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.
12 months in oak barrels
Guyot e alberello
September – October
Affettati e salumi;
Pasta con ragù di carne;
Risotto ai funghi;
Carne di vitello;
Carne di maiale;
Formaggi a pasta dura;
“Giano Riserva” is Famiglia Fabiani’s flagship wine and is produced in the best years only. This tells us a lot about the great attention paid to grape selection. Only the best bunches of Tuscan Sangiovese are therefore used to make this wine, a peculiar choice linked to tradition which, through Giano Riserva, expresses itself frankly and sincerely, without “winking at” the market.
As in the Fabianis’ style, the making process is entirely artisanal and natural: fermentation is spontaneous, thanks to indigenous yeasts. And even malolactic fermentation is carried out without temperature control. This is followed by long ageing in wooden barrels, which is extremely important to give roundness and balance to a structured wine with a high alcoholic content. Production is truly artisanal, a real treat: just 3,500 bottles per year.
Food pairings certainly stem from Tuscan culinary tradition and include important meat dishes among which game is undoubtedly the most convincing one. An example may be Cinghiale alla Cacciatora (wild boar hunter’s style), even if this kind of wine could also accompany local, aged cheeses, such as Tuscan Pecorino.
Bright garnet red with brick-red nuances.
Rich, complex, austere, with scents of ripe red fruit and spice. A pleasant slightly vanilla finish.
Voluminous as it enters the mouth, with a pleasant tannic tone and a rustic complexity typical of high- quality Sangiovese. The sip is balanced, full and rich, with a long clean finish. It is a full-bodied, structured wine, with fresh sapid notes, weakening its alcoholic content and making it dynamic and very enjoyable to drink, in spite of its characteristic structure and intensity.