Fattoria Selvapiana – Tuscany
The tradition and the elegance of great Chianti
Technical informations on the estate
size : 55 ha of vineyard and 36 ha of olive trees
soil : clay and limestone
varieties : 50 ha are planted with Sangiovese, 2 ha with white grapes : Malvasia Toscana and Trebiano, 2 ha with international grapes : Cabernet Sauvignon and Merlot
wines produced :
- Chianti Rufina : 95% Sangiovese and 5% Canaiolo Colorino and Malvasia Nera, aged 10 months for the 3/4 in wood casks and for a 1/4 in barrels.
- Chianti Rufina Bucerchiale : 100% Sangiovese, 15 months in barrels including 10% new oak barrels, this wine is only produced on great vintage
- Fornace : 40% Cabernet Suavignon, 40% Merlot, 20% Sangiovese, aged in barrel including 40% new oak barrel
- Petrognano : 60% Sangiovese, 20% Cabernet Sauvignon and 20% Merlot, the Sangiovese is aged in casks wheread Cabernet Sauvignon and Merlot in Barrel, all of them for one year
Website : www.selvapiana.it
Why did I choose Fattoria Selvapiana ?
First of all, Selvapiana is full of history : the Sieve valley was the only way to reach Florence when coming from the North, the medieval tower of Selvapiana was one of the most complexe defensive tower protecting the city. Then, during the Renaissance, more pacific period, Selvapiana had become a place of residence for the bishop from Florence.
In 1826, it has been bought by Michele Giuntini, a famous Florentine banker. Nowdays the estate owned by Francesco Giuntini, is run by his two adopted children, Federico and Silvia, the sixth generation to manage the property.
But my choice was lead mostly because of the quality of the wines, and their elegance ! Selvapiana is located in the Rufina appellation, North East of Florence, the smallest Chianti appellation, and certainly the more qualitative. The climate is slightly cooler and a terroir fits well with what the Sangiovese needs. This estate can be proud of producing wines making with 100% Sangiovese, a grape difficult to cultivate but which can give wonders when the work is well done. The wines are made with native yeasts, without any eonological products added and few sulfites.
The estate produces wines that are ready to drink but that we can also keep for years, which is an important point to me ! In some rare occasions, it is still possible to taste old vintages like the 1978 … in these fabulous occasions, we can confirm how big are the wines, keeping all its elegance and complexity.