Region and Vineyards
Chianti Rùfina sits in the Apennine foothills north-east of Florence, its vineyards arrayed along the Sieve Valley at notably higher elevations than most Chianti zones. The subzone is small—about 12,483 ha in total area, with roughly 750 ha registered under vine—yet celebrated for its linear acidity, fine tannins and longevity. Cooler nights and mountain breezes slow ripening, locking in aromatics and definition.
Within Castello di Nipozzano, the Montesodi vineyard lies around 400 m above sea level on schist (galestro-type) soils with a south-west exposure. This stony, well-drained slope yields naturally modest vigor and small berries, translating to concentration without heaviness and a signature balsamic-menthol thread that marks the site.
Winemaking
Montesodi is 100% Sangiovese. Grapes are harvested by hand into 15 kg crates, then meticulously double-sorted. Fermentation and maceration proceed at controlled temperatures; malolactic follows promptly after racking to preserve purity and precision.
Elevage is traditional: the wine matures 18 months in 30 hL Austrian and French oak casks, then rests further in bottle before release. As a Chianti Rùfina Terraelectae Riserva, it adheres to the project's stricter framework (single-vineyard, 100% Sangiovese, extended aging—minimum 30 months including significant time in wood and bottle) that underscores provenance and longevity.
Tasting Notes
- Color: Bright, vibrant ruby.
- Aroma: Red cherry, wild strawberry and currant layered with blood orange, violet, pepper and clove; balsamic/menthol nuances from the site's stony soils.
- Palate: Medium body with beautiful freshness; silken, finely woven tannins; crystalline fruit definition and a long, harmonious finish.
Descriptors align with the estate's official notes.
Did you know?
The name "Montesodi" comes from the plot's stony character; this vineyard gave birth in 1974 to Nipozzano's first single-vineyard "cru," a wine long considered a benchmark for Chianti Rùfina elegance.
Wine Pairing Ideas
- Bistecca alla Fiorentina — charred beef's umami and fat are cut by the wine's acidity; sanguine notes echo Sangiovese's red fruit.
- Pappardelle al ragù di cinghiale — savory game and herbs mirror the wine's spice, balsamic lift and firm yet silky tannins.
- Porchetta with fennel and rosemary — fennel spice and crackling fat resonate with pepper/clove accents and refreshing structure.
- Aged Pecorino Toscano — salty, nutty intensity complements the wine's brightness and length.
