Fontodi

Fontodi is a Tuscan wine estate located in Panzano in Chianti, within the Chianti Classico DOCG. Dino Manetti purchased the then-run-down property in 1968 primarily as a country retreat, but its position in the Conca d'Oro quickly revealed its exceptional viticultural potential. The Manetti family has been rooted in the Chianti region for centuries as terracotta manufacturers, with their factory at Ferrone near Impruneta dating to the 1600s. Giovanni Manetti took charge of the estate in 1980 and, together with his brother Marco and consulting oenologist Franco Bernabei, transformed Fontodi into one of Italy's most admired quality producers. A modern gravity-flow winery was built in 1987, and full organic certification was achieved with the 1998 vintage.

• Located in Panzano in Chianti within the Chianti Classico DOCG; vineyards sited in the Conca d'Oro, an amphitheatre-shaped valley south of the town
• Purchased 1968 by Dino Manetti; Giovanni Manetti has led the estate since 1980 alongside consulting oenologist Franco Bernabei
• Manetti family terracotta business in Ferrone dates to the 1600s; today the estate uses clay amphorae made at the family factory for winemaking
• Certified organic since 1998; organic trials began in 1990. Giovanni Manetti is current president of the Consorzio Chianti Classico

Fontodi has been central to elevating the reputation of Chianti Classico and Panzano as a world-class wine zone. With the 1981 vintage of Flaccianello della Pieve, Giovanni Manetti demonstrated that 100% Sangiovese, vinified with modern precision and aged in French barriques, could produce a wine of international standing without any international grape varieties. Flaccianello has since been named one of Wine Spectator's Top 10 wines in the world on multiple occasions. Giovanni's leadership as president of the Consorzio Chianti Classico has placed Fontodi at the forefront of defining appellation identity, and the estate's long-standing commitment to organic farming has helped make Panzano one of the most sustainably farmed wine communes in Italy, with around 90% of its vineyards now organically managed.

• Flaccianello della Pieve (first vintage 1981) pioneered premium 100% Sangiovese expression and has been named among Wine Spectator's Top 10 wines in the world multiple times
• Demonstrated that Panzano Sangiovese can achieve profound complexity and 20-plus years of aging potential without international grape varieties
• Giovanni Manetti's role as Consorzio Chianti Classico president makes Fontodi a key voice in shaping modern appellation standards
• Organic commitment since the 1990s has influenced the wider Panzano community: around 90% of the commune's vineyards are now organically farmed

Fontodi's vineyards sit entirely within the Conca d'Oro, the natural amphitheatre south of Panzano that concentrates sunlight and provides consistent south-facing exposure at elevations of roughly 350 to 500 metres. The soils are a mixture of galestro (clay schist) and alberese (limestone), collectively known as Scaglia Toscana, which provide excellent drainage and force the vines to develop deep root systems. Approximately 90% of the estate's more than 100 hectares are planted to Sangiovese. The estate has been certified organic since 1998, eschewing synthetic pesticides and fertilisers in favour of composted manure from its own herd of Chianina cattle. Indigenous yeast fermentation in temperature-controlled stainless steel tanks is standard, with maceration lasting at least two weeks. Oak aging varies by wine, from neutral used barriques and large casks for the Chianti Classico to varying percentages of new French oak for the top cuvées.

• Soils are galestro (clay schist) and alberese (limestone), offering excellent drainage and encouraging deep vine root development
• South-facing amphitheatre at 350 to 500 metres ensures full ripening while cool nights retain acidity and freshness in the finished wines
• Certified organic since 1998; Fontodi raises Chianina cattle on the estate, composting their manure for use as a natural fertiliser
• Fermentation in stainless steel with indigenous yeasts; maceration at least two weeks; aging in French oak ranging from neutral used casks to a percentage of new barriques depending on the wine

Fontodi's portfolio is anchored by four wines, all made from 100% Sangiovese. The Chianti Classico DOCG is the volume wine at around 170,000 bottles annually, aged in used oak and large casks. The Chianti Classico Gran Selezione Vigna del Sorbo, first produced in 1985 from a seven-hectare south-west-facing vineyard with vines planted in 1963, is now made entirely from Sangiovese since Giovanni Manetti's decision with the 2012 vintage. Flaccianello della Pieve, an IGT Colli della Toscana Centrale, has been produced from the estate's best Sangiovese since the 1981 vintage and is widely regarded as one of Italy's most collectible wines. The Chianti Classico Gran Selezione Terrazze San Leolino, introduced with the 2019 vintage, comes from a 4.5-hectare terraced site with alberese limestone soils at 450 to 500 metres near the church of San Leolino.

• Flaccianello della Pieve IGT Colli della Toscana Centrale: 100% Sangiovese, first vintage 1981; aged in French oak barriques; one of Italy's most consistently acclaimed wines
• Chianti Classico Gran Selezione Vigna del Sorbo: single-vineyard, first produced 1985; 100% Sangiovese since the 2012 vintage; from vines planted in 1963 on galestro soils
• Chianti Classico Gran Selezione Terrazze San Leolino: debut vintage 2019; 4.5-hectare terraced site on alberese limestone at 450 to 500 metres; initial release of 5,000 bottles
• Chianti Classico DOCG: approximately 170,000 bottles annually; 100% Sangiovese aged in used oak and botti; benchmark for Panzano quality at accessible price

Fontodi wines are marked by vibrant acidity, a saline mineral quality, and refined tannins that reflect the galestro and alberese soils of the Conca d'Oro. Young Chianti Classico shows red cherry, dark cherry, cassis, and savory herbs with a firm but polished tannin structure and bright acidity. With age, secondary notes of leather, tobacco leaf, dried rose, and forest floor emerge while the wine retains its characteristic freshness. Flaccianello della Pieve shows greater intensity, with ripe dark fruit, violets, licorice, and graphite, supported by silky tannins and a persistent, saline finish. The house style has evolved toward greater elegance and less reliance on new oak, with Flaccianello now spending a final period in larger casks after initial aging in barriques.

• Signature saline, mineral quality from galestro and alberese soils; hallmark of Panzano terroir expression across the entire range
• Vibrant acidity and refined tannins create an elegant, food-friendly structure; the house style emphasises freshness over extraction
• Young wines show red and dark cherry, cassis, violet, and savory herbs; mature bottles develop leather, tobacco, dried rose, and tertiary earth notes
• Flaccianello is more powerful and concentrated than Vigna del Sorbo, which is more delicate and linear; both are built for extended cellaring

Fontodi wines combine the acidity, mineral precision, and tannin structure to make them among the most food-versatile wines in Italy. The Chianti Classico pairs naturally with braised and roasted meats, aged Tuscan cheeses, and earthy pasta dishes. The Vigna del Sorbo Gran Selezione and Flaccianello della Pieve reward richer proteins such as bistecca alla fiorentina, wild boar, or prime beef. Fontodi even raises a herd of Chianina cattle on the estate, the breed traditionally used for the bistecca. Serve Chianti Classico at 16 to 17 degrees Celsius; decant younger Gran Selezione and Flaccianello for at least 45 minutes. Store horizontally at 10 to 12 degrees Celsius away from light for long-term cellaring.

• Chianti Classico: bistecca alla fiorentina, pappardelle con ragù di cinghiale, aged Pecorino Toscano or Parmigiano-Reggiano
• Vigna del Sorbo Gran Selezione: braised short ribs, roast wild boar, aged hard cheeses, mushroom-based dishes
• Flaccianello della Pieve: prime beef, game meats, truffle pasta, dishes with significant umami depth
• Serve at 16 to 17 degrees Celsius; decant Gran Selezione and Flaccianello at least 45 minutes before service; cellaring potential 15 to 25 plus years for top cuvées