Download Complete Production Notes

Castello di Fonterutoli, one of Italy’s most prestigious wine producers, is situated on a historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti. The estate has been in the hands of the Mazzei family since 1435 and is today led by Lapo Mazzei and his sons, Francesco and Filippo. This dynamic family has carefully safeguarded the inherent beauty and rich heritage of Fonterutoli, while simultaneously implementing measures to ensure cutting-edge quality in the vineyards and cellars.

The spectacular Fonterutoli property today comprises 470 hectares, of which 79 hectares are devoted to four distinct vineyard sites: Fonterutoli, Siepi, Badiola and Belvedere. The Sangiovese grape finds itself particularly at home in these four areas, which are planted at altitudes varying between 750 and 1,640 feet above sea level, at south and southwest exposure. The rocky limestone and sandstone soil structure, high density planting (7,000 plants per hectare) and low yields of less than 40 hectoliters per hectare result in the production of complex, elegant and powerful Sangiovese wines.

Production Area
Siepi, Fonterutoli and Belvedere vineyards, Castellina in Chianti, Tuscany. Siepi vineyard is at an altitude of 853-1,476 ft, with south-southwest exposure; The Fonterutoli vineyard is at 1,476 feet with west-southwest exposure and a density ranging from 4,500 to 7,600 plants per hectare; The soil is rish in limestone and has a low water retention capacity. The Belvedere vineyard is at 920 feet, planted at a density of 6,300 to 7,400 plants per hectare and has southeast and southwest exposure. All vines are bi-lateral spur cordon trained. The Siepi vineyard, located in the town of Castellina in Chianti, is planted at 750 feet with southern/southwestern exposure. The unique microclimate and large difference between day and night temperatures yield grapes of exceptional quality.

Grape Varieties
90% Sangiovese, 10% Cabernet Sauvignon

Vinification
The grapes are hand harvested starting September 21st and undergo separate temperature-controlled fermentations at 82-86˚F for a period of 7-14 days. The post-fermentation maceration time is 15-18 days at 68-75˚F.

Color
Intense ruby red

Bouquet
Scents of blackberry and vanilla aromas

Taste
Well-structured, with fine tannins and very smooth, elegant finish.

Alcohol
14%