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5/5
Region

Closure

Type: red wine
Vintage: 2015
ABV: 14.50%
Grapes: Sangiovese
Producer: Selvapiana
Bottle size: 150cl
Tasting notes
This wine shows tremendous depth of colour with great intensity on the nose. The palate is powerful and fruit packed with ripe raspberry and spicy cherry fruit, supported by a touch of herbs and violets, robust tannins and a long, fine finish which is the hallmark of the Selvapiana wines.

Vigneto Bucerchiale Chianti Rufina DOCG Riserva

From: £57.49

Producer
The Rufina zone is the smallest of all in Chianti (about 1,000 hectares of vineyard) but also one of the most special. The cool breeze that blows down the Sieve Valley gives the best wines a finesse and definition that few in Chianti Classico can match. And there is no better producer in Rufina than Selvapiana, which has been in the family of Francesco Giuntini since 1827. Federico Giuntini Masseti now runs the property, which is situated just north of the town of Pontassieve. The estate covers 245 hectares, 60 of which are planted under vine (95% being Sangiovese), 22 are olive groves, and the rest is covered by woods. For the most part, the vineyards face west, though Selvapiana’s prized Bucerchiale vineyard is south west facing.
Vineyards
The Rufina zone is the smallest of all in Chianti (about 1,000 hectares of vineyard) but also one of the most special. The cool breeze that blows down the Sieve Valley gives the best wines a finesse and definition that few in Chianti Classico can match. And there is no better producer in Rufina than Selvapiana, which has been in the family of Francesco Giuntini since 1827. Federico Giuntini Masseti now runs the property, which is situated just north of the town of Pontassieve. The estate covers 245 hectares, 60 of which are planted under vine (95% being Sangiovese), 22 are olive groves, and the rest is covered by woods. For the most part, the vineyards face west, though Selvapiana’s prized Bucerchiale vineyard is south west facing.
Vinification
Fermentation took place partly in temperature controlled stainless steel tanks, and partly in cement tanks, at 30°C and lasted 20-25 days. Pumping over took place daily to extract colour and tannin. After a short period of maceration, the wine was pressed off the skins and malolactic fermentation took place. In January following the harvest, the wine was transferred to medium-sized oak casks and French oak barriques (of which 10% was new) and was matured for 15 months before bottling.

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