PRACTICING ORGANIC
JAMES SUCKLING 94 POINTS - "A very pure and beautiful red with cherry and strawberry. Subtle spice, such as nutmeg and cedar. Orange peel, too. Medium to full body. Firm, silky tannins melt nicely into the wine. Fresh and clean finish. A little tight at the end. A beautiful single-vineyard Chianti Rufina with structure. Drinkable now, but better after 2023, when it will have softened a little."
For a long time Selvapiana was a summer residence for the Florentine bishops. It then belonged to a series of rich Florentine merchant families including the Scalandroni. Purchased in 1827 by Michele Giuntini Selvapiana, the estate now covers an area of 240 hectares, of which 45 are devoted to vineyards and 31 to olives. Five generations of the Giuntini family have now lived on the estate.
The rigor and care devoted to producing this wine make Bucerchiale (a 100% Sangiovese made for the first time in 1979) one of the finest wines in the Rufina area. Following malolactic fermentation, it is matured in barriques and medium-sized sessile oak casks. It is aged in wood for 15 months and then blended together in steel tanks prior to bottling.
JAMES SUCKLING 94 POINTS - "A very pure and beautiful red with cherry and strawberry. Subtle spice, such as nutmeg and cedar. Orange peel, too. Medium to full body. Firm, silky tannins melt nicely into the wine. Fresh and clean finish. A little tight at the end. A beautiful single-vineyard Chianti Rufina with structure. Drinkable now, but better after 2023, when it will have softened a little."
For a long time Selvapiana was a summer residence for the Florentine bishops. It then belonged to a series of rich Florentine merchant families including the Scalandroni. Purchased in 1827 by Michele Giuntini Selvapiana, the estate now covers an area of 240 hectares, of which 45 are devoted to vineyards and 31 to olives. Five generations of the Giuntini family have now lived on the estate.
The rigor and care devoted to producing this wine make Bucerchiale (a 100% Sangiovese made for the first time in 1979) one of the finest wines in the Rufina area. Following malolactic fermentation, it is matured in barriques and medium-sized sessile oak casks. It is aged in wood for 15 months and then blended together in steel tanks prior to bottling.
