Chianti Classico Riserva Rancia DOCG

Felsina was founded in 1966 by Domenico Poggiali, who developed the properties, wines and business side in the following years along with his son Giuseppe Poggiali. Later, his son-in-law also called Giuseppe and finally Giuseppe’s first son, Giovanni, representing the third generation, joined the company. The property extends at least 500 (1,235 acres) hectares with 90 hectares (222 acres) under vine. The many different vineyards feature very specific microclimates, each one unlike any other. Altitudes vary from 350 to 420 meters (1,148 to 1,378 feet) above sea level, with soils that range from clay to alberese, rich in minerals and fossils. Because of this extraordinary variety, the Sangiovese di Felsina, or Sangioveto, was born. The combinations of soils and clones together have become a precious asset for the winery to pass on to future generations.

Felsina has a strong focus on crafting excellent Chianti Classico, specifically in the Castelnuovo Berardenga district, which is in the southeastern corner of the appellation. Each vineyard has been thoroughly studied to identify which clones would best thrive.

This single-vineyard is named for the historic farmhouse Rancia, which was a Benedictine monastery, in Castelnuovo Berardenga. The vineyards face southwest and have limestone-based alberese, which is typical to the area. There is also some galestro, the pillar of Chianti Classico, in some parts.

As it is a Riserva, the grapes go through careful selection before vinification in stainless steel. The wine ages for a minimum of eighteen to twenty months in French oak and then in bottle for at least six to eight months.

Lovely and intense with floral and spicy notes that embrace wild berry aromas. Lovely minerality and light hints of toast. Compelling, flavorful, balanced and long-lasting on the palate.

Wine exported to

Bermuda, Canada, Australia

Grape Varieties:

100% Sangiovese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

16-20 days

Type of yeast:


Fermentation temperature:

28-30 °C (82.4-86 °F)

Maceration technique:

Automatic punchdowns and pumpovers

Length of maceration:

16-20 days

Malolactic fermentation:


Fining agent:

Plant protein

Aging containers:

Barrique and barrels

Container age:


Type of oak:


Bottling period:


Aging before bottling:

18-20 months

Aging in bottle:

6-8 months


Natural Cork



Vineyard name:


Vineyard location:

Chianti Classico, Castelnuovo Berardenga, Tuscany

Vineyard size:

9 hectares (22 acres)

Soil composition:

Sandstone and alberese

Vine training:



320-420 (1,050-1,378 feet) above sea level

Vine density:

5,400 plants per hectare



Age of vines:

20-30 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Rich ruby red with spicy and floral aromas with hints of red and black wild berries and toasty notes. The spice re-appears on the palate, which displays firm but supple tannins, and a bright finish. Compelling, flavorful and fresh.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Pairs well with red meats, game, and aged cheese.

Aging potential:

12 years




Franco Bernabei