Castello di Fonterutoli
50% Merlot, 50% Sangiovese
Castello di Fonterutoli, source of some of Italy’s most prestigious wines, is an historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti, in the heart of Chianti Classico. The estate has been in the hands of the Mazzei family for 26 generations. The Mazzei’s have been producing wine at Castello di Fonterutoli since 1435. 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.TERROIR & VINTAGE NOTES
The Mazzei’s believe the name “Fonterutoli” derives from Latin origin, ‘Fons Rutolae’ or ‘Fons Rutilant,’ meaning clear spring. The area was chosen by the Etruscans to build villages near the water springs. An incredibly diverse area, Fonterutoli covers five main vineyard sites of different terroirs: Fonterutoli, Siepi, Le Ripe, Caggio and Belvedere.
Sangiovese finds itself particularly at home in these areas, which are planted at altitudes varying between 750 and 1,800 feet above sea level, at south and southwest exposure. The rocky limestone and sandstone soil structure, high density planting ( avg. 7,000 plants per hectare) and low yields of less than 40 hectoliters per hectare result in the production of complex, elegant and powerful wines.WINEMAKING
The grapes are hand harvested starting on September 8th for the Merlot and September 23rd for the Sangiovese and undergo temperature-controlled fermentation in stainless steel tanks at 75-84°F for 7 to 14 days with a maceration period of up to 10 days.AGEING
The wines are aged in new French barriques for 18 months (70% new).TASTING NOTES
Deep ruby red color with purple highlights. On the nose, intense aromas of ripe blackberries and dark cherries, accented by notes of mint and wild herbs. Monumentally built, crispy notes of elder, plum, berries, sandalwood, tobacco, with a very long, bright finish. Pairs well with flavorful, textured dishes, dark sauces, game, blue cheeses.