Winemaker Notes
Deep ruby red color. Intense and persistent scent of undergrowth and spicy notes that increase with aging. Full and structured in the mouth, it shows roundness and abundance of soft tannins.
Being a wine of considerable structure, it needs pairings with roasts, stews and well-seasoned cheeses.
Blend: 93% Sangiovese, 7% Colorino
Professional Ratings
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James Suckling
Plenty of toasted-oak spices here, as well as caramel and cedar, but also an impressive background of brambleberries and fresh dark plums. Full and hearty on the palate with soft, approachable tannins. Good poise and depth. Drink now.
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Robert Parker's Wine Advocate
Paolo Masi's (Fattoria di Basciano) 2016 Chianti Rufina Riserva is a linear and elegant wine. The bouquet starts off with dried cherry and dark fruit, but just as much attention is given to nuanced aromas of crushed stone or brimstone. The mouthfeel shows medium intensity, and the tannins add some dryness; however, this wine produces very food-friendly qualities, especially if pasta or lasagna is on the menu.
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.