||80% Sangiovese, 20% Cabernet Sauvignon
||Aromas of dark and black fruits
Rich and juicy, notes of underbrush and black berries, powerful with a long finish.
Fonterutoli is located 5 km south of Castellina in Chianti (Siena), on the hills facing the Val d’Elsa, in the heart of the Chianti Classico. Owned by the Mazzei family since 1435, it still retains its original form, that of a tranquil country village: a cluster of houses, the church of San Miniato and the villa, built at the end of the 1500s where the medieval castle once stood. Today, the estate comprises 117 hectares of vineyard, largely planted with Sangiovese with some Merlot, Colorino, Malvasia Nera and Cabernet Sauvignon vines also planted. The cellar at Fonterutoli, designed by architect, Agnesi Mazzei, is one of the most impressive in the region, and has a minimal impact on the environment.
Plots: i) Fonterutoli: 450-550 m (1,470-1,800 ft) a.s.l. ii) Siepi: 260 m (850 ft) a.s.l.
Soil: Rocky – from decomposed limestone and sandstone
Age of vines: 19 – 34 years old
Training system: Spur cordon-training and Guyot
No of vines per hectare: 5,600 – 7,500
The 2017 harvest was unparalleled thanks to climatic events which followed one another in an unusual and extraordinary way.
After a frost on 20 April, in spring and summer there was little rainfall and summer temperatures reached high peaks, thus leading to water stress, with a reduced swelling of the grapes and a clear drop in the weight of the bunches in general. The harvest began well in advance on the earliest vines. As regards Sangiovese, we courageously decided to wait for the September rains, when about 130 mm rain fell in 20 days together with a considerable lowering of the temperature (with minimum values dropping to 5 ° C), which gave a twist to the remaining grapes on the grapevines. Therefore, the grapes had a heterogeneous quality, with peaks of excellence, a global level well beyond the expectations. 2017 is one of the classic vintages where the achievement of important results requires much experience and a careful management of each vineyard through the adoption of a customised approach to each parcel.
Fermentation temperature: 26 – 28° C
Period of maceration: 14 – 18 days
Ageing: 12 months in small French oak barrels (225 and 500 litre / 40% new)
Bottling: February 2016
Production: 14,500 bottles
First vintage: 1981 Ageing potential: Over 20 years
Wine Spectator 93 points
James Suckling 93 points
Vinous 93 points
Wine Advocate 93 points