Chianti Classico “Fontalpino” DOCG
Carpineta Fontalpino is located in Montaperti, Castelnuovo Berardenga, just five kilometers outside of Siena in an area famed for an 800-year-old battle between Florence and Siena: The Battle of Montaperti. Known for being the only battle Siena ever won against Florence, it is a great source of pride for the Sienese as well as the winery, which is located just below the infamous hilltop. The area under vine is 31 hectares (about 77 acres). The classic Tuscan terroir, with galestro, silt and sandy soils and excellent exposure make for traditional wines, but there’s a twist. Enologist Gioia Cresti – who owns the winery along with her brother Filippo – was classically trained in France and applies many traditionally French winemaking tenets to her Italian wines. The winery is totally organic, inside and out, and holds the appropriate Italian certifications. They also strive to be as eco-sustainable and as self-sufficient as possible, thanks to solar panels and a water purifying system.
From the Petroio and Cerreto vineyards, located 350 meters (1,150 feet) above sea level with northeastern exposure and mainly calcareous soil.
A typical expression of Chianti Classico, meant to highlight the innate characteristics of pure Sangiovese grapes grown in Tuscany, with classic aromas, structure, balance, persistence and versatility.
Wine exported to
Most recent awards
- 2016 | Wine Spectator90
- 2016 | Vinous92
- 2016 | Wine Advocate92
- 2016 | James Suckling91
Length of alcoholic fermentation:
Type of yeast:
28-30 °C (82.4-86 °F)
Length of maceration:
Type of oak:
Allier / Tronchet
Aging before bottling:
Medium-consistency sand, tuff with limestone (from Pliocene era).
350 meters (1,150 feet) above sea level
6,600 plants per hectare
Age of vines:
5-25 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Offers great elegance and power. The essence of Chianti Classico, the region and the wine.
Best served at 14-16 °C (57.2 - 60.8 °F).
Pairs with first courses, grilled meats and young or semi-aged cheeses.