Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant  gravel-pebble mixture.

Traditional Vin Santo. The grapes, harvested at the beginning of October, are put onto cane mats to dry until December; they are then softly pressed and the must ferments slowly and refines for 5 years in small oak barrels (caratelli).

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

People have bought wine from Borgo San Felice for more than 100 years. Today you can visit our contemporary enoteca for wine tastings from our three estates, San Felice, Campogiovanni in Montalcino and Bell’aja in Bolgheri. These are the most prestigious in Tuscany. We can arrange more in depth tasting, tours of our vineyards and cellars, and include food pairings. The experience will grow your knowledge and enhance your pleasure of wine. San Felice also produces extra virgin olive oil, grappa and vinsanto, which are available in our enoteca.

Tastings

ENOTECA

Visiting  the estate

Our oil

Our grappa

Our Vin Santo

Other products from San Felice

San Felice

Vin Santo Chianti Classico DOC 2012

Belcaro

Climatic conditions were quite variable. Mild winter with temperatures over seasonal averages, wet spring that caused a delay in flowering and a slight decrease of grapes quantity. In June and July there were very few rainfall and despite the month of August was hot, the abundant water reserves did not slow down ripening process of grapes. The month of September was marked by good weather, right rainfall and extreme temperature changes.

Belcaro

Alcohol

16.5%

Year

2012

Traditional Vin Santo. The grapes, harvested at the beginning of October, are put onto cane mats to dry until December; they are then softly pressed and the must ferments slowly and refines for 5 years in small oak barrels (caratelli).

Belcaro

Tasting Notes and Pairings

Ground Characteristics

The

Terroir

Where

Belcaro

is

born.

Vintage Characteristics

18°

16.5% VOL

Above 20 years

6.0 G/L

85 G/L

L. 0,375