Description
Chianti Classico DOCG, 13.5% ABV, produced by Felsina, 100% Sangiovese. 2022 vintage. An intense ruby red that expresses the elegance of Sangiovese di Castelnuovo Berardenga. Fruity aromas, with notes of wild berries and spices. Aged for 12 months in Slavonian oak barrels and a small percentage in second- and third-use barriques, followed by 3 months in bottle. On the palate, it is fruity, with just the right amount of tannins and a lingering aftertaste. Ideal with red meats, game, and aged cheeses.
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 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 2022 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Origin | Grapes from the Chianti Classico vineyards in Castelnuovo Berardenga, North-East of Siena |
| 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 | At different times due to the different altitudes of the vineyards, however within the first 3 weeks of October. |
| Fermentation temperature | 28-30 °C |
| Wine making | After the grapes have been crushed and destemmed, fermentation begins at temperatures between 28 °C and 30 °C. The entire maceration process in steel tanks lasts 12 5 days with automatic punching-down and daily pumping-over. In March-April the new wine is transferred into medium-capacity Slavonian oak casks and a small percentage into second and third use barriques, where it matures for 12 months. |
| Aging | The wine is then blended and bottled, where it remains for at least 3 months before release. |
| Allergens | Contains sulphites |

