Ruffino Il Leo Chianti Superiore 2004

Winemaker's Notes:

VARIETAL 100% Sangiovese VINEYARDS Place of production: from vineyards in Chianti, mainly belonging to the Poggio Casciano Estate. Soils: typical of Chianti; moderate clay content with galestro rocks Microclimate: varies from area to area to add richness and complexity. Chianti Superiore production regulations follow Chianti Classico production standards that are designed to achieve wines of high quality. VINIFICATION AND AGEING Il Leo Chianti Superiore is created by carefully selecting the choicest grapes during harvest. Picking started at the end of September and ended mid October. Alcoholic fermentation, aided by racking and punching down, continues for 2 weeks in stainless-steel vats maintained at a temperature of 27/29°C Post-fermentative maceration on the skins continues for a further 7 days. Once malolactic fermentation is complete, the wine is aged for 4-5 months, partly in French 225 l. oak casks from Allier, and partly in stainless steel vats. After bottling, the wine is further refined Alcohol content: 13% vol. SENSORY PROPERTIES Colour: Ruby red Aroma: The first impact of the bouquet is dominated by fragrant floral notes, followed by intense fruity aromas of cherries and plums. The brief ageing in oak adds a subtle spicy tone to the bouquet, and the finish features elegant hints of black pepper grains and clover. Tasting profile: Medium-bodied, Il Leo has an inviting, fruit dominated taste. The structure is well-balanced, with lush tannins and a pleasantly fragrant acidity. The aftertaste is persistant and characterised by notes of cherries and plums.

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Ruffino SpA:
  Ruffino, produced in Tuscany, is one of the most recognizable brands of Italian wine. The first vintage of the famous Chianti was produced in 1877 by cousins Ilario and Leopoldo Ruffino. Within a few years, their wines were gaining recognition for their quality and winning awards and medals at international competitions. By the 1890s, the wine was exported internationally. In 1913... Read more
  Ruffino, produced in Tuscany, is one of the most recognizable brands of Italian wine. The first vintage of the famous Chianti was produced in 1877 by cousins Ilario and Leopoldo Ruffino. Within a few years, their wines were gaining recognition for their quality and winning awards and medals at international competitions. By the 1890s, the wine was exported internationally. In 1913, with the absence of any heirs to pass down the Ruffino estate, the retiring Ruffino cousins sold the company to the Folonari family, who elevated the brand to huge commercial success. In 1916, the Duke of Aosta named Ruffino as the official wine of the Italian royal court. The Riserva Ducale is created in 1927 to honor this event.    Fun fact: Ruffino Chianti was reputedly among the wines sold by pharmacists during the Prohibition, said to calm nerves. Just after the Prohibition, in the early 1930s, the Ruffino Orivieto Classico was first released. Into the 1940s, World War II was a mixed blessing for Ruffino. The original Pontassieve Cellars were destroyed in a bomb attack, but this prompted the Folonaris to reconstruct with more up-to-date technology, as well as build and establish new estates and expand their enterprise. In 1947, the first bottlings of the acclaimed Riserva Ducale Oro Chianti Classico Riserva were produced. In the mid-1970s, Ruffino decided to abandon the iconic fiasco, the straw-bottomed bottle, and introduced the more upscale “Florentine” bottle for packaging. The next couple of decades saw several new additions to the portfolio and more worldwide success, overseen by a new generation of the Folonari family, Marco and Paolo. The ubiquitous wine brand is still enjoyed as one of the classic examples of Tuscan wines.  Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Ruffino Il Leo Chianti Superiore

Add your review
Snooth User: brucealti
24862370
3.00 5
01/19/2010

Nothing special but not bad either


Snooth User: trin9980
9139019
3.50 5
10/07/2008

Three and a half glasses



VARIETAL 100% Sangiovese VINEYARDS Place of production: from vineyards in Chianti, mainly belonging to the Poggio Casciano Estate. Soils: typical of Chianti; moderate clay content with galestro rocks Microclimate: varies from area to area to add richness and complexity. Chianti Superiore production regulations follow Chianti Classico production standards that are designed to achieve wines of high quality. VINIFICATION AND AGEING Il Leo Chianti Superiore is created by carefully selecting the choicest grapes during harvest. Picking started at the end of September and ended mid October. Alcoholic fermentation, aided by racking and punching down, continues for 2 weeks in stainless-steel vats maintained at a temperature of 27/29°C Post-fermentative maceration on the skins continues for a further 7 days. Once malolactic fermentation is complete, the wine is aged for 4-5 months, partly in French 225 l. oak casks from Allier, and partly in stainless steel vats. After bottling, the wine is further refined Alcohol content: 13% vol. SENSORY PROPERTIES Colour: Ruby red Aroma: The first impact of the bouquet is dominated by fragrant floral notes, followed by intense fruity aromas of cherries and plums. The brief ageing in oak adds a subtle spicy tone to the bouquet, and the finish features elegant hints of black pepper grains and clover. Tasting profile: Medium-bodied, Il Leo has an inviting, fruit dominated taste. The structure is well-balanced, with lush tannins and a pleasantly fragrant acidity. The aftertaste is persistant and characterised by notes of cherries and plums.

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