Felsina
Chianti Classico Gran Selezione Rancia 2021
| Denomination | DOCG Chianti Classico Gran Selezione |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing in French oak barrels for 18–20 months, followed by bottle ageing for at least 6–8 months. |
- Grape variety: 100% Sangiovese grapes vinified as a dry red with the Chianti Classico Protected and Guaranteed Designation of Origin (DOCG)
- Aroma: Aromas of spices, cherry and blackberry, with hints of leather, tobacco and a mineral note
- Flavour: Full-bodied structure, lively acidity, fine and smooth tannins, with a persistent and savoury finish
- Ageing: Matured for 18–20 months in French oak barrels followed by 6–8 months in the bottle
- Pairings: Ideal with red meats and game, mature cheeses and lentil soup
Description
What type of wine it is
The Felsina Rancia Chianti Classico Riserva is a Tuscan red wine that precisely expresses the character of the Sangiovese grape variety. Produced in the Chianti Classico region, this riserva version offers a solid and balanced structure, supported by dense and smooth tannins. The aromatic profile opens with an intense and spicy bouquet, defined by clear hints of cherry, blackberry and plum, which intertwine with floral notes, dried herbs, leather and tobacco. On the palate, it is savoury and concentrated, offering a long and taut finish that reflects the elegant minerality of its terroir.
Where it comes from
The grapes originate from the historic Rancia vineyard, located in Castelnuovo Berardenga in the heart of Tuscany. The rows extend across south-west facing slopes at an altitude of between 350 and 420 metres, benefiting from a climate marked by significant temperature swings between day and night. The soils feature a limestone matrix composed mainly of alberese and galestro, enriched with quartz sandstones and alluvial pebbles. This specific composition gives the wine a deep earthy complexity, enhancing the gustatory tension and the sharp mineral imprint of the Sangiovese.
How it is produced
Production begins with a meticulous manual harvest, followed by the destemming of the grapes. Fermentation takes place in temperature-controlled steel tanks, accompanied by maceration on the skins that lasts for approximately twenty days. During this phase, daily punching down and pumping over ensure optimal aromatic extraction. Subsequently, the wine ages in French oak barrels for a period of eighteen to twenty months, acquiring further depth. The cycle concludes with bottle ageing before being released onto the market.
History and Trivia
Created in 1983 from vineyards situated in the highest part of Poggio a Rancia, this pure Sangiovese takes its name from an ancient Benedictine estate in Castelnuovo Berardenga. The Poggiali family, the heart and soul of the Fèlsina estate, has enhanced this unique terroir through rigorous massal selections aimed at preserving its authenticity. Today, this excellent Chianti Classico Gran Selezione expresses a fascinating ageing potential, celebrated internationally with prestigious scores of 95/100 awarded by Vinous and Wine Spectator.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
95/100
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 Chianti Classico Gran Selezione Rancia 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| 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 Trivia Created in 1983 from vineyards situated in the highest part of Poggio a Rancia, this pure Sangiovese takes its name from an ancient Benedictine estate in Castelnuovo Berardenga. The Poggiali family, the heart and soul of the Fèlsina estate, has enhanced this unique terroir through rigorous massal selections aimed at preserving its authenticity. Today, this excellent Chianti Classico Gran Selezione expresses a fascinating ageing potential, celebrated internationally with prestigious scores of 95/100 awarded by Vinous and Wine Spectator. |
| Origin | Poggio a Rancia, Castelnuovo Berardenga (Siena), Tuscany, Italy |
| Climate | Cold winters and milder summers with a significant daily temperature range |
| Soil composition | Macigno quartzose sandstones, stratified sands, alberese mixed with alluvial pebbles; presence of galestro in the highest part. |
| Cultivation system | Single Guyot |
| Plants per hectare | 5,400 plants per hectare |
| Yield per hectare | 40–45 hectolitres per hectare |
| Harvest | First ten days of October |
| Fermentation temperature | 28 to 30 °C |
| Fermentation | 16–20 days |
| Production technique | Manual harvest; crushing and destemming; fermentation at a controlled temperature (28–30 °C) with maceration in stainless steel tanks for 16–20 days, including automatic punching down and daily pump-overs; maturation in French oak for 18–20 months; bottle ageing for at least 6–8 months. |
| Wine making | Crushing and destemming of the selected grapes; fermentation at a controlled temperature (28–30 °C) with maceration in stainless steel tanks for 16–20 days with automatic punching down and daily pumping over; racking near the end of fermentation; transfer in March-April to small and medium-capacity oak barrels; maturation in French oak for 18–20 months and bottle ageing for at least 6–8 months. |
| Aging | Ageing in French oak barrels for 18–20 months, followed by bottle ageing for at least 6–8 months. |
| Allergens | Contains sulphites |