Felsina
Fontalloro 2022
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Matured in French oak barriques (new and first/second-fill) for 18–22 months; followed by blending and bottle ageing for at least 8–12 months before release. |
- Grape variety and style: Still red Toscana IGT from pure Sangiovese, dry and well-structured
- Bouquet: Notes of blackberry, blackcurrant, liquorice, tobacco and damp earth
- Vinification: Fermentation in stainless steel at 28–30°C, maceration for 15–20 days with pump-overs
- Ageing: Maturation in barriques for 18–22 months, plus 8–12 months in the bottle
- Origin and serving: From Castelnuovo Berardenga; decant for 1 hour, ideal with meat and braised dishes
Description
Wine type
Fontalloro di Felsina is a Tuscan red wine made exclusively from Sangiovese grapes. Belonging to the Toscana denomination, it is distinguished by a complex aromatic profile that combines notes of blackberry, liquorice and damp earth. On the palate, it is dry, full-bodied and structured, characterised by fine tannins and a marked mineral imprint that leads to an elegant and persistent finish. The remarkable ageing potential and perfect organoleptic balance stem from careful vinification in stainless steel and a lengthy maturation in wood.
Origin
The grapes for this wine come from vineyards located in Castelnuovo Berardenga, Tuscany, precisely on the border between the historical territories of Chianti Classico and Colli Senesi. The rows, mainly south-west facing, grow on hillside plots that benefit from a microclimate ideal for viticulture. The varied soils reflect this dual geographical soul: the northern part features rocky and limestone soils, while the Sienese side is rich in sand, silt, small pebbles and marine sediments. This particular geological composition gives the wine a solid structure and a profound expression of this border terroir.
Production method
Production begins between late September and early October with a rigorous manual harvest carried out in several stages to select only the best bunches. After crushing and de-stemming, fermentation takes place in temperature-controlled steel tanks, accompanied by maceration on the skins for fifteen to twenty days with daily punching down and pumping over. The wine is then transferred for maturation into French oak barrels, both new and first or second passage, for a period ranging from eighteen to twenty-two months. At the end of the wood ageing, the final blend is created, followed by a further rest in the bottle for at least eight months before release.
History and curiosities
The first vintage of Fontalloro debuted in 1983. It has been produced by Felsina since 1966 by the Poggiali family in Castelnuovo Berardenga. Interestingly, the grapes come from three historic vineyards, Poggio al Sole, Arcidossino and Casalino, located right on the border between Chianti Classico and Colli Senesi. This unique terroir gives the wine excellent longevity in great vintages.
Awards
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2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
3One of the most prestigious wine guides in Italy.
-
2022
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1966
- Oenologist: Franco Bernabei
- Bottles produced: 550.000
- Hectares: 72
In the second half of the 1970s Giuseppe Mazzocolin entered the family business with the task of commercial development. His studies in the Humanities, his wealth of contacts, his elevated work ethic and his respect for Tuscan and Italian culture constitute the foundation for the growth of the Fèlsina winery, paving the way for the beginnings of their international recognition.
Their friendship with Luigi Veronelli and collaboration with oenologist Franco Bernabei shaped a developmental strategy that has proven itself extremely coherent starting with the wines of 1983, the first year of Fontalloro and of Rancia, up to the present day. With Domenico and Giuseppe Poggiali at the helm, an extraordinary development began which, since 1990, also includes Giovanni Poggiali, the oldest of Giuseppe’s three son Read more
| Name | Felsina Fontalloro 2022 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and curiosities The first vintage of Fontalloro debuted in 1983. It has been produced by Felsina since 1966 by the Poggiali family in Castelnuovo Berardenga. Interestingly, the grapes come from three historic vineyards, Poggio al Sole, Arcidossino and Casalino, located right on the border between Chianti Classico and Colli Senesi. This unique terroir gives the wine excellent longevity in great vintages. |
| Origin | Castelnuovo Berardenga (Siena), Tuscany |
| Soil composition | Mixed: stones, sand, silt, clay and marine sediments |
| Cultivation system | Espalier with spurred cordon pruning |
| Plants per hectare | Five thousand, four hundred |
| Harvest | Manual harvesting starting from the end of September (until the first ten days of October) |
| Fermentation temperature | About 28–30 °C |
| Fermentation | 15–20 days |
| Production technique | Manual harvest; crushing and destemming; fermentation in temperature-controlled stainless steel tanks with maceration on the skins and punching down/pumping over; maturation in French oak barriques for 18–22 months; blending and bottle ageing for 8–12 months. |
| Wine making | Manual harvest; after crushing and destemming, fermentation takes place in stainless steel tanks at a controlled temperature (approx. 28–30°C) with maceration on the skins for 15–20 days, with automatic punching down/pigeage and daily pump-overs; subsequent maturation in French oak barriques (new and first/second fill) for 18–22 months, final blending and bottle ageing for at least 8–12 months before commercialisation. |
| Aging | Matured in French oak barriques (new and first/second-fill) for 18–22 months; followed by blending and bottle ageing for at least 8–12 months before release. |
| Allergens | Contains sulphites |