Fattoria Selvapiana

Chianti Rufina Wines and Olive Oils, Tuscany, Italy, Vigneto Bucerchiale, Selvapiana Chianti Rufina, Selvapiana Pomino Rosso Doc, Villa Di Petrognano Vendemmia, Pomino doc, Fornace, Syrah, Vin Santo del Chianti Rufina

Chianti Rufina Vendemmia

Vendemmia 2020

Once again this year at the Fattoria di Selvapiana we concluded with satisfaction the harvest of the fruits of our vineyards. In this photo gallery we tell you a story that has been handed down for generations and that is renewed every year


James Suckling latest reviews – June 2018

James Suckling latest review: SELVAPIANA CHIANTI RUFINA VIGNETO BUCERCHIALE RISERVA 2013 - 94PTS. This is a deliciously decadent Chianti Rufina with aromas and flavors of berries, cherries, wet leaves and coffee. Full body, chewy tannins and a flavorful finish. Drink now or hold. SELVAPIANA CHIANTI RUFINA 2015 - 93PTS. Aromas of cherries, flowers and and fresh herbs following through to a full body. Tight, linear and fresh. Firm and focused. A real Tuscan wine. Drink or hold. SELVAPIANA TOSCANA FORNACE 2012 - 93PTS. Rich and ripe, yet fresh and tannic. This is rather concentrated and more importantly, beautifully balanced. The cocoa-powder character extends right through the wine. A long and elegant finish. Drink or hold. SELVAPIANA POMINO VILLA PETROGNANO 2013 - 90PTS. Dark leafy notes with earthy accents too. There's a spicy thread of dark plums and blackberries, leading to a savory and slightly meaty palate. Some chew through the finish. Drink or hold. Download PDF


Los Angeles Times recommened Selvapiana Rufina 2013

Irene Virbila, wine columnist for Los Angeles Times, recommended both Selvapiana and Coltibuono in today’s article highlighting six Chiantis to pair with a variety of dishes. Please see below for a link and extracted text. Thanks! http://www.latimes.com/food/dailydish/la-dd-chianti-wine-20151028-story.html 6 Chiantis to drink now. Think wine for pizza, even Middle Eastern food Chianti can be a great wine to drink with pizza, spicy meatballs and even Middle Eastern food. If you find yourself longing for pasta fagioli, pappardelle in wild boar sauce, or arista -- Tuscany’s roasted pork loin scented with rosemary and garlic -- maybe it’s time to lay in some Chianti. The Sangiovese-based red from Tuscany goes, of course, with Tuscan food. But it’s also versatile enough to work with California, Mediterranean and even Middle Eastern cuisines. Need a pizza wine? Or one to go with spiced meatballs? Try a Chianti Classico or a Chianti Rufina. And don’t worry about buying too much of a good thing. A year or two more in bottle will only improve this Italian red. In Tuscany, Chianti is very much an everyday wine, poured from a pitcher into tumblers. We've collected a handful of Chiantis, some priced for every day, others not so much, but all are worth laying in for fall and winter drinking.  2013 Fattoria Selvapiana Chianti Rufina Selvapiana is one of the best estates in Chianti Rufina (a subzone of Chianti), and consistently turns out first-rate Sangiovese-based reds. A deep ruby in color, the 2013 Selvapiana Chianti Rufina is a classic, tasting of dried cherries and plums, mushrooms and herbs. A great everyday red to keep on hand for pasta nights and grilled skirt steak or pork chops. Some of the excellent 2012 is still around, too. Look for it at K&L Wine Merchants in Hollywood, Manhattan Fine Wines in Manhattan Beach,  the Wine Country in Signal Hill and the Wine House in Los Angeles. From $16 to $17.


The Wine Enthusiast September 2015

Fantastic review for Selvapiana Chianti Rufina Vendemmia 2013: "93 Selvapiana 2013 Chianti Rufina. Elegant and fragrant, this opens with aromas of pressed rose, crushed violet, wild berry and a whiff of baking spice. The vibrant, focused palate delivers juicy red cherry, raspberry, white pepper, cinnamon and dried herb. It’s well balanced, with supple tannins and bright acidity. Drink through 2018. DallaTerra Winery Direct. Editors’ Choice. —K.O. abv: 13% - Price: $18" Download Article


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