Chianti Rufina Wine Guide
Rufina is a historical denomination of Tuscany, already recognized with the famous edict of Cosimo III de ‘Medici in 1716. Nominally it is always part of the Chianti area, but in reality, it has little to do with it, even the landscape is very different. The climate is cooler and the temperature range is greater, being close to the Apennines and not in the middle of the hills. Indeed, unlike the Chianti Classico where everything is soft and round, we have clear, juicy savory wines, with a sharp acidity from mountain temperatures and a rocky scent that balances the cherry’s exuberance and makes the cherry fruit more elegant. Here the roots of the vineyards dig among the stones and benefit from the currents that come from the sea to the west and sneak into the valleys, sweeping away the humidity.
Chianti Rufina production area
We are northeast of the city of Florence, close to the Tuscan-Romagnolo Apennines and the municipalities where Chianti Rufina can be produced are Pontassieve, Rufina, Londa, Pelago and Dicomano.
Organoleptic characteristics of Chianti Rufina
The particular geological conformation of the soil, composed of limestone, marl and alberese stones, the altitude and the sudden temperature changes at night make this Sangiovese unique. Not only do we have an extremely drinkable and elegant wine with strong notes of cherry and violet, but the whole is framed by a very interesting flavor that is rarely found in a Chianti. The tannins are lively but sculpted by a good refinement. Thanks to a good extract and remarkable acidity, the Chianti Rufina Riserva version is a complex and enveloping product, which can easily age for decades.
Which dishes to pair with Chianti Rufina DOCG
Chianti Rufina is a full-bodied, fleshy wine, with lively fruit and thanks to its marked freshness and mineral notes, it lends itself to combinations with grilled, spiced and marinated meat, such as lamb shish kebab, Abruzzo arrosticini, Wellington fillet, but it is also excellent with the great classics of Tuscan cuisine: legume soups, Tuscan tripe, rack of lamb with thyme.
