Felsina
Chianti Classico Rancia Riserva 2020
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged in French oak barrels for 18–20 months, followed by bottle ageing for at least 6–8 months. |
- Name: Chianti Classico Riserva DOCG 2020, Rancia cru produced since 1983
- Grape variety and alcohol content: 100% Sangiovese, 14% vol; hand-harvested in early October
- Ageing: 18–20 months in French oak followed by 6–8 months in bottle
- Aromatic profile: notes of cherry, blackberry, spices, leather and tobacco with a long, mineral finish
- Pairings: ideal with grilled red meats, game, robust first courses and mature cheeses
Description
What kind of wine it is
Fèlsina Rancia Chianti Classico Riserva is a full-bodied red wine made from Sangiovese grapes. On the nose, it offers a spicy and intense bouquet, intertwining notes of cherry, blackberry and wild berries with mineral nuances, leather and tobacco. On the palate, it reveals a solid structure with well-integrated acidity, enhancing the fine-grained tannins and delivering an enveloping sensation that culminates in a taut and persistent finish. Thanks to its organoleptic qualities, it is an ideal accompaniment for grilled red meats or a traditional Tuscan lentil soup.
Where it comes from
The grapes come from the Poggio a Rancia vineyard in Castelnuovo Berardenga, a historic plot located between 350 and 420 metres above sea level in the heart of the Chianti Classico region. The south-west facing slopes benefit from a climate characterised by marked daily temperature variations, essential for proper aromatic development. The soils have a calcareous matrix dominated by alberese and galestro, combined with quartz sandstone and alluvial pebbles. This specific geological profile gives the wine a profound earthy complexity and a distinct mineral character.
How it is produced
The grapes are usually hand-harvested at the beginning of October. After destemming, temperature-controlled fermentation takes place in steel tanks. Maceration on the skins lasts from sixteen to twenty days, supported by daily punch-downs and pump-overs to encourage optimal aromatic extraction. Afterwards, the wine is transferred to French oak barrels where it matures for eighteen to twenty months, gaining structure and depth. The production cycle concludes with bottle ageing for at least six to eight months.
History and Curiosities
Born in 1983 in the highest area of Poggio a Rancia, this renowned pure Sangiovese owes its name to an ancient monastic estate located in Castelnuovo Berardenga. The Poggiali family, the heart of the Fèlsina winery, has managed to enhance a unique terroir to create a red wine of elegant charm and great ageing potential. The exceptional 2020 vintage confirms the estate's prestige, having achieved the formidable score of 95/100 from esteemed critics such as James Suckling, Robert Parker and Wine Spectator.
Awards
-
2020
90/100
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.
-
2020
95/100
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.
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
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 Rancia Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Born in 1983 in the highest area of Poggio a Rancia, this renowned pure Sangiovese owes its name to an ancient monastic estate located in Castelnuovo Berardenga. The Poggiali family, the heart of the Fèlsina winery, has managed to enhance a unique terroir to create a red wine of elegant charm and great ageing potential. The exceptional 2020 vintage confirms the estate's prestige, having achieved the formidable score of 95/100 from esteemed critics such as James Suckling, Robert Parker and Wine Spectator. |
| Origin | Poggio a Rancia, Castelnuovo Berardenga (SI), Toscana, Italia |
| Climate | Cold winters and milder summers with marked daily temperature variation |
| Soil composition | Quartzose sandstone macigno, stratified sands, alberese mixed with alluvial pebbles; presence of galestro on the highest part. |
| Cultivation system | Single Guyot |
| Plants per hectare | 5400 plants per hectare |
| Yield per hectare | 40–45 hl/ha |
| Harvest | First ten days of October |
| Fermentation temperature | 28-30 °C |
| Fermentation | 16–20 days |
| Production technique | Manual harvesting; crushing and destemming; temperature-controlled fermentation with maceration in steel tanks, punching down and pumping over; maturation in French oak and ageing in bottle |
| Wine making | Crushing and destemming of selected grapes; fermentation at controlled temperature (28–30 °C) with maceration in steel tanks for 16–20 days with automatic punch-downs and daily pump-overs; racking off almost at the end of fermentation; transfer in March-April into small and medium-sized oak barrels; maturation in French oak for 18–20 months and bottle ageing for at least 6–8 months. |
| Aging | Aged in French oak barrels for 18–20 months, followed by bottle ageing for at least 6–8 months. |
| Allergens | Contains sulphites |