Description
Ruffino’s founding wine, first made in 1877, here in its certified organic bottling. Sangiovese with Cabernet Sauvignon and Merlot, from vineyards at 200-350 metres on galestro — the schistous clay that gives Chianti its nerve.
Style Grapes from certified organic viticulture. Fermentation in stainless steel with around ten days on the skins, then refinement in steel and concrete, followed by roughly three months in bottle. No oak.
Nose Ruby red, with violet florality over clean cherry fruit.
Palate Fruity and compact, with moderate, well-judged tannins and a balanced, harmonious close.
At the table Red meat, pasta with ragù, aged cheeses and cured meats. Serve at 16-18°C.
Ruffino converted a significant part of its holdings to organic farming from 2018-19, including Poggio Casciano in Chianti.
