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Fattoria di Basciano Chianti Rufina Riserva 2013

Sangiovese from Chianti, Tuscany, Italy
  • WS91
  • RP91
  • JS91
13.5% ABV
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  • WS92
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13.5% ABV

Winemaker Notes

Deep ruby red color. Concentrated nose showing plum and berry character. On the palate full and round, with soft tannins and a long, fruity, peppery finish.

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

Critical Acclaim

All Vintages
WS 91
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.
RP 91
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.
JS 91
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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Fattoria di Basciano

Fattoria di Basciano

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Fattoria di Basciano, Italy
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Located in the town of Rufina, Fattoria di Basciano is the estate owned by the Masi family since the beginning of 1900. It is located in the heart of the Chianti Rufina area, on the top of a hill overlooking the Argomenna Valley on one side, and the right bank of the Sieve river on the other. In the last fifteen years the estate has been engaged in a program of research and experimentation in the vineyards to reach even higher quality levels. By consistently investing, planting new vineyards, and building a new winery for the vinification and barrel ageing, Basciano continues to evolve and reach new heights.
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Famous for its food-friendly, approachable 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 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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

GEC316724_2013 Item# 392871