Selvapiana, Chianti Rufina 2018 Chianti Rufina, Tuscany, Italy
The Rufina zone is the smallest of all in Chianti (about 1,000 hectares of vineyard) but also one of the most special. The cool breeze that blows down the Sieve Valley gives the best wines a finesse and definition that few in Chianti Classico can match. And there is no better producer in Rufina than Selvapiana, which has been in the family of Francesco Giuntini since 1827. Federico Giuntini Masseti now runs the property, which is situated just north of the town of Pontassieve. The estate covers 245 hectares, 60 of which are planted under vine (95% being Sangiovese), 22 are olive groves, and the rest is covered by woods. For the most part, the vineyards face west, though Selvapiana's prized Bucerchiale vineyard is south west facing.
The grapes are grown in the ancient Selvapiana estate which covers 56 hectares. For the most part, the vineyards face west/north west and are situated at an altitude of 150-200 metres above sea level. Soils are mostly clay and limestone. The older vines, planted in the late 1970s, are planted at a density of 3,200 per hectare. The younger vines, planted at the beginning of the 2000s, are planted at a density of 5,200 per hectare. The average yield is 35-40 hectolitres per hectare and the vineyards are farmed organically.
Following the smaller 2017 vintage, yields returned to normal in Chianti Rufina in 2018. Spring was wetter than usual and a rainy June meant that there was a lot of vegetative growth and vine canopies needed to be controlled. Some green harvesting was also carried out to limit yields and ensure maximum flavour concentration in the bunches left to ripen. Veraison began at the end of July and, thanks to the warm days and cool nights in Chianti Rufina, the grapes ripened at a steady pace and were harvested at the end of September with the ideal balance between flavour concentration and acidity.
Fermentation took place partly in temperature-controlled stainless- steel tanks and partly in cement tanks, at a temperature of 28-30° C. Maceration lasted 30 days with daily pumping over. The wine was then aged for 12 months in a mixture of 25 to 30 hectolitre French oak barrels and cement tanks. Finally, the wine was blended in tank and then bottled.
Bright ruby red in colour, this wine has perfumes of ripe blackberry, red cherry and a touch of spice on the nose. On the palate, it is ripe and juicy but still fine and elegant in the Selvapiana style, with a tight structure and lifted, floral finish with refreshing acidity.
5% Canaiolo, Colorino and Malvasia Nera
Vegetarian, Practising Organic, Vegan