|Home PageItalian WineFontodi Chianti Classico 2018||
Fontodi Chianti Classico 2018 £26.95
FONTODI CHIANTI CLASSICO
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.
Fontodi's 90 hectares of south-facing vineyards sit at 450 metres above sea level in the Conca d'Oro (the 'golden shell'), an amphitheatre-shaped valley to the south of Panzano. 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 Sangiovese used for the Fontodi Chianti Classico come predominantly from 10-year-old, guyot-trained vines, with a proportion of fruit from the same 25-year-old vines which produce the 'Flaccianello'. The quality of the Sangiovese grapes from the Fontodi vineyards obviates the need for Merlot or other varieties as a remedial blender.
2018 was initially quite cool. A milder March and April encouraged budbreak. Although May was fairly wet, from mid-June temperatures began to rise and summer was generally warm with sporadic afternoon thunderstorms. The end of summer was worrying for many producers as maturation was slow, but luckily in September the weather was consistently good with excellent day-night temperature variation that ensured that the grapes were harvested healthy and with balanced ripening.
After picking, the grapes were carried to the Fontodi winery and carefully selected on sorting tables.Fermentation took place in temperature-controlled stainless-steel tanks with indigenous yeasts and lasted for around two weeks. After fermentation, the wine was racked into 225-litre French oak barriques, a mixture of Tronçais and Allier, where it underwent malolactic fermentation and remained for 18 months, it then spent an additional six months in second use barriques before bottling. Finally, the wine matured in bottle in the Fontodi cellars for six months before release.
The wine is deep ruby red in colour. On the nose, it has aromas of sour cherry and plums leading to notes of leather and tobacco. On the palate, it has great depth of flavour, with juicy fruit and supple tannins, giving way to a silky-smooth texture. It has a great structure and finishes with a fine mineral note.