Cinque Autoctoni Edizione 23 Fantini Farnese

What type of wine it is

Cinque Autoctoni di Fantini is a red wine made from a blend of Montepulciano, Primitivo, Sangiovese, Negroamaro and Malvasia Nera grown between Abruzzo and Puglia. It stands out for its structure and complexity, with an elegant, harmonious profile. Fermentation in stainless steel and ageing in barrique for 13 months give the wine depth and vibrant freshness, while the tannins are polished and well integrated. The extended maceration and malolactic fermentation in wood contribute to a balance between body and finesse.

Where it comes from

The grapes come from vineyards located in Notaresco and Ortona in Abruzzo and in Sava and Manduria in Puglia. In Abruzzo, the Mediterranean climate and diurnal temperature shifts favour aroma development and the preservation of acidity. The calcareous and clayey soils of Abruzzo contrast with the sandy and clayey soils of Puglia, exposed to sea breezes. These conditions lend the wine freshness, minerality and a solid tannic structure.

How it is made

The grapes are harvested and selected by hand to ensure quality. Fermentation takes place in stainless-steel tanks at controlled temperature for about 25 days, with extended maceration to extract colour and tannins. After malolactic fermentation in French barriques, the wine ages for 13 months in the same vessels. Blending and bottling complete a process that combines traditional techniques and technological control and delivers consistency and stylistic precision.

Tasting notes

In appearance it shows an intense ruby red with violet hues. On the nose, blackberry and ripe cherry emerge, enriched by notes of aromatic herbs, cinnamon, clove and liquorice over a mineral backdrop. On the palate it displays a full, robust structure, with a balance between freshness and softness. The tannins are soft and well integrated, leading to a long, persistent finish.

Food pairings

This wine pairs well with hearty sauces and red meats, and is ideal with braises, beef stews or game. Its structure and aromatic richness also make it suitable for aged cheeses such as Pecorino and for typical Abruzzo dishes like arrosticini. At the table it pairs with preparations from Southern Italian cuisine, such as orecchiette with rapini, and lends itself to moments of contemplative tasting thanks to its complexity.

When to serve it

Cinque Autoctoni shows its best potential between the second and fifth year, when freshness and evolved aromas are in balance. Thanks to ageing in barrique and its solid structure, it can evolve positively for up to 7–8 years and retains fruit integrity and tannic definition. Serving in large-bowled glasses is recommended to enhance aromatic complexity and persistence on the palate.