Fontalloro 2009 - Felsina

Fontalloro 2009 - Felsina

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The vineyards, from which the grapes for the production of Fontalloro originate, are found within the Chianti Classico in the upper part of Fèlsina and in the denomination of the Chianti Colli Senesi (at heights between 330 and 407 meters s.l.m).

wine description

Fontalloro 2009 is born from the selection of the best Sangiovese grapes grown in the vineyards of the Chianti Classico estate in the upper part of Fèlsina, and in the denomination of Chianti Colli Senesi at lower heights (from 330 to 407 meters s.l.m). Fully exposed to the south-west, they are characterized by different terrains: rocky, calcareous and stony, that of the Chianti Classico; rich in sands, silt, small pebbles and marine sediments, the one on the border with the Crete Senesi. Once the grapes are harvested they are crushed and de-stemmed, the indigenous yeasts activate fermentation at temperatures between 28 ° and 30 °. The duration of maceration varies from 16 to 20 days with punching down and pumping over according to the cellar program; the malolactic fermentation is carried out in steel, in March the wine is transferred to barrels where it matures for 18/22 months. The final assembly is in steel followed by a further refinement for 8/12 months in the bottle.

tasting notes

Classic ruby with a medium transparency. The nose has a strong bond with the territory and its Chianti matrix is clear: aromas of cherry, wild berries, blood notes, spices and violet follow one another. With an empty glass emerge notes of leather and parched wood. Impressive mouth for cohesion and minerality, the tannin is biting but well integrated with the savory and glyceric components; the finish is long and safe.

aging capacity

Long aging wine.

small tips

Taste it at a temperature of 18 ° C with a large and juicy Florentine.

Data sheet

Winery
Felsina
Variety
100% Sangiovese
Nation
Italy
Production area
Castelnuovo Berardenga (SI)
Region
Tuscany
Year
2009
Gradation
14,0%
Bottle
75 cl
In Vineyard
Certified Biodynamic Agriculture
Vinification
Fermentation at temperatures between 28 ° and 30 °. The duration of maceration varies from 16 to 20 days with punching down and pumping over according to the cellar program; malolactic fermentation is carried out in steel
Yeast
Indigenous
Aging
In March, the wine is transferred to barrels where it matures for 18/22 months. The final assembly is in steel followed by a further refinement for 8/12 months in the bottle.
Match with
Meats
Typology
Red
Serving Temperature
Temperature 18 °C
Premi
93/100 Robert Parker "The Wine Advocate, 93/100 James Suckling, 93/100 Stephen Tanzer, 91/100 Cellar Tracker, 90/100 Luca Gardini, 18/20 Vinum Wine Magazine
Ideal consumption
Da 2013 a 2029
Our judgment
93/100 Very Big Wine

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