Chianti Rufina Riserva "NIPOZZANO VECCHIE VITI" DOCG CASTELLO DI NIPOZZANO
|Winery||CASTELLO DI NIPOZZANO - FRESCOBALDI|
|Denomination||Chianti Rufina Riserva DOCG|
|Winery headquarter||Castello Nipozzano Frescobaldi - Pelago (FI) - Località Nipozzano|
|Bottle size||Standard bottle|
|Combination||Cold cuts and salami, Medium-aged cheeses, Hard cheese, Sliced beef, mushroom risotto, Cockerel grilled, pork knuckle baked, wild game|
|Style||Full-bodied and intense|
A wine that represents the Tuscan tradition and the winemaking skills of the Tuscan peasant culture. Composed of the prevalence of Sangiovese, to which complementary varietals are added such as black Malvasia, Colorino, Canaiolo. This wine, chosen by the Frescobaldi family to continue the tradition of reserving a "Private Collection" for its new born, comes from the oldest vines of the Castello di Nipozzano, with a deep root system. Of great complexity and harmony, it ages for 24 months in oak barrels. The origin of the grapes is that of the Castello di Nipozzano estate. The maceration time is 20 days, with frequent pumping over of the must. The malolactic fermentation takes place immediately after the alcoholic one. It is then aged in oak barrels. The aging time is 24 months in oak barrels, then 3 months in the bottle are added before being released.
Characteristics of Chianti Rufina Riserva DOCG NIPOZZANO VECCHIE VITI
A wine that presents itself to the organoleptic examination with an intense ruby red color. the bouquet on the nose is characterized by the balance between the floral notes of apricot and the spicy notes of vanilla. The taste on the palate is fresh, complex, persistent, balanced; the tannins are integrated with the body of the wine which is silky and harmonious. The acid component is important and elegantly combines with the alcoholic one. Notes of raspberry, currant, gooseberry, with a light note of white pepper and cacao powder on the finish.
Suggested food pairings while tasting this Tuscan red wine
Perfect with game from the most delicate such as quail and partridge or woodcock, to the more elaborate and structured one such as fallow deer and jugged deer. The service should be carried out at a temperature of 18°C in a large glass which favors oxygenation.