Doug Decants: La Palazzetta, Montalcino

The 18-hectare family run winery and vineyards are situated on the south-eastern edge of the Montalcino appellation in the tiny village of Castelnuovo dell’ Abate. Flavio Fanti is a traditionalist – utilising large Slovenian and French oak for his Brunellos to rest in. Flavio’s Brunellos are a testament to his local micro-region. He cultivates organically with due respect for the land and his beloved appellation. The wines possess structure, power and purity, and without doubt, are built for the long haul.

©La Palazzetta


Grower and cellar-master Flavio fashions his wines himself. In addition, his daughter Tea has earned her doctorate in Oenology and assists in the cellar and more duties are being passed to his son, Luca.  In the vineyards, grapes are grown with care and according to the precepts of organic farming. In 2016, La Palazzetta was awarded with the “Ecofriendly Cellar Diploma” for the production of healthy wines for consumers, and their commitment to ecologically sustainable values, the realization of projects aiming to protect land and vineyards, and the actuation of energy saving plans. La Palazzetta wines received organic certification from the 2018 harvest.

All grapes come from the above-mentioned estate vineyards in Castelnuovo dell’Abate in the southeastern section of Montalcino near the abbey of Sant’Antimo. These vines are situated 365m above the sea level on limestone soils rich with a stony galestro (marl) substrate. The climate, one of mild winters, hot summers, rainy and humid springs and autumns in these rocky lands, conspire to create very fragrant wines with intense colours and pleasant acidity and tannins.For the Rosso di Montalcino the fermentation occurs in stainless steel vats with a maceration of 13-15 days. The wine is then matured for one year in seasoned 500-litre French oak tonneaux. Since Flavio’s Rosso di Montalcino comes from Brunello-registered vineyards, and since the essential vinification is identical (though elevage differs), his Rosso di Montalcino is practically de-classified Brunello. It does tend to come from younger vines, however, and the quantities produced vary from vintage to vintage. In more difficult vintages, the Rosso is improved with fruit from vines that would otherwise go into Brunello and  the Brunello is improved by rigorous selection as well.

After a careful selection and harvesting of the grapes, fermentation begins for the Brunello di Montalcino. The wine is macerated 18-21 days in open top fermenters with indigenous yeasts, followed by malolactic fermentation and subsequently matured for three years in 3,000 and 5,000 litre botti. With purity and power, balance and structure, Flavio’s Brunello is definitely built for the long haul. Intense bouquet of blackberry, black cherry and blueberry with hints of chocolate, menthol and balsamic. Harmonious and elegant with powerful tannins and balancing acidity.

The Brunello Riserva is only made in the best vintages, after fastidious selection and hand harvesting of the grapes, the wine macerates for between 21-23 days in open top fermenters, ferments with indigenous yeasts and is aged for four years in the big botti. Intense garnet red in colour, it exhibits rich dark plum aromas and flavours, tobacco and dried spice notes. It is an amped up version of the straight Brunello with an extra power and secondary aromatics.


Interested in finding out more about the wines of La Palazzetta? Contact us directly: | | 01483 538820

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