Felsina
Chianti Classico Berardenga 2023
| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Maturation for 12 months, primarily in Slavonian oak casks (with a small proportion in second- and third-fill barriques), followed by bottle ageing for at least 3 months prior to release. |
- Chianti Classico DOCG: 100% Sangiovese, dry, 13.5% vol.
- Tasting profile: forest fruits, spices, fine tannins, tobacco and liquorice finish
- Ageing: 12 months in Slavonian oak and barriques, 3 months in bottle
- Origin: old vines at 320-420m on alberese and galestro soils with south-west exposure
- Pairings: 93 pts Wine Spectator, excellent with red meats, game and cheeses
Description
Style of wine
Chianti Classico Berardenga from Felsina is a still red wine that embodies the authentic character of pure Sangiovese. This wine, belonging to the prestigious Chianti Classico appellation, is distinguished by its intense and vibrant ruby-red colour. On the palate, it offers a balanced structure, supported by fine and well-integrated tannins, expressing a fresh and elegant profile. Notes of forest fruits harmonise with hints of spices, providing a long and persistent finish with echoes of liquorice and tobacco. A sincere and complex expression of the Tuscan winemaking tradition.
Origin
This wine originates in the municipality of Castelnuovo Berardenga, located in the south-eastern area of Chianti Classico, on the border with the Sienese Hills. The vineyards extend over well-ventilated slopes, at an altitude between 320 and 420 metres with a predominantly south-west exposure. The soil is characterised by remarkable complexity, featuring calcareous alberese and galestro, combined with sandstone and silt near the Crete Senesi. This unique microclimate and the heterogeneous composition of the soil give the wine its distinctive earthy and spicy character, faithfully reflecting the peculiarities of its landscape of origin.
Winemaking
Production begins with a harvest differentiated by altitude, carried out in the first weeks of October. After crushing and destemming, fermentation in stainless steel takes place at a controlled temperature between 28 and 30 °C, accompanied by maceration on the skins for 12-15 days, managed with punching down and pumping over. Subsequently, the wine matures for 12 months predominantly in large Slavonian oak barrels, with a small portion in second and third-use barriques. The process concludes with a final refinement in the bottle for at least 3 months, ensuring the optimal expression of the fruit's elegance.
History and Curiosities
Founded in 1966, the Felsina winery has been championing pure Sangiovese since its first historic vintage in 1967. Its historic vineyards surround a charming medieval estate in Castelnuovo Berardenga. The viticultural heritage is preserved with extreme care, maintaining vineyards over forty years old. Starting from selections in the 1970s and 1980s, the company identified specific mother plants, using them for new grafts between the 1990s and the 2000s. This excellent dedication to winemaking tradition is celebrated by the prestigious 93 Wine Spectator points.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Chianti Classico Berardenga 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Founded in 1966, the Felsina winery has been championing pure Sangiovese since its first historic vintage in 1967. Its historic vineyards surround a charming medieval estate in Castelnuovo Berardenga. The viticultural heritage is preserved with extreme care, maintaining vineyards over forty years old. Starting from selections in the 1970s and 1980s, the company identified specific mother plants, using them for new grafts between the 1990s and the 2000s. This excellent dedication to winemaking tradition is celebrated by the prestigious 93 Wine Spectator points. |
| Origin | Castelnuovo Berardenga (Chianti Classico, Tuscany, Italy), near the Sienese Hills |
| Soil composition | Calcareous soil of alberese and partly galestro-marl; in the higher parts, quartzose sandstone macigno and alberese mixed with alluvial silt; stratified sandstones and silt towards the Sienese Hills in the direction of the Crete Senesi. |
| Cultivation system | Espalier-trained with spurred cordon and simple Guyot pruning, with a maximum of 5–8 buds per vine. |
| Plants per hectare | Approximately 5,400 vines per hectare |
| Harvest | First three weeks of October |
| Fermentation temperature | 28 to 30 °C |
| Fermentation | 12–15 days |
| Production technique | Temperature-controlled fermentation in stainless steel tanks (28–30 °C) with maceration on the skins for 12–15 days via punching down and pumping over; 12 months of maturation in Slavonian oak casks (with a small proportion in second/third-fill barriques) and bottle ageing for at least 3 months. |
| Wine making | Staggered harvesting of the Sangiovese based on altitude; crushing and destemming; fermentation at controlled temperatures (28–30 °C) in stainless steel tanks with skin maceration for 12–15 days via automatic punching down and daily pump-overs; transfer to casks in March–April; 12 months' maturation primarily in Slavonian oak casks (with a small portion in second- and third-fill barriques); blending and bottling, followed by bottle ageing for at least 3 months prior to release. |
| Aging | Maturation for 12 months, primarily in Slavonian oak casks (with a small proportion in second- and third-fill barriques), followed by bottle ageing for at least 3 months prior to release. |
| Allergens | Contains sulphites |