The Rufina zone is the smallest in Chianti (about 600 hectares of vineyards) but also one of the most special. The cool breeze that blows down the Sieve Valley gives the best wines a finesse and definition that few in Chianti Classico can match. There's no better producer in Rufina than Selvapiana, which has been in the family of Francesco Giuntini since 1827. Federico Giuntini Masseti now runs the property, which is situated just north of the town of Pontassieve. The estate covers 250 hectares, 60 of which are planted under vine (95% being Sangiovese), 36 are olive groves and the rest are covered by woods. For the most part, the vineyards face west, though Selvapiana's prized Bucherchiale vineyard is south-west facing.

The grapes for this wine are grown on the ancient Selvapiana estate, which covers 56 hectares. The vineyards are mostly west/north-west facing and are situated at an altitude of 150-200 metres above sea level, on clay and limestone soils. All vineyards are farmed organically with an average yield of 35-40 hectolitres per hectare.

Grapes for the Chianti Rufina were both hand and machine harvested. Fermentation took place partly in temperature controlled stainless steel tanks and partly in cement tanks, at a temperature of 28-30°C. Maceration on the skins lasted 30 days with daily pumping over. The wine was then aged for 12 months in a mixture of 25-30 hectolitre French oak barrels and cement tanks. Finally, the wine was blended in tank before bottling.

Fantastic with hearty Italian tomato dishes.