Felsina
Fontalloro 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Matured in new and first-passage French oak barriques for 18-22 months, then blended and bottled with further ageing in bottle for at least 8-12 months before release. |
- Grape variety and origin: 100% Sangiovese from Castelnuovo Berardenga, Tuscany IGT
- Harvest and fermentation: hand-selected grapes, fermented in stainless steel at 28-30 °C
- Maceration: 15-20 days in stainless steel with automatic punch-downs and daily pump-overs
- Ageing: 18-22 months in French oak barriques followed by 8-12 months in bottle
- Serving and pairings: decant for 1 hour, serve at 18-20 °C with game, braised meats and cheeses
Description
What kind of wine it is
Fontalloro is a still red wine from the Tuscany production area, made by Fèlsina exclusively from Sangiovese grapes. On the palate, it is dry, full-bodied and structured, characterised by fine tannins and a pronounced fruity and mineral imprint. This profile, harmonious and balanced between fruit, wood and tannin, culminates in a long and precise finish, ideal for accompanying game dishes, braised meats, lamb and mature cheeses.
Where it comes from
The grapes come from the vineyards of Castelnuovo Berardenga, located within the Fèlsina estate, on the border between Chianti Classico and Chianti Colli Senesi. The rows extend at an altitude between 330 and 407 metres, benefiting from optimal south-west exposure. The vines grow on varied soils, rich in stones, sand, silt, clay and marine sediments, and are trained using the spur-pruned cordon method. This specific geological base, combined with the hillside microclimate, gives the wine its typical complexity and a solid structure.
How it is produced
Production begins in the first ten days of October with a rigorous manual harvest, aimed at selecting the best bunches. After destemming, the must ferments in steel at controlled temperatures, with maceration on the skins for 15-20 days supported by daily punching down and pumping over. The wine then matures in French oak barrels, both new and first-passage, for a period between 18 and 22 months. After the time in wood, the final blend is created before a prolonged bottle ageing, essential to achieve perfect organoleptic balance.
History and Curiosities
Since 1966, the Poggiali family has produced Fontalloro Fèlsina, a prestigious Sangiovese born in Castelnuovo Berardenga. This wine expresses a unique terroir, located on the border between Chianti Classico and the Colli Senesi, transforming the richness of the soil into timeless elegance. The meticulous harvest and maturation in French oak for 18-22 months give the 2021 vintage, awarded 95/100 by Robert Parker, an extraordinary structure. Enveloping the palate with notes of tobacco, blackberry and liquorice, this wine guarantees a magnificent longevity of 10-15 years.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
91/100
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.
-
2021
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.
-
2021
92/100
One of the most prestigious wine guides in Italy.
-
2021
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Fontalloro 2021 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Since 1966, the Poggiali family has produced Fontalloro Fèlsina, a prestigious Sangiovese born in Castelnuovo Berardenga. This wine expresses a unique terroir, located on the border between Chianti Classico and the Colli Senesi, transforming the richness of the soil into timeless elegance. The meticulous harvest and maturation in French oak for 18-22 months give the 2021 vintage, awarded 95/100 by Robert Parker, an extraordinary structure. Enveloping the palate with notes of tobacco, blackberry and liquorice, this wine guarantees a magnificent longevity of 10 5 years. |
| Origin | Castelnuovo Berardenga (SI) |
| Soil composition | Mixed: stones, sand, silt, clay and marine sediments |
| Cultivation system | Espalier with spurred cordon pruning |
| Plants per hectare | 5400 |
| Harvest | First ten days of October |
| Fermentation temperature | 28-30 °C |
| Fermentation | 15-20 days |
| Production technique | Manual harvest; crushing and destemming; fermentation and maceration in stainless steel tanks with automatic punch-downs and daily pump-overs; maturation in French oak barriques (new and first use) for 18-22 months; bottle ageing for 8 2 months |
| Wine making | After the crushing and destemming of the selected grapes, fermentation begins at between 28°C and 30°C. Maceration takes place in stainless steel tanks for 15-20 days with automatic punch-downs and daily pump-overs; this is followed by maturation in new and first-passage French oak barriques for 18-22 months, blending and bottling, with bottle ageing for at least 8 2 months before release. |
| Aging | Matured in new and first-passage French oak barriques for 18-22 months, then blended and bottled with further ageing in bottle for at least 8 2 months before release. |
| Year production | 550000 bottles |
| Allergens | Contains sulphites |