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Fonterutoli Chianti Classico 2008

Sangiovese from Chianti, Tuscany, Italy
  • RP90
  • WE90
14% ABV
  • WS92
  • JS90
  • WS90
  • RP90
  • JS90
  • D90
  • RP90
  • WS90
  • WS92
  • WE90
  • RP92
  • WE90
  • WS90
  • WS90
  • RP90
  • WE89
  • WS89
  • WE89
  • WE91
  • W&S94
  • WE93
  • WE86
  • WE90
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3.5 2 Ratings
14% ABV

Winemaker Notes

Intense ruby red color. Scents of blackberry and vanilla aromas. Well-structured, with fine tannins and very smooth, elegant finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2008 Chianti Classico Fonterutoli is impressive juice. A melange of mineral-infused scents add complexity to the dark cherry fruit. Medium in body, the Chianti Classico shows wonderful freshness, clarity and verve. While it doesn’t appear to have the density to support extended cellaring, this is one of the most finessed Chiantis I tasted from the uneven 2008 vintage. Anticipated maturity: 2010-2016.
WE 90
Wine Enthusiast
If you're looking for a steady, confident and food-friendly Chianti Classico, this edition of Fonterutoli will not dissapoint. In fact, the wine consistently delivers quality and affordability year after year and promises a perfect pairing with-oven roasted pasta or veal dishes.
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Fonterutoli

Castello di Fonterutoli

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Castello di Fonterutoli, Chianti, Tuscany, Italy
2008 Chianti Classico
Castello di Fonterutoli, source of some of Italy's most prestigious wines, is an historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti, in the heart of Chianti Classico. The estate has been in the hands of the Mazzei family – devoted to winemaking for 24 generations – since 1435 and is today led by Lapo Mazzei and his sons, Francesco and Filippo.

This dynamic family has carefully safeguarded the inherent beauty and rich heritage of Fonterutoli, while simultaneously implementing measures to ensure cutting-edge quality in the vineyards and cellars. An exciting example of this dedication to quality is the in-progress construction of a stunning new cellar that operates via gravity and clean energy, and has already been defined as "the most impressive in the entire Chianti region" by Steven Spurrier of Decanter Magazine.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SWS305317_2008 Item# 108456

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