Juice 2008 Vin Santo, Berardenga, Fèlsina, Chianti Colli Senesi, Tuscany, ITA
Grape Malvasia, Sangiovese, Trebbiano
Farming Certified Organic, Vegan
Tasting Note Aromas of peach and apricot are complemented with pineapple and tropical fruit. The complex palate has good weight and supple fruit, with toasty nuances from well-integrated oak. Lively acidity is beautifully balanced by the sweetness of the dried grapes, with baked apricot and candied pineapple continuing on the long finish.
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 the late 1970s and played a significant role in the growth of the winery. In 1990 Giovanni Poggiali, Domenico's grandson, 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 oenologist Franco Bernabei is very much at the helm of the winemaking team.
The wines of Fèlsina are synonymous with quality and the Chianti region in general. We love the power, richness and vibrancy their wines always display and their organic certification and holistic farming are further reasons for us to love everything they do. On a side note, their olive oil is also astonishingly good, we recommend getting your hands on some especially the new season kit!
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’as it is affectionately known. It is traditionally served at the end of the meal and almost always with hard little ‘cantucci’ biscuits. Other superb pairings include Gorgonzola (or other Blue Cheeses), high quality dark chocolate or if you want to induce an early coronary, rich duck liver paté or even seared Foie Gras if you’re that way inclined (we aren’t but we won’t judge).