The new Fonterutoli Cellar, working since 2006, has already been defined as “the most impressive in the entire Chianti region” (Steven Spurrier, “Decanter”).

The project, calculated to have little environmental impact, includes three floors, mostly underground, and was designed “in the family”, by architect Agnese Mazzei, who has already designed other important cellars, among which the new barrel cellar for Sassicaia.
The project, which revolves around the fermentation process,  exploits the force of gravity, with grapes being unloaded at the top floor, as well as the natural spring that emerges from one of the walls, to control the temperature and humidity of the barrel cellar, and  produce its own clean energy, using waste materials and chaff from the agricultural activities as fuel.

The barrel cellar is particularly striking, with exposed naked rock walls, and holds 3,500 barriques, in addition to those container in the ancient village Cellars.