Azienda Agraria Fongoli is a historic, certified biodynamic estate in Montefalco, Umbria, where the Fongoli family has farmed since 1925. "Fracanton" is the estate's natural, low-intervention prestige cuvée, dedicated to 100% Sagrantino, Umbria's notoriously tannic native red grape. Named after family founder Francesco Fongoli ("Fracanton"), it revives ancient Roman amphora winemaking.

The 2016 "Fracanton" fermented spontaneously with native yeasts and spent over three months on its skins in subterranean clay amphorae (dolium), followed by extended aging in amphorae and neutral oak casks, with no fining, filtration, or added sulfur. The result is a wild, extraordinary natural wine: crushed blackberry, dried fig, leather, cured meat, cocoa nib, black tea, and rustic clay earth, bound by Sagrantino's massive, dry tannic structure.

Why You'll Love It

• A natural, amphora-fermented 100% Sagrantino from a certified biodynamic estate.
• Three months of skin contact in clay vessels builds rustic, deeply layered tannic depth.
• Intense aromas of dark dried fruit, leather, black tea, cocoa, and earthy terracotta.
• Exceptional aging capacity that will continue to soften and evolve over 20+ years.

How To Serve It

• Serve at cool room temperature, between 60°F and 64°F.
• Decant for 1.5 hours to let the amphora aromatics open and allow natural sediment to settle.
• Pour into Bordeaux stems to handle its massive structure and complex, savory perfume.
• It demands rich, savory food: slow-braised wild boar, lamb ragù, roast pork, or aged pecorino.