Deep ruby color; cherry, sun-dried tomato, sweet balsamic, violets on the nose; cherry, sour cherry, roasted tomato, red prune/plum, mint, leaather, oak notes on the palate.
Dry; full body, supple tannins, tangy acidity. Chianti Classico Reserva means 100% or mostly sangiovese grapes; San Felice states “mainly sangiovese.” In contrast, non-reserva Chianti Classico only requires 80% sangiovese. Fermented on the skins for 18-20 days for the rich, dark color and phenolics. Malolactic fermentation follows in stainless steel. Aging follows in oak for two years, 80% in large Slavonian oak and 20% in small (about 60 gallons) French barriques. Bottle aged for three-plus months before release. 13.5% ABV
San Felice includes three famous Tuscany estates. Production reaches more than one million bottles—more than one million of Chianti, 80,000 of Brunello, 40,000 of Rosso de Montalcino, and 55,000 if Bolgheri. There are 16 labels, including this one. All San Felice wines are made using estate-owned grapes. the San Felice territory is just south of Florence, while the other two are south of Siena.
The Chianti region is noted for rolling green hills and picturesque Roman ruins. Classico wines refer to a specific growing area heralded by a distinctive black rooster on the neck of the bottle. BTW, Hannibal Lector was correct, Chianti and fava beans are a good pairing. Pass on the meat if you are his dinner guest.
San Felice Il Grigio da San Felice Chianti Classico Reserva DOCG 2019 is well-done mass distribution Chianti. The straw baskets of yesteryear are gone, but the assertive red-fruit pleasures are still in the bottles. Well-done, large production effort with wide distribution in the US. This reserva is just hitting its stride after four years. Worth finding and trying, especially is you are a fan of Chianti, sangiovese, and memories of deep discussions and flirtations with friends over pizza and Chianti. Pair with grilled steak and other beef dishes; pizza; tomato-based dishes; veal; lamb; poultry; roast pigeon, dove. Cheese—harder cheeses like parmesan, sharp cheddar, pecorino, grana padano, asiago, provolone, fontina, colby. $15-25
