Questo vino
Vineyard and terroir
The grapes are grown organically on hills in the Chianti area. The soils are rich in clay, contributing elegance and structure.
Vinification
The grapes are harvested in the second half of September. Fermentation and maceration take place at a controlled temperature for two weeks, with regular mixing maintaining contact between the juice and skins. Malolactic fermentation follows.
Ageing
The wine matures for four months in concrete tanks and stainless-steel vats.
Tasting profile
Fresh and juicy fruit notes are most expressive in the wine’s youth. The clay-rich soils contribute elegance and structure.
Label / history
Ilario and Leopoldo Ruffino, cousins from a Tuscan winemaking family, founded Ruffino in Pontassieve, near Florence, in 1877. The Folonari family acquired the company in 1913; it is now run by Paolo and Marco Folonari with members of their families.
In 1895, Ruffino Chianti was named the best wine at an exhibition in Bordeaux. In 1984, when the Chianti DOCG appellation was established, it received the first official government quality seal.
