Fontodi Vigna del Sorbo 1.5L MAGNUM 2019

Depending on the vintage the blend may vary. Fontodi 'Vigna del Sorbo' Chianti Classico Riserva has been relabelled as 'Gran Selezione' from the 2010 vintage. This large-format 1.5L MAGNUM is an exceptional expression of Sangiovese from a single vineyard site. The 2019 vintage shows inviting aromas of raspberry and floral notes, with subtle pepper accents. On the palate, it is firm and juicy, with perfectly integrated acidity, generous tannins, and a spicy finish highlighted by ripe cherry and sandalwood. A compelling wine with great structure and character.

*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: Predominantly Sangiovese (blend may vary)
Tastes Like: Raspberry, floral notes, pepper, cherry, sandalwood
Alcohol Percentage: 14%
Closure: Cork
Size: 1.5L MAGNUM
Appellation: Chianti Classico Gran Selezione 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 prestigious organic estate in Panzano, at the heart of Tuscany's Chianti Classico region. Owned by the Manetti family since 1968, Fontodi is committed to sustainable viticulture and creating expressive wines that reflect the region's unique terroir. 'Vigna del Sorbo' is one of their most iconic and age-worthy wines, offering complexity, elegance, and power from a single vineyard.

Seafood: Grilled swordfish with herbs or tuna steaks with balsamic glaze.
Poultry: Duck breast with cherry sauce or roast chicken with rosemary.
Vegetarian: Wild mushroom risotto or baked eggplant with parmesan.
Meat: Grilled Florentine steak or slow-cooked lamb shanks.

Brie: Creamy and soft, adding richness to the wine's firm profile.
Gruyère: Nutty and savoury, balancing the wine's structure.
Camembert: Earthy and velvety, complementing the spiced fruit.
Parmesan: A bold, salty contrast to the wine's depth and tannin.

Ribollita Toscana (Tuscan Bread Soup)

Ingredients:

• 200g stale Tuscan bread
• 400g cavolo nero (or kale), chopped
• 1 carrot, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 400g canned cannellini beans
• 400g canned tomatoes
• Olive oil, for drizzling
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. In a large pot, sauté onion, garlic, celery, and carrot in olive oil until soft.
2. Add tomatoes and beans, simmering gently. Stir in kale and cook until tender.
3. Add chunks of stale bread and simmer until thick and hearty. Season with salt and pepper.
4. Drizzle with olive oil and garnish with rosemary before serving.
5. Enjoy with a glass of Fontodi Vigna del Sorbo 1.5L MAGNUM for a rustic Tuscan pairing.