The brothers Mario and Cesare Coda Nunzinate have built a solid reputation in Chianti Rufina. The Riserva, made from the estate’s best grapes, offers depth with floral accents, red fruit, earth and black tea. The vineyards’ mountainside altitudes generate large temperature variations between day and night, helping to maintain acidity and develop aromatic components. This 100% Sangiovese wine has a remarkable texture and may be enjoyed over the next 15 years.
Colognole’s Chianti Riserva Rufina has a ruby red colour and a very aromatic nose of cherry, rose, black tea and raspberry. On the palate, flavours of red fruits, flowers and tea succeed each other, held up by a minerality and bright acidity that will allow it to age well. A harmonious and very well-balanced Chianti with a remarkable gustatory persistence.
Rib steak, red meat carpaccio, veal liver, roasted duck or tomato based dishes
Alberese: limestone marl with a high concentration of calcium bicarbonate
Vineyard laboured according to lutte raisonnée principles. Average age of vines 15 years. Southwest exposure, 350 metres’ altitude
Manual harvest with selective sorting. Maceration for 20 days followed by fermentation with indigenous yeasts. Pump-overs and punchdowns four times a day. Spontaneous malolactic fermentation. Aging in Slovenian oak barrels for 20 months
Chianti is undoubtedly the best-known Tuscan, if not Italian, appellation. It stands out for the splendour of its landscapes, medieval villages and abundant vineyards and excellent wines. Originally a small sub-region centred around the municipalities of Radda, Gaiole and Castellina, the Chianti appellation continues to expand and now covers almost half of Tuscany: 160 km from north to south, larger than Bordeaux. The heart of the region, the Chianti Classico appellation, has also expanded from its original 1716 boundaries but remains, with Chianti Ruffina, the reference in terms of quality since the best conditions for growing top-quality Sangiovese are found here.
Most producers in the region make two forms of Chianti: a simpler version that can be enjoyed in its youth, and the more serious Riserva – for the cellar. Soils vary considerably; from calcareous marl of a fragile stone known as galestro, to warmer and sandier soils. Sangiovese is a late-ripening grape and in cooler vintages, higher altitude growers sometimes struggle to obtain mature sugars and tannins. The best producers succeed, shaping complex, firm, and aromatic wines rather than voluptuous ones.
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