San Felice
Vigorello 2020
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 35% Pugnitello, 30% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot |
| Aging | Malolactic fermentation and maturation in 225-litre French oak barrels for 24 months. Maturation in bottle for 8 months. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Vigorello 2020 |
| Color | Compact ruby with slight garnet streaks. |
| Perfume | Nose of currant jam, sweet spicy notes and underbrush. |
| Taste | Warm, complex, tannic palate with slight hints of vanilla. |
| Pairings | Grills and roasts, particularly of game birds and lamb, and aged cheeses. |
| Region | Tuscany |
| Country | Italy |
Description
Vigorello is a still red wine with a Typical Geographical Indication (IGT). Produced from Tuscan vineyards in the areas of Casino, San Vito Leccio, and San Vito Capanna, on medium-textured soil particularly rich in marly calcareous clay and gravel, characterized by a mixed texture resulting from the crumbling of Galestro and Alberese. The vines, trained using the Guyot and spurred cordon systems, thanks to winter and spring rainfall and optimal average seasonal temperatures, produce high-quality and particularly aromatic red grapes. Vigorello from the Tuscan winery San Felice in Castelnuovo Berardenga boasts important awards over the years, including the Gambero Rosso Tre Bicchieri, the Bibenda Cinque Grappoli, and other important international recognitions. The wine produced is the result of a blend of 35% Pugnitello, 30% Merlot, 30% Cabernet Sauvignon, and 5% Petit Verdot. After the harvest, carried out during the first week of September, the grapes are left to ferment on the skins in stainless steel tanks at a controlled temperature of 30°C for a period of 20 to 25 days, followed by malolactic fermentation. During this process, the wine, after a period of time ranging from 18 to 20 months, matures in 225-liter French oak barrels. After this time, it is bottled and then aged in the bottle for another 8 months. The result is an elegant, harmonious wine that can last for 15-20 years.
Awards
-
2020
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
91/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1968
- Oenologist: Leonardo Bellaccini
- Hectares: 188
Our winemaker, Leonardo Bellaccini, has pioneered many unique practices. Importantly he sees distinctive characteristics in each of San Felice’s undulating slopes and he treats each vine within the vineyard individually. Having identified five macro-areas Leonardo and his team has planted the grape varieties which thrive in the specific geography and soil. Read more
| Name | San Felice Vigorello 2020 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 35% Pugnitello, 30% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot |
| Country | Italy |
| Region | Tuscany |
| Vendor | San Felice |
| Origin | Casino, San Vito Leccio and San Vito Capanna vineyards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena) |
| Soil composition | Medium-textured soil, rich in skeleton and clays of calcareous marl origin, with a mixed texture resulting from the disintegration of Alberese and Galestro strata and resting on rocks. |
| Cultivation system | Spurred cordon and Guyot. |
| Harvest | Merlot: first week of September; Cabernet Sauvignon, Pugnitello and Petit Verdot: first week of October |
| Fermentation temperature | 30 °C |
| Fermentation | 20-25 days. |
| Wine making | Fermentation in contact with the skins for 20-25 days at a temperature of 30 °C. |
| Aging | Malolactic fermentation and maturation in 225-litre French oak barrels for 24 months. Maturation in bottle for 8 months. |
| Total acidity | 5.4 gr/L |
| Residual sugar | 0.5 gr/L |
| Allergens | Contains sulphites |