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 oenologist Franco Bernabei is very much at the helm of the winemaking team.
The Rancia vineyard lies entirely within the Chianti Classico zone, in the commune of Castelnuovo Berardenga, north east of Siena. It sits at 400 metres above sea level, facing south. The vines were planted between 1958-1982, with newer plantings using genetic material from the old Rancia vineyard. Vines are trained according to a simple Guyot system, with an average yield of 40-45 hectolitres per hectare. Soils are quartzitic blue-grey sandstone, with layers of sand and calcareous albarese mixed with alluvial pebbles. In the higher areas, the soil is a limestone marl galestro mix.
The 2015 vintage was excellent thanks to the regular weather conditions and the flawless quality of the grapes. The winter was temperate with alternating cold days and temperatures only dipping below zero on certain days. The spring was mild with medium-high temperatures favouring the regular budding of the foliage. The summer was excellent overall, with little rain and high temperatures in the months of July and August being compensated for by good diurnal variation. All the phenological phases (budding, flowering, fruit-set and veraison) were perfect. More than other years, 2015 enhanced the features of Sangiovese with unique and concentrated extract, anthocyans, polyphenols and varietal aromas. In terms of production, the quantity was much the same as the previous year.
After destemming and crushing, fermentation took place at 28-30°C, with automatic daily punching down of the cap, followed by 12-15 days maceration. Towards the end of fermentation, the wine was racked into first and second use French oak barrels, where it matured for 18-20 months. It aged for a further 8-12 months in bottle before release.
Deep ruby red in colour, Rancia opens with a spicy nose that then leads into floral and wild berry notes. Great elegance and finesse on the palate combine with a fine mineral note. It is opulent with ripe berry characters and a long, spicy finish.
|Grape varieties||100% Sangiovese|
|Region||Chianti Classico, Tuscany|
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