In 1890, the Duke of Aosta, having crossed the Alps, finally tasted this wine that had become so famous in only 13 years. He loved it so much that he appointed Ruffino as supplier to the royal household.
The grapes are carefully selected and pressed before fermenting for 8 days in temperature-controlled steel vats at 28°, with repeated pumpovers. Skin maceration continues for another 8 days. The malolactic fermentation takes place in steel tanks to accentuate its velvety structure.
Ruby red with vague garnet highlights.
A bouquet of amaretto, ink, cherries, spice and dark chocolate in an elegant equilibrium with a final touch of leather.
A glorious taste of Chianti Classico in a symphony of power and class, fruit and tannins, complexity and agreeableness. The lengthened finish leaves a frank impression of Sangiovese.
Full tasting Notes
A taste of Tuscany in a glass, precious in its archetypical evolution and love of food.
The perfect dining companion with traditional Tuscan dishes, especially with grilled meats, fresh and filled pasta with hearty sauces and game.