# Brunello di Montalcino (2020)

- **Producer:** La Palazzetta
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €42
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, violet, black pepper, herbaceous, cedar, cloves, vanilla, leather, tobacco, forest floor, mushroom

## About this wine

La Palazzetta, located on the southeastern slopes of Montalcino in Castelnuovo dell'Abate, is a family-run estate with a compelling history. In 1984, Flavio Fanti inherited his father's farm, which was then dedicated to livestock and cheese. Alongside his wife Carla Visconti, Flavio made the bold decision to pivot entirely to viticulture, planting their first single hectare of Sangiovese in 1988. Today, the estate has grown to 20 hectares of organically farmed vineyards, managed by Flavio, Carla, and their children, Luca and Tea. The 2020 vintage represents a highly successful, critically acclaimed release that showcases the unique terroir of Castelnuovo dell'Abate, where cooling air currents from Monte Amiata temper the warm climate, preserving freshness and aromatic detail.

## Interesting facts

- La Palazzetta was founded in 1988 with just a single hectare of Sangiovese, transitioning from a livestock and cheese farm.
- The estate uses natural defense-inducers in the vineyard, including Cuban zeolite, seaweed, and orange juice.
- The winery is fully run by the Fanti family, including daughter Tea, who holds a Doctorate in Oenology.

## Food pairing

This Brunello di Montalcino demands rich, protein-heavy, and deeply savory dishes to balance its robust tannins and vibrant acidity. The high protein and fat content in meats like wild boar, lamb, and beef bind with the wine's firm tannins, softening the mouthfeel and highlighting the rich fruit profile. Meanwhile, the wine's high acidity cuts through the richness of slow-cooked stews and aged cheeses, cleansing the palate and creating a harmonious, savory dining experience.

## Wine making process

The winemaking process at La Palazzetta reflects a deep commitment to organic and sustainable practices. Grapes are meticulously hand-harvested and selected. Fermentation takes place at controlled temperatures with indigenous yeasts, accompanied by a maceration period of approximately 20 days. Following the completion of malolactic fermentation, the wine is aged for 3.5 years (about 42 months) in large, neutral French oak casks (rovere francese). This traditional aging method allows the Sangiovese to develop complexity without being overpowered by oak. Finally, the wine undergoes a minimum of 6 months of refinement in the bottle before release. No animal-derived clarifying agents are used, making the wine fully vegan-friendly.