Fontodi

The Manetti family before Fontodi

For centuries, the Manetti family was associated with the production of the terracotta tiles characteristic of the Chianti area. This longstanding involvement with a traditional local craft established the family's close connection to the territory before it entered winegrowing at Fontodi.

1968: acquisition by the Manetti family

Fontodi has belonged to the Manetti family since 1968. Under the family's ownership, the estate progressively placed greater emphasis on attentive vineyard cultivation and on developing a deeper understanding of Sangiovese and its potential in the Panzano area.

Organic farming and an integrated estate

Fontodi subsequently developed into a certified-organic estate. Its agricultural model is based on natural processes, sustainability and greater use of resources generated within the property. Synthetic chemical products are excluded, while compost made from vine-pruning residues and manure from the estate's Chianina cattle is returned to the vineyards. The objective is to reduce external inputs while producing wines that express both their grapes and their place of origin.

The modern cellar

Vinification and maturation in wood take place in a modern cellar arranged over descending levels. Its layout permits gravity-assisted movement of grapes and wine, limiting handling and protecting the fruit's natural integrity.

Fontodi is a certified-organic estate whose farming is guided by natural processes and sustainability. Synthetic chemical products are not used. The estate seeks to reduce outside inputs by making fuller use of its own agricultural resources.

Vineyard compost combines residues from vine pruning with manure from the Chianina cattle raised on the property, returning material generated within the farm to its soils. This integrated approach links viticulture with livestock farming and is intended to support cleaner wines and a more faithful expression of the grapes and territory.

All grapes used for Fontodi wines come from the estate's own vineyards. Harvesting is carried out by hand, followed by careful selection. Across the documented vineyards, planting densities range from 3,500 to 6,000 vines per hectare and Guyot is the stated training system.

All Fontodi wines are produced exclusively from estate-grown grapes. The fruit is harvested by hand and carefully selected before vinification.

Vinification and maturation in wood take place in a modern cellar constructed on descending levels. The design permits grapes and wine to move by gravity, reducing handling and protecting the natural integrity of the fruit. This approach is intended to preserve varietal and territorial character while supporting the character and elegance of the finished wines.

Spontaneous fermentation with indigenous yeasts is used across the documented range. Red-wine macerations generally last at least three weeks. Stainless-steel tanks are the principal fermentation vessels, while concrete vats and terracotta amphorae are also employed. The white-wine program uses stainless steel, terracotta amphorae and tonneaux, including maturation on the lees. Maturation vessels across the range include French-oak barrels, tonneaux and larger casks.

Vin Santo production follows a separate traditional process: harvested grapes dry naturally for five months before pressing. The must is transferred, with the retained mother culture, into sealed 50- and 110-litre chestnut and French-oak caratelli, where it remains for approximately nine years.