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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
Fonterutoli and Belvedere vineyards, Castellina in Chianti, Tuscany. The Fonterutoli vineyard, covering 45 acres, 75% of which are planted with Sangiovese grapes and the rest with Merlot, is planted at an altitude of 1,476 feet, with west-southwest exposure. The density ranges from 4,500 to 7,600 plants per hectare, depending on the period in which they were planted. The soil is typical of the area, with a medium limestone base and little water retention capacity. The Belvedere vineyard is 49 acres at an altitude of 920 feet, with southeast and southwest exposure. The mixed-clone composition vineyards are planted at a density of 6,300 to 7,400 plants per hectare, cultivated with simple and bilateral spur cordon-training. The soil is characterized by limestone formations, represented by white calcareous marl.

Grape Varieties
90% Sangiovese, 2% Malvasia Nera, 3% Colorino, 5% Merlot

Vinification
The grapes are hand harvested in September and undergo temperature-controlled fermentation in stainless steel tanks at 75-84¢ªF for 7-14 days and macerate for 0-10 days at 68-75¢ªF. Ages 12 months in small French oak barriques (50% new).

Color
Ruby red with violet nuances

Bouquet
Bright aromas of fresh cherries mingle with notes of thyme and subtle smoky nuances

Taste
Complex and elegant, with flavors of ripe red fruits and a pleasant acidity. Fine and well balanced, with a lengthy finish

Alcohol
13.75%