Vigorello Toscana Igt

THE ORIGINS
It’s 1968, and an important time at San Felice: the first Super Tuscan ever produced in Chianti Classico, Vigorello, is born as a 100% Sangiovese.
Its birth represents both a breaking point with traditional production rules and the beginning of a period of appreciation and development of the entire region and its most prized variety.

THE EVOLUTION: 1968-2018
Since then, Vigorello has continued to evolve in a compelling and continuous way, along the path to date: in 1979, the wine becomes a blend of Sangiovese and Cabernet Sauvignon; in 2001, the inclusion of Merlot into the blend, which in 2006 will entirely replace Sangiovese; in 2011 the turning point, with the introduction of Pugnitello, a native vine rediscovered through studies in the Vitiarium, which since then has marked its uniqueness and the return to its most authentic Tuscan roots, blended with Merlot, Cabernet Sauvignon and Petit Verdot.

SCHEDA TECNICA

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
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: second week of September / Cabernet Sauvignon Pugnitello and Petit Verdot: 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
40.000
SERVING TEMPERATURE
18° C
ALCOHOL
14% Vol
CELLARING
15-20 years
TOTAL ACIDITY
5,4 g/l
RESIDUAL SUGAR
1,2 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
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 Pugnitello and Petit Verdot: 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
40.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
15-20 years
TOTAL ACIDITY
5,1 g/l
RESIDUAL SUGAR
1,0 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
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

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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.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2018
Wine Spectator, U.S.A.
94/100
2018
Decanter
93/100
2018
JamesSuckling.com
93/100
2017
Wine Spectator, U.S.A.
92/100
2017
Vinous
93/100
2016
Wine Spectator, U.S.A.
92/100
2016
Vinous
94/100
2015
Robert Parker, U.S.A. (2018)
93/100
2013
Vini d’Italia, Gambero Rosso (2018)
Tre Bicchieri
2013
JamesSuckling.com (2017)
93/100
2013
Wine Spectator, U.S.A. (2017)
92/100
2013
Robert Parker, U.S.A. (2017)
91/100
2011
Robert Parker, U.S.A. (2017)
92/100
2011
Wine Spectator. U.S.A. (2015)
92/100
2011
Jamessuckling.com (2015)
91/100
2010
Vinous by Antonio Galloni, U.S.A. (2014)
90/100
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
Decanter World Wine Awards 2014
Silver Medal
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

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