Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana

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Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana
Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana Vigneto Bucerchiale Chianti Rufina Riserva 2012 Selvapiana

This organic single vineyard Riserva from the Rufina zone north of Florence is aged in oak for fifteen months before release. The 2012 harvest was small but top quality and the resulting wine is intensely perfumed with lots of sweet and savoury spice and notes of macerated cherries. The palate is ripe with raspberry and spiced cherry fruit, with a touch of herbs and violets. There are robust tannins and a long fine finish which is the hallmark of the Selvapiana wines. Team with a rack of lamb or rich ragu sauce.

Buy this if...you like a structured, refined red.

Rich, elegant and poised Chianti Riserva - 100% Sangiovese from one of Chianti's top estates.
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Percentage Alcohol

15.0

Region

Chianti Rufina

Grape

Sangiovese

Country

Italy

Style

Full Bodied

Vintage

2012

Food Match

Lamb, Steak, Tomato-Based Dishes

Organic

Organic

£22.50
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Selvapiana is owned by Francesco Giuntini, descendant of the original owner, Michele Giuntini, who bought the estate in 1827. The estate covers 245 hectares of which 54 hectares is vineyard and the rest is olive groves and woods near the town of Pontassieve. For the most part, the vineyards face west, though their prized Bucerchiale vineyard is southwest facing. The vineyards are situated at an altitude of 150-200 metres above sea level, with mostly clay and limestone soils.
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The Winemaker

Frederico Giuntini Masseti, son of the estate manager, was born on the estate and now runs it and makes the wines with consultant Franco Bernabei. The new winery, opened in 2005, allows the grapes to be handled with the greates care. Vinification takes place in temperature controled stainless steel and in part in concrete casks from the previous cellar.

The Region

Tuscany is a picture postcard region of rolling hills dotted with hilltop towns and liberally scattered with vineyards and olive groves, and a history of winemaking going back over 2000 years. The Mediterranean climate is warm and sunny, and much of the region's vineyards sitting at altitudes of between 150-500m above sea level, contributing to the classic freshness of the wines. The Rufina zone is the smallest in the Chianti region, sitting north-east of Florence, and also one of the coolest, with the mountain breezes blowing down the Sieve valley producing wines with great finesse.
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Lamb Shanks

A hearty, rustic lamb casserole needs a rich, gutsy red with good acidity. Tuscan reds from the Sangiovese grape pair well with rich stews and tomato-based dishes, as do Spanish reds from Tempranillo or Garnacha.

Sirloin Steak with Mushrooms & Truffle Oil

Push the boat out with this umami-rich dish, served with garliky mashed potatoes and greens. Sirloin will pair well with smooth, silky reds such as Pinot Noir or Sangiovese which have the same savoury, earthy notes that you will find in the dish.

Pasta with Olives, Tomatoes & Spicy Sausage

A simple and versatile dish – it’ll compliment wines with spice, full-on fruit and good structure.


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