A success story with ancient roots and a recent history, Vigorello was the precursor of an entire generation of wines that became famous as the Supertuscans. It represented, in faraway 1968, the first effort to produce a wine that was from 100% red grapes, sangiovese, contrary to the prevailing custom of that day in the Chianti zone. Although Vigorello currently contains some cabernet and merlot as well, it nonetheless preserves its exquisitely Tuscan character. A truly historical wine, then, one with energy and vigour, just as its name affirms.
750 ml Standard
San Felice Vigorello
€33,50
2 in stock
Description
Additional information
| Pairing |
First courses with meat-based sauces, cold cuts and cheeses |
|---|---|
| Refinement |
8 months’ ageing in the bottle |
| Winery |
San Felice |
| Glass |
Brunello glass |
| Classification |
I.G.T. |
| Fermentation |
20-25 days fermentation on the skins at 30° C, followed by malolactic fermentation. |
| Alcohol | |
| Production |
24.000 bottles |
| Region |
Toscana |
| Service temperature |
18-20°C |
| Soil |
Casino: medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture San Vito Leccio and San Vito Capanna: silt- and sand-rich alluvial soils. |
| Typology |
Red Wine |
| Harvest |
Merlot: first week of September Cabernet Sauvignon: October 1-4 Petit Verdot: October 3-4 |
| Vinification |
Malolactic fermentation and 18-20 months’ maturation in 225-litre French oak barriques. |
| Grapes |
50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot |
| Bottle size |
750 ml Standard |
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Spedizioni
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