Fontodi Chianti Classico 2021

The Fontodi 2017 Chianti Classico Gran Selezione Vigna del Sorbo is expressive, dark and thickly concentrated. I received my samples early and found that this wine was a little shy or slow to open in this early phase. If given extra time, the bouquet warms up to dark fruit, plum, rum cake and dried violet. I came back to the wine about two hours later and discovered a pretty note of crushed aspirin or carbon, with more crushed flower. 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.