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Wine from San Felice
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Agricola San Felice is recognised as an innovative estate, partly because of its ability to spot trends before they develop and partly because of its intense research and experimentation. At the same time, however, its production style accentuates the uniqueness and typical character of its territory by retaining a close attachment to tradition.
The estate’s history confirms this status, as witness the creation of Vigorello in the late 1960s, which marked a new approach to winemaking and was the forerunner of the famous Supertuscans. This was followed in the 1970s by the creation of Poggio Rosso, a first, and at the time rare, example of a Chianti Classico ‘cru’.
But it was perhaps the estate’s early research into indigenous grape varieties in the late 1980s, that brought the San Felice production philosophy to full fruition. Unlike the majority of producers, who were shifting towards international varieties at the time, San Felice identified a number of forgotten, indigenous grape varieties in its experimental vineyard, the Vitiarium, and embarked on a programme of blending them with Sangiovese.
Many years of work went into this, driven by a sincere commitment to improvement, and the awareness that the most important discoveries are always rooted in tradition.
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“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
This is a phenomenal Barolo from a benchmark vintage. It’s so powerful and structured with toned and muscular tannins that run the length of the wine. Classic structure. Full-bodied but tight and intense. Flavors of forest floor, fresh mushroom, truffle, and cedar. Dried flowers, too. It goes on for minutes. This needs at least eight years to soften. Leave in the cellar! One of the greatest Cannubis ever. From the original parcel of the vineyard. Aged five years in cask and two years in bottle.
-James Suckling 100 Points
Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.
Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.
Poultry with cream based sauces, French cheese, like camembert, but not too strong, also seafood and fish.
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