Grape | 33% Montepulciano, 30% Primitivo, 25% Sangiovese, 7% Negroamaro, 5% Malvasia Nero |
Style | Dry, Red, Full Bodied, Intense, Cherry, Blackcurrant, Dried Herbs, Cinnamon, Cloves, Cocoa, Liquorice, Elegant |
Country | Italy |
Region | Abruzzo |
Volume | 75cl |
ABV | 14.5% |
Dietary | Vegetarian, Vegan |
Fantini 'Edizione 23' Cinque Autoctoni is a beautiful very deep garnet red Italian wine. The nose is complex with intense and persistent aromas of cherry and blackcurrant, alongside notes of dried herbs, cinnamon, cloves, cocoa and liquorice. This wine shows great structure and good balance with a lifted, elegant freshness between alcohol and soft velvety tannins which leads to a long finish. Ready to drink straight away or it can be aged for long. Perfect when paired with charcuterie boards, meatballs in tomato sauce, grilled meats or fish baked in the oven.
About the Producer
The Fantini group was founded in 1994 by Valentino Sciotti with the aim of producing top-quality wine from Abruzzo. The enterprise was so successful that the group expanded further south in Italy and its islands. Today, the Fantini group includes Cantini Diomede, Gran Sasso, Vesevo, Vigneti del Salento, Vigneti del Vulture, Tufarello, Zabù, and Cantina Atzei, among others. Acclaimed winemaker and consultant Alberto Antonini oversees production, ensuring these wines offer great quality, varietal character and value. Their elegant and striking packaging makes them stand out on the shelf or table.
Vineyard and Winery
The grapes for this wine were grown in the communes of Colonnella, Ortona, Sava and San Marzano. The Montepulciano and Sangiovese grapes hail from the hills of Abruzzo from vineyards situated at 300 metres above sea level. The remaining varieties were grown in Southern Puglia. For this reason, the wine is classified as a Vino da Tavola. A deeply coloured, intense and powerful wine that is, according to its creators, Filippo Baccalaro and Dennis Verdecchia, 'a true taste of Southern Italy'.
The grapes were destemmed and gently pressed prior to maceration and fermentation which lasted 25 days. Malolactic fermentation took place in new oak barriques, of which 60% were American oak and the remainder French. The wine remained in oak for 12 months. The varieties were aged separately before blending to create a rich and powerful, yet eminently drinkable wine.
Reviews
Net Orders Checkout
Item | Price | Qty | Total | |
---|---|---|---|---|
Subtotal |
£0.00 |
|||
Shipping | ||||
Total |