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: 561.500
- 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 Rancia Riserva 2020 |
---|---|
Type | Red still |
Denomination | Chianti Classico DOCG |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Felsina |
Origin | In the commune of Castelnuovo Berardenga (SI). |
Climate | Altitude: 400 m. a.s.l. and with a good, South-facing exposure. |
Soil composition | Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Limestone-sand marl galestro in the higher areas. |
Cultivation system | Simple Guyot. |
Plants per hectare | About 5,400 vines per hectare. |
Yield per hectare | 4,000-4,500kg/ hl |
Harvest | Exclusively by hand. |
Fermentation temperature | 28-30 °C |
Wine making | Grapes de-stemmed and crushed, then fermented at 28-30 °C, with automatic daily punch-downs, followed by 12 5-day maceration. Drawing-off almost at end of fermentation, into small and medium oak barrels in March-April for 12 8 months’ maturation. The lots are blended and bottled, with 6 0 months’ ageing in glass. |
Aging | 12 8 months’ maturation. The lots are blended and bottled, with 6 0 months’ ageing in glass. |
Year production | 48000 bottles |
Allergens | Contains sulphites |