-11%

  • Felsina Brut Rosè Metodo Classico
  • Felsina Brut Rosè Metodo Classico
1 2
Show more
Felsina Tuscany xtrawine top

Felsina

Felsina Brut Rosè Metodo Classico

Rosé classic method sparkling wine brut

Most awarded

   -11%

  • Felsina Brut Rosè Metodo Classico
  • Felsina Brut Rosè Metodo Classico
1 2
Show more
Felsina Tuscany xtrawine top
€16,00
€16,00
Sale Sold out
Recent lowest price: €18,00
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Multiple purchases: add more bottles to cart with one click

€192,00

12 bottles

€96,00

6 bottles

€48,00

3 bottles

Immediate availability
Denomination VSQ
Size 0,75 l
Alcohol content 12.0% by volume
Area Tuscany (Italy)
Grape varieties 50% Sangiovese, 30% Pinot Nero, 20% Chardonnay
Aging After 20-22 months of fermentation and maturation, the wine is disgorged, then topped up with a liqueur d’expédition. After a further minimum of 3 months ageing, the wine is released.
View full details

Awards

  • 94

    /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.

  • 92

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

1 2

Details

Perlage

Perlage

Fine and persistent perlage.

Profumo

Perfume

The bouquet is delicate and ultra-fragrant, releasing nuances of wild berry fruit, citrus, and rose petals.

Colore

Color

Lovely antique rose with onion skin-coppery highlights.

Gusto

Taste

The palate, stylish and well balanced, gradually reveals a refreshing acidity, and concludes with a finish marked by redcurrant, sweet almond, and wild berryfruit.

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Sparkling rosé wines

Pairings

Fish
Shellfish
Cheese

Producer
Felsina
From this winery
  • Start up year: 1966
  • Oenologist: Franco Bernabei
  • Bottles produced: 561.500
  • Hectares: 72
It was 1966 when Domenico Poggiali Fèlsina took the courageous leap and bought the estate at a time when Italian viticultore was struggling. He chose to invest in the quality of the wine and the expertise of a young team. Their passion for wine united with the skills of businessmen, and under their guidance, they injected modernity into their business plan, without however, abandoning the spirit of tradition. In the space of a few years, the vineyards grew to more than forty hectares, and the soul and organization of the company changed, as well.

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
Production area: Tuscany
Tuscany
Felsina

Name Felsina Brut Rosè Metodo Classico
Type Rosé classic method sparkling wine brut
Denomination VSQ
Size 0,75 l
Alcohol content 12.0% by volume
Grape varieties 50% Sangiovese, 30% Pinot Nero, 20% Chardonnay
Country Italy
Region Tuscany
Vendor Felsina
Origin Castelnuovo Berardenga (SI)
Cultivation system Guyot.
Plants per hectare About 5,400 vines per hectare.
Harvest By hand into small boxes.
Wine making The grapes are rigorously quality – selected, then gently pressed and the must macerates on the skin for 24-36 hours. The must is cold-settled, racked, then fermented at a controlled temperature. In Spring, the new wine is bottled with a mixture of sugar and cultured yeasts, then undergoes its secondary fermentation.
Aging After 20-22 months of fermentation and maturation, the wine is disgorged, then topped up with a liqueur d’expédition. After a further minimum of 3 months ageing, the wine is released.
Allergens Contains sulphites