Selvapiana is owned by Francesco Giuntini, descendant of the original owner, Michele Giuntini who bought the estate in 1827. Federico Giuntini Masseti, who was born on the estate, now runs it and makes the wines with consultant Franco Bernabei. The estate covers 245 hectares of which 54 hectares is vineyard and the rest is olive groves and woods. Although Rufina is the smallest of the Chianti zones, it is also one of the most special, with a cool breeze blowing down the Sieve Valley which gives the best wines a finesse that few in Chianti Classico can match.
The grapes are grown in the ancient Selvapiana estate which covers 56 hectares. For the most part, the vineyards face west/north west and are situated at an altitude of 150-200 metres above sea level. The soil is mostly clay and limestone. The older vines planted in the late 1970s, are planted at a density of 3,200 per hectare and 5,200 per hectare for the younger vines planted at the beginning of the 2000s. The average yield is 35-40 hectolitres per hectare.
Fermentation took place partly in temperature-controlled stainless steel tanks and partly in cement tanks, at a temperature of 28-30°C. Maceration lasted 15 days with daily pumping over. The wine was aged for 12 months, with 10% held in stainless steel, 65% in 25-30 hectolitre French oak casks and 25% in barriques. The wine then was blended in tank and bottled.
Bright ruby red in colour, with perfumes of ripe blackberry fruit, red cherry and touch of spice. On the palate it is ripe and juicy but still fine and elegant in the Selvapiana style, with a tight structure and lifted, floral finish with refreshing acidity.