Winemaker Notes
This wine is released after about 30 months of ageing; more years of cellaring will contribute to develop both structure and complexity. Extremely rich and structured wine, we suggest to match it with roasted meats, stewed meats and aged cheeses.
Blend: 93% Sangiovese, 7% Colorino
Professional Ratings
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James Suckling
A red with light chili, chocolate, walnut and dried cherry character. Medium body, firm tannins and a subtle fruity finish. Drink or hold.
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Robert Parker's Wine Advocate
The 2013 Chianti Rufina Riserva delivers meaty density and thickness that comes in part from the very favorable conditions and fruit ripeness achieved in this classic vintage. This is a beautiful wine (made with 93% Sangiovese and 7% Colorino) that offers polished and elegant Sangiovese characteristics that are distinguished by a fine and silky nature. The mouthfeel offers medium-bodied substance and good length. This Riserva has achieved impressive results in this vintage.
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Wine Spectator
Black currant, black cherry, dusty herb and spice flavors highlight this rich, densely structured red. Balanced and long, with cedar, olive and herb notes lining the finish. Drink now through 2023.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its food-friendly, approachable red wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti wine is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.