Description
Still red Chianti Classico Berardenga Riserva, 14% ABV, produced by Felsina in Tuscany, 2022 vintage. 100% Sangiovese. Fermentation at 28-30°C, maceration for 14-16 days, aging in French oak barriques and Slavonian oak barrels for 12-16 months and 3-6 months in bottle. Spicy aroma with floral notes, wild berries, and mineral tones. Ruby red color with good intensity. On the palate, hints of spice and fresh fruit, with soft, firm tannins. Awarded 4 stars by the Italian Sommelier Foundation Guide, 93 points by James Suckling, 92 points by Robert Parker and Vinous, and 91 points by Wine Spectator.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- 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 Riserva 2022 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Origin | Castelnuovo Berardenga (Siena) |
| Climate | Altitude: 320-420 m. a.s.l. Exposure: South-West. |
| Soil composition | Mixed content, mainly clayey and sandy with silt. |
| Cultivation system | Espalier with spurred cordon and simple guyot pruning with a maximum of 5-8 buds per vine. |
| Plants per hectare | About 5,400 vines per hectare |
| Harvest | The first three weeks of October according to the vineyard's altitude. |
| Fermentation temperature | 28-30 °C |
| Wine making | After the quality-selected clusters are destemmed and pressed, the must is fermented and macerated in stainless steel for 14 6 days at 28-30°, with programmed punch-downs and daily pump-overs. |
| Aging | In March-April, the is put into medium-size Slavonian oak barrels and second and third French oak barrels. After 12 6 months of ageing, the final blend is assembled, bottled, and aged in the bottle for at least 3-6 month before marketing. |
| Allergens | Contains sulphites |

