Fontalloro Berardenga Felsina 2004
- Winery: Fattoria di Felsina
- Region: Italy » Tuscany » Chianti Classico » Berardenga
- Varietal: Sangiovese
Winemaker's Notes:
Denomination: Indicazione Geografica Tipica Toscana Grape variety: 100% Sangiovese. Vineyards: The Fontalloro o...
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Assaggiato ad Ottobre 2011. Non una annata grandiosa, un colore bellissimo, granato intenso, bella evoluzione, sottobosco, tartufo, il famigerato g... Read more
Really lovely. Beautiful blackberry and cherry aromas have just a hint of vanilla. Full-bodied, with fine tannins and a long, sweet fruit finish. L... Read more
The 2000 Fontalloro, as always, represents the estateandrsquo;s best Sangiovese, from a vineyard which is partly inside and partly outside the appe... Read more
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PA Wine & Spirits (finewineandgoodspirits.com) - In-Store Multiple Locations |
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Total Beverage, Westminster Colorado Westminster, CO (1,500 mi) |
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Pennsylvania Liquor Control Board Harrisburg, PA (90 mi) |
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WineTip.com Milano, IT (4,800 mi) |
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User Reviews for Fontalloro Berardenga Felsina
Add your reviewAssaggiato ad Ottobre 2011. Non una annata grandiosa, un colore bellissimo, granato intenso, bella evoluzione, sottobosco, tartufo, il famigerato goudron, un bel fruttato (marmellata) spezie, liquirizia, una nota di ossidazione di smalto. Finissimo anche dopo 11 anni. In bocca più evoluto che al naso, tannini leggerissimi, perde un pò di freschezza, spezie e fruttato ritornano nel finale. Ancora elegantissimo anche se patisce l'annata un pò inferiore. Qualsiasi annata vale la pena tenerla almeno 5 anni in cantina prima di stappare, si può arrivare anche 10-15. Da provare il 1997. Tasted October 2011 Not a great vintage, a beautifully colored, garnet, beautiful evolution, underbrush, truffle, the (infamous) goudron, a nice fruity (jam), spices, licorice, a hint of oxidation of enamel. Fine even after 11 years. In the mouth, which evolved over the nose, very light tannins, it loses a bit of freshness, fruitiness and spice back in the final. Still elegant but suffers a little the little vintage. Every vintage it's worth to keep it at least 5 years in the cellar before you uncork, you can reach even 10-15. Try the 1997.
External Reviews for Fontalloro Berardenga Felsina
Really lovely. Beautiful blackberry and cherry aromas have just a hint of vanilla. Full-bodied, with fine tannins and a long, sweet fruit finish. Lots in the glass. Sangiovese. Best after 2005.
The 2000 Fontalloro, as always, represents the estateandrsquo;s best Sangiovese, from a vineyard which is partly inside and partly outside the appellation limits. A dark, deep ruby/garnet, its powerful nose of kirsch and plums is given additional complexity by the aromas of tobacco, damp earth, and underbrush which always characterize this wine. Rich in extract, firm and sustained in flavor, its tannins are more approachable than those of the two Riserva bottlings, but it will doubtlessly last longer as well, till the middle of the next decade if not longer.
The 2000 Fontalloro, as always, represents the estate’s best Sangiovese, from a vineyard which is partly inside and partly outside the appellation limits. A dark, deep ruby/garnet, its powerful nose of kirsch and plums is given additional complexity by the aromas of tobacco, damp earth, and underbrush which always characterize this wine. Rich in extract, firm and sustained in flavor, its tannins are more approachable than those of the two Riserva bottlings, but it will doubtlessly last longer as well, till the middle of the next decade if not longer.
Ratings & Tags for Fontalloro Berardenga Felsina
Winemaker's Notes:
Denomination: Indicazione Geografica Tipica Toscana Grape variety: 100% Sangiovese. Vineyards: The Fontalloro or Poggio al Sole vineyard, within Chianti Classico, and the Casalino and Arcidossino vineyards, within the Chianti Colli Senesi appellation. Training system: Simple Guyot with a maximum of 5-8 buds per vine. Vineyard age: 50+ years. From the 1990s, the vineyards were re-trained and reorganised in accord with research and experimentation centring on sangiovese as the privileged varietys. Altitude: 400 m. Aspect: Southwest. Soils profile: Markedly calcareous in Chianti Classico and predominantly loamy and sandy bordering the Crete senesi. Number of vines: 5400/hectare (2160/acre). Harvest: By hand, at two different times, with selection of the best clusters. Vinification: After de-stemming and pressing, 28-30oC fermentation with automatic daily punch-downs, followed by 16-20 day maceration. The wine was then drawn off, underwent malolactic fermentation, and went into barriques in March-April for 18-20 months. It was blended in stainless steel, then aged in glass 8-12 months. Sensory profile: A rich, brilliant ruby red. Good spice on the nose, with generous notes of tobacco and wet earth (and of dry earth as well). The palate is supported by a hefty charge of medium-smooth tannins to ensure the required lengthy ageing. Superb weight and structure, with a classic finish. Significant cellarability in great vintages.
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