Wine Fonterutoli, "Ser Lapo", Chianti Classico Riserva DOCG, 2010
Wine ruby red color with purple reflections.
Taste wines modern, sophisticated, with lively acidity, soft and supple tannins, notes of mocha, black cherry tones abundant, the nuances of undergrowth, tight structure and clean, fresh, beautiful, long-lasting aftertaste.
The aroma of wine velvety notes of black cherry, black cherry and black currant mixed with hints of spice and oak.
The wine will be an excellent couple of pasta with game, roasted red meats, stews, aged cheeses.
In 2010, the manual harvest started with Merlot (September 7), and then removed from the vines of Sangiovese (24 September). Fermentation took place for 15-18 days at a temperature of 28-30 ° C. Excerpt wine lasted 12 months and was carried out in small French oak barrels of 225 liters, of which 50% were new. Bottling took place in February 2013, after which the "Ser Lapo" until July ripen in the cellars of the winery. At the peak of ripeness vintage 2010 will be in the period from 2014 to 2022.
Fonterutoli hosts are awnings Mazzei, who also own farms "Zisola" in Sicily and "Tenuta Belguardo" in Tuscany. They played an important role in the history of Tuscan wine: thanks Mazzei in 1398 came the name of the wine "Chianti". Today, the family owns Mazzei 470 hectares of vineyards, 69 hectares of which is occupied by vineyards Fonterutoli farms located in 4 separate areas: Belvedere, Fonterutoli, Badola and Siepi. One of the factors that determine the high concentration and a complex aroma of wines Fonterutoli is to support low yield vines: 1 hectare receive no more than 40 hectoliters of grapes. Characteristic features of berries that grow in different areas, also affect the formation of the taste of wine. Berries collected from low areas in Siepi and Belvedere, form a powerful structure, and clones from higher areas Fonterutoli Badola and give the wine richness and elegance. Harvest special attention: the grapes harvested in different areas by hand at a different time, when the berries reach optimum maturity. The process of making wine takes place under the supervision of the legendary agronomist-oenologist Carlo Ferrini (Carlo Ferrini), awarded Gambero Rosso title "Winemaker of the Year" in 2000.