Description Frescobaldi is one of the most famous names in Tuscany and can trace its history back to 1092. Today at the cutting edge of the quality revolution in its region, with joint ventures with the likes of the US legend Mondavi, Frescobaldi is one of the most consistant producers in the area. Nipozzano is produced in the Rufina sub district of Chianti, to the east of Florence amongst classic rolling Tuscan hills. The Riserva mention means that it has been aged for at least 12 months in wood before being released. It is the perfect example of the classicism that is Frescobaldi.

Tasting notes

Eye - Medium to deep purple colour with a hint of brick red at the rim. Nose - Really ripe on the nose with classic Sangiovese aromas of black cherry stone, blackberry, pepper, leather and above all a herbal, oregano edge. Also some new oak from the aging. Fine yet complex. Palate - The palate is supple and smooth on the attack, velvety and fruity with redcurrant jam and strawberry. It then fills out in the mid-palate and finishes with all the herbal elegance of top Sangiovese overlain with a touch of new oak. Creamy and long

Rating

Robert Parker 92 points (Jun 2007) The estate’s single-vineyard 2004 Chianti Rufina Vigneto Montesodi (100% Sangiovese) saw 18 months’ aging in new barriques. It presents expressive aromatics followed by layers of black fruits, violets, licorice, sweet spices and menthol that flow from the glass with notable concentration as well as weight on the palate. A note of freshness gives the wine a beautiful sense of lift on the finish. Several years of cellaring will help integrate the toasted oak notes that are present today. This sleek interpretation of Chianti is a terrific effort from Frescobaldi. Anticipated maturity: 2009-2019.  Wine Spectator 91 points (Oct 31 2006) Rich and fruity, with lovely blackberry and mineral character. Full-bodied, with fine tannins and a long, flavorful finish. A solid wine. Best after 2006. 4,200 cases made. –JS

Food pairing

Roast partridge with cabbage, beef stew with carrots, duck with cherry, lasagne, spaghetti carbonarra.