Poggio Badiola
Toscana IGT
An "every day" Supertuscan
James Suckling 90 Pts | Falstaff 94 Pts |
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Winery Castello di Fonterutoli |
Winery location Chianti Classico, Toscana |
Grape varieties 70% Sangiovese, 30% Merlot |
Alcohol 13.00% |
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Total acidity 5.60% |
Vineyards location Badiola vineyard (Radda in Chianti), alt.: 470 - 570 m. (1,540 - 1,870 ft) a.s.l. |
Soil Rocky - coming from decomposed limestone and sandstone |
Training system Spur cordon-training and Guyot |
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Nr. of vines per hectar 5.500 - 7.200 plants |
Harvest Hand picked from September 21st |
Fermentation temperature 26 - 28°C |
Period of maceration 12 - 15 days |
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Ageing In american small oak barrels (225 lt) for 10 months |
Bottling December 2021 |
Available on the market February 2022 |
Formats 750 ml - 1,5 lt |
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First vintage 1994 |
Key description Elegant, fresh red berry flavors, velvety, aromatic and supple |
Food pairing Cold cuts, pasta with meat/game sauce, pizza, big grilled fish, pot roast |
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James Suckling 92 Pts |
Winescritic.com 92 Pts |
The winter of 2020 was cold with moderate rainfall. After a cool spring with adequate, well-spaced showers, the wide diurnal temperature range over the long hot summer was sufficient to ensure a smooth and problem-free ripening of the grapes. The process was also helped by rains in June and September which reduced water stress, and by an absence of pests or disease.
A season characterised by average temperatures and well-spaced rainfall gave rise to a highly satisfying harvest of top-quality grapes. With their thick skins and well-ripened phenols, these grapes will produce wines which combine fullness and structure with balance and freshness.
The one less positive note was a lower yield due to a few cold nights in early April which affected bud burst in areas where this took place early.
Beginning of the harvest: September 7th
End of the harvest: October 7th
Rainfalls (sum of rainfall between April 1st and September 30th): 468 mm
Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3608 °C
Evaluation: Very good
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Winery Castello di Fonterutoli |
Winery location Chianti Classico, Toscana |
Grape varieties 65% Sangiovese, 30% Merlot, 5% Petit Verdot |
Alcohol 12.74% |
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Total acidity 5.92% |
Vineyards location Badiola vineyard (Radda in Chianti), alt.: 470 - 570 m. (1,540 - 1,870 ft) a.s.l. |
Soil Rocky - coming from decomposed limestone and sandstone |
Training system Spur cordon-training and Guyot |
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Nr. of vines per hectar 5.500 - 7.200 plants |
Harvest Hand picked from September 20th (Sangiovese), from September 4th (complementary varietals) |
Fermentation temperature 26 - 28°C |
Period of maceration 12 - 15 days |
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Ageing In american small oak barrels (225 lt) for 10 months |
Bottling November 2019 |
Available on the market February 2020 |
Production 250.000 bottles |
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Formats 750 ml - 1,5 lt |
First vintage 1994 |
Key description Elegant, fresh red berry flavors, velvety, aromatic and supple |
Food pairing Cold cuts, pasta with meat/game sauce, pizza, big grilled fish, pot roast |
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James Suckling 92 Pts |
Decanter 90 Pts |
The 2019 harvest recalled the great vintages of the 1980s. This was a 'classic' year, with nature and nurture coming together to create something truly exceptional. Winter temperatures were below average and rainfall was low, with unusually warm weather at the end of February. However, stormy squalls through spring and late into summer replenished the water table and made up for the lack of winter rainfall. They also slowed down plant development in the early stages.
The summer was consistently hot, but without extreme temperatures or excessive rainfall. September continued fine, with a significant range in diurnal temperatures.
No pathogens compromised the excellent health of the grapes. Bud fruitfulness was within the norm and the good condition of the foliage showed just how well balanced the plants were in this extremely fine year.
By harvest time the grapes were perfect, thanks to the prevailing climatic conditions and the leaf removal which was carried out in early September. Both these factors contributed to optimal ripening of all grapes across our various production zones.
Beginning of the harvest: September 4th
End of the harvest: October 17th
Rainfalls (sum of rainfall between April 1st and September 30th): 590 mm
Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3580 °C
Evaluation: Outstanding
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Winery Castello di Fonterutoli |
Winery location Chianti Classico, Toscana |
Grape varieties 65% Sangiovese, 30% Merlot, 5% Petit Verdot |
Alcohol 13.21% |
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Total acidity 5.40% |
Vineyards location Badiola vineyard (Radda in Chianti), alt.: 470 - 570 m. (1,540 - 1,870 ft) a.s.l. |
Soil Rocky - coming from decomposed limestone and sandstone |
Training system Spur cordon-training and Guyot |
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Nr. of vines per hectar 5.500 - 7.200 plants |
Harvest Hand picked from September 29th (Sangiovese), from September 24th (complementary varietals) |
Fermentation temperature 26 - 28°C |
Period of maceration 12 - 15 days |
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Ageing In american small oak barrels (225 lt) for 10 months |
Bottling November 2019 |
Available on the market February 2020 |
Production 260.000 bottles |
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Formats 750 ml - 1,5 lt |
First vintage 1994 |
Key description Elegant, fresh red berry flavors, velvety, aromatic and supple |
Food pairing Cold cuts, pasta with meat/game sauce, pizza, big grilled fish, pot roast |
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