Winemaker Notes
#31 Wine Spectator Top 100 of 2025
Nipozzano 2022 has an intense and vibrant ruby-red color. On the nose it presents delicate fruity hints that recall both red and black berries and the fresh sensations of citrus fruits, the bouquet then continues with acrescendo of flowers with notes reminiscent of violet and rose, followed by an elegant spiciness. On the palate, it is well-balanced, harmonious, fresh, fruity and mineral, with a dense and silky tannic texture. The finish is persistent with afine taste-olfactory correspondence.
Professional Ratings
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James Suckling
Aromas of blackberries, dark cherries, cloves, sandalwood and rosemary. Medium-bodied with very fine tannins and crispness giving it tension and brightness. Sangivoese with touches of malvasia and merlot. A sure bet for Tuscan red, with lower alcohol.
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Vinous
The 2022 Chianti Rufina Riserva is soft, open-knit and very easy to like. Plush contours wrap around a core of red cherry/plum fruit, blood orange, spice and rose petal. Floral overtones pull it all together on the finish.
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Wine Spectator
Dark cherry, plum, earth and tobacco flavors are enmeshed in the lush texture of this broad red. There are solid tannins and bright acidity for support as this fades on the lingering finish.
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.