A classic style of Chianti Riserva - with elegant layers of red and black fruit, and smooth spice on the palate.
A nose of plush red fruit and blackberries, with spicy, savoury tobacco characteristics. The textured palate opens up to show dense rich fruit, with layers of black cherry, spice and savoury notes. A lush and complex red - long and full on the finish.
An outstanding Tuscan winery who have pioneered key developments in the Chianti Classico region for the last 40 years. Based in Castelnuovo Berardenga, around 30 miles south-east of Florence and at the southern end of the Chianti Classico zone, this reputable estate includes 140 hectares of vineyard, a cellar, around 17,000 olive trees, and a village with a prestigious hotel complex. Winemaker Leonardo Bellaccini crafts a portfolio of wines which is highly regarded and multi award-winning - classic expressions of high quality Sangiovese.
This is a pioneering winery - producing the fore-runner to the Supertuscans, Vigorello (the first wine in the Chianti Classico region roduced using solely red grapes) in the late 1960s. This was followed by the introduction of Poggio Rosso in the 1970's (a first example of a Chianti Classico 'Cru'), and then their partnership with the Universities of Florence and Pisa in the 1980s. At a time when other estates were focusing on international varieties, this partnership lead to the development of their Vitiarium, or experimental vineyard, where they have cultivated and studied indigenous grape varieties (such as Pugnitello) for over 30 years. They were also amongst the first Chianti Classico estates to produce a 'Gran Selezione' wine - a new classification introduced as the top quality tier for wines in the region - with the inaugural 2010 vintage. San Felice lies adjacent to its sister property, Villa la Pagliaia - and has an additional estate, Campogiovanni, in Montalcino.
Il Grigio is made from a selection of the best Sangiovese grapes from the Chianti Classico vineyards on the Agricola San Felice Estates in Castelnuovo Berardenga, Siena. The vineyards are at altitudes of 350/400 m. above sea level and the soil is mostly limestone and loam. The vines are trained using the Guyot and Spurred Cordon methods. The must was fermented on the skins for 18-20 days at 28-30 degrees Centigrade. This was followed by malolactic fermentation in stainless steel vats. 80% of the wine was matured in Slavonian oak botte (60/90 Hl) for 18 months, while the remaining 20% was aged in French oak barriques. The wine then spent 6 months in bottle.
Excellent with grilled lamb, or roast duck or goose.