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 northeast 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. The first vintage was 1967.

The vineyards of Fèlsina Chianti Classico yield 100% Sangiovese grapes grown on vines around the medieval farmhouses. Part of the grapes come from Pagliarese, another estate with 25 hectares located on the north-western border of Fèlsina, where the wine-growing territory for the exclusive production of Chianti Classico appellation ends.

The vintage was the child of a fairly balanced growing season, at least until the end of June. Winter brought abundant rains and mild temperatures, which encouraged early vine growth and brought slightly forward budbreak and the successive phases, including flowering, which took place in late May, when temperatures reached 5-6oC above average. Just the right amount of rainfall in June built up groundwater reserves, enabling the vines to confront summer’s high temperatures and dry conditions. These high temperatures lasted, in fact, through the first week in September, without adversely affecting balanced vegetative growth, since diurnal temperature swings from late August on ensured the vines beneficial low nighttime temperatures. Such balanced conditions continued through all of September and, although there was some welcome rainfall, the return of sunny weather brought with it full ripeness in the grapes. Harvesting of the Sangiovese, which began September 11 and concluded October 15, was carried out under perfect weather conditions, and the grapes came into the cellar sound and healthy, with just the right acidity and significant concentrations of aromatic compounds.