This 100% Sangiovese is like none we’ve tried before, in the best way. It has all the grip and bite that makes this wine perfect with classic pizza and marinara sauces, but with a plummy dark fruit richness. The way ripe mission figs burst open when they can’t contain their juices, this wine is fresh, alive, and bursting to be consumed. Ficomontanino means ‘mountain of figs’. Made by a young winemaker, Maria Sole, who is actively farming the vineyards her grandfather planted in the ‘60s. In tune with the natural environment for the vines, she farms with organic and biodynamic practices. Actively defying strict Tuscan wine laws (which require minimum aging in wood barrels and minimum alcohol content), she has found a new way to express the region and the coveted Sangiovese grape (the main grape in a Chianti wine). Made in both cement and stainless steel, the freshness of the grape is allowed to shine.
This Sangiovese will pair with a delicious range of foods because of its bright fruit and savory character. Beautiful with fresh spring herbs and vine-ripened sweet tomatoes. This wine is so versatile because its tannins will also work perfectly with rich roasted meats, cured sausages and hard, salty cheeses.
Our friend @whatannieseating put together a delicious recipe that highlights how savory herbs and tomatoes bring out more fruity flavors in the wine. More below!
Slow Roasted Tomatoes with Burrata + Crusty Bread
By: What Annie’s Eating
Prep Time: 2 minutes
Cooking Time: ~40-45 minutes
Total Time: ~42-47 minutes
2 pints cherry tomatoes
¼ cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Freshly cracked black pepper
Crushed red chili flakes
8 ounces burrata or fresh mozzarella
Fresh oregano, marjoram, or basil, chopped
Crusty bread for serving
Preheat the oven to 350* F.
On a rimmed baking sheet, toss whole tomatoes with olive oil, smashed garlic cloves, kosher salt, and freshly cracked black pepper.
Arrange tomatoes in a single layer on baking sheet and roast for 40-45 minutes, or until the tomatoes are soft and slightly caramelized on the outside.
Let cool slightly, and arrange roasted tomato mixture (including any oil from the pan) on serving platter with torn burrata or mozzarella. Top with crushed red chili flakes, flaky salt, and chopped fresh herbs. Enjoy with crusty toasted or grilled bread.
Winemaker and third generation grape grower, Maria Sole, has always loved gastronomy. She studied at Pollenzo (Slow food’s University of Culinary Arts), and when she came back to her family vineyard, she started transferring a message into the wines. With a virtuous classic tradition in mind, she’s built an agricultural system where the vines live in the natural flora, together with other crops and animals. Maria’s grandfather noticed the vineyard’s uniqueness when he impulsively acquired the property in the ‘60s. It was a retreat for him, where he made olive oil and bred horses. In deep terraces on the land, he found Etruscan grapevine rootstocks that belonged to previous vines and that’s when he decided to start his vineyard. Her father Alessandro continued his efforts and became a passionate farmer; receptive of the best and more natural methods in agriculture.