Fontalloro 2017

Felsina Fontalloro . Perfect condition and stored correctly.

Guidance price according to Vivino, Kjær & Sommerfeldt is: DKK 6-800

Fontalloro is, in addition to Rancia, probably the wine that has the most importance for the people behind Fèlsina, and which is closest to their hearts. Right back at its establishment in 1966, with the Poggiali family's stubborn insistence on using only the Sangiovese grape, and since Giuseppe Mazzocolin's continuation of the mindset until the first Fontalloro release in 1983, this wine has demonstrated terroir thinking like no other in Chianti.

The Sangiovese grapes for Fontalloro are harvested on both sides of the border between Chianti Classico and Chianti Colli Senesi. For the same reason, it is simply classified as an IGT wine – but never mind, that's just pure law and has nothing to do with Fèlsina's noble alchemy and magic.

Manual harvesting and aging in barrels
The grapes for Fontalloro are harvested manually in several rounds during October, and only the very best find their way. After a strict quality control on arrival at the vineyard, the bunches are destemmed. The grapes are then pressed, which macerate and ferment in stainless steel tanks for 16-20 days at 28-30 degrees with daily pumping overs. In March-April, the wine is filled into French oak barrels – used for the first time the year before – where the wine matures for a further 18-22 months before the final blending and bottling, followed by a further 8-12 months of bottle aging.

Chianti with juice, power and depth
Fontalloro is undoubtedly the most representative expression of Félsina's view of Sangiovese. It comes out of the bottle with a bang, with both juice, power and depth. There are intense layers of dark plums, cherries, leather, licorice, tar and earth in both nose and mouth, but with a rare balance and precision. In the aftertaste, the Sangiovese acidity and structure elevate all the impressions to a true and persistent party firework. This is simply noble grandeur in liquid form.