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San Felice Il Grigio Chianti Classico Gran Selezione (1.5 Liter Magnum) 2013

Sangiovese from Chianti, Tuscany, Italy
  • WE95
  • RP94
  • JS94
13.5% ABV
  • RP94
  • WE94
  • WS92
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13.5% ABV

Winemaker Notes

Grigio Gran Selezione comes only from their most naturally blessed plots. Made of 80% Sangiovese blended with ancient indigenous varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo and Mazzese, which contribute to the complexity of the wine, while retaining the full elegance and expression of San Felice's terroir.

Critical Acclaim

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WE 95
Wine Enthusiast
Smooth and delicious, this boasts enticing scents of violet, berry, leather, tilled soil and aromatic herb. The radiant, elegant palate offers ripe red cherry, crushed raspberry, white pepper and licorice, while a note of pipe tobacco closes the finish. Polished tannins and bright acidity provide balance and structure. Drink 2018–2025. Editors' Choice
RP 94
Robert Parker's Wine Advocate
The San Felice 2013 Chianti Classico Gran Selezione Il Grigio is a delightful wine packed tight with brilliant red fruit intensity and beautiful background notes of pressed violets, licorice, crushed stone, honey and blue flower. It offers everything you should expect of a traditional Chianti Classico. The mouthfeel is silky and streamlined with polished tannins and an impressive sense of elegant length and finesse. This is sublime Sangiovese that is executed with extreme honesty.
JS 94
James Suckling
This is really outstanding with layers of refined tannins and fruit. Medium to full body, chocolate, berry and light cedar character. Long and caressing. Better in 2017 but so good now!
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San Felice

San Felice

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San Felice, Chianti, Tuscany, Italy
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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 Toscana'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 carries on the legacy of tradition and research and experimentation.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

LATU168211_2013 Item# 168211