Fontodi Pinot Nero Casa Via 2018

Fontodi Pinot Nero Casa Via is an elegant and expressive Tuscan Pinot Noir produced from organically farmed estate vineyards. Grown in the heart of Chianti Classico, this wine showcases red cherry, wild strawberry, rose petals and subtle earthy spice. On the palate, it is silky and balanced with bright acidity and fine tannins. A rare and refined example of Pinot Noir thriving in Tuscany’s unique 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: Light to Medium-bodied, Elegant
Grape Varietal: Pinot Nero (Pinot Noir)
Tastes Like: Red cherry, wild strawberry, rose petal, earth, gentle spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Clay soils in the Conca d'Oro valley with high elevation and wide diurnal range
Aging: Aged in French oak barrels
Serving Temperature: 14–16°C – Best served slightly chilled

Fontodi is located in the heart of Chianti Classico, in the famed Conca d'Oro valley south of Panzano. This area has long been celebrated for producing high-quality wines thanks to its high altitude, clay-rich soils, excellent exposure, and wide temperature variations between day and night. All Fontodi wines are made exclusively from hand-harvested estate grapes and are vinified to enhance the authentic character of the variety and terroir. The estate has been under the care of the Manetti family since 1968 and is fully certified organic.

Seafood: Seared tuna or grilled salmon with herb butter.
Poultry: Duck breast with cherry glaze or quail with sage stuffing.
Vegetarian: Beetroot risotto or mushroom lasagne.
Meat: Pork fillet or veal scaloppine with lemon.

Brie: Creamy and mild, enhancing the wine's smoothness.
Gruyère: Nutty and elegant, matching the subtle fruit.
Camembert: Earthy and soft, balancing the wine's acidity.
Pecorino: Lightly aged, bringing savoury contrast to the delicate palate.

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. Sauté garlic in olive oil, then add mushrooms, thyme, salt and pepper. Cook until tender.
2. Combine 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.
5. Serve with a glass of Fontodi Pinot Nero Casa Via for a refined Tuscan pairing.