A new Chianti Classico Gran Selezione from Tuscanys best vineyards.
Appealing aromas of blackcurrant, sweet spice and liquorice, with a hint of violet and tobacco. The palate has ripe black cherry and blackberry flavours, juicy acidity and fine tannins. Rich and rounded with savoury, spicy notes on the finish.
An outstanding Tuscan winery that has 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 produced using solely red grapes) in the late 1960s. This was followed by the introduction of Poggio Rosso in the 1970s (the first example of a Chianti Classico 'Cru'), and then by its partnership with the Universities of Florence and Pisa in the 1980s. At a time when other estates were focusing on international varieties, this partnership led to the development of its Vitiarium, or experimental vineyard, where it has cultivated and studied indigenous grape varieties (such as Pugnitello) for over 30 years. San Felice was 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.
Produced from predominantly Sangiovese grapes (90%) with Pugnitello ansd some other indigenous varieties. The grapes are harvested at the end of September from the best vineyard sites in Castelnuovo Berardenga, with rich clay soils.
The grapes undergo alcoholic fermentation in steel tanks, with maceration for 22 days at a temperature of 28- 30°C, followed by malolactic fermentation and aging in wood for 24 months. The wine then refines in 500 litre French oak tonneaux, and is aged in bottle for 8 months before release.
Enjoy with roast meat and game, or a cheese board
