Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
talk@vinitywinecompany.com

Bolgheri Rosso “Felciaino”

Wines

Felciaino takes its name from the red ferns that carpet this corner of Bolgheri — a small, quiet detail from a family who’s always paid close attention to the land. Grown along the storied Via Bolgherese, the very road that put this stretch of Tuscan coast on the world’s wine map, this is estate fruit from the same hallowed ground that produces Sassicaia’s neighbors.

A blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, organically farmed and aged a full year in French oak, Felciaino pours a deep, almost shining ruby-red. The nose opens with ripe blackberries, dark cherries, and baked plum, layered with rose petal, licorice, and cocoa — polished, generous, and unmistakably Bolgheri. On the palate, it’s rich yet elegant: silky tannins, well-integrated oak, and a long, harmonious finish.

Appellation: Bolgheri DOC

Type: Red, dry

Blend: 50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc.

Wine Details:

Tasting Notes:
Color: Rich, shining ruby red, with dark magenta/purple hues in youth.
Bouquet: Rich, dark fruits, hints of vanilla and spices.
Palate: Rich with dark fruit and smooth on the palate with complex notes of spices, dark chocolate, and vanilla.
Food Pairings: Enjoy with a juicy steak, Asian-style pork chops, or lamb chops with creamy roasted garlic aioli on the side. Other dishes that pair well include beef stew, red meat, roast lamb, and spaghetti meatballs in a tomato sauce.
Serving Temperature: 18º C (65º F)
   

Vinyard Notes:
All the fruit is from the single Felciaino vineyard: Part planted in 1986, part in 2001.
Training System: Horizontal spurred cordon, arched cane.
Vine age: 21 to 36 years.
Soil: Alluvial calcareous deposit.
Yield: 1,000 gr per vine.

Winemaking Notes:
Harvest: First 10-days of September for the Merlot, the middle of September for the Sangiovese, and the beginning of October for the Cabernet Sauvignon.
Vinification: Fermentation in stainless steel with native yeasts.
Aging: Minimum 12 months in used French oak barrels.
Production: 25,000 Bottles per year (0.75 litres).