The grapes to produce the Vin Santo del Chianti Classico DOC Fontodi are dried naturally in wooden boxes for six months before being pressed and the must racked into chestnut and oak barrels (a mixture of 50 litre and 110 litre) for fermentation and ageing. The natural fermentation occurs slowly with the wine remaining in barrel for nine years prior to release.
Grapes for this wine come from various vineyards of the estate in the Vin Santo del Chianti Classico DOC. The south facing vineyards sit at an altitude the ranges from 430 to 450 metres above sea level, and their natural amphitheatre shape allows the grapes to ripen fully. Soils here are galestro, a classic Tuscan shale, which allows for excellent drainage and encourages the vines to put down deep roots. The vines are Guyot trained and planted at a density of between 3,500 and 6,000 plants 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.