To produce the Chianti Rufina DOCG Riserva “Vigneto Bucerchiale” Fattoria Selvapiana fermentation took place partly in temperature controlled stainless steel tanks, and partly in cement tanks, at 30°C and lasted 20-25 days.Pumping over took place daily to extract colour and tannins.After a short period of maceration, the wine was pressed off the skins and malolactic fermentation took place.In January following the harvest, the wine was transferred to medium-sized oak casks and French oak barriques (of which 10% was new) and was matured for 15 months before bottling.
The Sangiovese grapes were grown in the 12.5 hectares Bucerchiale vineyard on the ancient Selvapiana estate.The oldest part of the vineyard was planted in 1968 and the youngest in 2001.The vineyard faces south/south-west and is situated at 150-200 metres above sea level.The soil is predominantly clay and limestone.The older vines are planted at a density of 2,500 per hectare, whereas the younger ones are planted at 5,200 vines per hectare.The vineyard is cultivated organically, with cover cropping.
Fattoria Selvapiana is one of the best producer in Rufina, 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 245 hectares, 60 of which are planted under vine (95% being Sangiovese), 22 are olive groves, and the rest is covered by woods. For the most part, the vineyards face west, though Selvapiana’s prized Bucerchiale vineyard is south west facing. The Rufina zone is the smallest of all in Chianti (about 1,000 hectares of vineyard) 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.