Fonterutoli Chianti Classico 2024

Fonterutoli Chianti Classico 2024, the echo of the stones

There is a very Tuscan way in this Chianti Classico of holding freshness, fruit and substance together. The Fonterutoli 2024 is built on Sangiovese, with Colorino and Malvasia Nera, then aged for twelve months in French oak barrels. I recommend it to anyone looking for a red with character but still easy to read, where ripe fruit masks neither the acidity nor the relief of the terroir.

The Fonterutoli hills and their rocky terroir

The Mazzei cellar is located at the Castello di Fonterutoli, in the province of Siena, in the heart of Chianti Classico. The DOCG appellation takes shape here on hillsides overlooking the Elsa Valley, between 220 and 550 meters above sea level. The estate recalls a family history linked to Ser Lapo, to whom the source attributes the first use of the term "chianti" to designate a Tuscan wine. This historical depth gives context to the bottle, without distracting attention from what it expresses today.

The wine comes from 120 plots with rocky soils, marked by limestone and sandstone boulders. This ground, combined with the exposure of the vines and the microclimate, explains the nickname "wine of the stones" given to Fonterutoli. The vineyard management and the harvest are carried out by hand; the picking takes place in several passes so that the grapes reach the cellar at optimal ripeness. The blend of the 2024 vintage comprises 90% Sangiovese, 5% Colorino and 5% Malvasia Nera. After 16 to 18 days of fermentation and maceration at controlled temperature, the wine is aged twelve months in oak barrels, 40% of them new.

In the glass, its color is an intense ruby red. The nose combines delicate notes of ripe cherry and black plum with a touch of spice, then with an earthy base that evokes forest scents. On the palate, the texture is silky; the well-integrated tannins give structure without hardening the whole, while a fresh acidity supports the framework and prolongs the impression of fruit. The aging adds a subtle nuance of vanilla, present in the background rather than in the foreground. I find this balance between fruit, freshness and wood particularly appealing for a wine made mostly from Sangiovese: it keeps its momentum while offering enough body to accompany a meal.

At the table, the freshness of Chianti Classico

I would serve it with roasted white meats, pasta or red meat, as its measured tannins and refreshing acidity suggest. A plate of pasta with an earthy sauce would echo its profile, while a red meat would let you appreciate its structure even more. It's a bottle to open during a convivial meal, when you feel like a Tuscan red that accompanies without dominating. Let it rest in the glass for a few moments so the fruit and spices can unfold, then take the time to follow this thread, from the intense ruby to the nuances of stone and forest.