2010 Felsina "Fontalloro" Toscana

SKU #1165738 95 points Wine Enthusiast

 *Editors' Choice* Made entirely from Sangiovese, it opens with fragrances that recall spicy black berries and Mediterranean herbs. The velvety palate delivers power and finesse along with fleshy black cherry, licorice and a graphite note.  (5/2014)

94 points James Suckling

 A red with focus and freshness with plum and peach pit aromas and flavors. Medium-to-full body with wonderfully fine tannins that are in balance with the fruit. Hints of cocoa too. Give it a year or two to soften. Gorgeous Sangiovese-based red from a top producer in Chianti Classico.  (7/2013)

94 points Robert Parker's Wine Advocate

 The 2010 Fontalloro is 100% Sangiovese sourced from various vineyards. It starts off with a sassy, playful personality thanks to ripe cherry and forest fruit. The complexity of the bouquet builds steadily to include mineral, herbs, anisette and dark clay. The chiseled mineral tones at the back are outstanding. Anticipated maturity: 2015-2030. 94+ points. (ML)  (8/2013)

94 points Vinous

 The 2010 Fontalloro (Sangiovese) is impeccable. A sweet, open bouquet melds into expressive red fruits. Compared to the 2010 Rancia, Fontalloro is a decidedly more delicate, feminine wine. All the elements are very nicely balanced. I expect the 2010 will enjoy a fairly broad window of drinkability. Today I give the 2010 a very slight nod over the 2009, only because I think the 2010 will age a little longer, but both are striking. 94+ (AG)  (8/2013)

93 points Stephen Tanzer's International Wine Cellar

 Good ruby-red. Plum, spicecake, balsamic herbs, licorice and a loamy nuance on the complex nose. Supple and sweet, with sneaky intensity of flavor; nicely integrated acidity lifts the flinty red berry, tobacco and licorice flavors. Suave and dense, finishing with fine-grained tannins and subtle persistence. 93+ (ID)  (9/2014)

92 points Wine & Spirits

 Pure, concentrated red cherry fruit announces this 100 percent Sangiovese. It’s ripe and juicy at first, picking up herb and mineral notes as well as dark tones of tar and earth. Elegant but tightly coiled, it will benefit from time in the cellar. Lay it down for three or four years and then open it for roast duck.  (4/2015)

90 points Wine Spectator

 A mix of black cherry, black currant, tobacco and oak spice notes herald this polished red, which is balanced, but needs a year or two to pull together. Offers fine length. Sangiovese. (BS)  (10/2013)

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Staff Image By: Lilia McIntosh | K&L Staff Member | Review Date: 8/19/2016 | Send Email
Ruby red in color with rich and intense tones. On the nose bouquet of aromatic herbs accentuated with generous notes of tobacco and earth, black currant and hints of licorice. The palate has good consistency of medium-smooth tannins to ensure the lengthy ageing. Richly structured and beautifully elegant on the finish.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 12/9/2015 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Full
100% Sangiovese, the Fontalloro shows more depth than the rest of the Felsina lineup. Powerful, complex and from the superb 2010 vintage. The nose is full of spice and earth while the fruit is coiled around an interior structure that opens well with decanting for drinking now, and this wine will age extraordinarily well.
Drink from 2015 to 2030

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Super Tuscan