San Felice Chianti Classico Docg

Produced entirely from native varieties, predominantly Sangiovese with addition of Colorino and Pugnitello. It is a  medium-bodied Chianti Classico with a distinguished personality and notable for its elegance. Traditional fermentation practices are employed with an average-lenght maceration, followed by 12 months maturation  in large slavonian oak casks.

SCHEDA TECNICA

Vintage Profile
A mild winter 2020 made a very early bud breaking end of March. Unfortunately the night of March 25th the temperatures dropped down below 0 and the Sangiovese was strongly affected with a dramatic reduction of the yield. The spring was nice with a good amount of rain and several sunny days. The summer was great, warm but without many heat waves. The fruit reached a perfect ripening soon.
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. Some extension into silt and sand-rich soils.
Training System
Guyot and spur-pruned cordon
Grapes
Mainly Sangiovese grapes
Harvest
Second week of September through first week of October
Vinification & Maturation
8–10 days fermentation on the skins at 28–30° C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10–12 months, followed by 2 months in bottle.
Bottles Produced
350.000
Serving Temperature
18 °C
Alcohol
13% Vol
Cellaring
5–6 years
Total Acidity
5,4 g/l
Residual Sugar
0,5 g/l
VINTAGE FEATURES
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 (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture. Some extension into silt and sand-rich soils.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Second week of September through first week of October
VINIFICATION AND MATURATION
8–10 days fermentation on the skins at 28–30° C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10–12 months, followed by 2 months in bottle
BOTTLES PRODUCED
400.000
SERVING TEMPERATURE
18 °C
ALCOHOL
13% Vol
CELLARING
5–6 years
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
1,1 g/l
VINTAGE FEATURES
2018 began with an early sprouting due to high temperatures in March and April, followed by a fairly rainy May. Temperatures started to rise again in June, and summer temperatures remained in the norm with scattered rains. The month of September in particular saw a succession of sunny days but with a great temperature fluctuations between day and night, which allowed the grapes a proper phenolic and aromatic maturation.
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. Some extension into silt and sand-rich soils.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Second week of September through first week of October
VINIFICATION AND MATURATION
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.
BOTTLES PRODUCED
400.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
5-6 years
TOTAL ACIDITY
5,5 g/l
RESIDUAL SUGAR
1 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. Some extension into silt and sand-rich soils.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Second week of September through first week of October
VINIFICATION AND MATURATION
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.
BOTTLES PRODUCED
260.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
5-6 years
TOTAL ACIDITY
6 g/l
RESIDUAL SUGAR
1 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. Some extension into silt and sand-rich soils.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Second week of September through first week of October
VINIFICATION AND MATURATION
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.
BOTTLES PRODUCED
300.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
5-6 years
TOTAL ACIDITY
5,5 g/l
RESIDUAL SUGAR
inf 0,7g/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. Some extension into silt- and sand-rich soils.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Third week of september through first week of october
VINIFICATION AND MATURATION
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.
BOTTLES PRODUCED
350.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
5-6 years
TOTAL ACIDITY
5,1 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. Some extension into silt- and sand-rich soils.
TRAINING SYSTEM
Guyot and spur- pruned cordon
GRAPES
Sangiovese 80%, Colorino 10%, Pugnitello 10%
HARVEST
Third week of september through first week of october
VINIFICATION AND MATURATION
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.
BOTTLES PRODUCED
330.000
SERVING TEMPERATURE
18° C
ALCOHOL
13% Vol
CELLARING
5-6 years
TOTAL ACIDITY
5,2 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
TYPE
Chianti Classico Docg
VINEYARD LOCATION
Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE
350-400 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 of 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
from 18th September to 7th October
VINIFICATION AND CONDITIONING
8-10 days fermentation on the skins at 28-30° C, followed by malolactic fermentation in stainless vats. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle
BOTTLES PRODUCED
330.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
13% Vol
TOTAL ACIDITY
5.4 g/l
RESIDUAL SUGAR
1,2 g/l
AGEING POTENTIAL
5-6 years
TYPE
Chianti Classico Docg
VINEYARD LOCATION
Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE
350-400 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 of 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
from 24th September to 10th October
VINIFICATION AND CONDITIONING
8-10 days fermentation on the skins at 28-30° C, followed by malolactic fermentation in stainless vats. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle
BOTTLES PRODUCED
400,000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
12.5 % Vol
TOTAL ACIDITY
5.2 g/l
RESIDUAL SUGAR
2,5 g/l
AGEING POTENTIAL
5-6 years

DOWNLOAD TECHNICAL SHEET

SOMMELIER

Brilliant ruby red colour. Notes of cherry, raspberry and sweet violet. The flavour is dry, with delicate tannins and a fresh acidity.

GOURMET

Best served with starters, full-flavoured pasta and rice dishes and red meats.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2019
JamesSuckling.com
91/100
2018
Wine Enthusiast, U.S.A.
91/100
2018
JamesSuckling.com
92/100
2018
Vini d’Italia, Gambero Rosso
Tre Bicchieri
2017
Vinous by Antonio Galloni (2019)
89/100
2017
Falstaff, Austria (2018)
90/100
2017
JamesSuckling.com (2019)
91/100
2016
Wine Spectator, U.S.A. (2018)
94/100 19th place in the TOP 100
2016
JamesSuckling.com (2018)
91/100
2015
JamesSuckling.com (2017)
92/100
2015
Wine Spectator, U.S.A. (2017)
91/100 Best Buys
2015
Falstaff, Austria (2017)
91/100
2015
Robert Parker, U.S.A. (2017)
89/100
2015
Vinous by Antonio Galloni, U.S.A. (2017)
89/100
2014
Wine Spectator, U.S.A. (2017)
88/100
2013
Gambero Rosso (2016)
3 Bicchieri
2013
Wine Spectator, U.S.A. (2016)
88/100
2013
Wine Enthusiast, U.S.A. (2016)
88/100
2013
James Suckling.com U.S.A. (2016)
88/100
2012
Wine Enthusiast, U.S.A. (2015)
90/100
2012
Vinous by Antonio Galloni, U.S.A. (2015)
88/100
2012
Wine Spectator, U.S.A. (2015)
90/100
2011
Wine Spectator, U.S.A. (2014)
90/100
2011
Vinous by Antonio Galloni, U.S.A. (2014)
89/100
2010
Robert Parker, U.S.A. (2013)
92/100
2010
Vinous by Antonio Galloni, U.S.A. (2013)
90/100
2010
Wine Spectator, U.S.A. (2013)
90/100
2010
Wine Enthusiast - TOP 100 Best Buy Wine List , U.S.A. (2013)
91/100
2010
Decanter, U.K. (2013)
90/100
2009
Wine Spectator, U.S.A. (2012)
89/100
2009
Vini d’Italia, Gambero Rosso (2013)
Due Bicchieri Rossi
2009
Stephen Tanzer (2012)
88/100
2008
Wine Advocate, U.S.A. (2010)
88/100
2008
Wine Spectator, U.S.A. (2011)
88/100

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