ARS VINUM - THE ART OF WINE Organically produced boutique wines from Italy

Chianti Rufina 2015

Frascole

Glowing red color, clear and bright. Perfumed aromas of red fruits and fresh herbs. Crisp and concentrated on the palate, with a lingering floral nuance.

Read more

Accompagnement
Pasta dishes of the classic Tuscany kitchen. Cold cuts, semi-hard cheese, pasta, pizza, beef, pork, lamb.

Bio-classification
Bio wine

Bio wine

IT-BIO-006
EU agriculture

Availability: In stock

€10.35 *
0.75 Litres (13.80€/L)
PRICE INCL. VAT, EXCL. SHIPPING

Delivery time: 3-7 days

Complexity
Fruit and density

Vine
90% Sangiovese, 5% Canaiolo, 5% Colorino

Serving Temperature
16°C

Appellation
DOCG

Alcohol Percentage
14% vol.

The comment of our oenologist

Chianti Rufina is at its best in a burgundy glass. It is a wine full of character, with thin, yet effective tannins, perfect when matched with the pasta dishes of the classic kitchen of Tuscany. The important altitude of the vineyards gives great lightness. The vineyard is biologically grown for a flavorful wine, sincere and with the character of a winemaker's wine.

Details

Winery
Frascole

Region
Toscana

Terroir
Only a few minutes from Florence, yet the vegetation is significantly barer than what one may expect. Loamy-clay soils, originated from the disruption of the Marne di Vicchio (marls and clay marls) with intercalations of thin sandy layers. The climate, which is influenced by the proximity of the Apennines, is cooler especially during the night, which enhances the perfumes of the wines.
Grape variety
90% Sangiovese, 5% Canaiolo, 5% Colorino

Cultivation Method
Spur cordon. Implant years: 1970, 1996 and 1998. Density of implant: old vineyards 2.800, young vineyards 5.000 plants/ha. Rootstocks: 420 A in the new implants. Clones: Sangiovese; the clones of the old vineyards are unknown. In the new ones Sangiovese: F9, CH 22; Canaiolo.
Vinification & Aging
Manual harvest. Destemming and crushing. Fermentation in inox tanks of 110 hl at a controlled temperature (not over 28°-30°C) for 10 days. Malolactic fermentation in concrete tanks. Aging: 50% of the wine in french oak barrels of 225 litres for around 10 months.
Analytical Data
Bottling: February-March. Total acidity: 5,20-5,70 g/l. Dry extract: 27,5-31 g/l. Alcohol: 14 % vol.
Longevity
Please enjoy young.

To Decant
Not needed.

Allergenic Information
Contains Sulfites
This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.
X