Chianti Classico Ruffino 1971
Riserva Ducale Chianti Classico fra 1971 er en historisk rødvin fra det toscanske vinhus Ruffino. Huset blev grundlagt i 1877 af fætrene Ilario og Leopoldo Ruffino i Pontassieve, beliggende i Arnoflodens dal øst for Firenze. Vinen er husets klassiske flagskib, som har eksisteret siden 1927. Navnet "Riserva Ducale" stammer fra en officiel anerkendelse i 1890, hvor hertugen af Aosta autoriserede vingården som leverandør til det hertugelige hof. Årgang 1971 i dette område har opnået en score på 93 point og beskrives som kraftfuld og lagringsdygtig.
Vinen er produceret i Chianti Classico, som udgør Toscanas historiske kerneområde mellem Firenze og Siena. Dette område er en af Italiens vigtigste appellationer for druen Sangiovese, som er den bærende sort i vinen. Sangiovese er en central italiensk hoveddrue, der især er udbredt i regioner som Toscana, Umbrien og Emilia Romagna. Ruffino fremstiller denne vin med druer fra deres egne landbrug i den oprindelige Chianti Classico-zone, herunder områderne Greve, Passo de' Pecorai og San Polo in Chianti.
Denne udgave er klassificeret som Denominazione di Origine Controllata (DOC). Vinen er aftappet af Chianti Ruffino i Pontassieve og har en alkoholprocent på 12. Flasken indeholder 720 milliliter.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Tuscany
Tuscany is one of Italy's most iconic wine regions, with roots reaching back to the Etruscans. Sangiovese is the undisputed principal grape and forms the basis for classics such as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. From the 1970s the prestigious Super Tuscans also emerged along the coast. The rolling hills produce structured red wines with cherry, herbs and firm tannins.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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