Fontodi Chianti Pastrolo 2020

The 2020 vintage of Fontodi's 'Pian del Piastrino' Chianti Classico is a testament to the winery's dedication to producing wines of exceptional quality. Crafted from organically farmed Sangiovese grapes, this wine bursts with aromas of ripe cherries, plums, and red currants, layered with hints of dried herbs, leather, and a touch of spice. On the palate, it is well-structured and vibrant, offering fine tannins, refreshing acidity, and a long, savoury finish. A pure expression of Tuscan tradition and terroir.

*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, Savoury
Grape Varietal: Sangiovese
Tastes Like: Ripe cherry, plum, red currant, dried herbs, leather, spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico DOCG
Region: Tuscany, Italy
Terroir: Limestone-clay soils
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi is a certified organic estate nestled in the heart of Chianti Classico in Panzano. Owned by the Manetti family since 1968, the winery is renowned for its commitment to sustainable practices and high-quality Sangiovese expressions. 'Pian del Piastrino' reflects the estate's philosophy of combining tradition, innovation, and terroir into every bottle.

Brie: Soft and creamy, balancing the wine's herbal character.
Gruyère: Savoury and nutty, complementing the spice notes.
Camembert: Earthy and soft, highlighting the wine's depth.
Pecorino: Salty and aged, ideal for the wine's acidity and structure.

Brie: Soft and creamy, balancing the wine's herbal character.
Gruyère: Savoury and nutty, complementing the spice notes.
Camembert: Earthy and soft, highlighting the wine's depth.
Pecorino: Salty and aged, ideal for the wine's acidity and structure.

Pici al Ragù di Cinghiale (Pici Pasta with Wild Boar Ragu)

Ingredients:

• 400g pici or thick spaghetti
• 500g wild boar mince or pork mince
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 400g canned tomatoes
• 1 glass red wine
• 2 cloves garlic, minced
• Olive oil, salt and pepper
• Fresh rosemary and bay leaf

Instructions:

1. In a pot, heat olive oil and sauté garlic, onion, celery, and carrot until soft.
2. Add the meat and brown well. Pour in the red wine and reduce.
3. Add tomatoes, rosemary, bay leaf, salt and pepper. Simmer for 1.5–2 hours.
4. Cook pici until al dente, then mix with the sauce.
5. Serve hot with Fontodi Chianti Pastrolo for a rich Tuscan pairing.