From parcels of Sangiovese and Merlot grapes grown to the highest altitude vineyards on hills facing the Elsa River Valley just south of Castellina in Chianti, at the very heart of the Chianti Classico zone. Owned and operated by the Mazzei family since 1435, the Fonterutoli estate still preserves its tradition of a tranquil country hamlet with just a few houses, the Church of San Miniato and the villa which replaced a fortified castle from the Middle Ages. Poggio alla Badiola boasts excellent structure, smoothness on the palate and charming personality.

The generous personality of the Fonterutoli wines has been perfected over the years through a discipline of research and innovation. The excellent exposure of the vineyards, an exceptional soil and microclimate, yield complex, elegant and imposing wines. All work from pruning, leaf plucking, bunch thinning and harvesting is carried out by hand. Fermentations take place in cone shaped steel vats at 26C to 28C for maximum extraction of colour and tannins. Upon completion, batches are transferred to small French and American oak barrels for malolactic and ten months maturation. Components are handled separately until the final assemblage just prior to bottling.