Winemaker Notes
Professional Ratings
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Wine Spectator
A very structured and powerful Chianti Classico, with masses of fruit and chewy, polished tannins. Yet shows class and a deft hand in winemaking. Best after 2011. 1,585 cases made.
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Robert Parker's Wine Advocate
The estate’s 2006 Chianti Classico Riserva Poggio Rosso (Sangiovese, Colorino) is wonderfully alive in this vintage, with layers of dark fruit, sweet tobacco, leather and spices that swirl around in the glass beautifully. There is more than enough depth and vibrancy to the fruit to make me think the Poggio Rosso will drink well for a number of years. It is another highly promising wine from San Felice. Anticipated maturity: 2014-2026.
What a joy it is to taste these new releases from San Felice. Quite simply, these are the finest wines I have tasted from the estate in many a year. San Felice is one of the most beautiful properties in all of Tuscany. It’s nice to see quality on the rise.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.