Fanti Brunello di Montalcino 2001
Sangiovese from Tuscany, Italy
#23 Wine Spectator Top 100 of 2006!
Fanti's Brunello is red ruby in color with violet shades and garnet-red tones. The taste is sweet and silky with very well balanced tannins and fruity and spicy sensations.
Wine Spectator - "Fabulous aromas of blackberry, cherry, meat and dried flowers. Full-bodied, with masses of velvety tannins and loads of fruit. A blockbuster."
Wine Enthusiast - "Bold brushstrokes of cocoa fudge, lavish vanilla, espresso bean, plum, leather and Indian spice create an expressive and flavorful whole. Silky tannins are framed by ripe red fruit and smoky roasted notes. A very good showing from one of Brunello’s most recognized names."
Filippo Fanti is the owner of this small Tuscan estate located in Castelnuovo dell'Abate, an iconic village outside Montalcino. Filippo is also president of the Consortium of Brunello di Montalcino, the organization that regulates all wine production in this zone.
Wine and olive oil have always been produced here, but the decision to begin bottling these products under the Fanti label was made only in the mid 1980s. This has led the winery to completely modify its operating procedures and restructure its cellars, as it dedicates itself with an entirely new spirit.
Quality-oriented winemaking is led by consulting enologist and agronomist, Stefano Chioccioli, who is involved in all decisions made at Fanti. Together, he and Filippo are creating "best of class" wines that exhibit the character of this particular area of the Brunello di Montalcino DOCG production zone. View all Fanti Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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