Fontodi Flaccianello della Pieve 2018

Region and Vineyards

Flaccianello della Pieve hails from Panzano in Chianti, nestled in the prestigious Chianti Classico DOCG zone of Tuscany. This area, particularly the Conca d'Oro—a south-facing, amphitheatre-shaped valley—is celebrated for its superior terroir. The shape of this natural bowl maximizes sunlight exposure and air circulation, enabling optimal ripening conditions and protecting the vines from excess humidity.

Fontodi's 90 hectares of vineyards, farmed organically and increasingly following biodynamic principles, sit at approximately 480 metres above sea level. The soils are galestro, a rocky schistous clay ideal for Sangiovese, allowing for excellent drainage and encouraging deep root penetration. These conditions yield berries with high aromatic purity, structural integrity, and refreshing acidity—critical to the wine's longevity and elegance.

Winemaking

Flaccianello is a 100% Sangiovese wine, crafted exclusively from the best-performing plots within the estate's holdings. The 2018 vintage benefited from an extended growing season due to a cool spring and a relatively mild summer, followed by a sunny September and October that allowed for optimal phenolic ripeness.

Harvested grapes undergo careful sorting and a two-week fermentation and maceration in stainless steel, with cap punching twice daily to enhance extraction. The wine is then aged for 18 months in 80% new French oak barriques, adding depth and texture. A final maturation phase of 6 months in large oak casks prior to bottling ensures balance and integration. The result is a polished and age-worthy Sangiovese of remarkable purity and complexity.

Tasting Notes

• Color: Bright ruby red with vibrant garnet reflections.
• Aroma: Ripe red cherries and blackcurrants interwoven with floral nuances of violet and rose petal, followed by hints of leather, forest floor, and sweet spices.
• Palate: Medium to full-bodied, with refined tannins and vibrant acidity supporting a core of luscious red fruit, tobacco, graphite, and savoury herbs. The long, mineral-tinged finish speaks to the galestro soils and altitude.

Did you know?

Flaccianello was first released in 1981 and was among the earliest "Super Tuscans" made entirely from Sangiovese, a bold move at a time when blending with international varieties was the norm for prestige cuvées. Its name refers to a small chapel (pieve) located on the Fontodi estate.

Wine Pairing Ideas

• Tagliata di Manzo: The wine's acidity and structure perfectly cut through the richness of grilled Tuscan-style steak with rosemary and sea salt.
• Wild Boar Ragu with Pappardelle: A classic regional match, echoing the wine's earthy undertones and firm tannins.
• Aged Pecorino Toscano: The savoury, nutty profile of this cheese balances beautifully with Flaccianello's fruit and oak nuances.
• Porcini Mushroom Risotto: The wine's herbal and forest-floor character finds a delicious counterpart in the earthy depth of porcini mushrooms.

The Manetti family has owned Fontodi since 1969, but has been in Chianti for centuries - though they have always made wine, their primary business is still the production of Chianti’s finest terracotta at their factory in Ferrone.

The same attention to detail that makes them the best producers of terracotta has been brought to bear on Fontodi over the past 40 years, and has transformed a Giovanni Manetti has run the property since 1980, building a new cellar in 1998 and ensuring that the wines are as meticulously made as the vineyards and cellar are immaculately tended.

Giovanni’s 80 hectares of vineyard, 90% of which are Sangiovese, are situated in the prime "conca d’oro" (golden shell) of Panzano, giving wines of supreme elegance, intensity and longevity. The south facing vineyards and their natural amphitheatre shape allows the grapes to ripen fully. Soils here allow for excellent drainage, encouraging the vines to put down deep roots.

Giovanni has converted to organic viticulture in the past six years, and is now following biodynamic principles in order to obtain the best quality fruit. In the winery, his approach is similarly non-interventionist (very low toast oak, for example) in order to ensure that the quality of the fruit is preserved in the finished wine.