Fontodi Chianti Classico 2021

Fontodi Chianti Classico Gran Selezione Vigna del Sorbo is expressive, dark and thickly concentrated. This wine is a little shy or slow to open up, but given extra time, the bouquet warms up to dark fruit, plum, rum cake and dried violet. The oak adds sweet spice and scorched earth, but these too will integrate with time. From a hot and dry vintage, I'd easily give this edition of Vigna del Sorbo a 15 or 20-year drinking window.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Sangiovese, Cabernet Sauvignon, Merlot
Tastes Like: Dark fruit, plum, rum cake, dried violet, crushed flower, sweet spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico DOCG
Region: Tuscany, Italy
Terroir: Rocky, calcareous soils
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi is a renowned family-owned winery located in the heart of Tuscany, Italy. The estate is known for producing wines that express the unique terroir of the Chianti Classico region. With a focus on sustainable farming and organic practices, Fontodi strives to create wines of exceptional quality, depth, and character.

Seafood: Grilled seafood with garlic and herbs, or creamy seafood risotto.
Poultry: Roast duck with orange sauce, or grilled chicken with rosemary.
Vegetarian: Mushroom risotto or pasta with a rich tomato sauce.
Meat: Grilled steak with a balsamic glaze or braised lamb shank.

Brie: A creamy and mild cheese that complements the wine's smooth texture.
Gruyère: A nutty, savoury cheese that enhances the wine's richness.
Camembert: Soft and earthy, ideal with the wine's complex character.
Parmesan: Salty and robust, perfect for pairing with the wine's depth.

Ribollita (Tuscan Vegetable Soup)

Ingredients:

• 200g stale bread
• 500g kale, washed and chopped
• 2 carrots, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 400g canned tomatoes
• 1 litre vegetable broth
• Olive oil, for drizzling
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large pot, heat a drizzle of olive oil and sauté the onion, carrot, celery, and garlic until soft.
2. Add the canned tomatoes and vegetable broth, bringing to a simmer. Stir in the kale and cook for 10–15 minutes until tender.
3. Add the stale bread and cook until it absorbs the liquid and breaks down into a thick, hearty soup. Season with salt and pepper.
4. Serve with a drizzle of olive oil and a sprinkle of fresh basil.
5. Enjoy with a glass of Fontodi Chianti Classico for an authentic Tuscan experience.