| Region of production: | Chianti Classico |
| Winery Location: | Castelnuovo Berardenga, Siena |
| Year Established: | 1966 |
Vineyard Holdings
95 ha
- Rancia: Named for the historic Rancia farmhouse, once a Benedictine monastery. Southwest-facing vineyard in Castelnuovo Berardenga at 400 to 420 meters in elevation.
Top Wines Produced & Inaugural Vintages
- Chianti Classico Berardenga DOCG: 100% Sangiovese. Sometimes a Riserva. Sourced from a variety of vineyards.
- Chianti Classico Riserva Vigna Rancia DOCG: 100% Sangiovese. Aged 18 to 24 months in new French oak. Inaugural vintage 1983.
- Chianti Classico Gran Selezione Colonia DOCG: 100% Sangiovese. Aged 30 months in new French oak. Vineyard planted in 1993, with the first crop in 1997 and first vintage in 2006.
- Fontalloro Toscana IGP: 100% Sangiovese from over 50-year-old vines on three vineyards bordering Chianti Classico and Colli Senesi. Aged 18 to 22 months in new and used French oak barrels. 3,300 cases produced. Inaugural vintage 1983.
- Maestro Raro Toscana IGP: 100% Cabernet Sauvignon from the Rancia Piccola and Poggiolo Vineyards. Aged in new French oak barrels for 18 to 20 months with an additional 8 to 10 months in glass. Inaugural vintage 1987.
- I Sistri Toscana IGP: 100% Chardonnay. Fermented and aged in 225-liter French oak barrels with daily bâtonnage. Three additional months of bottle aging before release. Inaugural vintage 1987.
Average Total Production
- 120,000 bottles
Summary
Fattoria di Fèlsina is a beacon of quality as well as tradition within Tuscany, eschewing the modernization of the late 20th century and instead placing its focus entirely on Sangiovese (for wines released under the Chianti Classico DOCG). Fèlsina also practices a traditional approach in the vineyard, exemplified through organic farming, use of older vines, and selectionmassale when replanting vineyards. Domenico Poggiali Fèlsina purchased the estate in 1966 and continues to manage it along with his oldest son, Giovanni.
Style & Vinification Techniques
Fèlsina is known for maintaining a traditional approach throughout the modernization of Tuscany. Grapes are hand-harvested and destemmed before a 16- to 20-day fermentation. Skin macerated wines see daily punchdowns or pumpovers to extract as much structure as possible. Wines are aged 18 to 22 months in barrel before up to an additional year in bottle.
Producer Website: Fattoria di Fèlsina