Description
Fontalloro is the most representative expression of Fèlsina’s Sangiovese. The grapes come from vineyards straddling the border between Chianti Classico and the Chianti Colli Senesi appellation. This is not only a geographical boundary but also a change in the landscape and the soil. A place where woods and vineyards meet with corn fields.
Awards

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: 565.300
- Hectares: 72
Before the eye that ranges unencumbered in all directions, a metaphysical landscape takes shape. A wondrous unfolding of hills, none blocking its neighbour, all offering a spacious spectra of colour, from yellow to indigo, in luminous waves rolling to a horizon majestically profiled with an ancient volcano, Monte Amiata, beloved of the Etruscans, he enigmatic people who at the dawn of Italic civilisation introduced vines and olives to the peninsula.
This en-lightened land lived an extraordinary moment in Italy’s history, witnessing, if only for a few moments, the dream come true of an ideal city: Siena. Siena of the 13th and 14th centuries, where nature and art crowned the creative genius of those dwelling in such favoured spaces. Read more


Name | Felsina Sangiovese Fontalloro 2020 |
---|---|
Type | Red still |
Denomination | Toscana IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Felsina |
Origin | Castelnuovo Berardenga (Siena). |
Climate | Altitude: 330-407 m. a.s.l. Exposure: South-West. |
Soil composition | Mixed contents, in particular stones, sand, silt, clay and marine sediments. |
Cultivation system | Espalier with spurred cordon pruning. |
Plants per hectare | About 5,400 vines per hectare. |
Harvest | By hand, with a careful selection of the best grapes. |
Fermentation temperature | 28-30 °C |
Wine making | After destemming and crushing, fermentation occurs at 28-30°C in stainless steel vats for 16-20 days with daily punch-downs and pump-overs. |
Aging | In March-April, the wine goes into new and first-used French oak barrels. After 18-22 months of ageing, the final blend is assembled, bottled, and aged in the bottle for at least 8 2 months. |
Allergens | Contains sulphites |