The vineyards, from which the grapes for the production of Fontalloro come, are located within the Chianti Classico in the upper part of Fèlsina and in the Chianti Colli Senesi denomination (at altitudes between 330 and 407 meters above sea level). The vineyards are mainly exposed to the south-west, and are characterized by different soils: rocky, calcareous and clayey, those of the Chianti Classico; rich in sand, silt, small pebbles and marine sediments, those on the border with the Crete Senesi. First year of production 1983.
Denomination
Indicazione Geografica Tipica Toscana.
Grape variety
100% Sangiovese.
Production area
In the Poggio al Sole and Arcidossino estates.
Vines per hectare
5400.
Training method
Espalier with spurred cordon pruning.
Harvest
By hand, in two different periods, selecting the best grapes.
Vineyard Age
From the selection of vineyards in the 1980s, in-depth investigations were conducted to identify the most suitable mother plants for the grafting and replanting that took place in the early 2000s.
Winmaking
After pressing and destemming the selected grapes, fermentation begins at between 28°C and 30°C. The entire maceration process takes place in steel tanks for 16-20 days with automatic punching down and daily pumping over. In March-April the new wine is transferred to new and first-passage French oak barriques, after 18-22 months of maturation it is assembled and bottled. In glass, refinement is guaranteed for at least 8-12 months before sale.

Sensory notes
Ruby red color with good intensity and richness in color tones. Complex aromatic varieties, with accentuated notes of tobacco and wet earth (but also earth dust) and hints of blackcurrant, blackberry and licorice. On the palate it reflects a good tannicity and consistency of tannins, medium soft. Good consistency, structure and breed on the aftertaste. Excellent longevity in great vintages.