This 470 hectare estate is located northeast of Siena in the commune of Castelnuovo Berardenga, on the southern border of the Chianti Classico zone...
Fèlsina epitomises the powerful style of southern Chianti, where the wines are stylistically more akin to those from Montalcino than their fellow Chianti from Fontodi or Isole e Olena. Domenico Poggiali bought the estate in 1966. Giuseppe Mazzocolin, son-in-law of Domenico entered the family business in late 1970s and played a significant role in the growth of the winery. Since 1990 Giovanni Poggiali, Domenico‘s grandson, has joined the management and continues his grandfather’s enterprise with the same passion. Giuseppe Mazzocolin is now less involved in the running of the estate, and consultant enologist Franco Bernabei is very much at the helm of the winemaking team.
The Fèlsina vineyards are on average more than 50 years old, located at an altitude of 350-420m above sea level, with a good southwest exposure. There are 5,400 vines planted per hectare. Soils are Quartzitic blue-grey sandstone mixed with sand strata and calcareous alberese mixed with alluvial pebbles. The Colonia vineyard is rich in magnesium and iron. Vines are trained according to a simple guyot system, with a maximum of 5-8 buds per vine. Harvest takes place at various times depending on the altitudes of the vineyards and their different ripening times, but usually within the first three weeks of October.
The 2009 vintage was the child of a fairly balanced growing season, at least until the end of June. Winter brought abundant rains and mild temperatures, which encouraged early vine growth and brought budbreak slightly forward. Just the right amount of rainfall in June built up groundwater reserves, enabling the vines to confront summer’s heat and dry conditions. High temperatures lasted through the first week in September, followed by some welcome rainfall, with the return of sunny weather bringing full ripeness in the grapes. Harvest took place from the 11th of September to the 15th of October.
Fermentation took place at 28-30°C and maceration lasted for 16-20 days in steel tanks with punchdowns and pumpovers in controlled temperatures. The wine was moved into a mixture of new and one-year-old oak barriques in late March and early April, for 18-20 months’ maturation. After bottling the wine spent a further 6-8 months ageing.
Intense ruby red in colour. Spicy aromas mingle with pleasant notes of wild berries and earthiness supported by minerality and subtle tobacco. On the palate, the wine has intense tannins that will benefit the ageing process.
|Region||Chianti Colli Senesi, Tuscany|
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