Magnum 1,5 Liters Toscana "VIGORELLO" in Wooden Box SAN FELICE
| Sommelier score | 92/100 | 2025 |
| 3 Bicchieri gambero rosso |
|
2018 |
| James Suckling | 94/100 | 2019 |
| Robert Parker | 93/100 | 2020 |
| Winery | SAN FELICE |
| Denomination | Toscana Igt |
| Vintage | 2016 |
| Grapes | 35% Pugnitello, 30% Cabernet Sauvignon, 30% Merlot e 5% Petit Verdot |
| Alcohol content | 13,50% |
| Cl | 150cl |
| Sulfites | Contains sulphites |
| Code ICQRF | SI/3814 |
| Winery headquarter | SAN FELICE - Castelnuovo Berardenga (SI) - Loc. S. Felice, 1 |
| Bottle size | Magnum |
| Combination | Roast meat, Pasta all'amatriciana, mushroom risotto, Florentina Steak, Fillet with green pepper, Sliced beef, Hard cheese |
| Region | Tuscany (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Toscana Igt |
This Tuscan red wine is obtained from the Blend vinification of Pugnitello grapes for 35%, Cabernet Sauvignon for 30% and Merlot for 30%, to which is added a small percentage of Petit Verdot for 5%. The origin of the grapes falls within San Felice, in the area of Castelnuovo Berardenga near Siena. After the traditional vinification, the wine proceeds towards a period of refinement which involves fermentation in contact with the skins for 20-25 days at a temperature of 30°C. The malolactic fermentation and maturation processes take place in French oak barrels from 225 liters for 18/20 months. The refinement phase requires a 8 months permanence in the bottle.
Characteristics of this Tuscan wine
On the organoleptic examination this wine shows a ruby red appearance with light garnet reflections. The scent on the nose recalls blackcurrant and blackberry jam, alternating with spicy and herbaceous scents from the undergrowth. The taste in the mouth is soft, enveloping, rich, with a decidedly tannic taste.
Suggested food pairings while tasting this red wine
It is a wine that has a natural gastronomic predisposition towards those dishes based on red meats and game. Also perfect with aged cheeses, try it with veal cheek too. The optimal serving temperature is 16°C in a high and wide glass which guarantees good oxygenation.
