About Vigorello
- Style
- Red
- Grape Varieties
- Pugnitello, Merlot, Cabernet Sauvignon, Petit Verdot
- Price Range
- $53-82
- approx. ¥8,200-12,700; reference conversion from US retail
First made in 1968 as 100% Sangiovese, Vigorello is considered one of the earliest Super Tuscans. The modern blend (roughly 35% Pugnitello, 30% Merlot, 30% Cabernet Sauvignon, 5% Petit Verdot) reintroduces the estate's revived native Pugnitello to emphasize Tuscan character alongside international varieties, fermenting 20-25 days on the skins and aging 24 months in French oak barriques.
Vigorello is where San Felice's Super Tuscan history meets its indigenous-grape revival — few Bordeaux-style blends anywhere include Pugnitello.
New to wine?
A bold, internationally styled red that bridges Bordeaux blends and Tuscan character.
Food Pairings
Excellent with grilled ribeye, lamb chops, and rich meat ragù.
When to drink it
Special occasions, cellar investment, steakhouse dinners
Terroir & Winemaking
Fermented 20-25 days on the skins at 30°C with malolactic fermentation, then aged 24 months in 225L French oak barriques.
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
- Why is Vigorello considered a Super Tuscan?
- First produced in 1968, it was one of the earliest wines to break from traditional Chianti rules, originally as 100% Sangiovese, paving the way for the Super Tuscan category.
- What is the current blend of Vigorello?
- Recent vintages are roughly 35% Pugnitello, 30% Merlot, 30% Cabernet Sauvignon, and 5% Petit Verdot.
- How long can Vigorello age?
- Thanks to its structure and oak aging, it can develop well for a decade or more in the cellar.
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