Rufina is the smallest of the sub-areas of Chianti, that includes also Dicomano, Londa, Pelago and the already mentioned Pontassieve. It is mostly made of Sangiovese grapes (90%) and for the remaining part of Canaiolo Nero, Colorino, Trebbiano Toscano and Malvasia del Chianti (10%).
Treatment: the grapes ferment in steel tanks at a controlled temperature for about two weeks. After, the wine matures in an oak barrique for twelve to fourteen months (at least until the beginning of September of the year following grape harvest), and then sits bottled for another six months.
Description: the color is ruby red with violet reflections. It has a rich and long-lasting smell, with hints of red and mixed ripe fruits and violet. The taste is rich, intense, balanced, and full-bodied.
Complement: it pairs well with typical Tuscan dishes, red meat, game and white meat.