Vinification: After de-stemming and pressing, 28-30oC fermentation with automatic daily punch-downs, followed by 16-20 day maceration.
Aging: The wine was then drawn off, underwent malolactic fermentation, and went into barriques in March-April for 18-20 months. It was blended in stainless steel, then aged in glass 8-12 months.
Production: 3,335 cases made.
Publication: Wine advocate
The 2011 Fontalloro is a pure expression of Sangiovese with fruit sourced from the Chianti Classico area and the Colli Senesi area. It ages in new and once-used barrique for up to 22 months. Aromas flow with authority, spanning a large swath of fruit and oak-related attributes. The best part, however, is the aromatic layering: Slices of bright cherry fruit, dark chocolate, polished river stone and tilled earth peel back fluidly. It shows a superior sense of integration and balance.
Publication: Wine Spectator
A firm, linear red, featuring black cherry, black currant, leather, tobacco and tar notes on a dense frame. This persistent version builds to a long fruit-, spice- and mineral-tinged aftertaste. Combines power and finesse, and should age beautifully. Sangiovese. Best from 2017 through 2027. 3,750 cases made.
Felsina's 2011 Fontalloro is wonderfully expressive today. Dark red cherry, plum, smoke, rose petal and sweet spices all blossom in the glass. Impeccably layered and sensual, the 2011 captures all the best qualities of the year. Sweet floral and red-toned notes burst with great energy on the structured finish. Fontalloro seems to have come a long way over the last few years. The 2011 is another drop-dead gorgeous beauty.
Publication: Other Press
Rating: 95 (Suckling)
Aromas of dark chocolate, berries, toasted nuts and vanilla bean follow through to a full body, firm tannins and a juicy finish. Lots of intense, beautiful fruit. Tight, layered red. All there. Better in 2017.(Suckling)