Country: Italy Region: Tuscany Vintage: 2019
Varietal: Sangiovese and blends Category: Red Wine Colour: Red
Producer: Fèlsina Berardenga
"This 470 hectare estate is located northeast of Siena, in the commune of Castelnuovo Berardenga on the southern border of the Chianti Classico production area. Fèlsina epitomises the powerful style of southern Chianti, where the wines are stylistically more akin to those from Montalcino than their fellow Chianti from Fontodi or Isole e Olena.
Giuseppe Mazzocolin ran the estate from the end of the 1970s until 2011. He is now less involved in the day to day management, but consultant oenologist Franco Bernabei is still very much at the helm of the winemaking team.
The Fèlsina Chianti Classico is fresh and vibrant with remarkable elegance. Their barrel-fermented Chardonnay 'I Sistri' is made from 60% free-run must and combines a ripe, buttery nose with a touch of tropical fruit on the palate, while maintaining a fresh finish. 'Vigneto Rancia' is a six hectare Sangiovese vineyard on sandstone, chalk and galestro soils. The wine is aged for 12-18 months in oak and is concentrated yet elegant with dark, red and blackberry fruit and a fine character. The 'Fontalloro' is made solely from Sangiovese grapes grown on three vineyards, two of which sit just outside the Classico border. It is typically characterised by a powerful structure and great concentration of tannins.
The 2009 Gran Selezione Colonia is made from Sangiovese grapes grown on a vineyard that was finally planted in 1993, after many years of extremely hard work on this difficult but rewarding site. Aged for 30 months in French oak for and only produced in very small quantities it displays a unique complexity and intensity which justifies its position at the apex of premium Chianti Classico wines."
Product Features: Sustainable; Vegan; Vegetarian
Winemaker: Franco Bernabei
The Fèlsina vineyards are on average more than 50 years old, located at an altitude of 350-420 metres above sea level, with a good southwest exposure. There are 5,400 vines planted per hectare. Soils are a blue-grey Quartzite sandstone mix, with layers of sand, Alberese (shale, schist and limestone) and alluvial pebbles. Vines are trained according to a simple guyot system, with a maximum of five to eight buds per vine. Biodynamic experimentation takes place in the vineyard, although without official certification.
Fermentation took place at 28-30°C with automatic punching down of the cap on a daily basis, followed by a 12-15 day maceration. Between late March and early April, the wine was transferred to small and medium-sized Slovenian oak casks for 12 months, followed by three months of ageing in bottle before release.
Deep, attractive ruby red with a perfumed nose of wild red berries, cherries and nuances of mixed spices. On the palate, the fruit is forward, supported by supple tannins. A long, spicy finish.
Food Suggestion: Drink with roast quail and pork, or try with a hearty shepherd's pie.
Closure: Natural Cork ABV:13.5% Classification: DOCG