Felsina enjoys a long tradition of making Vin Santo, focusing on quality and a signature style. Grapes first dry on mats and are placed in traditional caratelli (small barrels especially for Vin Santo) with the “mother” yeast, left from previous vintages. The barrels are located in a Vinsantaia in the attic or loft of the cellars, which subject them to the various temperature changes of the four seasons, with fermentation starting and slowing with each change.
Felsina not only uses Trebbiano and Malvasia grapes, it also uses some Sangiovese for a faceted and unique dessert wine. After seven years, the Vin Santo is bottled and aged for a minimum of six months in bottle.
This version features structure, acidity, and balance between the various components as well as an endless finish.
Wine exported to
Bermuda, Canada, Australia
Most recent awards
- 2011 | James Suckling94
Malvasia, Trebbiano and Sangiovese
Type of yeast:
Aging before bottling:
Aging in bottle:
Chianti Classico, Castelnuovo Berardenga, Tuscany
Rock, clay and sandstone
5,400 plants per hectare
Age of vines:
Total yearly production (in bottles):
Golden color with coppery reflections; bouquet of peaches, apricot, ripe pineapple and tropical fruit in general. Round, soft and pleasing fruit, well integrated wood and decided elegance, long, consistent finish.
Best served at 6-8 °C (42.-46.4 °F).
Pairs well with dessert, cakes, foie gras and blue cheese.