Fontenasso White wine
16982
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Fontenasso – White wine

Soil composition: stony

Training system: Guyot

Vine density: 4,000 buds/ha

Yeald per hectare: 60 ql of grapes

Area of production:  PorronaCinigiano, Monte Bendico – Arcidosso

Grape variety: Malvasia and Trebbiano

Harvest: September-October

Fermentation: natural fermentation in amphora and steel without the addition of yeasts.

Short maceration on the skins, without temperature control. 

Aging period:  12 months in amphora and 4 months in bottle

Alcohol: 12,5%

Color: golden yellow and amber

Flavors: fresh acidity, straw and dried flowers, peaches and exotic fruits

Abbinamenti

Aperitif

Eggs

Vegetable dips

Starters

Fish carpaccio

Meat carpaccio

Seafood risotto

Pasta with tomato sauce

White meat (poultry, rabbit)

Fried fish

Fresh and flavoured cheeses

Fresh fruit

“Fontenasso” is a really special wine as it tells us, already on the nose, its sincerity and transparency as well as its clear, unambiguous message: “I am a clean, handmade, therefore artisanal wine, processed as wine once was (but with modern technology and know-how), as a result of these people’s passion and love for this territory”. It is a straight, sincere, as well as pleasurable and balanced, wine. Indeed, the grapes from which it is made, i.e. Trebbiano (70%) and especially Malvasia (30%), make it an aromatic, soft, very agreeable and appealing wine. Its making includes some peculiar steps. First and foremost, ten-day maceration on skins: a bold practice, therefore seldom used nowadays, which provides the wine with a powerful golden colour and intriguing aroma and palate intensity. Also, it is unfiltered, a technical choice attesting this wine’s naturalness. A further peculiarity worthy of notice is its long ageing (6 months at least) in steel and glass. This means that, against any business or market logic, Fabiani puts it on sale a year later than usual, therefore the wine matures, ages, improves and is enhanced as time goes by. Its best food pairing is probably with Tuscan “Ribollita”, but it also accompanies fish and white meat in a decidedly agreeable manner. 

TASTING NOTES

COLOUR

Golden yellow, simultaneously showing deep and bright shades.  

AROMA

Rich and complex, its aroma recalls ripe yellow fruit, dried flowers, hay, aromatic herbs and includes some enjoyable honey scent as well.

PALATE

Soft as it enters the mouth, even though one can taste freshness and a slightly tannic texture balancing its round notes. Its sip is well-balanced, full, and rich, with a fresh, clean finish.