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Chianti Classico Bio 2015 Fontodi
Chianti Classico Fontodi is born from the respect of the Tuscan oenological tradition, in the heart of Chianti Classico, in the famous valley "Conca d'Oro", a terroir renowned for centuries for its mix of altitude, soil, brightness and microclimate.
Certified Organic for all its 70 hectares of vineyards, Fontodi's mission is to enhance the value of Sangiovese, bringing to light the purest characteristics of this Tuscan grape variety through sustainable agriculture based on principles of naturalness and limited interventions in the vineyard and cellar.
Fontodi Chianti Classico is fermented naturally with indigenous yeasts with long macerations for greater extraction, the aging takes place in barriques for 24 months, before another 6 months in the bottle. In the glass this natural wine without sulfites has an elegant ruby red color, the nose reveals the typical hints of Sangiovese: violet, red fruits, toasted notes and tobacco. In the mouth it is full and strong, with well polished tannins and a long spicy finish.
A great expression of Chianti Classico obtained according to the dictates of organic and natural agriculture.
DENOMINATION: Chianti Classico DOC
REGION: Toscana (Italia)
GRAPES: 100% Sangiovese
VINIFICATION: aging 24 months in barrique plus 6 months in the bottle
Natural wines without sulphites: the philosophy behind winemaking
Natural wine does not only mean without the addition of sulphites, it means working according to the ancient winemaking traditions with sulphur and copper in the vineyard, based on the fatigue of manual work, the least interventionist activity possible, letting the cycles of Nature do most of the work until the vinification of the grape juice as it is, without substances some if not their own.
The result of all this production philosophy is natural wine, a non-standardised wine that best expresses its identity, its terroir and its most intrinsic characteristics.
Natural wines are much more difficult to produce than the wines to which we are traditionally accustomed, because when there is no help from the use of balancing substances and support for winemaking the wine cannot be a way to put: either it is good or it is bad.
Natural wine was born as a commitment of natural artisan winemakers to raise their product to the standardization of taste and identity of the wine and the vineyard that now, thanks to the widespread use of chemistry and new technologies, leads to products with always the same flavors, regardless of the production area or type of cultivation used.
Biodynamic wine or natural wine, on the other hand, tends to enhance its identity, its essence, diversifying thanks to the exclusive organoleptic qualities that the precise terroir it belongs to provides to the grapes it hosts and that can be expressed only thanks to activities that do not intervene in the cultivation and winemaking processes.
