Frescobaldi Nipozzano Chianti Rufina Riserva 2005
Sangiovese from Tuscany, Italy
The fragrances exhibit considerable complexity, opening to dark fruit such as plum and black currant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
A blend of 90% Sangiovese, 10% others (Malvasia nera, Colorino, Merlot & Cabernet Sauvignon.
Wine Spectator - "Wine Spectator Top 100 of 2008! Offers plumy fruit with hints of flowers, citrus and light chocolate. Medium-bodied, with a balanced and tasty palate, fine tannins and a clean finish. Structured. Best after 2009. "
The Marchesi de' Frescobaldi is one of Italy's oldest wineries, with a history dating to the 1300s. The family has included medieval knights, bankers, lawyers and patrons of the arts. The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy, with nine estates—and roughly 2,500 acres—in Tuscany. The family has been growing wine since the late 19th century, when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years, to experience Frescobaldi is to glimpse the history of Florence, from the Middle Ages to the present day.
Wine Spectator has ranked many of their offerings in the 90s and their wines are consistently listed in the magazine's Top 100 Wines of the Year, encouraging wine enthusiasts from around the globe to become familiar with some of Italy's finest wines. View all Frescobaldi Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4 }div>4.1 out of 5 stars
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- 4 Stars: 2
- 3 Stars: 2
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7 ratings, 7 with reviews410/10/2008This Chianti is beautiful for the price. I had the oppurtunity to try at a tasting and bought several bottles. Great with a nice tray of Italian cheeses and meats. Loved57/26/2012
Way under rated. This is so smooth yet so rich and fruity. You will love this one.Mary R - Huntersville, NC57/8/2009I have decided I don't really like Chiantis anymoreRandy Blanton - Kyle, TX312/11/2009A refreshing floral nose, dark red fruit and an ever so subtle spice on the palate. Not what I expected in a Chianti, its finish was reminiscent of a Zinfandel.William Ryan - Spencerport, NY53/22/2010Best Italian red under $30 I've ever tasted. It is not what I expected from Chianti though. More of a Super Tuscan. Absolutely awesome and affordable enough ($14 a bottle case price) to be an everyday wine. I must be spoiled.....36/29/2009This finishes my trial of chiantis under $20. While a decent wine, Nipozzano wasn't special. Of the 7 that I tasted, I liked the Cecchi the best (and not just because it was less expensive). In the end I learned that sangiovese just isn't my favorite grape.KALehto - Monmouth, OR43/5/2009This wine is everything the Wine Spectator says it is! I normally lean toward Pinot Noir, but this wine borders on Zinfandel for power and pizazz. Needs favorful food to contend with it, like BBQ meats, bold cheese or rich desserts. Not for the faint of palate! I'll have to buy a couple more, and save one to see how it matures!
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Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
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