the fermentation starts in the natural way, intense initial pumping-over. Medium-long maceration on the skins, without temperature control. Malolactic fermentation concludes immediately after drawing off.
Ageing: 12 months in oak barrels
Ruby, brilliant and bright
austere and enveloping
Plum, Cherry and Spices
Area of production:
September – October
Cold cuts and salami
Pasta with meat sauce
Porcini mushroom risotto
“Giano” is Famiglia Fabiani’s second flagship wine. The best bunches of Tuscan Sangiovese from the company’s oldest vineyards are used to make it. Hence, small production and very high quality. A pure wine, then.
As in the Fabianis’ tradition, the making process is entirely artisanal and natural: fermentation is spontaneous and based on indigenous yeasts only. Malolactic fermentation is also carried out without temperature control. This is followed by a 12-month ageing period in wooden barrels and, then, by adequate time spent in bottles where the wine acquires the balance and harmony that characterise it. Production is truly artisanal, that is 3,500 bottles per year.
It’s a quite elegant and fairly tannic wine, easy and drinkable. The food pairings certainly belong to the Tuscan culinary tradition, especially if we think about first courses with meat sauce, like Gnocchi di Pane al Cinghiale (bread dumplings in wild boar sauce), but also not too elaborate second courses, such as Buglione di Agnello (lamb “mix”, in the local dialect).
Ruby in colour with marked glints of garnet red.
Intense, elegant, austere, with hints of black cherry and spice. Scents of violet and sweet rose arise after a few minutes’ oxygenation in the glass. That is where all of its olfactory finesse comes to light.
Medium-bodied in the mouth, it immediately offers a smoothly tannic, fresh taste, making one wish to have another glass. A slightly sapid note and a long, persisting finish conclude a really pleasant and appealing sip.