Fantini Farnese Edizione Cinque Autoctoni No. 23 is the Fantini Group's signature statement in indigenous Italian winemaking — a deeply concentrated, richly structured red built from five of Abruzzo and Puglia's most celebrated native varieties: Montepulciano, Sangiovese, Primitivo, Negroamaro, and Malvasia Nera. The 2021 vintage is a compelling expression of Southern and Central Italian character, combining the freshness and structural precision of Abruzzo's hillside vineyards with the depth, warmth, and richness of Puglia's ancient varietals. Awarded 99 Points by Luca Maroni.
Tasting Notes
Very deep garnet in the glass. The bouquet is intense and persistent — dark cherry and blackcurrant at the core, layered with herbs, cinnamon, cloves, cocoa, and liquorice. The palate delivers great structure with velvety tannins, excellent freshness, and a long, seamless finish. A wine of genuine complexity built to reward both early and extended cellaring.
The Five Varieties
Edizione Cinque Autoctoni — Edition of Five Indigenous Varieties — brings together the five grapes that best define Southern and Central Italy's winemaking identity. Montepulciano and Sangiovese contribute structure, freshness, and red fruit precision from the Abruzzi hills. Primitivo, Negroamaro, and Malvasia Nera add depth, dark fruit concentration, and the unmistakable warmth of Puglia's sun-drenched vineyards.
Vineyard & Origin
Fruit is sourced from carefully selected vineyards across Abruzzo and Puglia — two of Italy's most geographically and viticulturally distinct wine regions. The Montepulciano and Sangiovese vineyards sit at elevation in the Abruzzi hills, where cooler temperatures preserve natural acidity and aromatic precision. The Primitivo, Negroamaro, and Malvasia Nera are grown in Southern Puglia, where the Mediterranean climate and ancient vine stock deliver characteristic depth and concentration.
Winemaking
The five varieties are vinified separately to preserve each variety's individual character before final blending. Grapes are destemmed and pressed, followed by extended maceration and fermentation. Maturation takes place in oak — American and French — allowing the varieties to develop complexity and integration. Winemaker: Filippo Baccalaro.
Cellaring & Serving
Ready to enjoy now, with excellent potential to develop further through to 2030 and beyond. Decant for 30–45 minutes before serving. Ideal serving temperature: 17–18°C.
Food Pairing
A natural companion for slow-cooked lamb, braised beef, pasta with rich meat ragù, wood-fired pizza, and aged hard cheeses. A versatile table wine with the depth to match robust, flavoursome dishes.
Accolades
99 Points — Luca Maroni
