Fontodi Vigna del Sorbo 2017

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. The 2017 vintage displays a rich ruby colour with a complex nose of blackberry and ripe damson, alongside background notes of cinnamon. On the palate, it is fleshy and grippy, delivering concentrated dark berry fruit wrapped in tightly-woven tannins. The finish remains a touch rugged, adding to its depth and character. – 95/100, Falstaff

*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, Structured
Grape Varietal: Sangiovese (blend may vary)
Tastes Like: Blackberry, damson, cinnamon, dark berries, firm tannins
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico Gran Selezione DOCG
Region: Tuscany, Italy
Terroir: Galestro-rich soils at 400m elevation
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi is an esteemed organic estate in the heart of Chianti Classico, owned by the Manetti family since 1968. The family, traditionally known for producing terracotta tiles, channels their dedication to craftsmanship into viticulture. Vigna del Sorbo is one of Fontodi's most iconic crus, representing the winery's commitment to quality, terroir, and the ageing potential of Sangiovese.

Seafood: Grilled swordfish or tuna steaks with Sicilian caponata.
Poultry: Roast duck with spiced cherries or guinea fowl with rosemary.
Vegetarian: Wild mushroom risotto or eggplant gratin.
Meat: Grilled bistecca alla Fiorentina or slow-braised beef cheeks.

Brie: Smooth and creamy, softening the tannic grip.
Gruyère: Nutty and complex, enhancing the spiced notes.
Camembert: Earthy and balanced, working well with the rich fruit.
Parmesan: Salty and sharp, a bold match for the wine's depth.

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

Ingredients:

• 400g pici pasta
• 600g wild boar mince (or pork)
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 400g canned tomatoes
• 1 glass red wine
• Olive oil, rosemary, bay leaf
• Salt and pepper, to taste

Instructions:

1. In a large pot, sauté onion, carrot, and celery in olive oil until softened.
2. Add the wild boar and brown thoroughly. Pour in red wine and reduce.
3. Add tomatoes and herbs. Simmer on low for 2 hours, stirring occasionally.
4. Cook pici until al dente and combine with the ragu.
5. Serve with grated pecorino and a glass of Fontodi Vigna del Sorbo for a classic Tuscan match.