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Vin Santo Del Chianti Classico Fattoria Di Felsina 2016 cl 37,5

€46.50
Availability: In stock
SKU
00004188
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Stima data di consegna

The ancient tradition of Vin Santo di Fèlsina is encapsulated in the passage of the ''mothers'' from the barrels of one vintage to those of another. The modernity of the production lies in the more careful selection of grapes, the drying process of the bunches, the addition of Sangiovese to characterize the wine according to the Fèlsina style, and the refinement of the winemaking and aging process.

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Il Vino in sintesi

In summary

Wine list: Vin Santo
Grape varieties: Trebbiano, Malvasia, Sangiovese
Wooden passage: Long
Alcohol Degree: 14%
Country: ITALY
Production area: CHIANTI CLASSICO
Year: 2016
Format: Bottle 375 ml
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9090/100
Come gustare il vino

How to taste it

When to drink it: 5-10 years
Serving Temperature: 10-12 °C
Recommended glass: Large cup (red medium / mature white) Calice grande (rossi medi / bianchi maturi)

Visual tasting

Golden yellow, with copper reflections.

Olfactory tasting

Aroma of dried fruit, peach, apricot, pineapple and tropical fruits.

Taste tasting

On the palate, the texture, softness, and elegance of the fruit are evident, well-integrated with the oak. This is an excellently balanced wine with a lovely, well-balanced acidity and just the right amount of residual sugar. Good persistence.

What to pair wine with Vin Santo Del Chianti Classico Fattoria Di Felsina 2016 cl 37,5

Vin Santo del Chianti Classico Fattoria di Felsina is a trusted companion for dry pastries and leavened desserts.

Contains sulfites.

Vin Santo del Chianti Classico Fattoria di Felsina is produced southeast of Siena, in the municipality of Castelnuovo Berardenga, on the southern border of the Chianti Classico production zone, from the Valli and Poggiolo vineyard. After careful selection, the bunches are left to dry naturally on racks until December and sometimes even until January–February of the year following the harvest. After pressing, the must is transferred to sealed 100-liter oak barrels, along with the “madre” (the dense residue of wine from previous vintages). After seven years in the vinsantaia, it is aged for at least six months in bottle before being released for sale.