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Fontodi Flaccianello della Pieve
Brunello di Montalcino DOCG, Italy
About this product
Flaccianello della Pieve is the flagship of the Conca d'Oro — 100% Sangiovese from the biodynamically farmed estate in Panzano in Chianti. The galestro and alberese soils of the Conca d'Oro amphitheater are some of Chianti's most celebrated terroir. The wine has extraordinary concentration and elegance — the biodynamic farming is evident in the mineral tension.
The deductive profile Library
nosedark cherry, dried rose, iron mineral, tobacco, dried herbs
palateconcentrated but precise, firm tannin, mineral acid backbone
signaturebiodynamic mineral tension — Conca d'Oro galestro-iron precision
Service
aging8-25 years
decanting2 hours
temperature17C
Open The Library to see this section in full.
Open The LibraryTasting profile
dark cherry, dried rose, iron mineral, tobacco, dried herbs
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Pairings
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game
Flaccianello's Panzano Sangiovese bridges the hare pappardelle; the concentrated Chianti Classico hillside wine for braised game pasta
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Meat poultry
Flaccianello's mineral precision and cherry concentration are calibrated for the Florentine steak's intense char-fat character; truffle salt bridges the wine's mineral depth
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Meat poultry
Wild boar braised in Chianti is the regional expression: the wine in the braise mirrors the wine at the table; forest-earth character of boar amplified by Flaccianello's mineral depth
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beef
Flaccianello's velvety structure pairs with the veal bistecca; salsa verde bridges the wine's herbal Sangiovese notes
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food
Flaccianello's Super Tuscan pairs with the classic tagliata; rucola and Parmigiano bridge the wine's mineral Sangiovese
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Fungi truffles
Chicken liver's iron-bitter character bridges with Flaccianello's earth-mineral depth; black truffle elevates the combination to match the wine's concentration
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Charcuterie cheese
Cave-aged cheese's unusual oxidative-mineral character is an intriguing match for Flaccianello's mineral precision; both have a distinctive 'place' quality that makes them natural companions
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cheese
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Produce specialty
Ribollita (twice-cooked Tuscan soup with bread, cannellini beans, and black kale) is humble food requiring a humble-ambitious wine. Flaccianello's biodynamic mineral energy lifts the earthy bean soup; the wine's tannin provides structure against the starchy bread thickening.
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