Merlot and Pugnitello: Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel- pebble mixture. Cabernet Sauvignon and Petit Verdot: silt-sandy soil from Pliocene.

Made for the first time in 1968, Vigorello was the first of a new generation of Tuscan wines that subsequently became known as Supertuscans. The blend now also includes some Pugnitello, an ancient native grape revived by San Felice, in order to emphasize its Tuscan character.

Terroir: The soil that gives life to wine 

Hectares of Vineyards

Olive Trees

15.000

This is where tradition combines with advanced technology. The 18th century cellars, carved out of rugged limestone, are extensive. You’ll be fascinated by the rows of red stained oak barrels and halls of vast steel vats, temperature controlled for fermentation. You’ll see teams of experts tasting, blending, balancing to produce the finest Chianti Classico. Their passion created in 1968 the first Supertuscan, our renowned Vigorello.

Wine making

CELLARS

Our wine cellar in Chianti Classico is a charming place, perfect for sharing moments of conviviality and deepening your knowledge of wine. Our tasting experiences are designed to help you discover the authenticity and richness of our terroir, guided by our expert sommeliers. Book your visit and let yourself be enchanted by every glass.

Tastings

ENOTECA

Visiting  the estate

Our oil

Our grappa

Our Vin Santo

Other products from San Felice

San Felice

Toscana IGT 

Vigorello

The 2021 vintage was characterized by a regular seasonal pattern. Spring rains promoted vegetative growth and ensured crucial water reserves for the summer. Only a brief halt in bud growth was caused by below-average temperatures after Easter. From a health perspective, there was no pressure from fungal diseases. The summer  was mostly dry with consistent summer temperatures and a significant nighttime temperature fluctuation that aided grape ripening. The harvest was in line with previous years, with high-quality and healthy grapes

James Suckling 

Wine Spectator

A mild winter 2020 made a very early bud breaking end of March. Unfortunately the night of March 25th the temperatures dropped down below 0 and the Sangiovese was strongly affected with a dramatic reduction of the yield. The spring was nice with a good amount of rain and several sunny days. The summer was great, warm but without many heat waves. The fruit reached a perfect ripening soon.

Robert Parker, Wine Advocate

Antonio Galloni, Vinous

The New Wine Review

Wine Enthusiast

Jamessuckling.com

Wine Spectator 

Winter 2019 was characterized by rains and snowfalls that allowed the deposit of water reserves; average spring temperatures favored an early april budbreak and high summer temperatures in June, July and August brought the grapes to perfect ripening. In general, the 2019 vintage has produced well balanced wines with an excellent aging potential.

Decanter

Antonio Galloni, Vinous 

2018 has began with an early sprouting due to high temperatures in March and April, followed by a fairly rainy May. Temperatures have started to rise again since June; summer temperatures in the norm with scattered rains. The month of September in particular saw a succession of sunny days but with a great thermal excursion between day and night, which allowed the grapes a proper phenolic and aromatic maturation.

Winter was quite mild and dry. At the end of March the vines sprouted at least 20 days in advance. In April, two cold nights slowed down the development without fortunately causing damage to the shoots. The summer drought has reduced the yields considerably while the quality was good thanks to some cultivation techniques aimed at keeping the grapes shaded.

Falstaff, Austria

Antonio Galloni, Viniìous

Winter was quite mild and rainy; elevated temperatures at the beginning of April have caused an early flowering of at least 10 days; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with periodic rains that helped to maintain a good vegetative balance avoiding water distress. The ripening of the grapes was very good as well as the average quality of the wines produced.

2015 will be remembered as one of the warmest in recent years; to a mild winter and a spring with regular rainfall, succeeded a hot summer with rare precipitations. Good weather conditions allowed a good quantity and excellent  quality production, with perfect phenolic maturation in all vineyards, guaranteeing wines suitable for long aging.

Vigorello

Alcohol

13.5%

Year

2021

Made for the first time in 1968, Vigorello was the first of a new generation of Tuscan wines that subsequently became known as Supertuscans. The blend now also includes some Pugnitello, an ancient native grape revived by San Felice, in order to emphasize its Tuscan character.

Vigorello

Tasting Notes and Pairings

Ground Characteristics

The

Terroir

Where

Vigorello

is

born.

Vintage Characteristics

30.000

18°

13.5% VOL

20 years

6.0 G/L

-0.5 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

°

13.5% VOL

15-20 years

6.0 G/L

-0.5 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

40000

18°

13.5% VOL

15-20 years

6.0 G/L

0.5 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

40.000

18°

14% VOL

15-20 years

5.4 G/L

1.2 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

26.000

18°

14% VOL

15-20 years

5.5 G/L

0.8 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

40.000

18°

13.5% VOL

15–20 years

5.1 G/L

1.0 G/L

L. 3 / L. 1,5 / L. 0,75

Vintage Characteristics

40.000

18°

13.5% VOL

15–20 years

5.1 G/L

1 G/L

L. 3 / L. 1,5 / L. 0,75