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 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
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.