Appointment in the cellar - Tenute Ambrogio e Giovanni Folonari | Vini di Toscana

Appointment in the cellar

819 512 Tenute Ambrogio e Giovanni Folonari | Vini di Toscana
  • 0

Videos with Roberto Potentini

A second series of videos with our oenologist to discover the processes in the wine cellar, the Bottaia di Nozzole, the use of woods and the philosophy behind the creation of our wines.

The Tenute Folonari estates and Tuscany

The Tenute Folonari represent the excellence of Tuscany, as an expression of the most suited areas for wine production: Tuscan DOCG wines such as Chianti Classico, Montalcino, Morellino, Montepulciano, Montecucco and Tuscan DOC wines such as Bolgheri.

Wines and Estates

Among the wines produced by Ambrogio e Giovanni Folonari Tenute: Chianti Classico and Il Pareto of Tenuta di Nozzole, Super Tuscan wines such as Cabreo il Borgo, Black and La Pietra of Tenute del Cabreo, Baby Super Tuscan wines, Brunello di Montalcino of Tenuta la Fuga, Bolgheri wines such as Bolgheri Vermentino, Bolgheri Rosato, Bolgheri Rosso and Baia al Vento Bolgheri Superiore of Campo al Mare.

Appointment in the cellar – 1 – La Pietra Chardonnay
While the barrel room is waiting for the Sangiovese grape, the Chardonnay grape intended for La Pietra, one of our historic Super Tuscans, already lies in the barrels where, after fermentation, it will remain to continue refinement on the noble lees for over a year.
Appointment in the cellar – 2 – The Nozzole barre room
The Nozzole barrel room, the largest wine cellar of the Folonari estates, is waiting for the purest Sangiovese grapes that will be turned into our Chianti Classico.
Appointment in the cellar – 3 – The Enotria barrels
The large barrels represent the Chianti Classico tradition. The oak woods are seasoned for at least one year for every centimetre of the staves. Here our Chianti Classico Gran Selezione Giovanni Folonari 2020 will age for 30 months.
Appointment in the cellar – 4 – The small barrels
In small barrels the exchange between wood and wine is much faster allowing a wider sensory profile in shorter times. Here, the Nozzole Chianti Classico, and partially La Forra Chianti Classico Riserva, are aged, but the latter is passed also through a large seasoned barrel to acquire delicate tertiary aromas.
Appointment in the cellar – 5 – Chianti Classico
At the end of the vinification, the refinement begins and Chianti Classico faces a new examination. In addition to Roberto Potentini, the commission includes our oenologist Raffaele Orlandini and the Tenuta di Nozzole agronomist and cellarman. The taste gives intense hints, vibrant tannins and an interesting acidity: the vineyards have donated an important raw material, and now it is necessary to refine it correctly in the cellar in order to give life to a great vintage.