The master of Chianti Rufina, Selvapiana’s Flagship wine. The Riserva Bucerchiale is a stunner and a bargain at 288 SEK (29EUR). Youthful and would do well with a couple of years on its back, but as its open and invites you to its inner soul it presents a gorgeous mix of red and dark fresh berries with floral minty streak lying a par with incense, herbs, licorice with cold steel and gravel that is luring in the background.
Fresh acidity and plenty of gripping tannins holds the palate in a firm grip as its walks through a fresh but concentrated and evolving palate with a good stamina cross the mid plate through a complete and long finish.
Stock up on this one and drink from 2023 and onwards.
Epilogue: very positive development over two days, fruit turns sweeter, more florals emerge and palate is overall more approachable, yet I stand firm that it will be even better after a couple of years in bottle. 93+
— 6 days ago
Odd mix of mascarpone and rubber tree, almond extract, cookie dough, caramelized banana, candied pecan with cinnamon bagel and cedar, fir tree, croissant, marmalade and loose cigar filler. Orange caramel glass on the palate opening to clove and candied ginger, even bringing an accompanying heat. Peach reduction, rum cake, and vanilla in abundance. Spirited and layered. #vinsanto #badiaacoltibuono #vinsantodelchianticladsico #doc #organicwines #estatewine #chianticlassico #seasonalwine #organicitalianwine #vinoitaliano #dessertwine — a month ago
One of our favorites from Panzano where we have had a home for 20 years. Vicki and Guido are the best. Their oil is one of the best in Panzano too! — 6 days ago
First Chianti Classico I’ve had in years. Pretty darn good￼. — 13 days ago
Banger. Juicy with just the right amount of tannin to complement the monster fillet I enjoyed this fine evening. 🎄 — a month ago
This is the elegant side of Sangiovese. Light in color, packed with beautifully pure red fruits. It's incomprehensible how a 13 dollar wine can be this good.
Amazing and surprising paring with Al Carbon tacos and Pollo Mole. — 2 days ago