"Poggio Rosso" represents the pinnacle of quality that the San Felice winery achieves in declining Chianti Classico Gran Selezione DOCG. In fact, it is a label that is produced only in particularly favorable vintages, in just over 10,000 bottles; 100% Sangiovese, it is characterized by the concentration of fruity aromas and lively tannin, which still needs a few more years to polish further. The grapes ferment in steel in contact with the skins for 25 days, at a temperature of about 28 °C, also carrying out malolactic fermentation; then comes aging, carried out for 3 years in both large wood and barriques, and for another 15 months in the bottle. A great wine, which can be drunk now in a stronger version, but which can also be forgotten in the cellar for a few years, to taste it with a more evolved and docile interpretation.
Tasting notes: To the eye it presents itself with a ruby red hue. The sensations that propagate on the nose focus on fruity scents, especially plum, blackberry and raspberry. The palate is full-bodied, characterized by a dense tannic texture. It closes with a long finish.
Pairings: Goes well with Tuscan meat and game recipes. It is excellent with truffle or mushroom preparations, and with aged cheeses. Absolutely must try with polenta with quail.
Name | San Felice Chianti Classico Grand Selection Poggio Rosso 2018 |
Type | Still red |
Classification | DOCG Chianti Classico Gran Selezione |
Year | 2018 |
Format | 0.75 l Standard |
Grade alcohol | 14.50% by volume |
Grape varieties | 10% Colorino, 80% Sangiovese |
Country |
Italy
|
Region | Tuscany |
Location | Castelnuovo Berardenga (SI) |
Soil composition | Medium-textured and rich in skeleton. Prevalence of clays of calcareous-marly origin, originating from the disintegration of Alberese and Galestro and resting on the Monte Morello formation. Small extensions also on alluvial soils rich in sand and silt. |
Farming system | Guyot and spurred cordon. |
Harvest | Sangiovese and Colorino: September 24-26, Pugnitello: October 2-3. |
Fermentation temperature | 28 °C |
Fermentation period | 25 days. |
Vinification | Fermentation in contact with the skins for 25 days at a temperature of 28° C. Malolactic fermentation in stainless steel tanks. |
Aging | 70% of the mass matures in oak barrels (33 Hl) for 36 months, while the remaining 30% matures in French oak barriques. Aging in bottles for 15 months. |
Total acidity | 5.60 gr/L |
Residual sugars | 2.20 gr/L |
Allergens | Contains sulfites |