Ancherona Chardonnay
アンケローナ シャルドネ
Agricola San Felice
Chardonnay · Sauvignon Blanc
About this wine
A deep straw-yellow Toscana IGT Chardonnay (with a small addition of Sauvignon Blanc for freshness) showing tropical fruit, acacia blossom, vanilla, and toasted oak. Aged nine months in small French oak barrels, it is smooth yet crisp with a long finish.
A richer, oak-aged style for those who enjoy a more textured Chardonnay.
Sommelier's Note
"A textbook example of judicious oak use — the toast frames the fruit rather than overwhelming it."
Food Pairings
Pairs with vegetable risottos, roast veal, poultry, and rich fish dishes.
When to drink it
Dinner parties, pairing with creamy or roasted dishes
Specs
- Grape Varieties
- Chardonnay, Sauvignon Blanc
- Style
- White
- Price Range
- $33 (approx. ¥5,100; reference conversion from US retail)
Terroir & Winemaking
Aged nine months in small French oak barrels; a small addition of Sauvignon Blanc adds acidity and freshness alongside the Chardonnay.
Frequently Asked Questions
- What does Ancherona Chardonnay taste like?
- It shows tropical fruit, acacia blossom, and subtle vanilla and toasted oak notes, with a smooth texture and crisp, long finish.
- Why is Sauvignon Blanc added?
- A small addition of Sauvignon Blanc contributes freshness and firm acidity alongside the Chardonnay's structure.
- Where are the Ancherona grapes grown?
- The Chardonnay is sourced from San Felice's Chianti Classico-area vineyards in Castelnuovo Berardenga.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese · Colorino · Pugnitello
San Felice's entry-level Chianti Classico DOCG, blending Sangiovese with small amounts of Colorino and the estate's revived native Pugnitello. Sourced from estate vineyards in Castelnuovo Berardenga at 350-400m altitude on limestone and loam soils, it shows bright red cherry, dried flowers, and savory herbal notes with firm, food-friendly tannins.
イル・グリージョ キャンティ・クラシコ グラン・セレツィオーネ
Il Grigio Chianti Classico Gran Selezione
RedSangiovese · Abrusco · Pugnitello · Malvasia Nera · Ciliegiolo · Mazzese
San Felice's top-tier Gran Selezione bottling of Il Grigio, sourced from the estate's most naturally gifted plots. Around 80% Sangiovese is complemented by a mix of ancient indigenous varieties (Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese), aged in a combination of Slavonian oak casks and French tonneaux for added complexity while preserving terroir expression.
イル・グリージョ キャンティ・クラシコ リゼルヴァ
Il Grigio Chianti Classico Riserva
RedSangiovese
A Sangiovese-driven Chianti Classico Riserva selected from San Felice's best estate vineyards near Siena, aged in oak. It shows complex notes of dark cherry, leather, spice, and earthy herbs with balanced, fine tannins and bright acidity, and has been recognized repeatedly on Wine Spectator's Top 100.
ポッジョ・ロッソ キャンティ・クラシコ グラン・セレツィオーネ
Poggio Rosso Chianti Classico Gran Selezione
RedSangiovese
San Felice's single-vineyard flagship, first produced in the 1970s as an early example of a Chianti Classico 'cru'. Made from 100% Sangiovese planted in the late 1970s in the Poggio Rosso vineyard, it is aged around 20 months in 500-liter French oak tonneaux followed by 15 months in bottle, representing the pinnacle of the estate's Chianti Classico terroir.
ボルゴ キャンティ・クラシコ
Borgo Chianti Classico
RedSangiovese · Pugnitello
Part of San Felice's Vitiarium Collection, introduced with the 2022 vintage. Borgo is a Chianti Classico DOCG made only from grapes grown in the vineyards closest to the historic hamlet (borgo) of San Felice, blending roughly 88% Sangiovese with 12% Pugnitello, the estate's revived indigenous variety.
ラ・ピエーヴェ キャンティ・クラシコ グラン・セレツィオーネ
La Pieve Chianti Classico Gran Selezione
RedSangiovese · Pugnitello
Part of the Vitiarium Collection, La Pieve is a Chianti Classico Gran Selezione made from roughly 90% Sangiovese with Pugnitello and other indigenous varieties grown in San Felice's best vineyards in Castelnuovo Berardenga. It ferments in steel with a 22-day skin maceration, then ages 24 months in French oak tonneaux plus 8 months in bottle, showing violet, blackcurrant, tobacco, and licorice notes.