Fontalloro 1994 Felsina

Fèlsina, a prestigious winery in Tuscany, was purchased by Domenico Poggiali in 1966. With a courageous vision during a difficult period for Italian viticulture, he invested in the quality of the wine and involved the experience of young professionals . Together with his son Giuseppe, Domenico modernized the vineyards while preserving tradition, expanding the estate from a few hectares to over forty in just a few years. Giuseppe Mazzocolin, Domenico’s son-in-law, joined the company in the late 1970s to develop its commercial presence, thus contributing to the growth of wine culture both in Italy and internationally.

The collaboration with the wine critic Luigi Veronelli and the oenologist Franco Bernabei contributed to shaping the style of Fèlsina wine, starting from 1983, the year that saw the release of the Fontalloro and Rancia wines. Giovanni Poggiali, one of Giuseppe’s three sons, joined the family business in 1990. The estate’s vineyards have remained unchanged for centuries, spread across different locations, each with a unique terroir: Rancia, Rancino, Arcidosso, Arcidossino/ Santa Letizia, Casale di Fèlsina, Fèlsina, Casalino, Santa Maria, San Giuseppe, Ruzzatoio, Molino d’Ombrone, Valli, Molinuzzo and Red Earth.

Fèlsina’s main objective is to maintain the natural fertility of the soil using different sustainable methods, from biodynamic practices to cutting-edge technologies. The estate boasts a variety of flora and fauna, which helps preserve biodiversity. In addition to wine production, Fèlsina is also known for olive oil production, guided by the same terroir-focused philosophy. The “Olio Secondo Veronelli” project, launched in 2002, aims to produce exceptional olive oils that reflect the characteristics of each of the four varieties of olives grown on the estate: Pendolino, Leccino, Moraiolo and Raggiolo (Correggiolo)

In 1966, Domenico Poggiali discovered the ancient stone cellar of the Villa. It was small, with a large brick vault and set in tuff. The construction of the new underground cellar was completed in the early 1970s, connecting the stable that once housed the estate’s horses with the underground cellar where the maturation of the wines still takes place today.

In 1998, Giovanni and his father Giuseppe Poggiali invested in steel winemaking technology, which allows more precise work for winemakers and cellarmen in maintaining the balance, consistency and style of the wines

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The vineyards, from which the grapes for the production of Fontalloro come, are located within the Chianti Classico in the upper part of Fèlsina and in the Chianti Colli Senesi denomination (at heights between 330 and 407 meters above sea level). The vineyards are mainly exposed to the south-west, and are characterized by different soils: rocky, limestone and clayey, those of the Chianti Classico; rich in sand, silt, small pebbles and marine sediments, those on the border with the Crete Senesi. First year of production 1983. After pressing and destemming the selected grapes, fermentation begins between 28°C and 30°C. The entire maceration process in steel tanks for 16-20 days with automatic punching down and daily pumping over. In March-April the new wine is transferred into new and first-use French oak barriques, after 18-22 months of maturation, assembly and bottling follows. In glass, aging is guaranteed for at least 8-12 months before sale.

Producer: Felsina

Fontalloro

Casalnuovo Berardenga, Tuscany

Felsina

Sangiovese

1994

15%

Red wine

After pressing and destemming the selected grapes, fermentation begins between 28°C and 30°C. Maceration takes place in steel tanks for 16-20 days, with automatic punching down and daily pumping over. Between March and April, the new wine is transferred to new, first-use French oak barriques. After 18-22 months of maturation, assembly and bottling follows. In the bottle, refinement is guaranteed for at least 8-12 months before sale.

This wine presents complex aromatic varieties, with intense notes of tobacco and wet earth (and also earth dust), as well as hints of blackcurrant, blackberry and liquorice

On the palate, it shows good tannicity and consistency of medium soft tannins. It offers good consistency, structure and persistence to the aftertaste. Great vintages have excellent longevity.

Service temperature 16°-20°

Grilled meat

Quality and history