The Fontanelle company, geographically located between Tuscany and Umbria, 1 km from Chianciano Terme, today brings to your tables thanks to the workforce of the Rosati family the smells, colors and flavors of the old Tuscan peasant tradition.
COMPANY INFO
The history of the Fontanelle company is identified with that of the Rosati family, linked to the culture of the land and hospitality, whose working past is renewed over the generations. Always looking to produce high quality organic wines and oil: passion, innovation and tradition are the 3 souls that Riccardo Valerio and Leonardo, the 3 brothers who own the company, carry forward with constant balance, using native vines and choosing the best particles of their land , opting for high-density, low-yield-per-ha vineyard plantings currently covering approximately 10 ha. The historic family cellar is the fulcrum of the company, a suggestive space full of tradition where you can breathe in the authenticity of its wines, it is here that production takes place and it is here that the visit discovers and savors the tradition of good Tuscan wine. Our organic oil, a precious food of typical Tuscan foods made of a few simple ingredients.
PRODUCTS
Olio Extra Vergine di Oliva Bio
The cultivation of olive groves is certainly the part of the business that most emotionally involves the Rosati family with solid Tuscan roots.
In these places, oil has always represented such a precious commodity for man that it has made typical foods of these lands, made of a few simple things, important.
The wrinkled trunks of the centuries-old olive trees tell the story of the Fontanelle company while their vitality describes the loving care that is dedicated to them every year.
The most representative and important production of the company is that of organic extra virgin olive oil, produced from the traditional varieties of Moraiolo, Frantoio, Leccino and Pendolino olive trees which in this area, located between Valdichiana and Valdorcia, express green notes, fruity and fragrant aromas.
The company’s centuries-old olive trees are flanked by the planting of new plants.
Vino Ri.Va.Le
Questo vino deve il suo nome alle iniziali dei tre fratelli Rosati: Riccardo, Valerio e Leonardo.
ZONA DI PRODUZIONE : I vigneti si estendono nella zona collinare intorno a Chianciano Terme.
ALTITUDINE – ESPOSIZIONE : Dai 500 ai 530 metri s.l.m. con esposizione a Ovest – Sud/Ovest.
COMPOSIZIONE DEL TERRENO : Struttura mista tendenzialmente sciolta con parti di argilla.
UVAGGIO : 80% Sangiovese, 10% Canaiolo e 10% Mammola
VENDEMMIA : Fine Settembre e prima meta di Ottobre, con raccolta manuale.
TECNICA DI VINIFICAZIONE : Pigiatura soffice e fermentazione a temperatura controllata, mai superiore ai 28°. Macerazione sulle bucce per 12 giorni. Fermentazione ln tini di acciaio.
MATURAZIONE – AFFINAMENTO : in tini di rovere di Allier da 15/30 QL. ln bottiglia per almeno 3 mesi.
NOTE ORGANOLETTICHE: Di colore rosso rubino, si caratterizza per la sua freschezza e per Il suo profumo. Si accompagna con primi piatti, arrosti di carne rossa e formaggi.
Vino Ri.Va.Le Riserva
This wine owes its name to the initials of the three Rosati brothers: Riccardo, Valerio and Leonardo.
PRODUCTION AREA: the vineyards extend into the hilly area around Chianciano Terme.
ALTITUDE – EXPOSURE: From 500 to 530 meters above sea level. with West-Southwest exposure
SOIL COMPOSITION: Mixed structure, generally loose with parts of clay.
GRAPE VARIETY: 80% Sangiovese, 10% Canaiolo and 10% Mammolo
HARVEST: End of September and first half of October, with manual harvesting.
WINE-MAKING TECHNIQUE: Soft pressing and fermentation at a controlled temperature, never higher than 28°. Maceration on the skins for 15 days. Fermentation in steel vats.
MATURATION – REFINEMENT: In 25/30 Ql Allier oak vats. and Tonneaux for at least 2 years. In bottle for at least 8 months.
ORGANOLEPTIC NOTES: Ruby red in colour, it is characterized by its structure and perfume. It goes well with first courses, roast red meat and cheeses.
Vino Stiglianese
PRODUCTION AREA: The vineyards extend into the hilly area around Chianciano Terme.
ALTITUDE – EXPOSURE: From 500 to 530 meters above sea level. with West – South/West exposure.
SOIL COMPOSITION: Mixed structure which tends to be loose with parts of clay.
GRAPE VARIETY: 100% Sangiovese.
HARVEST: End of September and first half of October, with manual harvesting.
WINE-MAKING TECHNIQUE: Soft pressing and fermentation at a controlled temperature, never higher than 28°. Maceration on the skins for at least 15 days.
MATURATION – REFINING: Elevation in small 225 liter Allier oak barrels for at least 15 months. Bottle aging for at least 10/12 months, in our underground cellars.
ORGANOLEPTIC NOTES: Very deep ruby red colour, intense aroma with very well blended notes of spices and red berries. Full, soft and consistent taste.
PAIRING: It goes well with mature cheeses, preferring Tuscan pecorino cheese, roasts and braised meats.
Vino Bakibù
Bakibù 2018 is the latest creation of our company, born from the choice of wanting to enhance these splendid grapes as they are.
A modern wine, ferments in steel vats and completes its maturation for another 2 years in stainless steel tanks, without giving in to the lure of any aging in wood.
It then stays for another year, aging in the bottle, in our cellar.
Of an intense ruby red colour, it reveals a fragrance of flowers and fruit to the nose but at the same time reminds us not to give up the complexity of a structured and elegant wine.
The four vines: Sangiovese, Merlot, Foglia Tonda and Cabernet, create a balanced harmony, presenting themselves soft on the palate, but with beautiful intensity and long persistence.
Excellent accompaniment to cured meats, mature cheeses and long-cooked red meats such as stews or braised meats.
The combination with fish cooked in stew and seafood soups is wonderful and unexpectedly perfect.
Vintage 2018 alcohol content 14.5°.