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Fonterutoli Chianti Classico 2008

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Winemaker's Notes:

Owned by the Mazzei family since 1435 the Fonterutoli estate is unique in Tuscany, and is centred around the eponymou...

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  • RP: 90

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Ruby red, on the nose, a melange of mineral scents, dark cherry fruit, fresh and medium bodied. Long finish. Tuscany Sangiovese&merlot blend. Read more

this is one of the most finessed Chiantis I tasted from the uneven 2008 vintage. Anticipated maturity: 2010-2016. "\ Read more

The 2008 Chianti Classico Fonterutoli is impressive juice. A melange of mineral-infused scents add complexity to the dark cherry fruit. Medium in b... Read more

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Suggested Recipe Pairing

Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice

RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Sangiovese Wines

View Recipe »


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User Reviews for Fonterutoli Chianti Classico

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Snooth User: ValerieYeo14
746541131
4.50 5
05/26/2012

Ruby red, on the nose, a melange of mineral scents, dark cherry fruit, fresh and medium bodied. Long finish. Tuscany Sangiovese&merlot blend.

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External Reviews for Fonterutoli Chianti Classico

External Review
Source: Morrell & Company
12/15/2011

this is one of the most finessed Chiantis I tasted from the uneven 2008 vintage. Anticipated maturity: 2010-2016. "\

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External Review
Source: Morrell & Company
03/23/2012

The 2008 Chianti Classico Fonterutoli is impressive juice. A melange of mineral-infused scents add complexity to the dark cherry fruit. Medium in body, the Chianti Classico shows wonderful freshness, clarity and verve. While it doesn't appear to have the density to support extended cellaring, this is one of the most finessed Chiantis I tasted from the uneven 2008 vintage. Anticipated maturity: 2010-2016.

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External Review
Source: Morrell & Company
12/15/2011

the Chianti Classico shows wonderful freshness

This was helpful!
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External Review
Source: Morrell & Company
12/15/2011

clarity and verve. While it doesn't appear to have the density to support extended cellaring

This was helpful!
+ 0
Comment

External Review
Source: Morrell & Company
12/15/2011

" The 2008 Chianti Classico Fonterutoli is impressive juice. A melange of mineral-infused scents add complexity to the dark cherry fruit. Medium in body

This was helpful!
+ 0
Comment

Winemaker's Notes:

Owned by the Mazzei family since 1435 the Fonterutoli estate is unique in Tuscany, and is centred around the eponymous hamlet, five kilometres south of Castellina in Chianti. The estate measures around 500 hectares in total and is divided among four key production areas: Fonterutoli (planted with Sangiovese and Merlot); Siepi (planted with Sangiovese, Merlot and Cabernet Sauvignon); Badiola (Sangiovese and Merlot) and Belvedere (Sangiovese). The Chianti Classico vineyards are located in Fonterutoli at Castellina and La Badiola at Radda. They are all south/south west facing. The wine they produce is a dark, richly coloured ruby/garnet nectar. It has a perfumed nose of black cherry and spice with hints of woodsmoke and tobacco. There are full, ripe tannins, integrated acidity and a long finish. This will compliment roast leg of lamb with rosemary, lemon, and garlic with roast potatoes or beef tenderloin with spring vegetables.

Owned by the Mazzei family since 1435 the Fonterutoli estate is unique in Tuscany, and is centred around the eponymous hamlet, five kilometres south of Castellina in Chianti. The estate measures around 500 hectares in total and is divided among four key production areas: Fonterutoli (planted with Sangiovese and Merlot); Siepi (planted with Sangiovese, Merlot and Cabernet Sauvignon); Badiola (Sangiovese and Merlot) and Belvedere (Sangiovese). The Chianti Classico vineyards are located in Fonterutoli at Castellina and La Badiola at Radda. They are all south/south west facing. The wine they produce is a dark, richly coloured ruby/garnet nectar. It has a perfumed nose of black cherry and spice with hints of woodsmoke and tobacco. There are full, ripe tannins, integrated acidity and a long finish. This will compliment roast leg of lamb with rosemary, lemon, and garlic with roast potatoes or beef tenderloin with spring vegetables.

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