About La Pieve Chianti Classico Gran Selezione
- Style
- Red
- Grape Varieties
- Sangiovese, Pugnitello
- Price Range
- $50
- approx. ¥7,700; reference conversion from US retail
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.
La Pieve shows how far San Felice's indigenous-variety research has come — a Gran Selezione with real personality beyond straight Sangiovese.
New to wine?
Full-bodied and structured — a good next step after the base Chianti Classico or Il Grigio Riserva.
Food Pairings
Pairs well with braised short ribs, game dishes, and aged Grana Padano.
When to drink it
Formal dinners, wine pairing menus
Terroir & Winemaking
22-day skin maceration at 28-30°C, aged 24 months in French oak tonneaux and 8 months in bottle before release.
About the producer
Agricola San FeliceChianti Classico pioneer of research and Sangiovese purity.Visit the producer page →More wines from Agricola San Felice
- Ancherona ChardonnayWhite · Chardonnay · Sauvignon Blanc
- Bell'Aja Bolgheri BiancoWhite · Vermentino
- Bell'Aja Bolgheri SuperioreRed · Merlot · Cabernet Sauvignon
- Borgo Chianti ClassicoRed · Sangiovese · Pugnitello
- Campogiovanni Brunello di MontalcinoRed · Sangiovese
- Campogiovanni Il Quercione Brunello di Montalcino RiservaRed · Sangiovese
Frequently Asked Questions
- What does La Pieve taste like?
- It shows an intense ruby color with aromas of violet and blackcurrant intertwined with tobacco and licorice, backed by a full-bodied, well-structured palate with ripe tannins.
- How is La Pieve made?
- It undergoes a 22-day skin maceration, then ages 24 months in French oak tonneaux followed by 8 months in bottle.
- Where do the grapes for La Pieve come from?
- They are grown in San Felice's best vineyards in Castelnuovo Berardenga, on medium-textured, calcareous-marly clay soils.
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