Complex aromas, redolent of sweet violets and wild red berry fruit. Full-bodied with luscious tannins are enriched by just a hint of toasty oak.
Wine Advocate 93 points - The 2010 Chianti Classico Riserva Il Grigio opens to a deeply saturated color that is thick and luminous at the same time. In terms of bouquet, this Riserva veers toward the far end of the aromatic spectrum (as far as Chianti Classico is concerned) with dark tones of spice, saddle leather, pressed rose and moist earth. The finish excels in terms of softness and richness. This is a bold and modern wine with soft tannins and rich extract. (Oct 2014)
Agricola San Felice is steeped in local lore and history. Named after a local early Christian Saint from the 18th century, the property was bought by the Grisaldi Del Taja family - the founding members of the Chianti Classico consortium. The family produced wine for several centuries until 1968 when the estate passed to Enzo Morganti. Prior to assuming control, Enzo Morganti spent two decades researching and experimenting with Sangiovese clones at Tenuta di Lilliano. At San Felice, he restructured and transformed this venerable estate, concentrating on high quality winemaking, systematic scientific research and thoughtful vineyard purchases, which included the Campogiovanni vineyard in Montalcino in 1984. Today the property includes a 1,853 acre resort, 445 acres of vineyards and a 44 acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese, The San Felice vineyards are situated amongst the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico. The vines are planted in two different soil types: calcareous clay and a combination of sand and lime. The terroir of Campogiovanni, including its sandy, mineral-rich argillous soil, allows Sangiovese vines to grow slowly and steadily, therefore producing unusually complete and balanced grapes. In addition to indigenous varietals like Tuscany’s classic Sangiovese, San Felice has plantings of international varieties such as Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. Like Enzo, winemaker Leonardo Bellacini has spent much of his career working with Sangiovese and carries on the legacy of tradition, research and experimentation.
|Sourced from the finest parcels of Sangiovese, the wine fermented in stainless steel and macerated on its skins for 18-20 days. It was aged for 24 months in French oak casks and barriques of varying sizes followed by six months in bottle.