Fattoria di Felsina Berardenga Chianti Classico Rancia Riserva 2013

$59.99
Save $10.00 (16%)
$49.99

SKU 02850

750ml

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The Rancia vineyard takes its name from the historic Rancia estate, once a Benedictine monastery. Located in Castelnuovo Berardenga at elevations ranging between 400 and 420 meters with a southwest-facing exposure, the vineyard covers 6.25 hectares. The soil is composed of the limestone-derived alberese classic to the Castelnuovo Berardenga area and of galestro marl in some areas. The first vintage was 1983. Made of 100% Sangiovese, look for a spicy nose with floral notes and hints of wild red and black berries, accompanied by mineral impressions and light toasted notes. Spice re-appears on the palate, which displays firm but supple tannins, and the finish is long and deep. This wine manages to combine power with elegance, and can be cellared for 20-30 years depending upon the vintage. Serve with roasted meats, pasta with red sauces, brick oven pizza, and/or dried salumi, cheeses and rosemary flatbreads.
Category Red Wine
Varietal
Country Italy
Region Tuscany
Appellation Chianti Classico
Brand Fattoria di Felsina
  • agv96+

Vinous"Fèlsina's 2013 Chianti Classico Riserva Rancia bristles with energy, with veins of underlying acidity that give the wine its focus and drive. Dark red cherry, plum, rose petal, herb and licorice are some of the signatures. Most of the Fèlsina Chianti Classicos are defined by their dark fruit and savory notes, but the Rancia is also wonderfully bright and lifted from start to finish while staying very much true to the house style. Today, the Rancia gives the impression it will unwind at a glacial pace. I imagine most bottles of the 2013 will be drunk before the wine truly enters its prime."

Antonio Galloni
  • ws92

Wine SpectatorThis red is dense and smooth, with muscular tannins supporting the black cherry, plum, sweet spice and earth flavors. Stays fresh and long on the aftertaste of earth, spice and tobacco notes. Best from 2018 through 2030. 4,000 cases made.

Bruce Sanderson, February 28, 2017