Under the Tuscan Sun

^{This post has been sponsored by San Felice. The following message is intended for those 21+. All opinions expressed are my own. Please enjoy responsibly.}

Today we’re reviewing a pair of bottles from our good friends at San Felice, located in Tuscany, which is one of the world’s premier wine regions.

As always, we’ll be covering some of the region’s basics, including what makes Tuscany so special, before taking a look at the wines themselves. After reviewing the bottles, I’ll be suggesting some pairing to help you get the most out of both bottles.

Now, let’s get tasting.

The Where – Tuscany, Italy

Located in the heart of Italy, Tuscany is one of the world’s most renowned wine regions. Laying claim to an exceptional terroir and a rich history steeped in viticulture, Tuscany produces wines worthy of both. From sun-kissed hillsides to fertile valleys, featuring limestone-rich soil and coastal sea breezes courtesy of the Tyrrhenian Sea, Tuscany is all but tailor made for the cultivation of grapes.

To start, Tuscany is divided across a whopping forty-one DOCs and 11 DOCGs, which are regional classification systems regulating how and where wines are made. Aside from production methods and geography, this classification system also sets rigid quality standards, including but not limited to standardized taste testing.

With that said, it’s impossible to talk about Tuscan wine without mentioning Sangiovese, as despite Tuscany’s vast area of literally dozens of specified production areas and methods into which the region is divided, the bedrock of Tuscan winemaking is, and has been, a single varietal – Sangiovese. Sangiovese positively dominates the area, such that it is all but synonymous with Tuscan winemaking. Prized for its high acidity, ‘pleasantly firm’ tannins, and balance, a quality wine based on Sangiovese will evoke images of ripe dark cherries and black stonefruit, perforated with a bouquet of herbal notes. Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino (all of which we’ve reviewed here on Living the Gourmet over the years) are just a few of the world-renowned wines produced from Sangiovese.

However, Sangiovese is definitely ‘not’ all there is to Tuscan winemaking. For example, the 1970s saw the rise of ‘Super Tuscans,’ an unofficial title describing several high-quality Tuscan wines that were – for one reason or another – excluded from receiving DOC or DOCG status by breaking traditional Italian winemaking norms. Regardless of local labeling, a number of these wines achieved critical acclaim, as well as commercial success, and ended up becoming ‘cult wines’ that commanded high prices. Over the ensuing decades some of these ‘Super Tuscans’ were granted DOC or DOCG status – although it can be argued that such status detracted from their ‘cult’ mystique as ‘rogue labels.’ Aside from the controversial ‘Super Tuscans,’ other wines have also seen success across Tuscany, such as Syrah, Merlot, and Cabernet Sauvignon.

Tight regulations and quality standards aside, climate is perhaps the foremost factor in Tuscany’s success. The region’s warm and temperate coastline is flanked by inland hillsides and mountains, which help temper the region’s searing summers, which in turn contributes to increased temperature variation. This temperature variation between the hills, mountains, and warm coastline helps balance the sugars and acidity of the region’s grapes. Sangiovese performs best when it receives maximum direct sunlight, and as such the hilly terrain of the region is ideal for this grape, with the majority of the area’s vineyards being planted at elevations of between around five-hundred and sixteen-hundred feet. This higher elevation further increases temperature variance, which further increases the balance of sugar and acidity.

The Bottles – A Showcase

Up first we’re taking a look at a San Felice 2020 Pugnitello.

Next, we’ll be sampling a San Felica Rosato Toscana.

Aromatics and Tasting – The Review

The 2020 Pugnitello introduces itself with dark red cherry notes and a whiff of leather off the top of the glass, along with just a hint of smokiness in the background. Red plum and blackberry essences round out the bouquet deeper into the glass. On the palate, the wine is light-bodied with a dry acidity and features flavors of red fruit, such as plum and ripe cherry. A very enjoyable bottle, perfect for summer sipping.

The Rosato opens with a bouquet of fresh summer fruit. Strawberries and red cherries mingle on the nose with a vibrant acidity, set against a pleasant minerality. On the palate, the minerality and cherries from the bouquet carry over quite nicely, framed by a refreshing acidity. An excellent summer rose.

What to Eat – The Pairing

With the 2020 Pugnitello consider hearty Italian cuisine, such as Bistecca alla Fiorentina, wild boar ragu, Neapolitan Risotto, or rich pasta dishes such as pappardelle with truffle sauce. This wine is also a great match for aged cheeses such as Pecorino Toscano, or savory mushroom dishes, roasted vegetables, and game meat.

With the Rosato: All the usual rosé pairings apply here. For appetizers, you might consider serving these rosés with bruschetta topped with steak, diced tomatoes, basil, and a drizzle of balsamic glaze. Grilled shrimp skewers marinated in a citrusy herb dressing or a summery salad topped with grilled chicken, mixed greens, strawberries, and goat cheese would make excellent main course pairings. For dessert, opt for a fruit tart or berry crumble served with a dollop of whipped cream to enhance the wine's juicy strawberry notes and provide a delightful conclusion to the meal.

And that’s our review. If you enjoyed today’s feature or tried either of the wines or the pairings or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Cheers!