2013 Felsina Chianti Classico

SKU #1258753 92 points James Suckling

 A super refined wine with sliced berry plus hints of cedar and vanilla. Full-bodied, bright and crisp; lovely finish.  (10/2015)

92 points Wine Enthusiast

 Dark berry, underbrush and tobacco aromas lead the nose of this vibrant, structured wine while the palate doles out black cherry, fresh raspberry, licorice and clove. Fresh acidity and supple tannins balance the juicy flavors. (KO)  (9/2015)

92 points Wine Spectator

 *Top 100 of 2016, Smart Buy* This is rich and sumptuous, boasting pure flavors of cherry and raspberry, matched to a juicy texture. There are plenty of tannins neatly folded into the overall structure, with hints of mineral and tea on the long, expansive finish. Best from 2017 through 2024. (BS)  (6/2016)

91 points Robert Parker's Wine Advocate

 Fèlsina's 2013 Chianti Classico Berardenga shows a great level of richness and general intensity. The wine reveals a very full and luscious set of aromas with cherry and blackberry in pole position. Lighter tones of spice and tobacco fill in at the back and give the wine a greater sense of aromatic lift. The mouthfeel is also characterized by velvety richness. Look out for this delicious vintage. I enjoyed a magnificent visit to Fèlsina this year to taste a wide range of old and new wines. This historic estate makes Chianti Classico wines under two different brands: Castello di Farnetella and Fèlsina (purchased in 1966). I tasted these wines with proprietor Giovanni Poggiali and Sales Director Andrea Bonivento. They were kind enough to offer a few surprises too. 91+ (ML)  (10/2015)

91 points Vinous

 The 2013 Chianti Classico Berardenga is one of the richest, darkest versions of this wine I can remember tasting. Black cherries, game, smoke, tar, leather and soy are some of the notes that take shape in the glass. The 2013 is wild, savory and surprisingly dense, raw and unformed for an entry-level wine. Accordingly, the 2013 is going to require more patience than is the norm, but it also has the potential to overachieve over the near and medium term. All the house signatures are very much alive here. (AG)  (9/2015)

Jancis Robinson

 100% Sangiovese, aged in medium-sized Slavonian oak, with a small percentage in small, used barrels. Mid ruby with bricky rim. Meaty, gently leathery red fruit. Sweet oak caress on the palate, relatively light overall and with a fresh tangy red-fruited finish. (JH)  (9/2016)

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Price: $19.99
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Staff Image By: Jeffrey Jones | K&L Staff Member | Review Date: 2/20/2017 | Send Email
A delicious and wonderful Chianti. It has bright and juicy red fruit flavors and is medium bodied.It has a lot of fruit for a Chianti and will go well with paste and meat dishes.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 10/25/2016 | Send Email
The aromatics in this wine are so pure, full of black cherry, plum and earth, just a classic representation of what Chianti Classico should smell like. On the palate the wine is supple, smooth; while balancing its structure with sumptuous fruit, waves of plum, black cherry, spice and leather just keep coming at you. The finish shows a superbly balanced wine, in a perfect drinking stage, lush, focused and so complex. Hard to find something better at this price point.
Drink from 2016 to 2023

Staff Image By: Andrew Stevens | K&L Staff Member | Review Date: 7/15/2016 | Send Email
It is awesome to see a few more Chiantis in our store, especially from Felsina. This simple Classico is everything I want in a Chianti: red fruit on the nose with a little cedar and spice. Tart red raspberry and cherry notes are uplifted by the acid that this wine is known for. The tannins stand out on the finish, however they are soft and coating tannins, and that means this is a fantastic food wine. Very tasty bottle that is sure to please any Chianti lover.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 7/13/2016 | Send Email
Felsina Chianti Classico is, well, a classic! The spicy, slightly woodsy, tangy fruit of this wine always places it amongst my favorite Tuscan wines. I don't think there is a better introduction to Chianti than Felsina.

Staff Image By: Keith Mabry | K&L Staff Member | Review Date: 7/13/2016 | Send Email
I have a soft spot in my heart for the Felsina wines. They were one of the first Tuscan producers I fell in love with back when I got started in the wine business. I remember the musky red fruit, the velvety tannins and the lead pencil notes as though it were yesterday. I'm pleased to say that the 2013 Chianti Classico holds all of those qualities. The macerated cherries, the mouthfeel, the graphite, a hint of rusticity. That's the beauty of wine. You can relive past moments and in the meantime make new ones. This wine and some salume, maybe a little chicken liver crostini and definitely some wild boar ragu over fresh pappardelle. Sounds like a perfect new memory about to be made.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 7/13/2016 | Send Email
From the very user friendly 2013 vintage, this is one of our best values from Tuscany, black cherries, spicy oak, and a touch of earth. In the mouth, the wine is full-bodied, with fine concentration and a dry finish, with well integrated and soft tannins. Enjoy tonight and over the next couple years.

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 7/13/2016 | Send Email
If you like Italian wine with the inimitable, original flavors of the Tuscan hills, this fantastic Chianti Classico is for you. I can't wait for my next grilled pork chop and polenta dinner... This wine is going to be perfect with it! The Felsina has the classic nose of Sangiovese- it is hard for me to tell where the cherries end and the leather begins! It also has that perfect medium bodied texture- not to heavy, but not at all weak. I think the best feature of the wine is the finish- long and elegant. Time to fire up the coals and decant one!
Drink from 2016 to 2023

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:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.
Alcohol Content (%): 13.5