Wine Spectator 87
"Berry and spice aromas lead to a medium-bodied palate, with fine tannins and a fresh finish. Equal parts Sangiovese and Cabernet Sauvignon. Best after 2010. 515 cases made."
Renzo MasiView all from Renzo Masi
Three generations of the Masi family have embraced the philosophy of producing excellent price:quality wines. Current winemaker Paolo Masi emphasizes long-term relationships with each grower from whom fruit is purchased. In consultation with each grower the focus in the vineyard is to manage yields that allow for the highest quality fruit to be produced in the interest of making better wines even though the costs may be higher.
Rufina features as one of Chianti's prime areas and the R. Masi Chianti Rufina is made from a combination of fruit grown on the Masi's own estate along with that purchased from other growers. Following classical red wine vinification practices a period of skin contact of about 10 days extracts the right balance of fruit and color. While made in a style that promotes early drinkability, short-term cellaring of up to three years will have a positive impact on the wine.
Production of the R. Masi Chianti Riserva is limited to outstanding vintages. Skin contact of up to 25 days ensures optimal extraction and 14 months of barrel-aging lends the subtle characteristics for which the Masi's are renowned. Further bottle aging brings the wine to the legally mandated 30 months of aging prior to release.
Acting as consulting winemaker, Paolo Masi makes the La Bastarda and Il Bastardo wines, which focus on a fruit forward consumer-friendly style. These wines are made at the IL Bastardo winery located in the Rufina area of Tuscany just 20 km's outside of Florence in the Sieve River Valley.