Fonterutoli is located 5 km south of Castellina in Chianti (Siena), on the hills facing the Val d’Elsa, in the heart of the Chianti Classico. Owned by the Mazzei family since 1435, it still retains its original form, that of a tranquil country village: a cluster of houses, the church of San Miniato and the villa, built at the end of the 1500s where the medieval castle once stood. Today, the estate comprises 117 hectares of vineyard, largely planted with Sangiovese with some Merlot, Colorino, Malvasia Nera and Cabernet Sauvignon vines also planted. The cellar at Fonterutoli, designed by architect, Agnesi Mazzei, is one of the most impressive in the region, and has a minimal impact on the environment.
The new vintage of Poggio Badiola has arrived! Its brand new label is inspired by the ancient Romanic abbey, La Badiola, which was built in 998 B.C. and overlooks the vineyards of one of the most picturesque hills of Chianti Classico. The addition of Petit Verdot to the blend (65% Sangiovese, 30% Merlot, 5% Petit Verdot ) adds an appetising spiciness and enhances its longevity. The wine spent 10 months in Tonneaux barrels (500 L) allowing the production of a fresher, more modernstyle while the introduction of the natural cork enables further ageing and elevates its quality level.
Vineyards location: Le Ripe vineyard, alt.: 450 – 510 m. (1,476 – 1,673 ft) a.s.l.
Soil: Rocky – coming from decomposed limestone and sandstone
Training system: Spur cordon-training and Guyot
Nr. of vines per hectare: 5.500 – 7.200 plants
Harvest: Hand picked from September 12th (Sangiovese), from August 25th (complementary varietals)
Fermentation temperature: 26 – 28 °C
Period of maceration: 12 – 15 days
Ageing: In american small oak barrels (225 lt) for 10 months
Bottling: November 2018
The 2018 vintage was characterised by mild weather in January with abundant rainfall, both of snow and rain, which offset the serious water deficit of the previous years. Spring saw temperatures above the seasonal average together with abundant rainfall. The budding was early but was even. From 10th June on, temperatures started to rise again and in the Chianti Classico area summer was good with uniform rainfall. July and August were as usual, while September was marked by a series of sunny days with a large temperature range between day and night, which allowed the grapes to reach the correct phenolic and aromatic ripeness. A very satisfying harvest season from a quantitative and, especially, a qualitative point of view.
Beginning of the harvest: September 12th
End of the harvest: October 8th
Rainfalls (sum of rainfall between April 1st and September 30th): 491 mm
Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3666 °C
Evaluation: Very good
Elegant, fresh red berry flavors, velvety, aromatic and supple.
Great with cold cuts, lasagne, big grilled fish, pot roast or tomato based pasta dishes and of course pizza!
Serve at 16°C.
5% Petit Verdot