Fattoria di Fèlsina Berardenga
Chianti Classico Riserva Rancia
Chianti Classico
2017
Vintage
Varietal
Sangiovese
Where it is, August 2026
Window unavailable: a four-point drinking-window assessment is not available for this wine.
Bottle condition and storage history should guide when to open this wine.
The ‘17 Chianti Classico Riserva Rancia.
Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017 is a Sangiovese from Tuscany, Italy.
Drinking window
No four-point Cellared drinking-window assessment is available.
Tasting note
Sangiovese commonly shows red fruit and savory structure.
The 2017 vintage
Fattoria di Fèlsina Berardenga's 2017 Chianti Classico Riserva Rancia is a Sangiovese from Tuscany, Italy.
About Fattoria di Fèlsina Berardenga
Fattoria di Fèlsina Berardenga's Chianti Classico Riserva Rancia is a Sangiovese from Tuscany, Italy.
From the cellar: pair with
Bistecca alla fiorentina with rosemary and grilled radicchio
The dish is a versatile partner for Sangiovese.
Pappardelle with wild-boar ragù and juniper
The dish is a versatile partner for Sangiovese.
Porcini polenta with pecorino and sage
The dish is a versatile partner for Sangiovese.
Service & cellaring
- Serving Temp
- 58-63°F (14-17°C)
- Decanting
- Young and structured. Decant for 20-35 minutes to soften the tannins before serving.
- Cellar Storage
- 55°F (13°C), 60-70% humidity, bottle on its side.
More from Tuscany
Frequently Asked
What is Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017?
Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017 is a Sangiovese from Tuscany, Italy.
What does Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017 taste like?
Sangiovese commonly shows red fruit and savory structure.
When should Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017 be opened?
Bottle condition and storage history should guide when to open this wine.
What pairs with Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia 2017?
Pair this wine with Bistecca alla fiorentina with rosemary and grilled radicchio; Pappardelle with wild-boar ragù and juniper; or Porcini polenta with pecorino and sage.