Ruby red color, with aromas of ripe cherries and violets, balanced by plush tannins and balanced acidity.
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 who produced wine at the property for several centuries and were founding members of the Chianti Classico consortium. In 1968 the estate passed into the hands of the late Enzo Morganti. Before assuming control over the estate in 1968, Enzo Morganti established a reputation as a Tuscan wine pioneer having 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 in the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico, where 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 Toscana’s classic Sangiovese, San Felice has plantings of international varieties such as Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. Like Enzo, winemaker Leonardo Bellacini is a Sangiovesist and carries on the legacy of tradition and research and experimentation.
|(50% Merlot/40% Sangiovese/10% Cabernet Sauvignon). The vines are planted on medium-textured soil composed of calcareous marl, galestro with macigno sandstone. The gently crushed grapes were fermented on their skins for nine days in stainless steel tanks followed by a short period of aging in steel.