Description
History
Flaccianello della Pieve is the iconic 100% Sangiovese of Fontodi, located in the heart of Chianti Classico, in Panzano. The first vintage dates back to 1981—a pioneering move that helped shape modern Tuscan winemaking. The 2021 Magnum comes from a rigorous selection of organically farmed grapes grown on galestro soils at altitude. This larger format enhances the wine’s ability to age gracefully over time.
Grape variety
Sangiovese 100%
Vinification
Spontaneous fermentation in stainless steel with indigenous yeasts, long maceration on the skins, aging for about 24 months in French barriques (partly new) and Slavonian oak barrels, followed by further bottle aging. The Magnum’s volume-to-air ratio slows oxidation, encouraging more refined evolution.
Alcohol content
14.5%
Tasting notes
Deep ruby color. On the nose: ripe forest berries, black cherry, dried violet, sweet spices, balsamic hints and toasted notes. On the palate it is powerful and enveloping, with sculpted tannins, precise acidity and a long, elegant finish with fruity and spicy echoes.
Food pairing
Perfect with braised meats, Florentine steak, stewed wild boar, feathered or furred game, and aged cheeses. Serve at 18 °C, after at least 90 minutes of decanting.
Brand
Fontodi
Fontodi has been owned by the Manetti family since 1968, which instead comes entrepreneurially from the famous terracotta sector. The decision to also invest in wine and specifically in the Chianti Classico of Panzano derives precisely from this strong link with the Tuscan territory and from the desire to enhance the quality production of the region’s excellence, especially Sangiovese. The company is certified organic and covers 170 hectares of land of which just over 80 are planted with vineyards. All the agriculture practiced adheres to principles of respect for the vineyard, the environment and nature and sustainability is the watchword in Fontodi: we try not only to avoid in the most categorical way the use of chemical products harmful to the health of the environment, but rather to use as much material as possible from the company itself. For example, the vineyards are fertilized using a compost of pruning residues and manure that comes from the internal breeding of Chianinas. The cellar is very modern and develops vertically in order to exploit the force of gravity for carrying out the various stages of vinification which allows to maintain a greater integrity of the fruits and to obtain “healthier”, fragrant and intense wines.