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Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy

by Debra C. Argen and Edward F. Nesta
San Felice Poggio Rosso Chianti Classico Gran Selezione 2018
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Autumn is on its way, and our thoughts turn to enjoying heavier-bodied red wines bursting with flavor. Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy is a sensational dry, red wine from the Tuscan region that embodies a great wine. Made from 100% Sangiovese grapes, aged for 20 months in French oak barrels, followed by 15 months in the bottle, this wine has a cellaring capability of 20-25 years. We opened a bottle 5 years into its aging capability from bottling in 2018 and it was phenomenal, and it should only get even better in a few more years. We paired it with our recipe for Luxury Experience – Beef Wellington and it was old-school perfect. Salud and Mangia Bene!

Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy Information:

Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy
San Felice – Poggio Rosso, Castelnuovo Berardenga, Sienna
Chianti Classico
100% Sangiovese
Red Wine
20 months maturation in French oak barrels, then 15 months aging in bottle
20-25 years
Total Acidity:
6.5 g/l
Residual Sugar:
0,5 g/l
Serving Temp:
18 degrees Celsius/64 degrees Fahrenheit
Bottled by:
Estate Bottled by Società Agricola San Felice S.p.A.
6,000 bottles

Bottle and Technical Notes: “This wine, produced with only the highest-quality Sangiovese grapes, perfectly reflects San Felice’s unique terroir. It shows great complexity, richness, and an exceptional aging potential.”

2018 had high temperatures in March and April resulting in early sprouting, followed by a rainy May. Temperatures rose again in June, with normal summer temperatures and scattered rain. September had sunny days followed by cooler nights which allowed the grapes to have proper phenolic and aromatic maturation.

Tasting Notes: The Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy has a rich, deep, intense ruby color. This is an aromatic wine with a heady bouquet of dried plums, blackberry, and raspberries that follows through on the palate with soft tannins that provide an excellent mouthfeel and delicious lingering finish. Bottled in 208, with a cellaring capacity between 20-25 years, we opened our bottle in September 2023, which was 5 years into its cellaring capability, and it was gorgeous. This is a wine that deserves to be purchased by the case with the option to drink some now and drink the rest over the course of its longevity.

Suggested Pairing Notes: Grilled food, barbecue, wild game, and aged pecorino cheese.


Luxury Experience - Beef Wellington photo by Luxury Experience

Luxury Experience – Beef Wellington

When you have an exceptional bottle of wine, you need to pair it with an equally great dinner. Luxury Experience was “In The Kitchen and Behind The Bar®” creating a pairing dinner of Beef Wellington with Sautéed Mushrooms, Broiled Tomatoes, and Au Gratin Potatoes, to let the essence of the Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice shine through.

Luxury Experience – Beef Wellington
Serves 2
Bake at 350-degrees Fahrenheit/177-degrees Celsius.


Filet Mignon
Mushrooms, finely minced
Shallots, finely minced
Extra Virgin Olive Oil (EVOO)
Fresh Thyme Leaves
Poggio Rosso Chianti Classico Gran Selezione DOCG 2018
Puff Pastry
Egg + 1 Tablespoon Water, for egg wash
Salt and Pepper, to taste

Prep for the Filet Mignon: Place a piece of plastic wrap on the counter. Add salt and pepper and a small amount of EVOO to the plastic wrap. Place the filet mignon on the plastic wrap and lightly rub into the mixture to incorporate the oil and seasoning onto the meat. Turn the filet over and rub the other side, then wrap it with plastic and place it in the refrigerator for several hours or overnight.

Method for the Mushrooms: Heat a sauté pan, add salt and pepper, and EVOO. Add shallots and mushrooms, and thyme, cover, and cook over low heat until mushrooms are very tender. Add the wine and cook until wine is absorbed into the mushrooms. Remove from heat and set aside.

Cooking Method for the Filet Mignon: Heat a sauté pan, place the filet mignon in the pan and sear for 2 minutes then turn it over and sear the other side for 2 minutes. Remove from pan and set aside.

Method for Assembly: Roll puff pastry into a long rectangle and set aside.

Cut a piece of plastic wrap and place the slices of prosciutto in a cross shape. Add the mushrooms to the center of the prosciutto, and top with the filet mignon. Fold the prosciutto over the filet mignon to securely hold the mushrooms.

Using the plastic wrap as a guide, gently place the prosciutto and mushroom wrapped filet mignon at one end of the puff pastry, allowing for 1-inch edge, then fold the puff pastry to enclose the filet mignon. Trim excess pastry. Press down on edges to securely seal the “package.” Brush with egg wash and bake in the oven until pastry is deep golden. Remove it from the oven and let it rest before cutting it into slices.

Presentation: Place slices of the Beef Wellington, au gratin potatoes, along with sauteed mushrooms and tomatoes (optional).

Salud and Mangia Bene!

Imported by Total Beverage Solution: www.totalbeveragesolution.com

Poggio Rosso Chianti Classico Gran Selezione DOCG 2018 San Felice, Italy

San Felice Società Agricola San Felice S.P.A.
Loc. San Felice, 53019 Castelnuovo Berardenga (Sienna)
Telephone: +39-0577-39911
Fax: +39-0577-359233
Website: www.agricolasanfelice.it/en
Email: info@sanfelice.com
Facebook: www.facebook.com/SanFeliceOfficial
Instagram: www.instagram.com/sanfelice_official

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