a healthy environment the wine makers decided to take the path of sustainable and organic viticulture, which allowed to enhance aromas, flavors, character and personality of the wines, produced exclusively from grapes of their vineyards” are the words of Ruggero Mazzilli, an agronomist with experience in viticulture biodiversity, who since 2000 has been working with the Panzano Association. In a Chianti Classico world where drawing lines along commune or sub-zone borders fails to recognize the multi-faceted and variegated intendments of geology, it is Panzano that suggests borders can be drawn by “fellow producers to organise their individual communes and sub-commune designations under their own respective unions, as Panzano in Chianti has already done.” The argument can be made not just one way or the other, but in so many ways. I am no genius nor close to the first to perpetuate the idea that drawing borders along any definable lines in Chianti Classico is a very complicated subject. This is why we continue to seek the truth in the villages.
John Szabo M.S., Brad Royale and I had arrived from Budapest after three volcanic days (in many and every respects) in Hungary. We arrived in Castellina to the sounds and sights of race cars before settling in at Pierafitta. The following morning John competed in the Gran Fondo del Gallo Nero and with great Canadian representation completed the 87 kilometre Media Fondo in world-class time. Congratulazioni Gian Burrasca. Non siamo degni. Meanwhile Brad, Steve Robinson and Godello joined Il Molino di Grace’s Iacopo Morganti for a preview of the 2017 infant sangiovese straight from the tank, followed by a walk through Vigne Raphaella, Magdalena and Jae, culminating with a new look meets retrospective tasting in IMG’s brand new tasting room.
A few days later we returned to Panzano for a morning spent with Giovanni Manetti at Fontodi. A full report on that visit is chronicled in a link below. Later that afternoon we concluded our week-long Chianti Classico visit with Dario Faccin at Carrobio. This is the fifth instalment (of seven) reports concerning communes and sub-zones in Chianti Classico. In total I’ve written 24 notes on wines poured by these three Panzano producers. Enjoy.
Related – Caro Carobbio
If my first visit with Dario Faccin was a profound and moving experience than my second Panzano summons later last calendar year could only be thought of as an epiphanic. In round one and nearing the conclusion of an epic lunch prepared by Chef Claudia, it was then that Faccin poured three acroamatic sangiovese blasts from the past in the forms of Chianti Classico 1997, 1991 and Leone 1995. In my Carobbio report I wrote “a great honour to taste this 1995 and in memory of Carlo Novarese, Thank you Dario and Silvia. Would like the chance to do it again in 22 years.” Though I was making reference to the age of Leone (and also a nod back in time to my 1995 Chianti Classico honeymoon) I was also making comment on the ideas of fortuity and generosity. I could not have known that I would return to Toscana seven months later and this time to be present when Dario chose to open both a 1990 and a 1982 Chianti Classico. Collectively these five 1980-90s sangiovese have shed so much light on evolution and on what Dario is setting out to accomplish at Carrobio. As you may have noticed, Carobbio is not part of the UVP.
A walk in the newly planted sangiovese vineyard tells me everything I need to know. The dramatic Galestro slope captures humidity in spite of drought conditions to keep infant vines alive with vital growth in their earliest formative years. This fruit will be a Chianti Classico game changer. It all begins with the rocks and soil of these über-specific Panzano vineyards. It moves into the winery where Carobbio’s position as protector and purveyor of sangiovese purity and honesty reigns over all else. It concludes in the wisdom and generosity of the annate wines, with consistency and focus.
Rosato Terra Rossa is the same 100 per cent sangiovese in 2016, from the red soil vineyard, a child of 15 days fermentation to a maximum 15 degrees of temperature and ultimately dry as the desert. The specs and methodology turn forth a classic blush of aridity, acidity and minerality; 6.0 tA, 3.35 pH, no malo, cooled down to six degrees after fermentation and one month on the lees. Dario Faccin lays it out clear and simple. “For me this is a wine, not an aperitif.” It is in fact built on character that lies between Rosé and the light Rosso; sapid, saline, rich and textured. Full of dry extract, perfect for lunch. La prossima annata may be even better. Drink 2017-2020. Tasted September 2017 @
A 100 per cent sangiovese from three vineyards in which Galestro, clay and Alberese each contribute by percentage of 30,30 and 10 towards an inextricably calculated Carobbio sangiovese in reward. Variegated for multiplicity purposes while complicit in even ripeness meets high and polished acidity. Once again the salty sapidity and the highest of polyphenolic qualities adds up to density, extract and layering. This wine will not turn secondary for at least five years and certainly not tertiary for 15. The composition and composure are one in the same and continue to repeat over and upon one another. Last tasted September 2017.
For Chianti Classico Riserva the solo performance is 100 per cent sangiovese and just as 2013 must be this grabs you by the olfactory senses with elegant inhalant immediacy. You are immersed straight away into a wine without reserve in the way that the only the purest of Riserva can be. Philanthropic, generous and kind. Even more so and because it is Carobbio, there is no fence to jump over, hoop to hurl through or great wall to climb. Not in aroma and then what follows is palate texture and finally fine-grained tannin. Not even acidity will lash out but rather support, with more kindness. Everything is presented from the start with a wisdom that doesn’t rely on oxidative or cured character. Just elegance. Rich and affirming, for sangiovese and life. Humour this CCR ’13 and wait just one more year, per il rispetto. Drink 2018-2027. Tasted February 2017
Sangiovese as Leone sees 20 months in new French barriques and a minimum eight months in bottle. “I have only one child. This is my second son,” smiles Dario Faccin. The prodigal sangiovese is seductive, spicy and intense from south exposed vines, at the time 35 years of age. The Carrobbio extract meets ripe acidity is unquestioned and on repeat albeit with an extra note of conceit, attitude, promise and as a cumulative, ultimate respect. The first vintage was 1989. Last tasted September 2017.
Leone is Chianti Classico incarnate, a single-vineyard sangiovese and perhaps the artist of the future known as Gran Selezione. The aromatics are a force from fruit raised in front of the river (Pesa) on the border between Florence and Siena, a high-density (5,000-5,500 plants per hectare) vineyard. In the first week of June Dario says “I take all the leaves off of the stems,” executed with risk-reward abandon but on second thought, as a factual matter of personal volition and intuition. Then two weeks later the smaller leaves begin to grow. This allows the early phenolic process to work on the young skins and increase the early offerings of photosynthesis. The skins carry a natural protection against the sun (in June) but not in August. Voila, wine begins in the vineyard. Leone is incredibly young and perfumed with so much restraint. It gets neither more precise, elegant or wise, or even more important, as a vineyard representative or as such a mindful and consistently right expression as this. The tannins are the finest of any you are likely to taste in sangiovese. The fruit is so perfect, red and purple, living and loving together, and you don’t need to name them. Dario insists on the simple and the obvious. That you taste the grapes every day at harvest and when the bottom of the skins do not attack you with aggressive tannin and the brown seeds crunch, you are ready to pick. “If you want to produce a great wine, you have to walk in the vineyard every day.” Leone’s got soul and only 4,000 bottles are produced. Drink 2020-2033. Tasted February 2017
Pietraforte as cabernet sauvignon and its splash of cabernet franc is Carobbio’s ode to the Tuscan name for Galestro rock. Less than 1000 bottles were made and though it is a son or a daughter from French mothers, it is impossible to take the Panzano vineyard out of the wine. The varietal notes of Cassis and graphite are here, as is a pyrazine-savour but the sapidity and extraction of a Dario Faccin wine talks with clarity, even while thjs very dense young wine is so many years away from speaking loud and clear. The new wood is in charge, the perfume a bit closed and the tannins demanding more than the rest. Three years are needed, at the base minimum. Last tasted September 2017
Pietraforte is the Carobbio diversion into 95 per cent cabernet sauvignon (plus five cabernet franc) out of a 30 year-old vineyard that generally yields 3,500 kg per hectare or what Dario Faccin deems “niente.” Only 2,000 bottles are produced and 2013 is still a bambino, with wood more apparent on the nose than the sangiovese, quite spiced and then even spicier on the palate. Nothing vegetal takes any place at this international varietal table but the franc lends its must give current, of currants and even a little espresso. This has cool red soil savour that the cabs will inherit from the wind and the earth. But I have to say and say it with conviction, this is more varietally correct and obvious than most. More cabernet than Toscana. Needs five years, minimum. 2022-2030. Tasted February 2017
I love the irony of Dario Faccin choosing to open a 1990 and a 1982, two vintages from when Italy hosted (1990) and won (1982) the FIFA World Cup. Ironic because the next tournament will be the first without the great footballing nation for the first time since 1958. The 1990 Chianti Classico is from an exceptional vintage, in fact there are many who feel the finest 1990s are some of the best CCs ever made. The youth on this bottle is dumbfounding, still in full possession of the freshness originally locked in by the sweet and optimally extracted sangiovese fruit. This is the school of Vittorio Fiore and the vintage is a great contrast to the 1991 Riserva that we tasted seven months prior. In 1990 it’s so much more about fruit quality and though the acidity continues to lift and execute, the tones here are less floral, not as bright and fruit is a matter of pure thought. The innocence, clarity and luck of time and place is on display in this capsule. What more can you say? Drink 2017-2022. Tasted September 2017
Everyone knows that 1982 was one of Italy’s greatest years in the 20th century. Their beloved Azzuri won the FIFA World Cup 3-1 over West Germany and the wines were pretty darn good all over the boot. It was the final match of Group C stage play that may have been one of the most dramatic, exciting and famous because Italy won 3–2 with Italian striker Paolo Rossi scoring a hat-trick. The result eliminated Brazil. Meanwhile the only thing that matters right now about 1982 with respect to this Chianti Classico is how it shows and I’m overwhelmed with emotion to say it’s perfect. By now we’ve come to know that Dario Faccin demands a mentality of excellence, emotion and soul. He would not open a 1982 and a 1990 were they unable to meet expectations and deliver an intelligent quotient of age. These were and remain great and structured sangiovese to this day. This 1982 is full of fruit, like cherries preserved in cryogenic syrup and violets captured at the height of their scent, only to be released when the wine is poured into the glass. If this vintage was at all austere it could only have been for the benefit of guarding the fruit so that its purity and original virility and viridity could be revealed again and again, as it has here in 2017. Remarkable showing for a piece of Gallo Nero history. Drink 2017-2021. Tasted September 2017
Il Molino Di Grace
For a full report on the history and current production at Il Molino di Grace please click on the following link.
Related – Grace in Chianti Classico
Il Molino Di Grace Chianti Classico 2015, DOCG Tuscany, Italy (85209, $19.95, WineAlign)
Have yet to encounter an Il Molino di Grace Chianti Classico that was not deeply hued, refreshing and spirited. Nor has there be one not designed to drink early but 2015 refuses to be left on the racks. It’s a progeny of upbringing in large Slovenian casks with zero panoply by wood addendum, of freshness kept and preserved. The spice is indubitable sangiovese and the tannins are wistful ones. There is some chewy constitution, more than most 15s and those dreamy tannins have texture too, chalky and fine yet grainy, with a fine grated finish of good dark chocolate shavings. Drink 2017-2023. Tasted September 2017
Il Molino Di Grace Chianti Classico 2014, DOCG Tuscany, Italy (85209, $19.95, WineAlign)
Now in a great place, fresh, direct, focused, clear, nothing to hide. This tells us right now why we should be more than satisfied with normale in ’14, with or without needing Riserva, because with no Gran Selzione and much of the Gratius grapes ending up in here you have a most impressive wine, with great structure. Last tasted September 2017
Incidentally the first vintage on which the label reads organic, 2014 captures the freshness and the true Chianti Classico, its nature and its truth. No mask, nothing to hide behind, nowhere to run. “In some ways 2014 is more typical a vintage,” suggests Iacopo Morganti, because like other passed over and quickly assessed ones of the recent past (such as 1996, 1998 and 2008) the intrepid purity of sangiovese is decisive and built to last. This is deeply hued Chianti Classico, refreshing, spirited and crafted with a very specific type of actionable drinkability. With pasta, with filetto, with friends. Will not change course for four years and drink comfortably for four more. Sangiovese accented with canaiolo, colorino and malvasia nero. Drink 2017-2025. Tasted February 2017
Il Volano is a new label for the house, the wheel of the windmill, “il volano di molino” and also really, the name of the place as a whole. It brings together sangiovese (75 per cent) and merlot, raised only stainless steel, for a chill and a quick spill. Here from a vintage that gets better with some young age added, perhaps now at its best so this is a wine to drink, with little to no thinking required. Drink 2017-2019. Tasted September 2017
Il Molino Di Grace Chianti Classico Gran Selezione Il Margone 2013, DOCG Tuscany, Italy (435115, $39.95, WineAlign)
It bears remembering that Il Molino’s Gran Selezione is the kind of Chianti Classico that remains in perpetual motion, of a consistency and of guarantees, like gravity and tides, from vintage to vintage. It is the embodiment of water passing over stone, like the windmill it carries in its name and it is a wine that was always the Gran Selezione, before, like the water and after, on the vine and in the barrel. Saw the same 18 months in barriques, the selection having long before begun in the vineyard. Violets are all over this very young GS, the elegant one, but typically tannic and while ’13 is very good, it seems to be showing its cards early. This is a surprise and a welcome thought because there needs to be one Il Margone to enjoy while other more fierce vintages take their sweet time to unfold. Drink 2020-2031. Tasted September 2017
Il Molino Di Grace Chianti Classico Gran Selezione Il Margone 2012, DOCG Tuscany, Italy (435115, $39.95, WineAlign)
Chianti Classico Gran Selezione Il Margone 2012 comes structured from a vintage with frost in May that compromised 50 per cent of the crop and as a result, bestowed lowest of low yields and concentrated berries. After that happenstance of natural selection the vintage turned to hot and dry, with great weather at harvest. This is and could only have developed into a fleshy and magnanimous Gran Selezione with acidity equivocal and anti-acrimonious to bones draped with the ripest of fruit. And it’s a good thing the acidity is set to high because that fruit and richness will need it going forward. Such a GS had to be crafted this way, with compound aggression and aggressive behaviour. Ultimately defines what it means to be affirmative action Gran Selezione. Drink 2021-2030. Tasted February and September 2017
Il Molino Di Grace Chianti Classico Gran Selezione Il Margone 2011, DOCG Tuscany, Italy (435115, $39.95, WineAlign)
The 2011 is persistent, that much is obvious, in a hulking, Gran Selezione monstrous state, big in alcohol and bones. A curious and precocious chocolate-balsamic secondary note is just faintly starting to peek through, teasing the idea of drying the fruit by nature and leading towards the beginning of a savoury ascent. This may really take hold ahead of schedule, perhaps at some point in the latter stages of 2019. Lasted tasted September 2017
What is Il Margone? “This is the best selection. We taste the wine in the cellar and decide the wine that will be, to the end,” explains Iacopo Morganti, director of Il Molino di Grace. The name must also refer to the particular construction of the vineyard at Montefili, on Panzano’s west side, of its altitude, slope and the Galèstro within. Il Margone is a kind of wine for the (Molino) windmill, where the water goes over the stone and it is a wine that was always the Gran Selezione, before and after, on the vine and in the barrels. Now it can be called what is has been whereas before it was the second Riserva but the more important one, the best one. It now spends 18 months in barriques, 50 per cent new and 18,000 bottles are made. It runs deeper still, far through the Galèstro and into the pietra forte, for the cementing of strong sangiovese (not just religious buildings). From the hot vintage of 2011 and with the alcohol to prove it (14.5 per cent), there is an inherent sense of yeasty culture, a sheep’s milk pecorino that runs through the warmth. It functions as a cooling centre, then compression, layered spice and tannin. That late attack co-conspires with acidity to freeze the mouthfeel and seek years of patient desire. Really energetic Sangiovese, iron-fisted and demanding but with so much seeping cherry fruit. Wait four years minimum. Drink 2019-2025. Tasted May 2016
Gratius 2012 is not the bomb that was (and still is) 2011, from the single, 70 year-old vineyard located seven kilometres away from the estate. Many of those vines are still thriving, with the hope to keep grafting for the purpose of perpetuating the biotypes through future plantings on the estate. Gratius is 95 per cent sangiovese with bits of canaiolo and colorino that spent 12 months in barriques. It’s always a chunky and tannic affair, of savoury red fruit but the nose here is more beautiful now, finally, as Gratius has scaled back just enough to be beautiful. When it’s now dry in the right way and not bent to steal anything from you or your palate it then reveals the chivalry and the charm. Lovely work here from the Bernabei-Morganti-Grace group. Drink 2019-2024. Tasted September 2017
To read my full report on this September 2017 visit with Giovanni Manetti at Fontodi please click the following link.
Fontodi Meriggio 2016, IGT Colli Toscana Centrale, Italy (WineAlign)
Meriggio is 100 per cent La Rota vineyard sauvignon blanc, whole cluster pressed with native yeasts, 75 per cent stainless steel ferment, no malo, 15 per cent in amphora and 10 per cent in French barriques. That said, without temperature control some malo, like it, happens. To go to Meriggio means to go and have a rest in the shade, from the verb meriggiare in reference to the (not Tuscan) poet Eugenio Montale, “merrigiare pallidio e assorto.” Empty is the literal translation but it’s more a case of the unoccupied mind at rest. Sauvignon should always be so calm and yet spirited, here with little to no oxidative character but rather metallurgy, saltiness and pure tang. The leesy reductive environment and Panzano acidity conspire with calcaire for a demonstrative locution. Bloody delicious sauvignon blanc for the man in me. Drink 2017-2022. Tasted September 2017
No surprise here from stalwart Fontodi, to take a difficult vintage, push vanity aside and select the best fruit for a pure expression of sangiovese, natural and organically made, with precision and clarity. The red Panzano fruit spikes with cran-pom-rasp-currant bursting freshness. It’s just the right amount of tart and sapid, carefully rippling in acidity. So well made. Drink 2018-2022. Tasted February and September 2017 #Fontodi rogersandcompanywines #fontodi @ Az. Agr. Fontodi #fontodi
The old Lamole winery is owned by Giovanni Manetti’s cousins, where the grandfather made important wines until he passed away in the 80s and the grapes were then sold to bulk. Then Giovanni began working with the family in the 2000s and this first vintage was ready because the finesse of 2014 spoke to him, to begin the new journey. This has seriously improved, settled, come together, developed its excellence with seven months added in time to bottle. Its characters of amaro, earth and texture are now as one, inseparable and fully vested in the calm. Drink 2017-2023. Last tasted September 2017
From the “forgotten corner of Chianti Classico,” Lamole of Greve in Chianti is perched in a natural amphitheatre between Volpaia to the south and Panzano to the west. Some of the vineyard’s older vines are still pruned in the alberello (bush) style. This is Giovanni Manetti’s inaugural vintage of the Filetta in cohorts with his cousin. So, decidedly a diffident partner and opposing force to the Fontodi Annata because the earthy-subterranean dwelling aromatics brood beneath the red, verging to riper and darker fruit. There is a liquor, aperitif amaro-ness to the Lamole. The clay must be darker and more compressed. The balance is struck though on deeper, more brooding and warmer alcohol-felt lines and in 2014, as if it were a Riserva. It’s an oak “vessel’ aged 100 per cent sangiovese, as opposed to other the estate’s usual use of barriques. It is perhaps counterintuitive but this acts more evolved than the “normale.” Neither better or worse but enjoyment time is now. Tasted February 2017
The older vines are between 52 and 54 years old, the first vintage being 1985 and until 2011, contained some cabernet sauvignon, vines that have since been pulled out. The now site-specific, 100 per cent sangiovese Vigna del Sorbo may have been muscular in 2012 but no such hyperbole exists in 2014. The vintage determined this and despite the deep black cherry chalkiness the true spirit and stripped down honesty of sangiovese is in display. Purity has returned, floral like an artistically-rendered natural, realist and perpetual field of flowers in bloom, in installation, of violet light and rose-scented glass. I can imagine drinking this for decades, with its albarese-galestro saltiness and effortless concentration. Sometimes sangiovese never relents and at the same time never tires. Meraviglioso. Drink 2020-2038. Tasted September 2017
Fontodi Chianti Classico Gran Selezione Vigna del Sorbo 2013. (Takes deep breath). Just imagine a box filled with all things sangiovese, in all its incarnations and permutations, each aspect teaching something about what you need to know. History, legacy and tradition. Risk taking, forward thinking and progress. What is learned (in retrospect) from two poles; heat and power (2012) and cool savour and elegance (2014). The ’13 is not a matter of being in between but rather an exceptionality, a sangiovese of energy, precision, clarity, purity and a pure reflection in the window of honesty. Everything this vineyard can offer is in the 2013; florals, herbs, fruit, acidity and fine, fine tannin. All in, together, as one. Perhaps its best years will end sooner than 2014 but the time spent will be unparalleled. Drink 2019-2035. Tasted September 2017
Fontodi’s Vigna del Sorbo was obviously not a Gran Selezione designated Chianti Classico in 1986 but it was at the top of the pyramid. A sangiovese in which the acids and fine pear bitters stir in the tray, with a fruit from the (Sorbo) tree that was used to mix with grapes for Vin Santo. Not any more. In 2017 the freshness is impossible, implausible, perpetuated in the most floral and fine acidity combination of any older sangiovese ever experienced. This is like sucking on the most perfect lozenge of fruit, salt, mineral and Panzano mystery. This is Panzano sapidity perfectly realized, preserved and expressed. There is a touch of Cassis, less pyrazine but you can detect the cabernet sauvignon character, even in 10 per cent but combined with sangiovese it’s this frutta di bosco feeling. Just fantastic. Drink 2017-2023. Tasted September 2017
Flaccianello comes off of a different slope, aspect and exposition than Vigna del Sorbo, here facing straight south, collecting all the sun it can in the golden glow of the Conca d’Oro. The richness celebrates the legacy of this 100 per cent sangiovese, once so atypical and untraditional back in 1981, now the most legacy defining there may just be for varietal Panzano and for the territory in the sense of the greater good. Pure, nonpartisan just, unadulterated and perfectly powerful sangiovese with length from Firenze to Siena and back. Drink 2021-2036. Tasted September 2017
The Flaccianello is the Fontodi expression of uva nostrala, “our grape,” explains Giovanni Manneti, the most important local variety owned by Chianti Classico, protected and exalted by Fontodi. Sangiovese the solo act that must define Gran Selezione, to explain what is Chianti Classico in its purest form and to separate how it grows and what wine it produces, particularly when you are to compare it from commune to commune. This Flaccianello separates itself from the Vigna del Sorbo vineyard and Gran Selezione category, even from itself, with another bonafide elegant layer of Conca d’Oro stratified limestone richness and this ultra-savoury umami level of minty-herbal intensity. What else is there to say? Drink 2020-2034. Tasted September 2017
Fontodi Flaccianello della Pieve 2006, Tuscany, Italy (WineAlign)
Tell it to the vintage perhaps but 2006 is so very floral, more than any Flaccianello in the memory bank and expressly sangiovese in temper. It’s a year with massive tannins and extreme acidity. For these reasons there is a tightness of being and even at 10-plus years it’s silly young to work with but the concentration impresses. Fruit at a premium indicates some citrus, in orange and lemon with compound interest calculated in further variegated acidity. The most sapid Flaccianello of them all has 15 years more initial development ahead before true secondary character will take over. It’s amazing when you stop to think about sangiovese of such structure. Drink 2019-2031. Tasted April 2017
Fontodi Flaccianello della Pieve 2005, Tuscany, Italy (WineAlign)
“This is the vintage I open when I host a party or an important dinner, because no one asks me to open it.” The words are Giovanni Manetti’s and for him none truer are spoken, with a smile. The younger vines and super-selection from the “Bricco” part of the top of the hill in the exceptional vineyard make for a sangiovese of fine-grained tannin plus what the smallest berries of the smallest bunches gift. Their integration with wood has become a matter of balance, in terms of delicasse, even while supported by such structure. Secondary character is happening, in herbal, balmy and savoury, slightly pulsed and edging into balsamico. But it’s such a gentle and slow-sliding slope, years yet away from tertiary. Drink 2017-2026. Tasted September 2017
Fontodi Flaccianello della Pieve 1986, Tuscany, Italy (WineAlign)
Flaccianello in 1986 is actually though not surprisingly so different from Vigna del Sorbo, more than any other reason because of the cabernet sauvignon, but in a more philosophical way, because they have built a paradox, from the Super Tuscan ideal in revolution. Now the sangiovese going forward will be the most important and also the best wine, like looking back at this 1986, OK, not better than Sorbo but purer, honest, a clearer picture from which to learn from and ultimately a model for the future. Beautiful power, restraint, structure and yes, the kind of wine that deserves to be praised with the term elegance, overused, or not. Perfectly rustic, earthy and full of fruit with its accompanying complimentary, enervating and necessary acidity. Drink 2017-2023. Tasted September 2017
Good to Go!