Chianti Classico 2018 Docg Gran Selezione Poggio Rosso - San Felice

San Felice

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"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

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