Description
Fontalloro is the most representative expression of Fèlsina’s Sangiovese. The grapes come from vineyards straddling the border between Chianti Classico and the Chianti Colli Senesi appellation. This is not only a geographical boundary but also a change in the landscape and the soil. A place where woods and vineyards meet with corn fields.
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 Sangiovese Fontalloro 2020 |
---|---|
Type | Red still |
Denomination | Toscana IGT |
Vintage | 2020 |
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: 330-407 m. a.s.l. Exposure: South-West. |
Soil composition | Mixed contents, in particular stones, sand, silt, clay and marine sediments. |
Cultivation system | Espalier with spurred cordon pruning. |
Plants per hectare | About 5,400 vines per hectare. |
Harvest | By hand, with a careful selection of the best grapes. |
Fermentation temperature | 28-30 °C |
Wine making | After destemming and crushing, fermentation occurs at 28-30°C in stainless steel vats for 16-20 days with daily punch-downs and pump-overs. |
Aging | In March-April, the wine goes into new and first-used French oak barrels. After 18-22 months of ageing, the final blend is assembled, bottled, and aged in the bottle for at least 8 2 months. |
Allergens | Contains sulphites |