Chianti Classico Fontodi G.s. ''Vigna Del Sorbo'' 2015 Magnum

Chianti Classico Fontodi G.s. 'Vigna Del Sorbo' 2019 Magnum

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Fontodi

Chianti Classico Fontodi G.s. 'Vigna Del Sorbo' 2019 Magnum

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Frappato Cos 2022

Frappato Cos 2023

BRUNELLO DI MONTALCINO IL POGGIONE 2012

Brunello Di Montalcino Il Poggione 2019

In stock

Chianti Classico Fontodi G.s. 'Vigna Del Sorbo' 2019 Magnum

Fontodi
€180.40
Availability: In stock
SKU
00008479

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The Chainti Classico ''Vigna del Sorbo'' Gran Selezione Fontodi is produced with 100% Sangiovese, ferments spontaneously with indigenous yeasts and ages in half-new Troncais and Allier barriques for 24 months.

Tipo di vino
Type of wine Red
Specifications Chianti Classico DOCG
Body Full-bodied
Region TUSCANY
Il Vino in sintesi

In summary

Wine list: Chianti
Grape varieties: Sangiovese 90% Cabernet Sauvignon 10%
Wooden passage: Long
Alcohol Degree: 15%
Country: ITALY
Production area: CHIANTI CLASSICO
Year: 2019
Format: Magnum 1500 ml
Bio philosophy:
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9088/100
Awards:
Come gustare il vino

How to taste it

When to drink it: Over 10 years
Serving Temperature: 18-20 °C
Recommended glass: Balloon (mature / structured red) Ballon (rossi maturi / strutturati)

Visual tasting

Clear, ruby red in color with light garnet reflections. Consistent.

Olfactory tasting

Intense, complex, and refined. Notes of violet, morello cherry, plum, undergrowth, hay, licorice, and mushrooms.

Taste tasting

Dry, warm, quite soft, fresh, tannic and savoury, a balanced and finely rustic wine.

What to pair wine with Chianti Classico Fontodi G.s. 'Vigna Del Sorbo' 2019 Magnum

The Chainti Classico ''Vigna del Sorbo'' Gran Selezione Fontodi pairs perfectly with typical Tuscan cuisine, from ribollita to steak.

Contains sulfites.

The Chainti Classico 'Vigna del Sorbo' Gran Selezione Fontodi is made with 100% Sangiovese grown entirely in the 'Vigna del Sorbo,' a beautiful southwest-facing vineyard with vines over 40 years old trained using the Guyot system. Spontaneous fermentation with indigenous yeasts and maceration in stainless steel tanks with punching down and temperature control for over three weeks. Aged in half-new Troncais and Allier barriques for 24 months.

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