Castello Fonterutoli Poggio Badiola 2020

Producer Information

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 21st
Fermentation temperature: 26 – 28° C
Period of maceration: 12 – 15 days
Ageing: In american small oak barrels (225 lt) for 10 months

Vintage Information

The winter of 2020 was cold with moderate rainfall. After a cool spring with adequate, well-spaced showers, the wide diurnal temperature range over the long hot summer was sufficient to ensure a smooth and problem-free ripening of the grapes. The process was also helped by rains in June and September which reduced water stress, and by an absence of pests or disease.

A season characterised by average temperatures and well-spaced rainfall gave rise to a highly satisfying harvest of top-quality grapes. With their thick skins and well-ripened phenols, these grapes will produce wines which combine fullness and structure with balance and freshness.

The one less positive note was a lower yield due to a few cold nights in early April which affected bud burst in areas where this took place early.


Beginning of the harvest: September 7th

End of the harvest: October 7th

Rainfalls (sum of rainfall between April 1st and September 30th): 468 mm

Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3608 °C

Evaluation: Very good

Tasting Note

Elegant, fresh red berry flavors, velvety, aromatic and supple.

Food Pairing

Great with cold cuts, lasagne, big grilled fish, pot roast or tomato based pasta dishes and of course pizza!

Serving Suggestion

Serve at 16°C.


92 Points James Suckling

IGT Toscana
70% Sangiovese
30% Merlot

Natural Cork

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