1989 Felsina Berardenga Chianti Classico DOCG
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- Style Red - Savory and Classic
- Grape Variety Sangiovese
- Food Pairing Lamb
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Producer tasting notes: (1989 vintage) "Ruby red with deep intensity and hue. Fruity, fine and elegant aromas dominated by wild berries, along with array of spicy notes. Fruity on the palate with good tannins and a lingering finish." - Felsina
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Details
- Producer Notes
- Chianti Classico is the cornerstone of the estate’s production. The vineyards are located in Castelnuovo Berardenga, in the southeastern part of the Chianti Classico appellation, to the southeast of Siena. Almost exclusively with a southwestern exposure, they sprawl across ventilated slopes at an altitude ranging from 320-420 meters above sea level. Geologically, the terrains are mixed: in the higher parts the soil is predominantly rock quartz and calcareous alberese mixed with alluvial pebbles; strataform sandstone and loam characterize the vineyards on the edge of the Colli Senesi in the direction of the Crete Senesi. First vintage 1967.
- Drinking Window
- 1992-2000
- Alcohol ABV
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13 - 13.5%
- Sweetness
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Dry
- Maturation
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Oaked
- Oak Type
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Slavonian
- Ownership
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Giuseppe Poggiali
- Closure Type
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Cork
- Vineyard Notes
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Growing area: Northeast of Siena, in the commune of Castelnuovo Berardenga, on the southern border of the Chianti Classico zone. Vineyard density: About 5.400 vines per hectare. Training system: Bilateral cordon training system and simple Guyot with a maximum of 5-8 buds per vine. Vineyard age: From the selection of vineyards in the seventies – eighties were conducted thorough investigations to identify the parent plants most suitable for the construction of grafting and replanting took place between 1990 and the early 2000s.
Read more
- Harvest Notes
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Staggered due to different altitudes of the vineyards, within the first three weeks of October.
- Winemaking
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After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 12-15 days at 28°C and 30°C, with programmed punchdowns and daily pumpovers.
Read more
- Ageing
-
In March-April, the new wine goes into medium-size Slavonian oak barrels, and a small percentage into twice and thrice used oak barrels; after 12 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3 months.
Read more
- Producer Tasting Notes
-
Ruby red with deep intensity and hue. Fruity, fine and elegant aromas dominated by wild berries, along with array of spicy notes. Fruity on the palate with good tannins and a lingering finish.
Read more
Suggested Dishes to Pair With This Wine
- Carbonnade de Boeuf Starter Course
- Beef braised in beer
- Contains: mustard
- Belgian
- Gnocchi with meat sauce Main Course
- Italian
- Pork meatballs in tomato sauce Main Course
- Western
- Oxtail ravioli Main Course
- Italian
Details
- Producer Notes
- Chianti Classico is the cornerstone of the estate’s production. The vineyards are located in Castelnuovo Berardenga, in the southeastern part of the Chianti Classico appellation, to the southeast of Siena. Almost exclusively with a southwestern exposure, they sprawl across ventilated slopes at an altitude ranging from 320-420 meters above sea level. Geologically, the terrains are mixed: in the higher parts the soil is predominantly rock quartz and calcareous alberese mixed with alluvial pebbles; strataform sandstone and loam characterize the vineyards on the edge of the Colli Senesi in the direction of the Crete Senesi. First vintage 1967.
- Drinking Window
- 1992-2000
- Alcohol ABV
-
13 - 13.5%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
Slavonian
- Ownership
-
Giuseppe Poggiali
- Closure Type
-
Cork
- Vineyard Notes
-
Growing area: Northeast of Siena, in the commune of Castelnuovo Berardenga, on the southern border of the Chianti Classico zone. Vineyard density: About 5.400 vines per hectare. Training system: Bilateral cordon training system and simple Guyot with a maximum of 5-8 buds per vine. Vineyard age: From the selection of vineyards in the seventies – eighties were conducted thorough investigations to identify the parent plants most suitable for the construction of grafting and replanting took place between 1990 and the early 2000s.
Read more
- Harvest Notes
-
Staggered due to different altitudes of the vineyards, within the first three weeks of October.
- Winemaking
-
After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 12-15 days at 28°C and 30°C, with programmed punchdowns and daily pumpovers.
Read more
- Ageing
-
In March-April, the new wine goes into medium-size Slavonian oak barrels, and a small percentage into twice and thrice used oak barrels; after 12 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3 months.
Read more
- Producer Tasting Notes
-
Ruby red with deep intensity and hue. Fruity, fine and elegant aromas dominated by wild berries, along with array of spicy notes. Fruity on the palate with good tannins and a lingering finish.
Read more
Related News
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Chianti Classico: Best in Class
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Vintage quality: Average
Current condition: Likely past it
The Tuscan vintage was by and large, unexceptional.
A warm spring gave way to a surprisingly cool summer that saw inordinate amounts of rainfall. Wet conditions continued into early September disrupting the harvest. As a result, picking had to be staggered and the har...
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