Felsina
Brut Metodo Classico
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Sangiovese, 20% Chardonnay, 20% Pinot Nero |
| Aging | After 20-22 months of secondary fermentation in the bottle, disgorgement is carried out and the bottle is topped up with liqueur d’expédition; bottle ageing continues for at least 3 months before sale. |
- Traditional Method: Second fermentation in the bottle with ageing on the lees for 20–22 months
- Grapes and style: 60% Sangiovese, 20% Chardonnay, 20% Pinot Noir; brut with a dry profile
- Tasting notes: Hints of flowers, golden apple, bread crust and a finish with tropical nuances
- Origin: Produced in Castelnuovo Berardenga (SI), on the border of Chianti Classico
- Pairings: Ideal with fish, shellfish and mature cheeses; serve at 6-8 °C
Description
What kind of wine it is
Fèlsina Brut Metodo Classico is a sparkling wine of great elegance, created from a blend in which Sangiovese is combined with Chardonnay and Pinot Noir. Produced using the Traditional Method, it stands out for its straw yellow colour with subtle greenish highlights and a fine, persistent perlage. The bouquet is fresh and inviting, expressing floral notes, hints of Golden apple and fragrant nuances of bread crust. On the palate, it is savoury and balanced, supported by lively acidity that leads to a long finish with delicate hints of tropical fruit. It is perfect for accompanying fish dishes, shellfish and mature cheeses.
Where it comes from
This sparkling wine is produced in Castelnuovo Berardenga, on the southern border of the Chianti Classico area. The grapes come from carefully selected plots, chosen through thorough agronomic research. The mother vines, identified in the old plantings from the Seventies and Eighties, were used for the new vineyards established in the early 2000s. The vines, trained using the Guyot system with a density of over five thousand plants per hectare, benefit from an ideal soil and climate context. This balance allows the grapes to develop the aromas and that lively freshness which are the foundation of a sparkling wine of extreme precision and elegance.
How it is produced
The process begins with manual harvesting and gentle pressing. The must, after cold settling, ferments at a controlled temperature. In spring, the addition of yeasts and sugars initiates the prise de mousse, triggering the second fermentation in the bottle typical of the Traditional Method. The wine then matures for twenty to twenty-two months in contact with the lees, enriching its aromatic complexity. After disgorgement and dosage with the liqueur d’expédition, the sparkling wine undergoes a final three-month maturation, achieving a taut, balanced and harmonious flavour profile.
History and Curiosities
Founded in 1966 in Castelnuovo Berardenga, the Fèlsina winery produces this prestigious Metodo Classico sparkling wine by hand-selecting grapes from its historic Tuscan vineyards. The meticulous bottle refermentation is followed by over twenty months of ageing on the lees, a process that gives the wine a persistent perlage and fragrant notes of bread crust. Awarded 93 points by James Suckling, this elegant Brut is a true representation of the area on the border between Siena and Chianti Classico.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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93/100
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.
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90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- 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 Brut Metodo Classico |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 60% Sangiovese, 20% Chardonnay, 20% Pinot Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Founded in 1966 in Castelnuovo Berardenga, the Fèlsina winery produces this prestigious Metodo Classico sparkling wine by hand-selecting grapes from its historic Tuscan vineyards. The meticulous bottle refermentation is followed by over twenty months of ageing on the lees, a process that gives the wine a persistent perlage and fragrant notes of bread crust. Awarded 93 points by James Suckling, this elegant Brut is a true representation of the area on the border between Siena and Chianti Classico. |
| Origin | Castelnuovo Berardenga (SI), Tuscany, Italy |
| Cultivation system | Guyot |
| Plants per hectare | Approximately 5,400 vines per hectare |
| Fermentation | 20–22 months of refermentation in the bottle |
| Production technique | Classic method (traditional method) |
| Wine making | After a careful selection, the grapes are gently pressed. The resulting must is cold-settled, racked, and fermented at a controlled temperature. Bottling takes place in spring, with the addition of sugars and selected yeasts to initiate the prise de mousse. Refermentation in the bottle follows the traditional method. |
| Aging | After 20-22 months of secondary fermentation in the bottle, disgorgement is carried out and the bottle is topped up with liqueur d’expédition; bottle ageing continues for at least 3 months before sale. |
| Allergens | Contains sulphites |