The grapes to produce the Syrah “Case Via” Colli Toscana Centrale IGT Fontodi were destalked and partially soft-pressed using a pneumatic press. Fermentation took place over a period of almost three weeks in temperature-controlled stainless steel tanks using wild yeast. The cap was punched down regularly during fermentation. After malolactic fermentation, the wine was racked into Allier and Tronçais barrels. The wine remained in French oak, of which 30% was new, for 18 months before bottling, followed by six months in bottle before release.
Grapes for this wine are grown in the south-facing Case Via and Pecille vineyards in the Conca d’Oro (the ‘golden shell’) valley, an amphitheatre-shaped valley to the south of Panzano, at the heart of Chianti Classico. Well-draining ‘Scaglia Toscana’ soils are made up of a mixture of Galestro (clay schist) and Alberese (limestone) and encourage the vines to grow deep roots. The Syrah vines are Guyot trained with a density of 4,000 and 6,000 vines per hectare.
Fontodi winery is run by the Manetti family since 1968 but has been in Chianti for centuries. Though they have always made wine, their primary business is still the production of Chianti’s finest terracotta at their factory in Ferrone. Giovanni Manetti has run the property since 1980 and ensures the wines are as meticulously made as the vineyards are immaculately tended. Their 99 hectares of vineyard, 95% of which are Sangiovese, are situated in the prime ‘Conca d’Oro’ (golden shell) of Panzano, and have been converted to organic viticulture. Giovanni is now following biodynamic principles to obtain the best quality fruit.