As with many true fine wines they are “made” in the vineyard – and Fontodi’s are situated in the prime sub district of Panzano, which the locals refer to as the conca d’oro – or “golden shell” due to the near perfect marriage between aspect, topography and soil. What we can refer to as a natural ampitheatre, the terrior allows the Sangiovese grape to ripen fully with its south-facing vines; microclimate created by the trapping of heat; and stony, galestro soils that provide excellent drainage and encourage deep roots.
Certified Organic, Practising Biodynamic.
The Manetti family has owned Fontodi since 1969; as well as producing some of Chianti’s finest terracotta, they are also a dab hand at producing high calibre wines. A certified organic estate, no chemical products are used in their 70 hectares of vineyard. Furthermore, to maximise the use of sustainable inputs the modern winery is built on descending levels to exploit gravity in the production process.
Fermentation at controlled temperatures occurs over a fortnight in stainless steel vats. Ageing follows for 12 months in French oak barriques and a further 6 months once bottled.
This works brilliantly with a Florentine (T Bone cut) steak, simply char grilled with roasted vegetables, or Firenze style with garlic, rosemary and a balsamic drizzle.
Suitable for vegetarians.