A homage to Fontodi’s founder, the connection between this wine and the Manetti family history runs deep: Dino is both vinified and aged in terra cotta amphorae — the world’s most ancient winemaking vessels — made from the Manetti family’s kilns.

From some of the coolest and highest-elevation sites on the Fontodi estate, Dino is the winery’s best-kept secret — you won’t even find it listed on their website! This may be the single best example of allowing the terroir of Tuscany to speak through its most expressive grape: beautifully complex aromatics, structure, and fruit make this an elegant Sangiovese. It is a tribute to both the family’s origins and their willingness to take risks in the name of producing compelling wines.

“The Chianti Classico that sees amphora, stainless steel and also French wood – but no Slavonian oak. The outlier and if it needs be said, the experimental Annata. That said it has evolved from its IGT (Toscana Centrale) origins and the soils are Pietraforte in this specific micro-climate (a cooler one) from which finer and dustier tannins come away. More about texture in Dino but this is also a bit of a crooner expressive of songs sung from its valley origins. Not a frost zone because it buds later and at harvest time there is the diurnal fluctuation from 30 degrees by day to 10 at night. Great but different acidity from Dino, sweeter but also a balsamic aspect. Unique Classico in every respect. Drink 2023-2027.”
93 points, Michael Godel, Wine Align, October 2023
“The 2021 Chianti Classico Dino is vinified and aged entirely in amphora, with macerations of about three months and total élevage of about 18 months. It hails from a vineyard at a lower elevation that sees wider temperature swings than other sites throughout the estate. That very much comes through in the wine’s vibrant minerality. Fresh and vibrant to its core, the Dino shows plenty of Panzano Sangiovese character. There’s gorgeous purity of fruit here, yet just enough SO2 to keep funky notes away. Giovanni Manetti has found a way to reconcile the best amphora has to offer while avoiding the pitfalls that can penalize wines done in terra cotta.”
93 points, Antonio Galloni, Vinous Media, June 2024