Music Chianti Rufina Riserva | Borgo Macereto

NAME: Chianti Rufina Riserva DOCG

TYPE: red

GRAPES: sangiovese

ORIGIN: Italy, Tuscany

EVOLUTION: until 20/25 years

SERVICE TEMPERATURE: 16 -18° C

RECOMMENDED GLASS: large glass

ALCOHOL VOLUME: 14%

FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICATIONS

FRESHNESS: ◼︎◼︎◼︎◼︎ ◼︎
BODY: ◼︎◼︎◼︎ ◼︎ ◼︎
FLAVOUR: ◼︎◼︎◼︎◻︎◻︎
SOFTNESS: ◼︎◼︎◼︎ ◼︎◻︎
TANNICITY: ◼︎◼︎◼︎ ◼︎◻︎

NOTES FROM OUR SOMMELIERS

👁 of a nice ruby red with brick shades;

👃🏻 the nose expresses a bouquet rich, with red fruits, violets, blackberries, along with more complex notes of coffee and leather;

👄 the palate is elegant, complex and structured, with the freshness and longevity typical of Chianti Rufina.

RECOMMENDED COMBINATION

A structured red, which requires pairings with dishes of character including stewed game, Florentine steak and grilled meats.

REFINEMENT

Pure Sangiovese harvested by hand in boxes with careful selection of the grapes both in the vineyard and in the cellar. Direct pressing of the grapes with a pneumatic press and fermentation in steel at a controlled temperature of 28°-30°C with double short daily pumping over combined with delestage. Maceration on the skins for 20 days of winemaking. After malolactic fermentation, aging in steel for 8 months followed by aging at controlled temperatures for 12 months in first, second and third passage French oak tonneaux and barriques. Further refinement in bottle for at least 6 months.

YOU WILL LOVE IT FOR...

Freshness and longevity.

TERRITORY OF ORIGIN

TERROR

The area is unique for growing grapes. The history is centuries old, this being a civilized land since the times of the Etruscans.

We are in the municipality of Dicomano, located at an altitude of 162 m above sea level, which boasts a significant number of designations of origin dedicated to wine: Chianti DOCG, Chianti DOCG subzone Rufina (the so-called wine of Florence), Colli dell'Etruria Centrale DOC, Vin Santo del Chianti DOC, Vin Santo del Chianti DOC sub-area Rufina, Toscana IGT.

The Rufina area, in particular, had already been identified in 1716 by Cosimo III de' Medici as a high quality area with the name of Pomino. The territory and the environment are the distinctive factors that outline the qualitative characteristics and differentiate the Rufina wines from all the others of the great Chianti denomination (born in 1932, became DOC in 1967, and passed to DOCG in 1984). Here then: the soils rich in marl and alberese, the altitudes that reach 400 metres, the warm exposures and the fresh Apennine winds, elements that ensure that fresh wines are created here, with clear polyphenolic endowments (deriving from the optimal maturity of the grapes) and with an innate longevity.

CELLAR

The Macereto agricultural company extends for approximately 20 hectares on the hills that dominate the area between Mugello and Valdisieve, in Dicomano, Florence. Six are destined for the vineyard (3 for the olive grove, the remaining divided between meadows and woods). The vineyards are located at an average altitude of 400 m above sea level and the company is certified organic .

We are between the Chianti Rufina area and Alto Mugello.

Macereto was born in 2014 when the Foscarini family took possession of it, recovering 3 hectares of sangiovese and gamay vines and planting new pinot noir vines, as well as a variety of aromatic whites including riesling, Manzoni cross, moscato, sauvignon blanc and viognier, to give a note of freshness and elegance. And then there is the inevitable Sangiovese, fundamental for the production of Chianti Rufina wines. The project was born from the beginning with the idea of ​​producing quality products, deriving from organic farming: theirs are high-level bottles, and fall within the DOCG and IGT parameters. The training methods are spurred cordon and Guyot, systems suitable for limiting productivity to the advantage of quality.

The Macereto farm is now run by Nicola Foscarini and focuses heavily on quality Sangiovese, at the same time experimenting with other, very original wines, evolving the fermentation and aging techniques.