Naked Vine one-hitter

Up on the Rúfina

By Mike Rosenberg

Photo: Frescobaldi Nipozzano Vecchie Viti 2011 Chianti Rúfina

Good ol’ Chianti. You’ve got $15 in your pocket and you’re looking for a good table wine to go with a nice dinner you’re planning – and you know you can amble through la sezione italiana and come up with a decent bottle. If you’ve got a little more scratch to spend, though, Chianti doesn’t stop with plain old table wine.

Not long ago, the wine fairy dropped off a bottle of Frescobaldi Nipozzano Vecchie Viti 2011 Chianti Rúfina, which was just released in the U.S. and is one of my first experiences in the deeper end of the Tuscan wine pool.

Now, Chianti is not a grape. Italian wines are usually named for the region from which the grapes are grown. Chianti is a large region in central Tuscany which encompasses parts of several Tuscan sub-provinces. A wine simply labeled “Chianti” can be made from grapes harvested anywhere in this region. Speaking of those grapes, at least 70 percent of the wine must be made from Sangiovese to fall into the Chianti category. The balance of the wine is usually a blend of other Italian indigenous varietals, along with the occasional addition of Cabernet Sauvignon or Merlot. Chianti tends to be relatively lighter-bodied, full of cherry and raspberry fruit flavors, and with a mineral character that feels a little “chalky” to me.

You might see “Chianti Classico” on a bottle if you’re looking. “Classico” has nothing to do with being a “classic” wine. The term refers to the area in the heart of the Chianti region bordered by Florence on the north and Siena on the south. This was the “original” area of Chianti, which produces arguably some of the best wine. Chianti Classico must be a minimum of 80 percent Sangiovese. The complement of Chianti Classico is “Chianti Superiore,” which is wine made from grapes sourced from anywhere in Chianti other than the Classico region.

However, there are a few areas outside the Classico region known for making excellent Chianti. In some cases, some of the best. One of those areas is Rúfina – a small area that juts north from Classico into the province surrounding Florence. Rúfina, home to some of the highest-altitude vineyards in Tuscany, is one of the eight sub-zones of the Chianti region which is, like Classico, allowed to affix its name to a wine label as a quality designation.

Because of its altitude, Rúfina has a cooler climate than much of the surrounding area. In my experience, cool climate wines have more complexity and are less fruit-forward than wines made in higher temperature growing regions. If you’ve been keeping up with my recent travels, you know I’m a big fan of cooler weather wines – but most of my knowledge in that area comes from domestically-produced grapes. I was curious how this translated to Italian wines.

I can report with confidence that I’m a fan of Rúfina’s cool-climate Chianti. The Nipozzano Vecchie Viti I sampled is made from the oldest vineyards surrounding the Nipozzano Castle in the heart of the Chianti Rufina wine-growing areas. These vineyards are around 1,000 feet above sea level, where most vineyards in Chianti average around 600 feet.

Chianti has never struck me as a particularly fragrant wine, but the Vecchie Viti displayed a difference almost immediately. Although light, the nose smells like strawberry ice cream if it could sprout blossoms. It’s quite pretty. The flavor is medium-bodied with some of the typical Chianti flavors – cherry, cola, coffee and chalk – and they’re exceptionally well-integrated. This harmony continues through the finish, rather than the mouth-puckering acidity and chalky aftertaste of many Chianti. I’ve never considered Chianti a wine I’d just open and drink on its own – it usually needs food to shine – but this one was very pleasant.

Just the same, Chianti is best known as a food wine. While any night can be a special occasion, the quality and subtlety of this wine would be best with a meal into which you’re trying to introduce some atmosphere. The Sweet Partner in Crime and I decided to try this wine alongside one of her famous homemade pizzas (roasted tomatoes, roast chicken, capers, garlic). Just as an experiment, we also opened a bottle of perfectly decent table wine – the Zonin 2012 Montepulciano d’Abbruzzo – which retails for $12 for a 1.5 liter. The difference in flavors, as the SPinC put it so eloquently, was “like the difference between a Vera Wang gown and a Nordstrom’s knockoff.”

That said, it was the end of a long week – and we were enjoying this pizza while sprawled on the couch. While the Rúfina was excellent, the setting really didn’t do the best job of highlighting how good the wine actually was.

I’d recommend opening it for a sit down meal you’ve constructed to engage your senses. I see low light, some music in the background, a little romance in the air and an Italian meal that’s got red sauce in it somewhere. This is a wine for a “special occasion” alongside someone you’re trying to impress – whether you’ve been with the person for weeks or decades. It’s going to improve whatever you might have on the table. Whether you end up on the table with your intended is an exercise left to the reader.

The Nipozzano Vecchie Viti retails for right around $30, along the lines of what you’d pay for a really good pinot noir. If you’re thinking in those terms, it’s a good value. Spend the few extra shekels to give this one a try. If you don’t have that sort of cash – you can still look for some of these Chianti Rúfina. I think they’ll change your perception of what you might expect from Chianti.

Reach DCP freelance writer Mike Rosenberg at or visit his blog at

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Mike Rosenberg
Reach DCP freelance writer Mike Rosenberg at or visit his blog at

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