Vigorello Toscana Igt

Made for the first time in 1968, Vigorello was the first of a new generation of Tuscan wines that subsequently became the famous Supertuscans. Its blend is predominantly Cabernet Sauvignon, Merlot and Pugnitello, an ancient native grape revived by San Felice, with a small addition of Petit Verdot. It matures some 20 months in French oak barriques and then 8-10 months in the bottle.

TECHNICAL SHEET
TASTING
AWARDS & PRIZES

VINTAGE FEATURES: Cooler than previous year, with abundant rainfall in winter and spring that caused a slight delay in flowering of the vines; temperatures above average in early July have favored the recovery conditions and maturation continued gradually through, online with the average seasonal temperatures in the months of August and September; excellent quality of the grapes, rich in aromatic substances and polyphenols with ideal values.
VINEYARD LOCATION: Agricola San Felice properties (Castelnuovo Berardenga, Siena)
SOIL PROFILE: medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture.
TRAINING SYSTEM: Spur-pruned cordon for Cabernet and Merlot, Guyot for Pugnitello
GRAPES: Pugnitello 35%, Merlot 30%, Cabernet Sauvignon 30%, Petit Verdot 5%
HARVEST: Merlot: first week of September Cabernet Sauvignon and Pugnitello first week of October
VINIFICATION AND MATURATION: 20-25 days fermentation on the skins at 30°C, followed by malolactic fermentation and 24 months’ maturation in 225-litre French oak barriques, then 8 months’ ageing in the bottle.
BOTTLES PRODUCED: 38.000
SERVING TEMPERATURE: 18° C
ALCOHOL: 14% Vol
CELLARING: 15-20 years
TOTAL ACIDITY: 5,4 g/l
RESIDUAL SUGAR: inf. 0,5 g/l

TYPE: Toscana Igt
VINEYARD LOCATION: Casino, San Vito Leccio and San Vito Capanna vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 250/350 metres (above sea level)
SOIL PROFILE: Casino: medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture San Vito Leccio and San Vito Capanna: silt- and sand-rich alluvial soils
TRAINING SYSTEM: Spur-pruned cordon
GRAPES: 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot
HARVEST: Merlot: first week of September Cabernet Sauvignon and Petit Verdot: last week of September
VINIFICATION AND CONDITIONING: 20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation and 24 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED: 38,000
SERVING TEMPERATURE: 18° C
ALCOHOL CONTENT: 14.5% Vol
TOTAL ACIDITY: 5.6 g/l
RESIDUAL SUGAR: 1.8 g/l
AGEING POTENTIAL: 15-20 years

TYPE: Toscana Igt
VINEYARD LOCATION: Casino, San Vito Leccio and San Vito Capanna vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 250/350 metres (above sea level)
SOIL PROFILE: Casino: medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture San Vito Leccio and San Vito Capanna: silt- and sand-rich alluvial soils
TRAINING SYSTEM: Spur-pruned cordon
GRAPES: 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot
HARVEST: Merlot: first week of September Cabernet Sauvignon and Petit Verdot: first week of October
VINIFICATION AND CONDITIONING: 20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation and 24 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED: 28.000
SERVING TEMPERATURE: 18° C
ALCOHOL CONTENT: 14,5% Vol
TOTAL ACIDITY: 5,7 g/l
RESIDUAL SUGAR: 2,5 g/l
AGEING POTENTIAL: 15-20 years

TYPE: Toscana Igt
VINEYARD LOCATION: Casino, San Vito Leccio and San Vito Capanna vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 380-400 metres (above sea level)
SOIL PROFILE: Casino: medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture San Vito Leccio and San Vito Capanna: silt- and sand-rich alluvial soils
TRAINING SYSTEM: Spur-pruned cordon
GRAPES: 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot
HARVEST: Merlot: 7th-8th September Cabernet Sauvignon: 5th-6th October Petit Verdot: 6th-7th October
VINIFICATION AND CONDITIONING: 20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle.
BOTTLES PRODUCED: 20.000
SERVING TEMPERATURE: 18° C
ALCOHOL CONTENT: 14,5% Vol
TOTAL ACIDITY: 5,6 g/l
RESIDUAL SUGAR: 2,2 g/l
AGEING POTENTIAL: 20-25 years

TYPE: Toscana Igt
VINEYARD LOCATION: Casino, San Vito Leccio and San Vito Capanna vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 380-400 metres (above sea level)
SOIL PROFILE: Casino: medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture San Vito Leccio and San Vito Capanna: silt- and sand-rich alluvial soils
TRAINING SYSTEM: Spur-pruned cordon
GRAPES: 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot
HARVEST: Merlot: first week of September Cabernet Sauvignon: October 1st-4th Petit Verdot: October 3rd-4th
VINIFICATION AND CONDITIONING: 20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED: 24.000
SERVING TEMPERATURE: 18° C
ALCOHOL CONTENT: 14,1% Vol
TOTAL ACIDITY: 5,4 g/l
RESIDUAL SUGAR: 2,0 g/l
AGEING POTENTIAL: 20-25 years

TYPE: Toscana Igt
VINEYARD LOCATION: Casino and San Vito Leccio vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE: 380-400 metres (above sea level)
SOIL PROFILE: Casino: medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture San Vito Leccio: silt- and sand-rich alluvial soils
TRAINING SYSTEM: Spur-pruned cordon
GRAPES: 60% Cabernet Sauvignon, Merlot 40%
HARVEST: Merlot: first week of September Cabernet Sauvignon: October 2nd
VINIFICATION AND CONDITIONING: 20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED: 15.000
SERVING TEMPERATURE: 18° C
ALCOHOL CONTENT: 14% Vol
TOTAL ACIDITY: 6,4 g/l
RESIDUAL SUGAR: 2,2 g/l
AGEING POTENTIAL: 20-25 years

SCARICA SCHEDA TECNICA

SOMMELIER

Dense ruby colour with hints of garnet. Bouquet comprising blackcurrant conserve, spiced notes and forest fruit. Warm, complex, tannic palate with mild notes of vanilla.

GOURMET

Ideal with grilled meats, roast lamb and pigeon, and mature cheeses.

AWARDS & PRIZES

YEAR
COMPETITION
AWARD: 2010; Jamessuckling.com (2013); 92/100; 2010; Robert Parker, U.S.A. (2013); 92/100; 2010; Vini d’Italia, Gambero Rosso (2014); Tre Bicchieri; 2010; Bibenda – Guida (2014); c; 2010; Wine Spectator, U.S.A. (2014); 91/100; 2008; Decanter World Wine Awards (2013); Medaglia d’Argento; 2008; Vini d’Italia, Gambero Rosso (2012); Tre Bicchieri; 2008; Falstaff, Austria (2012); 96/100; 2008; Jamessuckling.com (2012); 94/100; 2007; Wine Spectator, U.S.A. (2011); 92/100; 2007; Wine Advocate, U.S.A. (2011); 90/100; 2006; Falstaff, Austria (2011); 94/100; 2006; Wine Spectator, U.S.A. (2010); 94/100; 2006; Wine Advocate, U.S.A. (2010); 92/100; 2006; Duemilavini, Bibenda A.I.S. (2010); 4 Grappoli; 2004; Wine Advocate, U.S.A. (2009); 92/100; 2004; I Vini di Veronelli (2009); 93/100 Super-Tre Stelle; 2004; Duemilavini, Bibenda A.I.S. (2009); 4 Grappoli; 2003; Wine Advocate, U.S.A. (2008); 90/100; 2003; Vini d’Italia, Gambero Rosso (2008); Due Bicchieri Rossi; 2003; Duemilavini, Bibenda A.I.S. (2008); 4 Grappoli; 2003; I Vini di Veronelli (2008); 92/100 - 3 Stelle; 2003; Falstaff, Austria (2007); 93/100; 2001; I Vini di Veronelli (2007); 91/100; 2001; Wine Spectator, U.S.A. (2004); 90/100; 2000; Duemilavini, Bibenda A.I.S. (2004); 5 Grappoli; 1999; Vini d’Italia, Gambero Rosso (2004); Due Bicchieri Rossi; 1999; Wine Spectator, U.S.A (2002); 90/100; 1999; Duemilavini, Bibenda A.I.S. (2002); 5 Grappoli; 1999; Decanter, U.K. (2003); “Highly Recommended”; 1998; Vini d’Italia, Gambero Rosso (2002); Due Bicchieri Rossi; 1998; Wine Spectator, U.S.A. (2002); Tra i migliori vini al mondo sotto i 40 US$; 1998; Wine Spectator, U.S.A. (2001); 90/100; 1997; Vini d’Italia, Gambero Rosso (2001); Tre Bicchieri; 1997; Wine Spectator, U.S.A. (2000); 92/100; 1990; Wine Spectator, U.S.A. (1995); 90/100; 1988; Vini d’Italia, Gambero Rosso (1994); Tre Bicchieri; 1986; Wine Spectator, U.S.A. (1991); 91/100; 1985; Wine Spectator, U.S.A. (1990); 91/100