Selvapiana Chianti Rufina 2011
Sangiovese from Tuscany, Italy
Sangiovese (with a small amount of Canaiolo) is vinified in thermo-regulated stainless steel tanks at a fermentation temperature of 28° C. It then spends time in steel tanks (30%), Sessile oak casks (50%) and barriques (20%). After blending, the wine is refined in French oak casks for two to three months.
Wine & Spirits - "There’s some earthy detail to the flavors of this wine. Rather than offering freshness, the edges of prune and plum have been polished into the dark chocolate tannins, creating a sleek red to serve with grilled fennel sausages."
Selvapiana, located in the heart of the Chianti Rufina area of Tuscany, was founded by the Giuntini family in 1827, and is managed today by Silvia and Federico Giuntini Masseti. It is a typical Tuscan estate consisting of the owner's villa, cellars and other historic buildings — now no longer used — including an oil mill, granary and joiner's workshop.
For a long time, Selvapiana was a summer residence for Florentine bishops. It then belonged to a series of Florentine merchant families including the Scalandroni. Purchased in 1827 by Michele Giuntini Selvapiana, the estate now covers an area of 600 acres, of which 100 are devoted to vineyards and 75 to olive trees. Five generations of the Giuntini family have lived on the estate over the years.
The current owner, Francesco Giuntini Antinori, has dedicated a great deal of energy towards restoring the prestige that Chianti Rufina once enjoyed. In recent years, responsibility for running the estate has been taken over by Silvia and Federico Giuntini Masseti. They are sticking to the path forged by Francesco, and continue to work closely with Franco Bernabei, the consultant winemaker at Selvapiana since 1978. View all Selvapiana 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 Review0