In 1966, Domenico Poggiali purchased the vineyard property where Fèlsina now lies, in order to indulge his passion for hunting. He immediately realised that the area had tremendous potential, and so together with his son Giuseppe Poggiali he began expanding the vineyards and the winecellar.
His passion for hunting and his respect for animals and nature ensured that hunting was well-served by the countryside and vice versa: the less chemical fertiliser is put into the ground the greater will be the health of the fauna that populate the surrounding woods.
The Fèlsina property covers 500 hectares, of which 90 are under vine, with the rest remaining in woodland. Today, hunting is restricted to the owners, but it still plays a fundamental role for the quality of the wines that are produced on the estate.
Fèlsina is not just about vineyards, olive groves, and woods, but it is about animal husbandry as well, a true farm that raises goats, hens, quail, ducks, and guinea fowl.
The estate also boasts its own row garden, whose fruits make it possible to prepare the delicious dishes that guests can sample accompanying Fèlsina wines.
Fèlsina, far from being simply a wine estate is a true farm that produces various crops, of which the most important, fully on a par with its wine, is olive oil. With its universally recognized therapeutic and helth-giving proprieties, olive oil is an intimete part of our local culture and traditions. In order to recover and develop that tradition to its fullest quality potential, we launched the “Olio secondo Veronelli” project. Its objective is to craft olive oils, throughout Italy, thet intimately reflect the areas, as well as the individual groves, where they are grown.
Following the same procedures that have been long used to identify wine-growing terroirs, we were able to identify, starting in 2002, three separate olive growing areas: Fèlsina, Pagliarese and Boschi.
Each of these “grove units” possesses unique soils for the four olive cultivars presents on the estate, Pendolino, Leccino, Moraiolo and Raggiolo (or Correggiolo). Each type of olive is hand-harvested separately at the moment of optimal ripeness, then just the pulp is extracted from the olive.
The resulting oil is preserved at a constant temperature in stainless steel in an oxygen-free environment; it is bottled, under vacuum, only just before it is shipped. The olive oil that is thus obtain is the complete expression of the type of olive that produced it. Moreover, a policy of traceability ensures verifiable quality through every step of the production process, from cultivation through bottling, a process under constant quality monitoring, analysis and technical tasting.