Fontodi Vigna del Sorbo 2019

At an elevation of 400 metres, Vigna del Sorbo boasts Chianti Classico’s classic Galestro soil. The warm southwest-facing vineyard typically yields a powerful, intense wine with excellent ageing potential. The 2019 vintage demonstrates all the wild, penetrating characteristics of this site, yet comes into harmony quickly, revealing its balance and precision. Wood-driven top notes of smoke and vanilla meld into pressed violets, rosemary and liquorice. Luscious red cherry and dark plum flesh are wrapped in long, layered chalky tannins. Across the palate, there’s an energetic beam of unwavering acidity, giving the wine a linear feel. The finish reverberates with fennel and crushed stone. Drink 2026–2042. – 97 points, Michaela Morris, Decanter

*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: Sangiovese
Tastes Like: Red cherry, dark plum, violet, rosemary, liquorice, crushed stone
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico Gran Selezione DOCG
Region: Tuscany, Italy
Terroir: Galestro-rich soils at 400m elevation, southwest-facing slope
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi is an organic estate located in Panzano, in the heart of Chianti Classico. Owned by the Manetti family since 1968, the winery combines deep-rooted tradition with sustainable viticulture and modern precision. Vigna del Sorbo is one of its flagship crus, expressing the essence of Sangiovese grown in Galestro soil and capturing the power, elegance, and finesse of the region.

Seafood: Seared tuna with herb crust or swordfish with olive tapenade.
Poultry: Herb-stuffed guinea fowl or roast duck with balsamic glaze.
Vegetarian: Black truffle tagliatelle or mushroom and pecorino lasagne.
Meat: Florentine steak or slow-braised wild boar.

Brie: Smooth and creamy, enhancing the wine's savoury depth.
Gruyère: Structured and nutty, matching the wine's complexity.
Camembert: Earthy and silky, in harmony with the wine's floral character.
Pecorino: Salty and sharp, ideal with the wine's layered acidity and tannin.

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

Ingredients:

• 400g pici pasta
• 600g wild boar mince
• 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. Sauté onion, carrot, and celery in olive oil. Add wild boar and brown well.
2. Deglaze with red wine, add tomatoes and herbs, and simmer for 2 hours.
3. Cook pici pasta until al dente and mix with the ragù.
4. Serve with grated pecorino and a glass of Fontodi Vigna del Sorbo.