Fattoria di Basciano Riserva Chianti Rufina
WHY WE LOVE IT
- This wine is released after about 30 months of ageing; anyway, more years of cellaring will contribute to develop bothstructure and complexity.
- Fattoria di Basciano holds on to their Riserva for about 30 months before they release it. By the time it reaches the consumer, it has developed both its structure and complexity that rivals all other wines in this catagory
Varietal Composition: 93% Sangiovese 7% Colorino .
Elaboration: Grapes are picked about 7-10 days after the harvest for their entry-level Chianti Rufina. Fermentation takes place at a temperature between 25 and 28°C. Maceration (skin contact) of about 25 days. The malolactic fermentation is completed in tanks, then the wine stays for 18 months in French oak barrels, half new and half one or two-years old.
Tasting Notes: Deep ruby red color. Concentrated nose showing plum and berry character. On the palate full and round, with soft tannins and a long, fruity, peppery finish.
2013: 91 – Wine Spectator
2016: 91 – James Suckling
Since the beginning of the 20th century the Masi family has owned the Fattoria di Basciano estate. The Masi family have been making wine here for three generations. They are located right in the heart of the Chianti Rufina area, on thee top of a hill overlooking the Argomenna Valley on one side, and the right bank of the Sieve river on the other. The vineyards are at an elevation of almost 1000′ above sea level, lying on a very stony soil, locally known as “Galestro”. The micro-climate is ideal for the ripening of grapes and olives. It is dry, with light breezes, marked by scarcity of rain and a remarkable range of night and day temperature in summertime. The 75 Ha property is divided by vineyards (35 Ha), olive orchards (20 Ha), and forest land (20 Ha).