FONTODI Chianti Classico 2018

Fontodi, Chianti Classico

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Deep and structured, with classic sour cherry, leather and tobacco flavours. Beautiful Chianti from this outstanding, organic producer.

 

Fontodi is located in the heart of the Chianti Classico zone and are one of the premier producers of the region. All farming is organic. Deep and structured, with classic sour cherry, leather and tobacco elements. Supple tannins and smooth texture.

Producer: Fontodi

Region/Country: Chianti, Tuscany, Italy

Grape/s: Sangiovese

Production Method: Organic farming. Fermentation in stainless steel followed by 24 months ageing in French oak barrique and 6 months in bottle.

Style: Deep and softly fruited with savoury backbone

Pairing Suggestion: Tuscan dishes, grilled meats

Variety: Sangiovese

Profile: Sangiovese is Italy's most planted grape variety, and the most dominant in Central Italy where it is responsible for some of the world's classic wines. Sangiovese has a broad flavour spectrum, ranging through mulberries, prunes, spice, tobacco, sometimes leather and chestnuts with a tendency toward extreme savouriness rather than fruit sweetness. When yields are low, as they typically are in the Classico zones and Brunello, the wines produced show extreme concentration and great longevity. There are few better pleasures than a mature Sangiovese. As with Nebbiolo, it is rather unfortunate that Sangiovese has rarely been mastered outside of its traditional home.

Classic Regions: Chianti, Brunello, Marche, Emilia-Romagna (Italy), McLaren Vale (Australia)

Fontodi

Giovanni Manetti has run the property since 1980 and ensures the wines are as meticulously made as the vineyards and cellar are both immaculately tended. Giovanni's 90 hectares of vineyard, 90% of which are Sangiovese, are situated in the prime 'conca d'oro' (golden shell) of Panzano, giving wines of supreme elegance, intensity and longevity. Giovanni has converted to organic viticulture and is now following biodynamic principles in order to obtain the best quality fruit. In the winery, his approach is similarly non-interventionist in order to ensure that the quality of the fruit is preserved in the finished wine.

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