Chianti Rufina Basciano

Basciano Chianti Rufina represents a perfect match for pasta dishes and any grilled meats in the Tuscan and Italian tradition. It will also pair very well with South African braais and medium-ripe cheeses.

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.

The wine completes its malolactic fermentation in the weeks following the racking and is then aged in one and two year old oak barrels for about 8 months. Before its release, it matures in bottles for a few months.

Chianti Rufina is fermented and left to macerate in contact with the skins for 20 days.

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.