Poggio Badiola Castello di Fonterutoli - Mazzei 2022
The Red 'Poggio Badiola' Castello di Fonterutoli is a wine by Mazzei that comes from high-altitude vineyards in the heart of Chianti Classico, around an ancient Romanesque church. Sangiovese and Merlot. They give a velvety and enveloping texture, where the fruity component perfectly integrates with the soft and balanced structure. On the nose, it reveals an intense and fragrant bouquet, where notes of ripe berries emerge, supported by delicate spicy nuances. The sip is pleasantly smooth and very drinkable.
The Rosso 'Poggio Badiola' from the Tuscan winery Castello di Fonterutoli - Mazzei is a label capable of enhancing the more accessible and lively face of Supertuscans. Specifically, this bottle, marketed for the first time with the 1994 vintage, is the result of a combination of Sangiovese and Merlot, varieties from high altitude vineyards located in the heart of the Chianti Classico production area, around a Romanesque parish church dating back to the 10th century.
The 'Poggio Badiola' Castello di Fonterutoli - Mazzei Rosso consists of a blend of Sangiovese (70%) and Merlot (30%) grapes cultivated in the Le Ripe vineyard, at an altitude between 450 and 510 metres above sea level on soils rich in skeleton deriving from the disintegration of alberese and galestro rocks. At the beginning of September, the grapes are harvested by hand and then placed in stainless steel tanks for temperature-controlled alcoholic fermentation accompanied by 12-15 days of maceration on the skins. The subsequent ageing period takes place in 225-litre American oak barrels and lasts for 10 months before final bottling.
On visual examination, the Rosso 'Poggio Badiola' of Castello di Fonterutoli - Mazzei expresses an intense ruby red hue. Fruity sensations of currant and raspberry describe the olfactory texture together with hints of red citrus, violet, aromatic herbs and dark spices. The sip succeeds in combining structure and smoothness, with elegant tannins anticipating the fragrant and juicy finish, with good persistence. The producer himself suggests pairing 'Poggio Badiola' with platters of cured meats, tasty earthy first courses and roast meats, but also with pizza and large grilled fish, for a surprising combination.