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Pettirosso Sangiovese Fonterenza 2014

Availability: 1 In stock


Additional Information

One Line Description Pettirosso Sangiovese Fonterenza 2013, Biodynamic wine, cool Sangiovese, lip smacking acidity, sour cherry, earthy.
Production Method Natural, Organic, Biodynamic
Country Italy Italian
Region Tuscany, Italy
Producer Fonterenza
Vintage 2014
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Sangiovese
Alcohol 12% abv
Terroir Clay and limestone
Total Sulphur Level Below 50 mg/l
Maturation Skin maceration for 2 weeks in steel vat and aged for 8 months
Annual Production 0 - 5,000 bottles
Ageing Potential Great in youth but will last 5 years easily
Production Detail Biodynamic
Natural Features Vegan


Pettirosso Sangiovese Fonterenza, biodynamic wine, pure Tuscany, fruity and nervy red. The little Pettirosso Sangiovese is a natural wine made in tiny quantity and is a young fresh, wild Sangiovese for easy drinking any time. Fresh red fruits, sour cherry, earthy, alive, zingy acidity, delicious red wine.

Fonterenza was founded by two twin sisters Margherita and Francesca Padovani in 1999 who had a life-long dream to make wine. They started out with just 1.5 hectares which has now grown to 4.2 hectares, though still tiny in wine terms. Keeping production small though means that these two sisters make truly beautiful wines. Their natural vineyard site lies on clay-limestone soils 420 metres above sea level and all the work is done according to biodynamic principles. In good years they use no sulphur at all and the wines often have that lovely vibrancy and life of wine that is unveiled from sulphur.


1Reviews For Pettirosso Sangiovese Fonterenza 2014

  1. How good is this wine?


    It was a crepuscular December day with barely a glimmer of sunlight. Tales of floods and other terrors filled the news. At home in front of a wood-burning stove in candlelight we ate fusilli, with a sauce of chorizo, garlic, tomatoes, oregano and spinach. This Petti Rosso took us well out of the gloom; earthy, sour cherries and enough acidity to cut the spice in the pasta. It was so good; very more-ish too.

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