At the southern edge of Chianti Classico, near Castelnuovo Berardenga, lies Fèlsina, one of Toscana’s most soulful estates. Founded in 1966, it bridges the classic and the modern with an unwavering respect for tradition — organic farming, old sangiovese vines, and limestone and galestro soils.
Their Vin Santo, made from dried malvasia and trebbiano grapes, follows a time-honoured method. The grapes are hung to dry for months, then pressed and fermented slowly in small caratelli barrels sealed with wax. There, in the quiet of the attic, the wine ages for nearly eight years, developing its complex, oxidative beauty before being bottled — unfiltered and full of character.
Vin Santo 2012 (Fèlsina)
Amber-gold in the glass. The nose opens with dried apricot, roasted almond, and honeyed orange peel. The palate is silky yet vibrant, balancing sweetness with fine acidity and a lingering finish of caramelised nuts and candied fruit. A contemplative wine, best enjoyed slowly, with aged pecorino or an almond biscotto, like we did.
Price: Medium