Il Grigio Chianti Classico Riserva Docg

Made only from the finest  Sangiovese grapes carefully selected from the estate Chianti Classico vineyards,  this Reserva represents the perfect blend of the traditional and the modern. It spends some 24 months  in oak, with about 20% in small barriques, and one year in the bottle. The front label bears Titian’s famous portrait of a medieval knight in armour.


Vecello Tiziano, “Uomo in armatura”(1525-1549), olio su tela, 65×58 cm., Milano, Pinacoteca Ambrosiana

ENOTECA 420x670

SCHEDA TECNICA

Vintage Profile
Winter 2019 was characterized by rains and snowfalls that allowed the deposit of water reserves; average spring temperatures favored an early april budbreak and high summer temperatures in June, July and August brought the grapes to perfect ripening. In general, the 2019 vintage has produced well balanced wines with an excellent aging potential.
Vineyard Location
San Felice Estate (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
Grapes
Mainly Sangiovese grapes
Harvest
Second week of September, first week of October
Vinification & Maturation
Fermentation on the skins at 28–30° C for 18–20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60 or 90 hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
Bottles Produced
320.000
Serving Temperature
18 °C
Alcohol
13,5% Vol
Cellaring
10 years
Total Acidity
5,9 g/l
Residual Sugar
0,5 g/l
VINTAGE FEATURES
2018 has began with an early sprouting due to high temperatures in March and April, followed by a fairly rainy May. Temperatures have started to rise again since June; summer temperatures in the norm with scattered rains. The month of September in particular saw a succession of sunny days but with a great thermal excursion between day and night, which allowed the grapes a proper phenolic and aromatic maturation.
VINEYARD LOCATION
San Felice Estate (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
GRAPES
Sangiovese 100%
HARVEST
Second week of September, first week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28–30° C for 18–20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60 or 90 hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle
BOTTLES PRODUCED
260.000
SERVING TEMPERATURE
18 °C
ALCOHOL
13,5% Vol
CELLARING
10 years
TOTAL ACIDITY
5,4 g/l
RESIDUAL SUGAR
0,9 g/l
VINTAGE FEATURES
Winter was quite mild and dry. At the end of March the vines sprouted at least 20 days in advance. In April, two cold nights slowed down the development without fortunately causing damage to the shoots. The summer drought has reduced the yields considerably while the quality was good thanks to some cultivation techniques aimed at keeping the grapes shaded.
VINEYARD LOCATION
San Felice (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
GRAPES
Sangiovese 100%
HARVEST
Second week of September, first week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28-30 ° C for 18-20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
BOTTLES PRODUCED
260.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
10 years
TOTAL ACIDITY
6,0 g/l
RESIDUAL SUGAR
1,0 g/l
VINTAGE FEATURES
Winter was quite mild and rainy; elevated temperatures at the beginning of April have caused an early flowering of at least 10 days; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with periodic rains that helped to maintain a good vegetative balance avoiding water distress. The ripening of the grapes was very good as well as the average quality of the wines produced.
VINEYARD LOCATION
San Felice (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
GRAPES
Sangiovese 100%
HARVEST
Second week of September, first week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28-30 ° C for 18-20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
BOTTLES PRODUCED
240.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
10 years
TOTAL ACIDITY
5,9 g/l
RESIDUAL SUGAR
2,0 g/l
VINTAGE FEATURES
2015 will be remembered as one of the warmest in recent years; to a mild winter and a spring with regular rainfall, succeeded a hot summer with rare precipitations. Good weather conditions allowed a good quantity and excellent quality production , with perfect phenolic maturation in all vineyards, guaranteeing wines suitable for long aging.
VINEYARD LOCATION
San Felice (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
GRAPES
Sangiovese 100%
HARVEST
3rd week of September / 1st week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28-30 ° C for 18-20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
BOTTLES PRODUCED
260.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5 % Vol
CELLARING
10 years
TOTAL ACIDITY
5,6 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
VINTAGE FEATURES
One of the most peculiar climatic trend of the last decade: -winter definitely warm and rainy, and average temperatures during spring, with few rainfalls; the months of July and August were instead a bit cooler than usual with frequent afternoon showers, while the month of October, with windy days and pleasant temperatures, allowed a smooth running of the harvest.
VINEYARD LOCATION
San Felice (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
GRAPES
Sangiovese 100%
HARVEST
3rd week of Septembe / 1st week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28-30 ° C for 18-20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
BOTTLES PRODUCED
250.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
10 years
TOTAL ACIDITY
5,5 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
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
San Felice (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
GRAPES
Sangiovese 100%
HARVEST
4th week of September / 1st week of October
VINIFICATION AND MATURATION
Fermentation on the skins at 28-30 ° C for 18-20 days followed by malolactic fermentation in steel. 80% of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak casks, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
BOTTLES PRODUCED
220.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
10 years
TOTAL ACIDITY
5,1 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Selection of grapes of the best Chianti Classico-area vineyeards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 m above sea level
SOIL PROFILE
Average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro and resting on rock such as Monte Morello sandstone or Chianti sandstone.
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
25 September - 14 October
VINIFICATION AND CONDITIONING
28-30°C fermentation on the skins for 18-20 days followed by malolactic fermentation in steel. 80% of the batch is left to age in Slavonian oak barrels (60/90 Hl) for 24 months, while the remaining 20% is left to age in French oak casks of 225 litres Bottle-conditioned for about 6 months
BOTTLES PRODUCED
260.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
13% Vol
TOTAL ACIDITY
5,2 g/l
RESIDUAL SUGAR
1,5 g/l
AGEING POTENTIAL
10 years
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Selection of grapes of the best Chianti Classico-area vineyeards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 m above sea level
SOIL PROFILE
Average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro and resting on rock such as Monte Morello sandstone or Chianti sandstone.
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
25 September - 14 October
VINIFICATION AND CONDITIONING
28-30°C fermentation on the skins for 18-20 days followed by malolactic fermentation in steel. 80% of the batch is left to age in Slavonian oak barrels (60/90 Hl) for 24 months, while the remaining 20% is left to age in French oak casks of 225 litres Bottle-conditioned for about 6 months
BOTTLES PRODUCED
200.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14% Vol
TOTAL ACIDITY
5,3 g/l
RESIDUAL SUGAR
2,0 g/l
AGEING POTENTIAL
10 years

DOWNLOAD DATA SHEET

SOMMELIER

Deep ruby red colour. Aroma: intense and persistent with the typical notes of sweet violet and wild red berries. An austere, full-bodied wine, with succulent tannins and fresh acidity. Enriched with an aromatic complexity that originates from a delicate dosing of wood.

GOURMET

The perfect partner for grilled meats, roast pigeon and rare carved beef.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2018
JamesSuckling.com
93/100
2018
Vini d’Italia, Gambero Rosso
Tre Bicchieri
2017
Vinous by Antonio Galloni
92/100
2017
Robert Parker, U.S.A. (2019)
93/100
2016
JamesSuckling.com (2019)
93/100
2016
Decanter, U.K. (2020)
92/100 “Highly Recommended”
2015
Vini d’Italia, Gambero Rosso (2019)
Tre Bicchieri
2015
JamesSuckling.com (2018)
94/100
2015
Robert Parker, U.S.A. (2018)
92+/100
2015
Wine Spectator, U.S.A. (2018)
91/100
2014
Decanter, UK (2018)
91/100 “Highly Recommended”
2014
Robert Parker, U.S.A. (2017)
91/100
2014
JamesSuckling.com (2017)
90/100
2014
Sommelier Wine Awards 2018
Silver Medal
2012
Vinous by Antonio Galloni, U.S.A. (2016)
92/100
2012
Wine Enthusiast, U.S.A. (2016)
91/100
2012
Wine Spectator, U.S.A. (2016)
90/100
2012
JamesSuckling.com (2016)
90/100
2011
Mundus Vini, Germania (2015)
Gold Medal
2011
Wine Spectator, U.S.A. (2015)
91/100
2011
Wine Enthusiast, U.S.A. (2015)
90/100
2011
Vinous by Antonio Galloni, U.S.A. (2015)
90/100
2010
Robert Parker, U.S.A. (2014)
93/100
2010
Vinous by Antonio Galloni, U.S.A. (2014)
91/100
2010
Decanter.com (2014)
17.5/20
2010
Wine Enthusiast, U.S.A. (2014)
93/100
2009
Robert Parker, U.S.A. (2013)
93+/100
2009
Decanter, U.K. (2013)
90/100 “Highly Recommended”
2008
Decanter, U.K. (2012)
18/20
2007
Wine Advocate, U.S.A. (2010)
90/100
2007
Duemilavini, Bibenda A.I.S. (2010)
4 Grappoli
2006
Decanter, U.K. (2010)
5 Stelle Decanter Award - Best Value
2006
Sommelier Wine Awards, U.K. (2010)
Medaglia d’Argento
2006
Wine Spectator, U.S.A. (2009)
90/100
2006
Duemilavini, Bibenda A.I.S. (2010)
4 Grappoli
2005
Wine Spectator, U.S.A. (2008)
90/100
2005
Wine Advocate, U.S.A. (2008)
88/100
2005
Sommelier Wine Awards, U.K. (2009)
Medaglia d’Oro
2005
Expovina, Svizzera (2009)
Medaglia d’Argento
2004
I Vini di Veronelli (2008)
89/100
2004
Decanter, U.K. (12/2007)
recommended
2003
I Vini di Veronelli (2007)
89/100
2003
Vinum, Germania (12/2006)
16/20
1999
Wine Spectator, U.S.A. (2002)
86/100

Prodotti correlati