San Felice Borgo Chianti Classico DOCG 2022

San Felice Borgo Chianti Classico DOCG 2022 is a gorgeous wine that is part of San Felice’s Vitiarium collection “designed for high-end dining that authentically express the surrounding vineyards and embodies both tradition and innovation in winemaking.” The collection includes 4 distinct labels: San Felice Borgo Chianti Classico DOCG 2022, San Felice In Avane Chardonnay Toscana IGT 2022, La Pieve Chianti Classico DOCG Gran Selezinone 2021, and Pugnitello Toscana IGT 2021, each one with their unique character. Salud!

San Felice is renowned for the wine it produces, and the San Felice Borgo Chianti Classico DOCG 2022 graciously lives up to the reputation of this historic winery. Big, bold, and aromatic with heady notes fruit and floral notes, this is a delectable wine that is a treat to pair with food or to enjoy on its own.

Interesting to note about the Vitiarium collection is that they “are the culmination of San Felice’s ongoing research, began in the 1980s with the revival of extinct ancient Tuscan grape varieties. The effort led to the creation of the Vitiarium project, an experiment vineyard dedicated to preserving local viticultural diversity, from which the new line takes its name. Spanning 1.6 hectares, the vineyard showcases 231 different grape varieties, reflecting San Felice’s commitment to both traditional practices and scientific research, in collaboration with the University of Florence.” 

Also interesting is the creative use of unique labels that tell the story of the wines in the Vitiarium collection. For Borgo, the label is an ancient print that captures its historical and cultural spirit.

Bottle Notes: “Chianti Classico that reflects the genuine expression of San Felice, with Sangiovese and Pugnitello giving life to a wine of distinctive character and strong territorial identity. Immediate and versatile, it maintains freshness, fruity aromas, and floral notes. Rich and complex, with sweet tannins accompanying a persistent and balanced finish.”

Technical Notes: Made from 88% Sangiovese grapes and 12% Pugnitello grapes. Sangiovese gives the wine its aromatic notes of cherry, plum, and red current, along with earthy notes, whereas the Pugnitello gives the wine its deep dark purple color, body, and good acidity. The combination of the two varietals gives the wine its character, its enticing aromas and delectable flavors on the palate, its medium-body, and its developed tannins. Vinification was in stainless steel for 2 weeks separately for the Sangiovese and the Pugnitello. Aging was approximately 12 months in Slavonian oak barrels. It is suggested that the wine be consumed after 2024 with potential cellaring from 10 to 15 years. 

Tasting Notes: The color is deep purple, with heady aromas of cherry, plum, and floral on the nose that follow on the palate with a delicious earthy finish.

Pairing Suggestions: This gorgeous, flavorful, bold wine is the perfect accompaniment to a variety of food. Some of our fondest memories of time spent in Italy are from the Aperitif hour. We honor the tradition and paired Borgo Chianti Classico DOCG 2022 with a variety of delicious appetizers.

The Pairing: Luxury Experience – Spinach and Sundried Tomato Arancini, Luxury Experience – Eggplant Rollatini, and Boschetto al Tartufo Bianchetto (an Italian sheep’s milk cheese with white truffle), for a perfect “aperitif” hour. We also paired the wine with grilled swordfish, and it worked well with the meaty fish as well.

Luxury Experience – Pairing – Spinach & Sundried Tomato Aranchini, Eggplant Rollatini, Boschetto al Tartufo Bianchetto

The Culinary Recipes 

Arancini are the perfect appetizer as they can be served hot or at room temperature, and can be made ahead of time and frozen, and then heated in the oven as needed. Luxury Experience – Spinach and Sundried Tomato Arancini are made with Italian Arborio rice, spinach, sundried tomatoes, onions, homemade broth, white wine, Parmesan and Mozzarella cheese, and dry seasoned Italian breadcrumbs.

Note: While we made homemade scallion and lemon broth to keep the Arancini vegetarian, if you prefer, you can use chicken bouillon in its place.

Luxury Experience – Spinach and Sundried Tomato Arancini
Yield: 44 Arancini 

Ingredients for the Broth: 

Method for the Broth: Add water, scallions, lemon peels, and salt and boil for 15 minutes to reduce liquid to 24 ounces and intensify the flavors. Remove from the heat and set aside to extract as much flavor as possible. When cool, strain liquid to use to cook the risotto, discard the scallion and peels.

Note: Broth can be made ahead and refrigerated until ready to use.

Ingredients for the Risotto:

Method for the Risotto: Heat a saucepan, add the EVOO, then add the onions, cover, and sweat until they are translucent. Add the rice and stir to coat. Add salt and pepper and cook for 1 minute.

The secret to a creamy risotto is keeping your broth (or stock) hot and slowly adding it to the Arborio rice a little at a time, until all the liquid has been incorporated. Add the wine, sundried tomatoes, and spinach, and cook until wine has been absorbed into the rice. Stir in the Parmesan and Mozzarella to combine. Chill in the refrigerator.

Finishing Ingredients:

Finishing the Arancini: Roll the rice mixture into balls. Lightly dust with flour, then roll in an egg wash (egg mixed with water), then into seasoned Italian (dried) breadcrumbs. Deep fry in a deep saucepan until the Arancini are golden. Serve hot or at room temperature.

Pro-Tip: Our recipe for Arancini freezes well. We like to make the balls and deep fry them, then let them cool, and freeze them. When you want to serve them, preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) and bake the Arancini until they are heated through.

Luxury Experience – Eggplant Rollatini

Ingredients: 

Method for the Filling: Mix the ricotta, mozzarella, salt, pepper, and basil together. Set aside.

Method for the Eggplant: Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with parchment. Lightly spray with olive oil. Thinly slice the eggplant lengthwise. Place slices on the baking sheet and lightly spray with olive oil. Bake until tender, but not mushy.

Remove eggplant from the oven. Let cool on a baking sheet. When ready to serve, place filling at the end of the sliced eggplant, and roll up. Heat in oven until heated through.

Serving Suggestion: To serve as an appetizer, we like to cut the rolls in half, then skewer them with a Kalamata olive, half of a cherry tomato, and a basil leaf.

Note: These will keep well in the refrigerator and may be made a day ahead and heated in the oven when ready to serve.

Until next time, Cheers and Bon Appetit!

For more information on San Felice and their impressive collection of wines, please visit their website: www.sanfelice.com 

San Felice
Società Agricola San Felice S.p.A.
Località San Felice, 53019 Castelnuovo Berardegna (Siena)
Italy
Telephone: +39-0577-39911
Fax: +39-0577-359223
Email: info@sanfelice.com
Website: www.sanfelice.com
Facebook: www.facebook.com/SanFeliceOfficial
Instagram: www.Instagram.com/sanfelice_official  @sanfelice_official

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