Wine Spectator | Rating: 90Full-bodied, with lots of blackberry. Has a citrusy, light oak edge, with fine tannins and a clean finish. Layered and rich.Author: James Suckling
Wine Advocate | Rating: 95I have tasted Felsina's 2004 Chianti Classico Riserva Rancia on at least three separate occasions and have never been anything less than deeply impressed. This is a serious Chianti endowed with endless layers of sweet dark cherries, smoke, minerals, flowers and sweet toasted oak. With air the layers fill out, revealing an expansive, richly-textured wine of pure breed. At times the wine has been incredibly primary and brooding, while at other times it has shown the sheer power it holds in reserve. This is a great effort from Felsina. Simply put, it is a wine fit for kings and queens. Rancia also happens to be one of the finest values in wine today. Needless to say, it is highly recommended.Author: Antonio Galloni
International Wine Cellar | Rating: 95Impressive dark ruby color. Expressive aromas of blackcurrant, plum, mint and cigar box, all lifted by a mineral element. Dense and rich, combining pinot noir-like texture and refinement with syrah-like flavors of rare meat and raspberry liqueur. This boasts a wonderfully tactile feel and a remarkably long, palate-staining finish. A great Chianti with loads of personality.Author: Ian D'AgataIssue: July/August 2007
Self | Rating: 92Author: Juan K
Self | Rating: 94Author: Dario B
Self | Rating: 93Blackberry, truffle and smoke on the nose. Really fresh as well. Extremely well balanced with fine tannins in the mouth. Moderate finish. One of the better Chianti's I've had in a while. Well worth it.Drink Dates: 2009-2015Author: MBates 42
Anonymous | Rating: 94Fantastic wine. Perfectly balanced and you can beat it for value. Wish I had bought more!Author: WinoRachel
Self | Rating: 95From a 3L format, decanted over the course of dinner. Spice, cherries and blueberries, earth, tannins apparent but not at all unpleasant. Some dinner guests initially scoffed at |Chianti,| but raved all through dinner after trying. Wish I had more. Drinks great now, could also lay down a couple more years no problem.Drink Dates: 2009-2014Author: AJFox
Self | Rating: 93Popped and poured. Dark red/black color. Aromas of black fruits and some smoke. Big, juicy flavors with nice acidity and softening tannins. Many years ahead for this wine, but in a really good place right now!Drink Dates: 2015-2020Author: Todd W59
Self | Rating:Susan started it with friends and pizza, I am having it as a sipper. It is drinking smoothly and balanced with good fruit and still dries the gums, its greatAuthor: Steve
Self | Rating: 93This is a serious chianti...Flowers on the nose, dark cherries and minerals on the palate..med body with smooth mid-length finish...fleshed out with air. This will live a long time.Author: MJM
The winery is located within the most south-eastern part of the Chianti Classico zone near Siena. In 1961, Domenico Poggiali purchased the property and 57 hectares of vineyards. His son-in-law, Giuseppe Mazzocolin, currently runs the estate with the assistance of renowned oenologic consultant Franco Bernabei and vineyard overseer Agostino Buracchi. Together, they have wrought a portfolio of wines that recognize the mystical world of Sangioveto.
The Cru Rancia and the Fontalloro are two of the premiere wines coming out of Tuscany today.
See other similar producers:Azienda Agricola Case Basse,Azienda Agricola Argiano
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines.
Sangiovese is ’s star variety and the primary grape in renowned regions of and . It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include , , and , and are recognized today as some of Italy’s finest wine producers.Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.
Collector Data For This Wine
- 1701 bottles owned
- 245 collectors
- Average collector rating: 93
(Out of 245 collectors)