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San Felice has a long history, but we will concentrate on the recent past, beginning with the ... - page 7 / 14





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great elegance, intensity and concentration. It's the most aristocratic wine produced by San Felice, full and intense with juicy tannins, and capable of extraordinary longevity. Made from

Sangiovese, with a slight addition of Colorino.

born on the hills of San Felice, and also the

most recently won wager of the estate's technical staff. From lost varietal to star soloist, Pugnitello has a unique voice, thanks in particular to its fruity, spicy aromas, and flavors that

would be aggressive were they not tempered by soft tannins. The varietal deserves a few words, because, despite its great age it has only recently been added to the list of varietals authorized in Tuscany, thanks to the efforts of San Felice and the University. It originated

somewhere around Grosseto, vanished from view, and upon rediscovery stood out in the Vitiarium thanks to a number of agronomic characteristics, including leaf vigor, limited

productivity, and small grape bunches, while from a qualitative standpoint its forceful personality and capacity to either nicely complement Sangiovese or stand alone made it interesting. From the outset it has been planted in all three of San Felice's estates, to evaluate

its performance in very different terroirs.

produced in Chianti, born as a Sangiovese in purezza, and now a blend with Cabernet Sauvignon and Merlot. Regardless of its composition, it has always displayed fullness and balance, coupled with the force and vigor that inspired its name.

allochthonous varietals: A blend of Chardonnay and Sauvignon Blanc, the former conferring structure and complexity, and the latter elegance of aromas and freshness.

both in terms of varietals and in terms of production technique. 75% Trebbiano Toscano and

25% Malvasia del Chianti are hung from the rafters to dry, pressed, and the resultant must transformed to wine in caratelli, sealed casks, over a period of five years.

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