Vigorello Toscana IGT 2018 Doppio Magnum - San Felice
Tradition and Future \ nThe first Supertuscan in Chianti Classico since 1968. It has an important history and today it stands out in the wine market of this category for a reason: it combines the tradition of international vines such as Cabernet and Merlot with the inclusion of a native variety , the Pugnitello, which is a unicum of San Felice .
Produced for the first time in 1968, Vigorello represents the first example of those new generation Tuscan wines which later became famous as 'Supertuscans'. Pugnitello, an ancient Tuscan grape rediscovered by San Felice , has recently been added to its purely Bordeaux composition to accentuate its territorial character. \ n \ nTasting Notes and Pairings \ nCompact ruby color with slight garnet streaks. Nose of currant jam, sweet spicy notes and undergrowth. Palate \ nwarm, complex, tannic, with slight hints of vanilla. \ nGrilled, roasted pigeon and lamb, aged cheeses. \ nVineyards Location \ nSan Felice (Castelnuovo Berardenga, Siena) \ nCharacteristics of the Soil \ nMedium texture, rich in skeleton and clay of calcareous-marly origin, with mixed texture deriving from the disintegration of Alberese and Galestro and resting on rocks. \ nGrowing system \ nSpurred cordon and Guyot \ nGrapes \ nPugnitello 35% \ nMerlot 30% \ nCabernet Sauvignon 30% \ nPetit Verdot 5% \ nVintage \ nMerlot: 1st week \ nof September / \ nCabernet Sauvignon, \ nPugnitello and Petit Verdot \ n1st week of October \ nVinification \ ne Aging \ nFermentation in contact with the skins for 20-25 days at a temperature of 30 ° C. Malolactic fermentation and maturation in 225 liter French oak barrels for 24 months. \ nRefining in bottle \ nfor 8 months. \ nBottles Produced \ n40.000 \ nServing Temperature \ n18 ° C \ nAlcohol \ n13.5% Vol \ nAging \ n15-20 years \ nTotal Acidity \ n5.1 g / l \ nSugar residue \ n1.0 g / l
|Grape variety||Cabernet Sauvignon|