Chianti Classico 2017
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 90 hectares of vineyard, 90% 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.
The unusual late frost in spring caused a reduction in potential quantities, but this proved favourable in the later stages of fruit development. In fact, because of the lower quantities, the vines suffered less stress from the summer lack of rain and high temperatures, which guaranteed full ripening of the grapes. The rain in the first week of September, light but adequate for the final pre-harvest period, also facilitated the conclusion of the ripening process.
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.
Dark ruby red in colour, this wine opens with aromas of dark black fruits, blackberry and Victoria plum. The powerful structure defines the palate and is given complexity by the smoky, savoury fruit, robust tannins and fine acidity.