Felsina
Maestro Raro Cabernet Sauvignon 2020
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Cabernet Sauvignon |
| Aging | In March–April, the new wine is transferred into 225-litre French oak barriques of first and second use, where it matures for 18–20 months; this is followed by at least 8–10 months of bottle ageing before being released for sale. |
- Grape variety and vintage: 100% Cabernet Sauvignon, Toscana IGT, harvested in 2020
- Aromas: notes of small fruits, tobacco, leather, black tea, balsamic and spices
- Vinification: fermentation in steel at 28-30°C, maceration for 16-20 days
- Ageing: 18-20 months in 225-litre French oak barriques, followed by bottle ageing
- Serving and pairings: decant for 1 hour; serve at 18-20°C with game and mature cheeses
Description
What kind of wine it is
Maestro Raro by Fèlsina is a dry red wine from Tuscany, made exclusively from Cabernet Sauvignon grapes. Its deep ruby red colour, enhanced by subtle violet hues, introduces a complex bouquet dominated by small fruits, tobacco and leather, with balsamic nuances, black tea, mint and spices. On the palate, it is full-bodied, substantial and enveloping, maintaining remarkable overall harmony. The structure is supported by refined tannins that guide the elegant fruit towards a prolonged persistence and a broad finish.
Where it comes from
The grapes are grown in the municipality of Castelnuovo Berardenga, from the renowned plots of Rancia Piccola and Poggiolo. In these vineyards, cultivated using the simple Guyot system, the aim is to allow the Cabernet Sauvignon to express the pure identity of the terroir. The soils of Berardenga feature a blend of sand and limestone, enriched by a strong mineral component of marine origin, with the presence of pebbles and the typical white alberese limestone. This specific geological composition gives the wine a solid structure and enhances its characteristic smoky and spicy notes.
How it is produced
After manual harvesting, the destemmed bunches are sent for fermentation in stainless steel at a controlled temperature. Maceration lasts from sixteen to twenty days, with daily punch-downs and pump-overs to ensure precise extraction. The wine then matures for about twenty months in French oak barrels of first and second passage. The use of wood is managed with great care so as not to overpower the fruit's identity, preparing the wine for a final resting period of at least eight months, essential for harmonising the herbal notes and achieving perfect balance.
History and Curiosities
Born in 1987 from a vision of the Fèlsina winery, Maestro Raro is a limited production wine of exceptional quality. It comes to life from the exclusive plots of Rancia Piccola and Poggiolo, where Cabernet Sauvignon is cultivated to enhance the authentic local terroir, characterised by sandy and calcareous soils. Masterfully overseen by oenologist Franco Bernabei, the wine matures until it achieves a perfect harmonious balance. This prestigious 2020 vintage has won over international wine critics, boasting 95 points from Robert Parker and 5 Grappoli Bibenda.
Awards
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2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2020
94/100
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
3One of the most prestigious wine guides in Italy.
-
2020
4Italian Sommelier Association (AIS) guide
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2020
91/100
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 Maestro Raro Cabernet Sauvignon 2020 |
|---|---|
| Type | Red still semi-aromatic |
| Denomination | Toscana IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Cabernet Sauvignon |
| Country | Italy |
| Region | Tuscany |
| Vendor | Felsina |
| Story | History and Curiosities Born in 1987 from a vision of the Fèlsina winery, Maestro Raro is a limited production wine of exceptional quality. It comes to life from the exclusive plots of Rancia Piccola and Poggiolo, where Cabernet Sauvignon is cultivated to enhance the authentic local terroir, characterised by sandy and calcareous soils. Masterfully overseen by oenologist Franco Bernabei, the wine matures until it achieves a perfect harmonious balance. This prestigious 2020 vintage has won over international wine critics, boasting 95 points from Robert Parker and 5 Grappoli Bibenda. |
| Origin | Castelnuovo Berardenga (SI) |
| Soil composition | Belardenga soils with a mixture of limestone and sand, with rounded stones and white limestone (albarese) |
| Cultivation system | Single Guyot |
| Plants per hectare | 5400 |
| Fermentation temperature | 28-30 °C |
| Fermentation | 16-20 days |
| Production technique | Fermentation in stainless steel tanks with maceration, scheduled punch-downs and daily pump-overs; ageing in 225-litre French oak barriques (first and second use) followed by further ageing in bottle. |
| Wine making | After the crushing and destemming of the grapes, fermentation takes place at 28–30 °C with maceration in steel tanks for 16–20 days, with scheduled punch-downs and daily pump-overs; this is followed by ageing in 225-litre French oak barriques (first and second use) for 18–20 months, then at least 8–10 months of bottle ageing before release to the market. |
| Aging | In March–April, the new wine is transferred into 225-litre French oak barriques of first and second use, where it matures for 18–20 months; this is followed by at least 8–10 months of bottle ageing before being released for sale. |
| Allergens | Contains sulphites |