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Fanti Rosso di Montalcino 2011

Sangiovese from Montalcino, Tuscany, Italy
    0% ABV
    • JS92
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    Winemaker Notes

    This wine shows notes of shaved chocolate, dried cherry and strawberry . Medium body, fine tannins and an intense fruit driven finish.

    Critical Acclaim

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    Fanti
    Fanti, Montalcino, Tuscany, Italy
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    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.

    Montalcino

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    Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

    The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

    Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    FBR111876_2011 Item# 223651