Fanciulle, Toscano, 2020
Fanciulle, Toscano, 2020
- 75cl
- 12.5%
- Red Still
- Sangiovese
- Organic
- Biodynamic
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Optimal drinking window: 2026 - 2031
Jem Macy is the founder and winemaker of Fanciulle, the gorgeous boutique estate from the sun-drenched hills of Tuscany.
Every wine that Fanciulle produces is either biodynamically or organically grown across her range of single (predominantly) Sangiovese sites. Fanciulle typicity would be described as elegant and opulent whilst being fresh and invigorating, or to put it in Jem's own (and incredibly accurate words), "Sangiovese for Burgundy lovers".
Tom Harrow's notes:
South-facing site, 150m above sea level, 75yr old vines planted in largely sandy soils. One third is aged in French oak, remainder in tank. Alcohol is 12.5%. Bright, lifted nose, spicy clove and cranberry, cracked pepper and red cherry, quite "Pinoty". Darker, sweeter notes develop, tobacco pouch, loam, moccha, but not at expense of freshness. Overnight - more rose petal and black cherry, a note of polish and pot pourri. Juicy attack, supple red berries, touch of dried mint, star anise, sappy but nicely modulated tannins, good balance of sweetness and a lick of salt on the finish. Very pleasing. Overnight fruit has receded and is more herbal, tannins are a little more chalky and brittle but the wine still holds up nicely.
Currently showing beautifully with primary fruit and spice in perfect harmony. Over the next two years, we expect the oak to integrate further whilst the herbal complexity becomes more pronounced. The wine should hold its freshness for another four to five years, though the bright fruit character will gradually give way to more secondary, earthy notes. This isn't built for long aging, but rather for enjoying its youthful charm whilst it lasts.
Food Pairings
In coastal Tuscany, this style of fresh Sangiovese pairs beautifully with the region's lighter fare. Think wild boar ragu tossed with pappardelle, where the wine's acidity cuts through the rich sauce whilst complementing the gamey meat. Grilled Chianina beef with rosemary and sea salt would be divine, as would aged Pecorino Toscano with a drizzle of local honey. The wine's herbal character makes it perfect for dishes featuring wild fennel or sage.
We think this wine would go well with
Serve lightly chilled at 16-17°C to emphasise the wine's fresh, lifted character. No need to decant, though a quick pour into a large Burgundy glass will help the aromatics open up. This wine benefits from a bit of air, so don't be afraid to open it an hour before serving.
The vineyard sits on a south-facing site just 150 metres above sea level, planted with 75-year-old Sangiovese vines in predominantly sandy soils. This coastal proximity and well-draining terroir creates wines with natural acidity and lifted aromatics, quite different from the clay-rich sites higher in the Tuscan hills. The sandy foundation allows the old vines to dig deep whilst maintaining the fresh, almost Pinot-like character that defines Fanciulle's house style.
Toscano IGT offers winemakers complete freedom from the strict varietal and aging requirements of Chianti Classico or other DOCG zones. This flexibility allows producers like Fanciulle to focus on expressing specific sites without conforming to traditional expectations of Tuscan Sangiovese. Many of the region's most innovative wines carry this designation, trading the prestige of classified appellations for creative liberty in the cellar.
The 2020 growing season in Tuscany threw everything it had at the vines, then delivered one of those dramatic turnarounds that makes wine people believe in providence. A cold, wet spring delayed budbreak and kept everyone on edge about flowering, whilst summer brought punishing heat that had producers reaching for shade nets and irrigation systems. Just when the vintage looked destined for mediocrity, September arrived with cooling temperatures and crucial rainfall that allowed the grapes to recover their composure and ripen properly rather than simply desiccate on the vine.
What emerged from the cellars shows Tuscany's resilience in fine form. The Sangiovese displays more immediate charm than we often see from the variety, with bright cherry fruit that doesn't sacrifice the underlying structure that makes Chianti and Brunello age so gracefully. Super Tuscans from the coastal areas fared particularly well, where Cabernet Sauvignon and Merlot thrived in the maritime influence and produced wines with both power and freshness. Most 2020s are drinking beautifully now, offering accessibility without compromising their long-term prospects, and we suspect the best will reward cellaring for another decade or more.
FAQs
What does this wine taste like?
Bright and elegant with cranberry, spiced cherry, and cracked pepper, plus a distinctive mineral salinity on the finish. Think Sangiovese with a Burgundian sensibility.
When should I drink this wine?
Drinking beautifully now and will continue to develop over the next 4-6 years, though it's not built for long cellaring.
What food pairs well with this wine?
Perfect with pasta dishes featuring wild boar or mushrooms, grilled meats with herbs, and aged Tuscan cheeses. The wine's acidity makes it excellent with tomato-based sauces.
How should I serve this wine?
Serve lightly chilled at 16-17°C in a large Burgundy glass. No need to decant, but opening an hour before serving will help the aromatics develop.
Is this wine worth cellaring?
This is more about immediate pleasure than long-term aging. Whilst it will develop beautifully over the next few years, it's designed to be enjoyed for its fresh, lifted character rather than aged indefinitely.
How does this compare to traditional Chianti?
Much more elegant and Burgundian in style, with higher acidity and more finesse than typical Tuscan Sangiovese. The sandy coastal terroir and minimal oak influence create something quite different from classic Chianti Classico.
OUR GROWERS
Fanciulle
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