Fontalloro Toscana IGT

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.

A super Tuscan with the most emblematic of Felsina’s own Sangiovese clone.

The grapes are grown in the Chianti Classico and Chianti Colli Senesi appellations, which enjoy two different microclimates: The Colli Senesi are at a lower elevation with sand, loam, silt and marine deposits and the Chianti Classico vineyards are at the highest elevation of the area, with calcareous stony soil.

After the grapes are sorted for quality, they are vinified in stainless steel, with long maceration. The new wine is aged in used French oak for up to twenty-two months. The final blend is bottled and aged for eight to twelve months.

Intense color, aromatic herbs with generous notes of tobacco and forest floor, intertwined with black currant and hints of licorice. Lovely tannins, structure and body but especially great typicity.


Wine exported to

Bermuda, Canada, Australia

Most recent awards

  • 2017 | Vini Buoni d'ItaliaGold Star
Grape Varieties:

100% Sangiovese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

16-20 days

Type of yeast:

Selected

Fermentation temperature:

28-30 °C (82.4-86 °F)

Maceration technique:

Automatic punchdowns and pumpovers

Length of maceration:

16-20 days

Malolactic fermentation:

Yes

Fining agent:

Plant protein

Aging containers:

Barrique

Container size:

225 L

Container age:

New

Type of oak:

French

Bottling period:

October

Aging before bottling:

18-22 months

Aging in bottle:

8-12 months

Closure:

Natural Cork

Organic:

Yes

Vineyard location:

Chianti Classico, Castelnuovo Berardenga, Tuscany

Soil composition:

Rock, clay and sandstone

Vine training:

Espalier

Altitude:

330-407 meters (1,083-1,335 feet) above sea level)

Vine density:

5,400 plants per hectare

Exposure:

Southwestern

Years planted:

1979, 2004

Age of vines:

15-40 years old

First vintage of this wine:

1983

Total yearly production (in bottles):

30,000

Tasting notes:

Intense and rich ruby red. Complex aromas of tobacco, wet earth, black currant, blackberry and licorice. Smooth but consistent tannins, excellent structure and typicity on the palate.

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:

20 years

Alcohol:

14%

Winemaker:

Franco Bernabei