Mazzei Concerto Di Fonterutoli 2020

Mazzei Concerto di Fonterutoli 2020, the Tuscan balance

In this Concerto di Fonterutoli 2020, I find an encounter of contrasts: ripe fruit, roasted herbs and spices rest on a dry, well-integrated tannic structure. This IGP Rosso Toscana blends Merlot and Sangiovese in equal parts, for a concentrated expression that keeps its balance rather than relying on power alone.

Fonterutoli, between hills and family memory

The Mazzei estate is located in Fonterutoli, in the Chianti Classico area, in the heart of Tuscany. The Mazzei family has owned Castello di Fonterutoli since 1435; this long history places the winery in a landscape where the vine and winemaking tradition hold a central place. The Concerto, however, carries the IGP Rosso Toscana designation, not the Chianti Classico appellation: this is the framework to keep in mind when placing this wine.

The vineyards mentioned for this cuvée are planted at about 350 meters of altitude, on cool hills surrounded by woodland, which protect them from the strong summer heat. The grapes are grown in an environmentally respectful way, then hand-harvested at maturity and sorted before vinification. Merlot makes up 50% of the blend, Sangiovese the remaining 50%. After destemming, fermentation takes place in stainless steel tanks; aging includes 18 months in oak barrels, followed by three months in concrete tanks. These steps offer some stylistic markers, without erasing what the 2020 vintage expresses in the glass.

The color is that of a red wine. On the nose, complex aromas of wild berries and blackcurrant come with roasted herbs, spices and dark mineral notes. I would not look here for a uniform bouquet: the black fruits and vegetal nuances instead compose a multi-faceted profile. On the palate, the soft fruit is abundant and immediately present. It is joined by dry, integrated tannins, which add structure and balance the fruity sensation. The wine is described as concentrated, but its structure does not rest solely on density: the harmony between fruit, tannins and spices gives it its relief. It is a red to take the time to observe, letting the aromas evolve in the glass.

At the table, flavors that answer it

I would serve it with a platter of cured meats or aged cheeses, whose saltiness and richness play off the fruit and tannins. It can also accompany red meat or game; for a more pronounced pairing, blue cheeses are also among the possible matches. The source even suggests oily fish, an interesting lead if you enjoy less expected pairings. At the table, give it time to open up and choose a dish with bold flavors that won't mask its notes of berries, blackcurrant and herbs. This Concerto lends itself to a generous meal as much as to a focused tasting: a lovely way, in my view, to approach Tuscany through a distinctive and well-structured blend.