Fontodi - Chianti Classico 2011

Biodynamic / Organic

$245.00 

  • Fontodi - Chianti Classico 2011
  • Fontodi - Chianti Classico 2011

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  • Notes
  • Info
  • Reviews
  • History
  • The 2011 Fontodi Chianti Classico is an accomplishment, and definitely equal to the more expensive Chianti Reservas of a number of other famous estates. Although this will develop and age well for over a decade as various critics have noted, the softness of the tannins and the clear violet perfume of this 2011 will make it delicious any time. 

    This is a big and rich Chianti with no sign of over-extraction. It's ripe, but elegant, and silky but certainly not lacking structure. Made from 100% estate-grown fruit that is certified-organic, but farmed biodynamically. French oak was used to frame this wine as it develops, but the results are precise and voluptuous. 

  • Critic Scores: WS92, JR16.5
    Annual Production:
    N/A
    Blend: 100% Sangiovese
    Terroir: Clay
    Winemaking: Aged in used French oak for 12 months
    Certification: Organic
    Alcohol: 14.5%
    Drinking Window: 2016-2027

  • 92 Points Wine Spectator

    "Reinforced by beefy tannins, this black cherry and plum-filled version offers floral and spice accents. In a modern, fruity style, yet not oaky, this stays lively and persistent through the long aftertaste. Best from 2016 through 2027."

    16.5/20 Jancis Robinson

    "Another sure-fire winner for those who like their Chianti Classico with lots of pizazz and a hint of barrique ageing. About the Fontodi I wrote, 'meat, veg and real interest on the nose. Solid and confident. Set for the long term. Masses of acidity.' A fine drink any time this decade. Like most 2011 Chianti Classicos, it is 14.5% but does not seem over-burdened by alcohol."

  • Fontodi is a historic, certified-organic estate located in the heart of Chianti Classico, just south of the town of Panzano. They are most famed for their Super Tuscan Flaccianello, although traditionally they are defined by the intensity of their Chianti.

    They ferment using indigenous yeasts only, and use minimum S02 and filtration. 

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