Fanetti
ファネッティ
The 1921 pioneer behind the name 'Vino Nobile'.
Fanetti (Cantine Fanetti), based at the historic Tenuta Sant'Agnese estate just outside the walls of Montepulciano, holds a unique place in Tuscan wine history: in 1921 Adamo Fanetti became the first producer to put the words 'Vino Nobile' on a wine label, effectively creating the appellation's identity decades before it was formalized as Vino Nobile di Montepulciano DOCG in 1980. Founded in 1920, the estate has remained in the same family for three generations — from Adamo to his son Giuseppe and now to his granddaughter Elisabetta Fanetti, who runs the 112-hectare property today. The 18.8 hectares of vineyards are planted predominantly to Prugnolo Gentile, the local clone of Sangiovese, farmed with careful green pruning and bunch thinning. Winemaking follows traditional methods — long maceration and aging in large Slavonian oak casks — producing wines prized for their structure, savory character and ability to age.
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Who Is This For?
For collectors and Sangiovese lovers who want the estate that literally coined 'Vino Nobile' — and still farms and bottles in the same traditional style a century later.
Frequently Asked Questions
- Did Fanetti really invent the name 'Vino Nobile'?
- Yes — in 1921 Adamo Fanetti was the first producer to print the words 'Vino Nobile' on a wine label, decades before Vino Nobile di Montepulciano became an official DOCG appellation in 1980.
- Is Fanetti still an independent, family-run winery?
- Yes. Founded in 1920, the estate (Tenuta Sant'Agnese) has stayed in the Fanetti family for three generations and is currently run by Elisabetta Fanetti; it has not been absorbed by a larger corporate producer.
- What grape variety does Fanetti mainly grow?
- Prugnolo Gentile, the local Montepulciano clone of Sangiovese, farmed across roughly 18.8 hectares of vineyard on the estate's 112-hectare property.
- What food pairs well with Fanetti's Vino Nobile?
- Its firm tannins and savory, earthy character suit grilled red meats, wild boar ragù, and aged pecorino. For Japanese pairings, try dishes with rich, umami-forward sauces such as grilled eel (unagi) or sukiyaki.
- How does Fanetti make its wine?
- The estate follows traditional methods: long maceration on the skins and aging in large Slavonian oak casks (botti) rather than small new French barriques, to preserve the wine's structure and sense of place.