The Rufina zone is the smallest of all in Chianti (about 600 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.
The grapes are grown in the ancient Selvapiana estate which covers 56 hectares. For the most part, the vineyards face west/north-west and are situated at an altitude of 150-200 metres above sea level. The soil is mostly clay and limestone. The older vines planted in the late 1970s, are planted at a density of 3,200 per hectare and 5,200 per hectare for the younger vines planted at the beginning of the 2000s. The average yield is 35-40 hectolitres per hectare.
The 2015 vintage experienced varying weather conditions from a cold and rainy spring to an exceptionally hot, dry summer. This impacted yields as only small berries and clusters formed in the cold spring weather. The yield was further reduced by terrible hailstorms in August. Yet, this bad weather had no adverse impact on both quality and concentration levels, which are considered to be very good.
Fermentation took place partly in temperature-controlled stainless steel tanks and partly in cement tanks, at a temperature of 28-30°C. Maceration lasted 15 days with daily pumping over. The wine was aged for 12 months, with 10% held in stainless steel, 65% in 25-30 hectolitre French oak casks and 25% in barriques. The wine then was blended in tank and bottled.
Bright ruby red in colour, with perfumes of ripe blackberry fruit, red cherry and touch of spice. On the palate it is ripe and juicy but still fine and elegant in the Selvapiana style, with a tight structure and lifted, floral finish with refreshing acidity.
Canaiolo and Sangiovese
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