San Felice Wine Lunch
San Felice: Celebrating Sangiovese
Great tasting today with San Felice in New York City.
The winery got its start in 1700 with the Grisaldi del Taja family who then owned woods, olive groves, and vineyards.
Today San Felice thrives as the producer of fine wines, including Vigorello, the first Super Tuscan made in the Chianti Classico area.
Lars Lecht
San Felice’s estates cover a total of around 685 hectares, 179 of which cultivated with vines, in the three most prestigious production areas of Tuscany: Chianti Classico (150 hectares), Montalcino (23 hectares) and Bolgheri (6 hectares)
Vigorello Rosso Toscana IGT 2018
Vigorello Rosso Toscana IGT 2018
During the lunch I tasted the Vigorello Rosso Toscana IGT 2018, a well-made, forceful “super Tuscan” wine with elegant “tamed tannins” and fresh acidity.
This wine appeared in 1968, Sangiovese blended with international grape varieties along with the indigenous variety, Pugnitello.
They paired this wine with a great dry-aged black Angus steak with radicchio, raisins, and onions.
Avane Toscana IGT 2019
Avane Toscana IGT 2019
This 100% Chardonnay offers great depth of flavor and refreshing acidity from Toscana. This wine paired well with poached lobster with mushrooms casserole and lobster sabayon.
Il Grigio Chianti Classico Gran Selezione DOCG 2017
The brisk acidity of this wine worked nicely with tagliolini verde with langoustines, wild mushroom and seasonal truffles.
Pincis Vin Santo Chianti Classico DOC 2011
Pincis Vin Santo Chianti Classico DOC 2011 paired well with Rhum Baba.
The San Felice Line
Through its many vineyards in different regions, San Felice offers versatile wines that accompany a variety of different cuisine.
Recently, San Felice transformed a medieval hamlet into a five-star hotel that stands as the only Relais & Chateau resort in Chianti Classico.
