Fontodi Chianti Filetta di Lamole 2021

Fontodi Chianti Filetta di Lamole is an elegant Sangiovese grown at high elevation in the Lamole subzone of Chianti Classico. Aromatic and refined, this wine opens with bitter orange, violet, aromatic herbs and undergrowth, with delicate notes of liquorice on the finish. On the palate, it is fresh and vibrant with well-defined tannins and a lingering citrus-driven progression. A beautifully perfumed and structured expression of Chianti from one of its most elevated crus.

*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: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Bitter orange, violet, liquorice, citrus, herbs, undergrowth
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico DOCG
Region: Tuscany, Italy
Terroir: Sandy, high-altitude soils in Lamole
Aging: Aged in large oak casks
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi is a certified organic estate located in the heart of Chianti Classico. Owned by the Manetti family since 1968, the estate is known for its deep commitment to terroir and sustainability. Filetta di Lamole comes from a small vineyard at 620 metres above sea level in the Lamole zone, producing wines that are uniquely perfumed, refined and elegant – a contrast to the more powerful wines of lower elevation.

Seafood: Grilled octopus or swordfish with herbs.
Poultry: Roast quail or chicken with lemon and thyme.
Vegetarian: Wild mushroom risotto or herb-stuffed zucchini.
Meat: Pork tenderloin with citrus glaze or veal scallopini.

Brie: Soft and delicate, balancing the wine's freshness.
Gruyère: Nutty and smooth, complementing the herbal aromas.
Camembert: Earthy and mild, enhancing the wine's depth.
Pecorino: Aged and savoury, matching the citrus and structure.

Coniglio alla Cacciatora (Hunter-Style Braised Rabbit)

Ingredients:

• 1 rabbit, cut into pieces
• 2 cloves garlic, crushed
• 1 onion, sliced
• 2 sprigs rosemary
• 1 bay leaf
• 200ml white wine
• 4 tbsp olive oil
• Salt and pepper, to taste