Our tasting impressions
Features mature fruit, cigar wrapper and leather on the nose. This is aromatically lovely with such nuanced complexity. Resolved on the palate yet still firm and perhaps broadening more with fine leather and tobacco notes, lots of juicy acidity, and good length to the red fruit and integrated, classic, dusty, earthy flavors. So fine and delicate, a real Burgundian take on Chianti Classico Riserva. An elegant Chianti in its middle maturity phase. Introduced by noted Italian wine expert Gregory Dal Piaz.
About this wine
The soil is typical, to an extent - marly clay and the friable rock of the region: Galestro. Here the Galestro is dark, mineral rich, particularly with iron which lends a certain depth, earthiness, and nearly bitter edge to the wines.
After undergoing a spontaneous fermentation, as do all of Walter’s reds, which includes a full 35 days of maceration, it was aged in wood for 18 months: 50% in used tonneaux and 50% in 18 hectoliter barrels, all of French oak.
About the grape
Sangiovese is the most planted grape in Italy and is the dominant grape throughout the central part of the country. There are many variants and even different names like Prugnolo Gentile, Brunello, Sangiovetoand Morellino.
Like Pinot Noir, Sangiovese is heavily influenced by its terroir and similarly can be quite transparent in its differences from place to place. Also like Pinot Noir, Sangiovese is prone to spontaneous mutations so the list of clones is vast and plays an important role in determining a wine’s style.
Traditionally, Sangiovese-based wines (except in Montalcino) have served as the backbone for a blended wine, though more recently we have seen 100% Sangiovese wines becoming more common.
About the vintage
2012 was a season of ups and downs. A slow start reduced yields in some places, but the theme of most of the growing season was a lack of water and torrid temperatures. It was so hot and dry in August that vines simply shut down which might have been their savior. Relief finally came but pre-harvest saw untimely rain causing some dilution. The wines are very varied but generally quite red fruited, midweight, juicy and well balanced.
On your table
Mature, gentle and complex, this is a wine ideally suited to lightly gamy dishes and earthy flavors such as mushrooms. A veal and mushroom stew would be terrific as would mushroom ravioli or risotto. Being Sangiovese though, this is a food friendly wine that will work will with almost everything from Pizza to Bistecca!
In 2002, the Di Capua family uprooted and replanted the Fietri estate, creating 15 new vineyard plots, each taking advantage of a tiny piece of land with particular characteristics. The existing farm, used for producing olive oil and storing grain, was converted into fully functioning winery. It is a modest facility, yet perfect for the tiny amount of fruit that ultimately goes into the wines. There is a strict selection undertaken here, with only the best fruit kept to be bottled under the Fietri label.
Today there are Seven hectares of Sangiovese planted at Fietri, six for Chianti Classico surrounded by over 200 hectares of woods. This isolation has allowed for a very easy transition to organic viticulture.
The Di Capua family has owned the property since 1940. They entrust the entire operation to Walter Morieri, who runs the winery, makes the wine, manages their agriturismo. He is a true one-man-show behind the renovation of this unique property.