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Selvapiana is a 593 acre estate located in the Chianti Rufina appellation. The property was purchased in 1827 by Michele Giuntini Selvapiana who in turn sold it to Francesco Giuntini Antinori in 1957. The estate's vineyards span 111 acres and are planted on a mix of galestro, limestone and clay soils. The long growing season allows the fruit to reach the proper levels of phenolic ripeness. In addition to Chianti Rufina, the portfolio also includes a Chianti Rufina Riserva Bucerchiale, and Fornace, a blend of the estate's Sangiovese and international varieties. The Selvapiana estate also manages Fattoria Petrognano, which produces Pomino Rosso. Managers Silvia and Federico Giuntini Massetti work closely with Franco Bernabei, the consultant winemaker since 1978. The vineyards’ soil mixture of schist, limestone, and clay gives this Sangiovese a refreshing lift of clean acidity, pushing through a fruit basket of cherries and cranberries. A light dose of spice brings complexity through the wine’s finish. FoodPairing When you think of pairing Chianti with food, most people think of pasta with a red sauce but there is so much more that you can pair with the best of Italy's most notorious wine growing region. It's a great compliment to strong tasting poultry dishes, spiced lamb, or even beef (as long as it's not overly fatty). Take a chance and put this with your next New York Strip, just make sure to have some home made white bean soup on hand.