Fontodi Vigna del Sorbo 2020

Fontodi Vigna del Sorbo is a flagship Chianti Classico Gran Selezione made from carefully selected Sangiovese grapes grown in the Panzano zone of Tuscany. The wine showcases the strength and elegance of the terroir, delivering intense aromas of ripe cherry, spice, and floral undertones, supported by fine tannins and a long, harmonious finish. Crafted with organic principles and attention to detail, Vigna del Sorbo exemplifies the estate’s dedication to quality and tradition.

*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, Elegant
Grape Varietal: Sangiovese
Tastes Like: Ripe cherry, floral notes, dark spices, smooth tannins
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico Gran Selezione DOCG
Region: Tuscany, Italy
Terroir: Galestro-rich limestone and clay soils
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Fontodi has belonged to the Manetti family since 1968. The family has long been connected to the Chianti region through the traditional craft of producing "terrecotte" tiles. This deep connection to the land has inspired a focused and sustainable approach to viticulture. Over the years, Fontodi has developed a deep understanding of the Sangiovese grape's potential in Panzano, producing wines that express both place and precision.

Seafood: Grilled swordfish or tuna with roasted vegetables.
Poultry: Duck breast with cherry glaze or herb-roasted chicken.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Florentine steak or slow-cooked lamb shank.

Brie: Mild and soft, balancing the wine's power.
Gruyère: Nutty and savoury, complementing the wine's structure.
Camembert: Earthy and creamy, enhancing complexity.
Parmesan: Salty and bold, matching the wine's depth and tannin.

Tagliatelle al Cinghiale (Tagliatelle with Wild Boar Ragu)

Ingredients:

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

Instructions:

1. Sauté onion, carrot, and celery in olive oil. Add meat and brown well.
2. Deglaze with red wine, then add tomatoes and herbs. Simmer for 2 hours.
3. Cook tagliatelle until al dente, then combine with ragu.
4. Serve hot with grated parmesan.
5. Perfect with a glass of Fontodi Vigna del Sorbo for a true Tuscan pairing.