Felsina
Chianti Classico Berardenga 2022
| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in Slavonian oak barrels and a small percentage in second and third use barriques, followed by at least 3 months in bottle before release. |
- Key details: Chianti Classico DOCG 2022, 100% Sangiovese, 13.5% vol, Felsina
- Aromatic profile: notes of wild berries and cherry, spices, leather, menthol and tobacco
- Ageing: 12 months in Slavonian oak and used barriques, followed by at least 3 months in bottle
- Taste and structure: dry, medium-bodied, fine tannins, persistent finish with liquorice
- Serving: temperature 16–18 °C, decant for 1 hour, ideal with red meats, game and cheeses
Description
What kind of wine it is
Felsina Berardenga Chianti Classico is a still red wine of great elegance that expresses the authentic Tuscan character. Made exclusively from Sangiovese grapes, it appears in the glass with an intense and vibrant ruby red colour. On the nose, it reveals a refined profile, featuring notes of wild berries harmonised by hints of leather, menthol and fresh spices. On the palate, it displays a balanced structure, supported by fine, well-integrated tannins that give depth and vitality to the sip. The taste finishes with a long and persistent finish, with lingering notes of liquorice and tobacco, making it ideal for pairing with red meats, game and mature cheeses.
Where it comes from
This wine originates in the municipality of Castelnuovo Berardenga, in the south-eastern area of Chianti Classico, on the edge of the Sienese Hills. The vineyards of the Fèlsina estate stretch across well-ventilated slopes mainly facing south-west, at an altitude between 320 and 420 metres. The soil is characterised by a complex heterogeneity, dominated by the presence of calcareous alberese and galestro, with intrusions of sandstone and silt towards the Crete Senesi. This specific microclimate, combined with the soil composition, gives the wine a distinctly earthy and spicy signature, faithfully reflecting the identity of its landscape of origin.
How it is produced
The Sangiovese harvest takes place at different times to suit the varying altitudes of the vineyards and ensure optimal picking. After crushing and destemming, temperature-controlled fermentation takes place in steel tanks, with a skin maceration of twelve to fifteen days managed through punching down and pumping over. After the period in steel, the wine matures for twelve months in large Slavonian oak casks, alongside smaller casks of second and third use. The process concludes with a further final ageing period before release, preserving the energy and natural elegance of the fruit.
History and Curiosities
Founded in 1966, the Felsina winery has celebrated pure Sangiovese since its very first historic vintage in 1967. The vineyards surround the evocative medieval estate of Castelnuovo Berardenga, nestled on south-west facing slopes and caressed by the winds. This magnificent terroir, rich in calcareous alberese and galestro, gives the wine its unmistakable earthy and spicy signature. Under the guidance of oenologist Franco Bernabei, the excellent 2022 vintage has won over international critics, earning the prestigious 93 points from Wine Spectator.
Awards
-
2022
92/100
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.
-
2022
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 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 Chianti Classico Berardenga 2022 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Founded in 1966, the Felsina winery has celebrated pure Sangiovese since its very first historic vintage in 1967. The vineyards surround the evocative medieval estate of Castelnuovo Berardenga, nestled on south-west facing slopes and caressed by the winds. This magnificent terroir, rich in calcareous alberese and galestro, gives the wine its unmistakable earthy and spicy signature. Under the guidance of oenologist Franco Bernabei, the excellent 2022 vintage has won over international critics, earning the prestigious 93 points from Wine Spectator. |
| Origin | Castelnuovo Berardenga, north-east of Siena (Chianti Classico, Tuscany, Italy) |
| Soil composition | Calcareous alberese soil and partly galestro-marl; in the highest parts, macigno of quartzose sandstones and alberese mixed with alluvial silt; stratified sandstones and silt towards the Colli Senesi in the direction of the Crete Senesi |
| Cultivation system | Espalier with spur cordon and simple Guyot pruning, with a maximum of 5–8 buds per vine |
| Plants per hectare | Approximately 5,400 vines per hectare |
| Harvest | Within the first three weeks of October |
| Fermentation temperature | 28–30 °C |
| Fermentation | 12–15 days |
| Production technique | Fermentation at 28–30 °C after crushing and destemming; maceration in stainless steel tanks for 12–15 days with automatic punching down and daily pumping over; ageing for 12 months in Slavonian oak barrels and a small percentage in second and third use barriques, followed by at least 3 months in bottle. |
| Wine making | After crushing and destemming the grapes, fermentation takes place at 28–30 °C. Maceration in stainless steel tanks for 12–15 days with automatic punch-downs and daily pump-overs; then racking and maturation for 12 months in Slavonian oak barrels and a small percentage in second and third use barriques, followed by at least 3 months in bottle before release. |
| Aging | Aged for 12 months in Slavonian oak barrels and a small percentage in second and third use barriques, followed by at least 3 months in bottle before release. |
| Year production | 550000 bottles |
| Allergens | Contains sulphites |