Azienda Agricola Fontodi

Flaccianello della Pieve Colli Toscana Centrale Sangiovese

9.399 ratings
9.212 pro ratings
Tuscany, Italy
Sangiovese
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
Matt

Gorgeous, rich, structured, muscular Flaccionella that is aging at a glacial pace. Lower acid, making for a plush expression. Deep leathery fruit, sweet oak, baked earth, juniper and cool herbs. Would love to visit with 10 years to see how the oak integrates. To me it is balanced, matches the strength of this Sangiovese just fine given the ripe year.

Gorgeous, rich, structured, muscular Flaccionella that is aging at a glacial pace. Lower acid, making for a plush expression. Deep leathery fruit, sweet oak, baked earth, juniper and cool herbs. Would love to visit with 10 years to see how the oak integrates. To me it is balanced, matches the strength of this Sangiovese just fine given the ripe year.

1 person found it helpfulJan 19th, 2019
Brett Pallesen

This 11 was best I've tasted of these really expensive but worthy sangios

This 11 was best I've tasted of these really expensive but worthy sangios

1 person found it helpfulFeb 21st, 2015
Riccardo L.

This bouquet is astounding. Delicious smell. Holy wow. This might be the best wine of the night. Lingering for an eternity. Could use a few years on the shelf but it's actually a monster.

This bouquet is astounding. Delicious smell. Holy wow. This might be the best wine of the night. Lingering for an eternity. Could use a few years on the shelf but it's actually a monster.

Oct 19th, 2015
Alex Powell

From taste: Dense nose, lots of incense and medicinal mint, dollops of vanilla and cocoa in the back, over blackberry pie and clove with a hint of orange peel. Very perfumed in mouth with sweet black fruits, very rich, a fairly modern style, med + grainy tannin, and dryness on finish from the wood. Big wine, needs at least 10 years before it integrates better on the finish. Plenty of extract.

From taste: Dense nose, lots of incense and medicinal mint, dollops of vanilla and cocoa in the back, over blackberry pie and clove with a hint of orange peel. Very perfumed in mouth with sweet black fruits, very rich, a fairly modern style, med + grainy tannin, and dryness on finish from the wood. Big wine, needs at least 10 years before it integrates better on the finish. Plenty of extract.

Oct 4th, 2015
Francesco Petroli

2001 - Austero e sussurrato al naso, con una lieve componente alcolica in evidenza e frutta scura. Necessita di tempo ma in retro olfattiiva svela la sua natura matura tipica in questa zona del Chianti Classico. Sviluppo possente e una texture tannica spettacolare

2001 - Austero e sussurrato al naso, con una lieve componente alcolica in evidenza e frutta scura. Necessita di tempo ma in retro olfattiiva svela la sua natura matura tipica in questa zona del Chianti Classico. Sviluppo possente e una texture tannica spettacolare

May 30th, 2015
Mark Lindzy

Classic

Classic

Apr 13th, 2015
Michael "Bucky" Buckelew

Sommelier Ristorante del Lago at The Broadmoor Hotel, Colorado Springs

8.5

Super polished but wood dominates

Super polished but wood dominates

Mar 30th, 2015
Slestyan

Dust and perfection

Dust and perfection

Mar 9th, 2024
Michael Walker

Still a 10, see previous note

Still a 10, see previous note

Sep 20th, 2023
Vanessa

Deliciously complex with a structure to go the distance. Has a long runway ahead of it. Still tasting great at this time with tart cherry, cranberry, pomegranate, potpourri, tomato leaf, dried oregano, licorice, clove, nutmeg, cardamom, leather… yum!!

Deliciously complex with a structure to go the distance. Has a long runway ahead of it. Still tasting great at this time with tart cherry, cranberry, pomegranate, potpourri, tomato leaf, dried oregano, licorice, clove, nutmeg, cardamom, leather… yum!!

Jul 23rd, 2023