Badiola IGT Toscana I Castello di Fonterutoli
Badiola 2007 - 87 Points, Wine Spectator/ Violet and berry aromas follow through to a medium body, with fine tannins and a fruity finish.Add winemaker's notes
External Reviews for Badiola IGT Toscana I Castello di Fonterutoli
Badiola 2007 - 87 Points, Wine Spectator/ Violet and berry aromas follow through to a medium body, with fine tannins and a fruity finish.
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. Badiola takes its name from the ¡°Badia¡± or ancient Romanesque church erected in the medieval times which is located on the property. The image of the Badia can be found on the label. Production Area From the Badiola vineyard in the township of Radda in Chianti, Tuscany. The vineyard, at an average altitude of 500 meters, has a medium limestone texture with a rich backbone. It is planted with Sangiovese and Merlot, covering a total of 47 acres, all with southern exposure. It is planted at high density and cultivated Guyot style for the Sangiovese and spur cordon-training for the Merlot. Grape Varieties 70% Sangiovese, 30% Merlot Vinification Grapes are hand harvested in September and are fermented for 7-14 days at 75-84¢ªF in temperature-controlled stainless steel tanks. The post- fermentation maceration period is 0-10 days at 68-75¢ªF. Color Deep, inky purple Bouquet Intense aromas of dark fruits and cocoa Taste Soft and smooth on the palate, with flavors of wild blackberries and raspberries; well balanced, with great depth and a long finish Alcohol 13%
Poggio alla Badiola - A Best Value, Parker's Wine Bargains/ A blend of 70% Sangiovese and 30% Merlot made in a soft textured, pleasing style loaded with ripe dark fruit.
Badiola 2007/ A blend of 70% Sangiovese and 30% Merlot, and though it costs a few dollars more than some of its competitors, it vastly outclasses most of the rest of the breed. The fruit show wonderfully pure, precise notes of tart cherry and black plum, with a terrific balance between ripe sweetness and tart acidity. The texture is also exceptional, with a soft, inviting feel that is firmed by just the right amount of fine-grained tannin. Terrific winemaking here, and a great bargain.
Badiola 2010 - 92 points Wine Spectator/ Black cherry and currant flavors are accented by violet notes in this structured, muscular red. This shows density and grip, as the spice- and mineral-accented finish lingers.
James Suckling's Recommended Wines/ A fresh, clean red, with plum, light cedar and tobacco character. Medium-bodied, with fine tannins.
Poggio alla Badiola Toscana IGT 2008 - 87 Points & Listed among Italy's Finest Values, Wine Advocate/ ... is an attractive, plum red with good juiciness to its fruit. It is best enjoyed in its fresh, vinous youth... Listed among Italy's Finest Values .
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