The 2015 Chianti Classico Gran Selezione Colonia is the richest and most overt of Fèlsina’s three top Sangioveses (the other two being Rancia and Fontalloro). Dark and explosive in the glass, the 2015 Colonia possesses layers of super-ripe dense fruit to match its decidedly virile, muscular personality.
As always, Colonia has a stronger French oak imprint than the other wines in the range, but the oak is better balanced today than it was in the first few years. The 2015 is an impressive Colonia.
Drink 2025 - 2045
Antonio Galloni, Vinous.com (July 2018)
Castelnuovo Berardenga. 100% Sangiovese.
Just mid-ruby with orange tinges. Spicy fruit with a hint of gingerbread. Quite ripe and evolving too quickly into the dried-fruit spectrum for my liking, even if it has some class right now.
Drink 2019 - 2024
Walter Speller, JancisRobinson.com (February 2019)
This is really a unique Chianti Classico that wouldn’t be out of place among a flight of Nebbiolo! Pure aromas of strawberries, raspberries and blueberries with hints of sweet hazelnuts, cigar box, tea leaves and dried leaves. The perfectly ripe and silky tannins on the full-bodied palate are juxtaposed with really crisp and exciting acidity. A crunchy yet chewy finish. What a wine.
Delicious now, but it can age for a long time.
James Suckling, JamesSuckling.com (September 2018)
About this WINE
An important estate located in the commune of Castelnuvo Berardenga in the southernmost tip of the Chianti Classico zone. The estate extends to over 350 hectares of which 75 hectares of vineyards are planted with Sangiovese, Cabernet Sauvignon, Malvasia, and Chardonnay.
In was bought by Domenico Poggiali, a haulier from Ravenna, in 1964. At the beginning of the 1980s he transferred it to his son-in-law Giuseppe Mazzocolin, a former schoolteacher. In collaboration with cult oenologist Franco Bernabei, he replanted much of the vineyards and completely renovated the winemaking facilities. Today it is one of the leading estates in Chianti Classico.
Chianti Classico is a leading Tuscan DOCG zone which covers approximately 7,000 hectares between Florence and Siena. Its vineyards stretch into the Apennine foothills at altitudes of between 150m and 500m, and encompass two distinct terroirs and styles. The sandy, alluvial soils of the lower sites yield fuller, meatier wines while the limestone and galestro rocks of the higher vineyards deliver finer, more ethereal examples.
The origins of Chianti date back to the Middle Ages, although Chianti Classico was really born in 1716 when Grand Duke Cosimo III of Tuscany classified the zone, identifying the villages of Radda, Greve, Panzano, Gaiole and Castellina as the leading sites; these same villages still represent the nucleus of the Chianti Classico DOCG today. The regulations have been revised, however, to insist that the wine is made from a minimum 80 percent Sangiovese and a maximum 20 percent Canaiolo and ameliorative grapes (ie Merlot and Cabernet Sauvignon); from the 2006 vintage, no white grapes are allowed.
Chianti Classico cannot be released until 1st October in the year following the harvest, while Chianti Classico Riserva must undergo 24 months of ageing before release, including at least three months in bottle. At the region’s top addresses, French barriques are gradually being adopted in the place of the traditional, larger slavonian botte.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.