Fontodi Pinot Nero Casa Via 2017

Fontodi Pinot Nero Casa Via is an elegant and expressive Pinot Noir from the heart of Tuscany, grown organically in the hills of Panzano. This wine reveals bright aromas of red cherry, wild strawberry, rose petals and subtle spice. The palate is silky and refined with lively acidity and fine tannins, leading to a persistent and balanced finish. A rare example of Pinot Nero thriving in the unique terroir of Chianti Classico.

*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: Light to Medium-bodied, Elegant
Grape Varietal: Pinot Nero (Pinot Noir)
Tastes Like: Red cherry, wild strawberry, rose petal, soft spice, earthy notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Clay and limestone soils in the Conca d'Oro valley
Aging: Aged in French oak barrels
Serving Temperature: 14–16°C – Best served slightly chilled

Fontodi has belonged to the Manetti family since 1968. The family has long been connected to the Chianti region through their production of traditional "terrecotte" tiles. This deep-rooted bond with the land is reflected in their dedication to sustainable viticulture and quality winemaking. Fontodi is a certified organic estate spanning 130 hectares, of which 70 are planted to vines. Their agricultural practices are guided by respect for nature, with no chemical inputs and an emphasis on internal estate resources. The modern gravity-fed cellar allows for gentle vinification and ageing in wood, preserving the integrity of the grape and enhancing the elegance of each wine.

Seafood: Grilled tuna or seared salmon with herbs.
Poultry: Roast duck with orange glaze or guinea fowl with juniper.
Vegetarian: Porcini mushroom risotto or eggplant and ricotta bake.
Meat: Pork medallions with sage or veal saltimbocca.

Crespelle ai Funghi Porcini (Crepes with Porcini Mushrooms)

Ingredients:

• 200g fresh porcini mushrooms (or rehydrated dried)
• 2 cloves garlic, minced
• 200ml béchamel sauce
• 100g ricotta cheese
• Fresh thyme, chopped
• 8 savoury crepes
• Grated Parmigiano Reggiano
• Olive oil, salt and pepper

Instructions:

1. In a pan, sauté garlic in olive oil. Add mushrooms, thyme, salt and pepper. Cook until tender.
2. Mix mushrooms with ricotta and a spoonful of béchamel.
3. Fill each crepe, roll, and place in a baking dish. Top with béchamel and parmesan.
4. Bake at 180°C for 20 minutes until golden and bubbling.
5. Serve warm with a glass of Fontodi Pinot Nero Casa Via for an elegant Tuscan pairing.

Crespelle ai Funghi Porcini (Crepes with Porcini Mushrooms)

Ingredients:

• 200g fresh porcini mushrooms (or rehydrated dried)
• 2 cloves garlic, minced
• 200ml béchamel sauce
• 100g ricotta cheese
• Fresh thyme, chopped
• 8 savoury crepes
• Grated Parmigiano Reggiano
• Olive oil, salt and pepper

Instructions:

1. In a pan, sauté garlic in olive oil. Add mushrooms, thyme, salt and pepper. Cook until tender.
2. Mix mushrooms with ricotta and a spoonful of béchamel.
3. Fill each crepe, roll, and place in a baking dish. Top with béchamel and parmesan.
4. Bake at 180°C for 20 minutes until golden and bubbling.
5. Serve warm with a glass of Fontodi Pinot Nero Casa Via for an elegant Tuscan pairing.