|Yes, certified organic
||Dark ruby red
||This wine opens with aromas of dark black fruits, blackberry and Victoria plum.
The powerful structure defines the palate and complexity is given by the smoky, savoury fruit, robust tannins and fine acidity.
The Manetti family has owned Fontodi since 1968 but has been in Chianti for centuries. Though they have always made wine, their primary business is still the production of Chianti's finest terracotta at their factory in Ferrone. Giovanni Manetti has run the property since 1980 and ensures the wines are as meticulously made as the vineyards are immaculately tended. Their 99 hectares of vineyard, 95% of which are Sangiovese, are situated in the prime 'Conca d'Oro' (golden shell) of Panzano, and have been converted to organic viticulture. Giovanni is now following biodynamic principles to obtain the best quality fruit.
Vigna del Sorbo is made with Sangiovese grapes from a south – west facing seven - hectare vineyard in the Conca d’Oro valley, an amphitheatre-shaped valley to the south of Panzano, at the heart of Chianti Classico. Well-draining 'Scaglia Toscana' soils are made up of a mixture of Galestro (clay schist) and Alberese (limestone) and encourage the vines to grow deep roots. The altitude is around 420 meters above sea level and the oldest vines were planted in 1968.2019 winter was mild, with cold temperatures between January and February. Spring started with rainfall and a sharp drop in temperature until the end of May, putting a strain on vegetative growth. The climate improved with the beginning of summer and therefore flowering, fruit set and veraison were good, and light rainfall helped the vines to deal with the water shortage. August was characterised by cool nights, good daytime breezes and some light showers. By harvest time, the temperatures had risen, but only for a few days: September was marked by dry, breezy, mild days which brought the grapes to full and balanced ripeness.
The 2019 vintage started off with a mild winter and spring, allowing for normal budburst. The rainfall towards the end of spring created strong water reserves for the summer. May and June were slightly cooler and drier than average, creating a slight delay in the vines vegetation cycle, compared to previous years. Summer was consistently hot, without any anomalies. The dry ripening period was followed by good weather in September with considerable diurnal range, resulting in grapes with perfectly ripe phenolics. Harvest started on September 25th and ended on October 17th.
Grapes were fermented in stainless-steel tanks for 14 days. During fermentation and maceration the cap was punched down twice a day. After fermentation the wine was aged in Tronçais and Allier barriques, of which 40% were new, for 18 months and an extra six months in botte grande (large oak barrels) prior to bottling. It remained in bottle for at least six months before release.