Poggio Rosso Chianti Classico Gran Selezione Docg

Already in the late 1970s, in the Poggio Rosso area, a series of selected clones of Sangiovesewere planted. Poggio Rosso is the fruit of a rigorous selection  of this grape variety  from some parcels of the same single-Vineyard and it represents today the pinnacle of San Felice’s terroir. A wine of immense depth  and superbe elegance, produced in limited quantity and axclusively in outstanding vintages, that maturesfor some 20 months in 500 -litre tonneaux and a further 12 months in the bottle.

SCHEDA TECNICA

Vintage Profile
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 – selected parcels of Poggio Rosso vineyard (Castelnuovo Berardenga, Siena)
Soil Profile
Medium textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into sil and sand-rich alluvial soils.
Training System
Spur-pruned cordon
Grapes
Sangiovese 100%
Harvest
26th of September
Vinification & Maturation
20–25 days fermentation on the skins at 28–30° C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak barrels, then 15 months’ ageing in bottle.
Bottles Produced
6.000
Serving Temperature
18 °C
Alcohol
14,5% Vol
Cellaring
20–25 years
Total Acidity
6,5 g/l
Residual Sugar
inf 0,5 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 – selected parcels of Poggio Rosso vineyard (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into sil- and sand-rich alluvial soils.
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak barrels , then 15 months’ ageing in bottle.
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
20–25 years
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
inf 0,5 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 – selected parcels of Poggio Rosso vineyard (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into sil- and sand-rich alluvial soils.
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak barrels , then 15 months’ ageing in bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
20-25 years
TOTAL ACIDITY
5,8 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 – selected parcels of Poggio Rosso vineyard (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into sil- and sand-rich alluvial soils.
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak barrels , then 15 months’ ageing in bottle.
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
20-25 years
TOTAL ACIDITY
5,4 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
TYPE
Chianti Classico Gran Selezione Docg
VINEYARD LOCATION
Poggio Rosso, Capanno della Marchesa, Piaggina, San Regolo, Casanova e Pergola vineyards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
390 metres (above sea level)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 100%
HARVEST
Sangiovese 20-22 September
VINIFICATION AND CONDITIONING
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle
BOTTLES PRODUCED
14.000
SERVING TEMPERATURE
18°
ALCOHOL
14,5% Vol.
TOTAL ACIDITY
5.3 g/l
RESIDUAL SUGAR
2 g/l
CELLARING
20-25 years
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Poggio Rosso, Capanno della Marchesa, Piaggina, San Regolo, Casanova e Pergola vineyards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
390 metres (above sea level)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Sangiovese and Colorino: 24th–26th September Pugnitello: 2nd-3rd October
VINIFICATION AND CONDITIONING
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14% Vol
TOTAL ACIDITY
5,6 g/l
RESIDUAL SUGAR
2,2 g/l
AGEING POTENTIAL
20-25 years
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Poggio Rosso, Capanno della Marchesa, Piaggina, San Regolo, Casanova e Pergola vineyards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
390 metres (above sea level)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Sangiovese and Colorino: 23rd–26th September Pugnitello: 1st-2nd October
VINIFICATION AND CONDITIONING
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14,3% Vol
TOTAL ACIDITY
5,7 g/l
RESIDUAL SUGAR
2 g/l
AGEING POTENTIAL
20-25 years
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Poggio Rosso vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
390 metres (above sea level)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Sangiovese and Colorino: September 18-21 Pugnitello: September 29
VINIFICATION AND CONDITIONING
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle
BOTTLES PRODUCED
22.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14% Vol
TOTAL ACIDITY
5,6 g/l
RESIDUAL SUGAR
1,6 g/l
AGEING POTENTIAL
20-25 years
TYPE
Chianti Classico Riserva Docg
VINEYARD LOCATION
Poggio Rosso vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
390 metres (above sea level)
SOIL PROFILE
Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
October 2nd-3rd
VINIFICATION AND CONDITIONING
20-25 days fermentation on the skins at 28-30°C, followed by malolactic fermentation and 20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle
BOTTLES PRODUCED
19.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
13,5% Vol
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
2 g/l
AGEING POTENTIAL
20-25 years

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SOMMELIER

Intense ruby red colour. Highly pronounced bouquet with notes of plum, blackberry and raspberry. A wine of outstanding longevity and full flavour, with soft tannins and balanced acidity.

GOURMET

Perfect with mushroom- and truffle-based dishes, game and mature pecorino cheeses.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2017
Wine Spectator, U.S.A.
92/100
2017
Vinous
93/100
2016
Wine Spectator, U.S.A.
93/100
2016
Vinous
93/100
2016
Robert Parker, U.SA.
94/100
2016
Wine Enthusiast, U.S.A.
91/100
2015
JamesSuckling.com (2018)
95/100
2015
Robert Parker, U.SA. (2018)
94/100
2013
Robert Parker, U.S.A. (2017)
93+/100
2013
JamesSuckling.com (2017)
93/100
2013
Wine Spectator, U.S.A. (2017)
92/100
2013
Decanter, U.K. (2018)
91/100 “Highly Recommended”
2013
Sommelier Wine Awards 2018
Gold Medal
2012
Vinous by Antonio Galloni, U.S.A. (2015)
92/100
2011
Robert Parker, U.S.A. (2017)
92/100
2011
Vinous by Antonio Galloni, U.S.A. (2014)
91+/100
2011
Wine Enthusiast, US.A. (2016)
91/100
2011
JamesSuckling.com (2015)
91/100
2010
Vinous by Antonio Galloni, U.S.A. (2014)
94/100
2010
Decanter World Wine Awards 2014
Bronze Medal
2010
Robert Parker, U.S.A. (2014)
91/100
2010
Wine Enthusiast, U.S.A. (2014)
94/100
2010
JamesSuckling.com (2013)
93/100
2008
Wine Advocate, U.S.A. (2012)
93/100
2007
Vini d’Italia, Gambero Rosso (2012)
Due Bicchieri Rossi
2006
Wine Spectator, U.S.A. (2010)
93/100
2006
Wine Advocate, U.S.A. (2010)
92/100
2006
Vini d’Italia, Gambero Rosso (2011)
Due Bicchieri Rossi
2006
Decanter, U.K. (2010)
3 Stelle - Recommended
2006
Vinum, Germania (2010)
17,5/20
2006
Duemilavini, Bibenda A.I.S. (2010)
4 Grappoli
2006
Vini Buoni d’Italia (2011)
Corona
2004
Wine Enthusiast, U.S.A. (01-06-2009)
91/100
2004
International Wine Challenge, U.K. (2009)
95/100
2004
Wine Advocate, U.S.A. (2009)
90/100
2004
Duemilavini, Bibenda A.I.S. (2009)
4 Grappoli
2003
Decanter World Wine Awards, U.K. (2009)
Argento
2003
Vini d’Italia, Gambero Rosso (2008)
Tre Bicchieri
2003
Vinum, Germania (2007)
17,5/20
2003
Duemilavini, Bibenda A.I.S. (2008)
4 Grappoli
2001
Sommelier Wine Awards (2008)
Medaglia d’Oro
2001
Vinum, Germania (2005)
17,5/20
2001
Duemilavini, Bibenda A.I.S. (2006)
5 Grappoli
2001
Vini d’Italia, Gambero Rosso (2006)
Due Bicchieri Rossi
2001
Decanter, U.K. (2005)
“Highly Recommended”, “best old world red wine”
2000
Vini d’Italia, Gambero Rosso (2004)
Tre Bicchieri
2000
Decanter, U.K. (2003)
“Highly Recommended”
2000
Wine Spectator, U.S.A. (2003)
91/100
2000
International Wine Challenge, Londra (2007)
Medaglia d’Oro
2000
International Wine & Spirit Competition, U.K. (2007)
Medaglia d’Argento
1999
Vini d’Italia, Gambero Rosso (2003)
Due Bicchieri Rossi
1999
Decanter, U.K. (2003)
“Highly Recommended”
1999
Wine Spectator, U.S.A. (2002)
91/100
1998
Wine Spectator, U.S.A. (2001)
88/100
1997
Wine Spectator, U.S.A. (2000)
92/100
1997
Duemilavini, Bibenda A.I.S. (2001)
5 Grappoli
1996
Duemilavini, Bibenda A.I.S. (2000)
5 Grappoli
1995
Vini d’Italia, Gambero Rosso (1999)
Tre Bicchieri
1995
Wine Spectator, U.S.A. (1998)
91/100
1994
Wine Spectator, U.S.A. (1997)
90/100
1990
Vini d’Italia, Gambero Rosso (1995)
Tre Bicchieri
1988
Wine Spectator, U.S.A. (1993)
92/100, 47° posto nella classifica “Top 100”

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