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San Felice has a long history, but we will concentrate on the recent past, beginning with the ... - page 8 / 14





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vintages, when the conditions can guarantee perfect grapes and very high sugar concentrations. It is once again Trebbiano and Malvasia del Chianti, carefully selected, dried for longer than the regular Vin Santo, and aged for seven years in small casks.

is born of Chianti Classico wine marks.


San Felice also has olive trees, which are anything but a simple adjunct to wine production for the

estate, both because olives are part of the culture of Chianti, and because the estate has more than

15,000 trees planted on about 60 hectares of land, primarily the Frantoio cultivar (75%), followed by

Moraiolo and Leccino - enough to make San Felice the top producer in Chianti of DOP extra virgin

olive oil. The trees are pruned in the classic Vasetto Toscano manner, which is greatly facilitates

harvesting, even though the pruning is being changed to the vasetto cespugliato style for qualitative

reasons. Production varies from 8 to 10 kilos of olives per plant, about a liter of oil. The olives are

pressed in San Felice, using a modern continuous feed press.

displays all of the characteristics sought by

lovers of extra virgin Chianti Classico oil: brilliant green that becomes golden yellow with time, aromas of heather from the fields, artichokes, and lettuce, and on the palate harmonious bitter and peppery flavors.

ltered, and owes both its name (hazy, in English)

and its appearance to this; it has the rich fragrance of new oil and grassy bitter flavors. A small percentage of the Moraiolo cultivar tempers the pepperiness typical of Frantoio.

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