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

Chianti Rufina Riserva 2009

Frascole

The cool climate and the soil texture give this wine an earthy character, with aromas of raspberries, wet stone, juniper berries and cherry juice.

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Accompagnement
Sausages, semi-hard cheese, pasta, pizza, beef, lamb or pork.

Bio-classification
Wine made from organically cultivated grapes

Wine made from organically cultivated grapes

IT-BIO-006

Availability: In stock

€19.95 *
0.75 Litres (26.60€/L)
PRICE INCL. VAT, EXCL. SHIPPING

Delivery time: 3-7 days

Complexity
Fruit and density

Vine
95% Sangiovese, 5% Merlot

Serving Temperature
18°C

Appellation
DOCG

Alcohol Percentage
14,5% vol.

The comment of our oenologist

Chianti Rufina Riserva.The 2009 vintage of this wine was a particular success. In Tuscany 2009 was in general a vintage that generated wines with a wide nose and a broad mouth, ideal conditions for a cold area like Rufina that suffers during minor vintages. Hence, the riserva 09 is especially abundant in the perfumes - they are all in tension; there is no excess of sweetness, floral with hints of rose that reaches notes of smoked. Complex mouth that earns width in the center and is tonic and tense in the closure.

Details

Winery
Frascole

Region
Toscana

Terroir
Only a few minutes from Florence, yet the vegetation is significantly barer than 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. Altitude: 500 m above sea level.
Grape variety
95% Sangiovese, 5% Merlot

Cultivation Method
Spur cordon. Years of implant: 1999 and 2001. Implant density: 7.000 per hectar.
Vinification & Aging
Manual harvest , usually starts after the first week of October. Each vineyard is harvested in separate lots specially selected uniform maturity. Destemming and crushing . Fermentation in 20 hl, at a controlled temperature not above 28°-30°C, for 25-28 days. At the time of racking, the wine passes in barrique and tonneaux, with a capacity of 225 l and 500 l, for the malolactic fermentation, where it remains for around 12 months.
Analytical Data
Bottling: February. Total acidity: 5,30 g/l. Total Dry extract: 29,5 g/l. Alcohol: 14,50 % vol.
Longevity
Great when young; it develops aromatic tension during the aging.

To Decant
Not needed.

Allergenic Information
Contains Sulfites
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