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Marchesi de Frescobaldi Chianti Rufina Nipozzano Riserva 1997

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Winemaker's Notes:

Chianti Rùfina DOCG Riserva Sangiovese 90%, complementary varieties (Malvasia nera, Colorino, Merlot, Cabernet Sauvig...

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Cave Rokin
Amsterdam, NL (5,600 mi) 		EUR 19.95
USD $25.71
750ml 		Buy Now
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Suggested Recipe Pairing

Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice

RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Sangiovese Wines

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Cave Rokin
Amsterdam, NL (5,600 mi)

€19.95 USD $25.71 750ml
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EUR 19.95

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Ratings & Tags for Marchesi de Frescobaldi Chianti Rufina Nipozzano Riserva

78017 Snooth User: lonniecooper
lonniecooper
rated this wine
5.00 5
07/02/2008

Winemaker's Notes:

Chianti Rùfina DOCG Riserva Sangiovese 90%, complementary varieties (Malvasia nera, Colorino, Merlot, Cabernet Sauvignon), Nipozzano Riserva Chianti Rufina DOCG is one of the historic wines produced at the Castello di Nipozzano. This wine always retains its close relationship with the Castello di Nipozzano terroir. Serving suggestions Barbecued meat and beef stews, aged cheeses. Technical Information Yield/Hectare: 50 hectoliters Harvest period: From September 8th to October 10th 1997 Vineyard practices: Manual Fermentation vats: Stainless steel vats, keeping the diffrent varieties separate Fermentation temperature: < 30° C Length of fermentation: 12 days Length of maceration on the skins: 25 days including alcoholic fermentation Malolactic fermentation: Immediately after the alcoholic fermentation Maturation method: 50% in barriques used more than once and 50% in Slavonian oak casks Length of maturation: 24 months

Chianti Rùfina DOCG Riserva Sangiovese 90%, complementary varieties (Malvasia nera, Colorino, Merlot, Cabernet Sauvignon), Nipozzano Riserva Chianti Rufina DOCG is one of the historic wines produced at the Castello di Nipozzano. This wine always retains its close relationship with the Castello di Nipozzano terroir. Serving suggestions Barbecued meat and beef stews, aged cheeses. Technical Information Yield/Hectare: 50 hectoliters Harvest period: From September 8th to October 10th 1997 Vineyard practices: Manual Fermentation vats: Stainless steel vats, keeping the diffrent varieties separate Fermentation temperature: < 30° C Length of fermentation: 12 days Length of maceration on the skins: 25 days including alcoholic fermentation Malolactic fermentation: Immediately after the alcoholic fermentation Maturation method: 50% in barriques used more than once and 50% in Slavonian oak casks Length of maturation: 24 months

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