Chiappini
Bolgheri Rosso Felciaino 2023
| Denomination | DOC Bolgheri Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese |
| Aging | In used French oak barriques for at least 12 months. |
- Name and format: Bolgheri Rosso DOC organic 2023, 0.75 l bottle
- Grape variety and alcohol content: Cabernet Sauvignon 50%, Merlot 40%, Sangiovese 10%; 14.5% vol
- Vinification: fermentation in steel with indigenous yeasts; unfiltered
- Ageing: at least 12 months in used French oak barriques
- Profile and pairings: intense ruby, fruit and spices; matured meats and cheeses
Description
What kind of wine it is
Bolgheri Rosso Felciaino by Chiappini is an organic red wine with a Denomination of Controlled Origin and a distinctly Tuscan character. This blend combines Cabernet Sauvignon, Merlot and Sangiovese in an intense ruby colour. Fermented in steel and aged in oak barrels, it offers an aromatic profile dominated by fruity notes and elegant hints of spice. On the palate, it is complex and harmonious, with a solid structure that ensures remarkable evolution over time.
Where it comes from
The wine originates in Bolgheri, in the picturesque coastal landscape of Tuscany. The vineyards, cultivated under organic management, are trained using the spurred cordon and Tuscan arch methods. The vines sink their roots into a medium-textured soil rich in alluvial stones, ideal for enhancing flavour concentration. The Chiappini family has maintained its connection with this land of origin since the 1950s, tending the Felciaino area with dedication.
How it is produced
The mid-September harvest selects only perfectly ripe fruit. Fermentation in steel takes place with indigenous yeasts, preserving varietal precision. Ageing continues for at least twelve months in used French oak barrels, ensuring a smooth organoleptic integration. Made with a total absence of filtration, this enveloping red is best enjoyed with flavourful meats, game and mature cheeses.
History and Curiosities
The Chiappini family settled in Bolgheri in the early 1950s, founding their own estate in 1978. Through the organic production started in 2010, the company enhances the authenticity of the Tuscan territory. The result of a carefully managed production of eighty thousand bottles, Felciaino 2023 embodies a year of absolute excellence, celebrated by international critics with the prestigious 93 points from Robert Parker and the Tre Bicchieri award from Gambero Rosso.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
89/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2023
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
92/100
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
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1978
- Oenologist: Emiliano Falsini
- Bottles produced: 80.000
- Hectares: 16
In the 50s, Bolgheri was very far from the combination of wine and quality which characterizes it today. Back then, vegetables gardens, fruit trees and olive trees shared the scenery with vineyards, united by a mainly domestic consumption. The Bolgheri area was a land of farmers, tourism was not to be witnessed yet, the work was tiring and yet the farmer culture was dominant, together with its natural principles and the sense of commonality which allowed the integration among the different communities which found themselves living here, attracted by the great availability of land to work.
Today the enterprise occupies 27 hectares of land, 15 of which are filled with vineyards which allow an average yearly production of approximately 80'000 bottles. The varieties which are currently grown are the ones that are typical of the area: cabernet sauvignon, cabernet franc, merlot, petit verdot, and a small amount of sangiovese and vermentino.
From the vintage of 2010 we have started the entirely organic production within the farm, the vineyards and the olive groves are therefore defended through copper and sulfur and the vineyards are worked by using green manure and organic fertilization, in the respect of the territory, of the environment and of the farmers. The desire to grow goes hand in hand with the quest for quality and for the respect of values, in the name of a unique terroir like the Bolgheri one. Read more
| Name | Chiappini Bolgheri Rosso Felciaino 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 50% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Chiappini |
| Story | History and Curiosities The Chiappini family settled in Bolgheri in the early 1950s, founding their own estate in 1978. Through the organic production started in 2010, the company enhances the authenticity of the Tuscan territory. The result of a carefully managed production of eighty thousand bottles, Felciaino 2023 embodies a year of absolute excellence, celebrated by international critics with the prestigious 93 points from Robert Parker and the Tre Bicchieri award from Gambero Rosso. |
| Origin | Bolgheri (LI), Toscana |
| Soil composition | Medium-textured with alluvial stones |
| Cultivation system | Spurred cordon |
| Harvest | Mid-September |
| Production technique | Fermentation in stainless steel with indigenous yeasts; ageing in used French oak barriques for at least 12 months; unfiltered |
| Wine making | Fermentation in stainless steel with indigenous yeasts; aged for at least 12 months in used French oak barriques; unfiltered. |
| Aging | In used French oak barriques for at least 12 months. |
| Year production | 80000 bottles |
| Allergens | Contains sulphites |