# Pagliarese Chianti Classico (2023)

- **Producer:** Fèlsina
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Canaiolo, Mammolo
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, herbaceous, black pepper, liquorice, vanilla, cloves, smoke, leather, tobacco, forest floor

## About this wine

The Pagliaresi family history in Siena dates back to the 13th century. By the 1960s and 1970s, the Fattoria dei Pagliaresi was highly respected as a beacon of classic Chianti Classico, with its wines guided by the legendary Sangiovese specialist Giulio Gambelli. Following a decline and closure in the 1990s, the Poggiali family of Fèlsina purchased the property in 1995. Instead of planting international varieties, they spent two decades reviving the estate’s unique genetic massal selections, formally re-launching the brand to celebrate its historic, elegant style.

## Interesting facts

- The estate was revived by Fèlsina after a 20-year project to restore its historic massal selections dating back to 1966.
- Unlike Fèlsina's 100% Sangiovese wines, Pagliarese uses a classic blend with Canaiolo and Mammolo to soften the structure.
- The vineyards are located in Castelnuovo Berardenga, the southernmost commune of the Chianti Classico zone.

## Food pairing

The high natural acidity and firm, fine-grained tannins of this Sangiovese-based blend make it an exceptional partner for rich, savory meats and tomato-based dishes. The vibrant acidity cuts beautifully through the fat of roasted pork or lamb and matches the high acidity of tomato ragù, while the medium body ensures the wine complements rather than overwhelms the food.

## Wine making process

Sourced from the southwest-facing slopes of the Pagliarese estate in Castelnuovo Berardenga, the grapes are entirely hand-harvested. Fermentation takes place in temperature-controlled stainless steel tanks at 28–30°C, with 12 to 15 days of skin contact and automatic pump-overs to ensure balanced extraction. The wine is then matured in traditional, large Slavonian oak ovals (botti) for 10 to 12 months, followed by an additional 3 to 6 months of refining in the bottle before commercial release.