Azienda Agricola Fontodi
Case Via Colli Toscana Centrale Syrah
Tuscany, Italy
Had this over a year ago, still tasting great. Located in the heart of Chianti Classico in the valley which lies south of the town of Panzano, called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. Aged for 12 months in oak, big ripe berry aromas & spicy notes. On the palate dark berry flavors, some sweet currants, cacao and oak. Well balanced with soft smooth tannins, lingering ending with smoky tones. Nice! Grab a bottle if you find one!
Had this over a year ago, still tasting great. Located in the heart of Chianti Classico in the valley which lies south of the town of Panzano, called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. Aged for 12 months in oak, big ripe berry aromas & spicy notes. On the palate dark berry flavors, some sweet currants, cacao and oak. Well balanced with soft smooth tannins, lingering ending with smoky tones. Nice! Grab a bottle if you find one!
Apr 28th, 2019Delicious Syrah with an Italian twist, beautiful herbal and underbrush vibe. Producer that can do no wrong
Delicious Syrah with an Italian twist, beautiful herbal and underbrush vibe. Producer that can do no wrong
Jun 26th, 2018Located in the heart of Chianti Classico in the valley which lies south of the town of Panzano, called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. Big berry aromas and spicy notes. Aged for 12 months in oak with dark berry flavors, adding some sweet currants, cacao and oak. Well balanced with soft smooth tannins, lingering ending with smoky tones. Tasting well now.
Located in the heart of Chianti Classico in the valley which lies south of the town of Panzano, called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. Big berry aromas and spicy notes. Aged for 12 months in oak with dark berry flavors, adding some sweet currants, cacao and oak. Well balanced with soft smooth tannins, lingering ending with smoky tones. Tasting well now.
Mar 5th, 2018
