Chianti

This Chianti represents a perfect match for fresh and seasoned cheeses, grilled or roast meats and will accompany any dish of the Italian Cuisine.

Renzo Masi's Chianti is made from a combination of estate fruit and purchased fruit from the Rufina district, one of the best areas of Chianti. It is produced for early drinkability but can also be cellared for a few years.

The wine completes its malolactic fermentation in the weeks following the racking. Before its release, it rests in bottle for at least three months.

A classical red wine vinification is utilized followed by a period of maceration (skin contact) of about 10 days to extract the right balance of fruit and colour.

The Masi family has been making wine for three generations. It currently produces a wide range of wines (white rose red and dessert) from a variety of grapes all of which come from vineyards owned by the family in Rufina (Fattoria di Basciano) and from other long-established vineyards situated around Rufina (except for the Bianco Vergine Valdichiana). Currently Paolo Masi carries out the family's philosophy of producing excellent quality/price related wines. Paolo emphasizes the long term relationship of cooperation with each grower. He consults with them in the vineyard to obtain the highest quality and will pay higher prices for lower yields in the interest of better wine.