Review Round-up (April-May 2018): Prà, San Felice and Campogiovanni - Boutinot

San Felice:

From Decanter magazine’s “Chianti Classico 2013 & 2014: top tiers” Panel Tasting, May’18 issue:


Il Grigio Chianti Classico Riserva 2014: “Savoury notes mingle with creamy oak spice and subtle bay leaf. This is fresh, lively and gratifying, with plenty of stony classicism; a delicious, mouthwatering balance of acidity and soft tannins. 91 points.”

Highly Recommended


Poggio Rosso Gran Selezione 2013: “Earthy plums melt into forest floor, leather and truffle notes; there’s an inner glow to the aromas of this wine. Lush and velvety with bright acidity and a tangy edge to refresh the palate. 91 points.”

Highly Recommended.


Meanwhile, these great reviews for a wine from San Felice’s sister estate Tenuta Campogiovanni:


Campogiovanni Brunello di Montalcino 2013:

Earthy aromas suggesting leafy underbrush, porcini mushroom, presses violet and charcuterie lead the nose. The full-bodied palate delivers dried Morello cherry, prune, star anise, leather and game alongside taut fine-grained tannins. 92 points.” Kerin O’Keefe, Wine Enthusiast

Made in a traditional manner with three years of ageing in large Slavonian oak casks, the 2013 Brunello di Montalcino Campogiovanni is a beautifully polished and delicate wine. This vintage is also very accessible, meaning you also will be able to enjoy it in the near and medium-term. Its appearance is dark and velvety, and the bouquet opens to bold aromas of cherry and black currant. This wine also had a firmer sense of structure and texture compared to many of its peers from the vintage. This wine gives you an authentic taste of Tuscany. 93 points.” Monica Larner, Wine Advocate (28th Feb ’18)



Last, but by no means least, this review from the article “Soave: why producer is key” by Michael Apstein (Decanter magazine May ’18 issue)


“Graziano Prà sums up his impression of Soave’s DOCG system when he says matter-of-factly, and without a trace of arrogance: ‘Mi chiamo Prà,’ (my name is Prà) explaining that that’s enough of a guarantee. He was the one who, in 1983, decided to bottle wines under the family name instead of selling his grapes to the local cooperative.”


Prà Staforte Soave Classico 2016: “Not a cru, but rather made from a selection of Prà’s best Garganega grapes, this is fermented and aged in stainless steel tanks with six months of lees contact to add complexity. With a seductively creamy texture, it delivers an extra dimension without sacrificing energy and verve. Wonderfully elegant, the acidity prolongs its finish. 91 points.” (’16 vintage not yet in UK stock)

Prà Otto Soave 2016: “Otto, which takes its name from a much-missed pet border collie, comprises 80% of Prà’s production. Made entirely from Garganega, it is clean and bright, delivering subtle stone fruit characters intertwined with mineral-like notes. Tightly wound, it opens beautifully in the glass. Bracing acidity keeps it lively throughout a meal. 89 points.”

Graziano in the Monte Grande vineyard


“Prà’s wines dazzle at every level.”


“The flagship wine comes from the Monte Grande cru, and is made from a blend of about 70% Garganega with Trebbiano di Soave (also known as Verdicchio). Prà says proudly: ‘Monte Grande gives you an idea of what Soave is all about. Not the watery wines of the past.’


Prà’s unique viticulture and winemaking technique is to cut the canes carrying the Garganega grapes and then leave them on the vine for another three to five weeks. He then harvests these partially dried grapes and combines them with normally harvested Trebbiano di Soave to make his Monte Grande cru.”






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