In Rufina, Chianti, lies the small winery Renzo Masi. It was founded by Renzo Masi in the 1930s. His grandson, Paolo Masi, is currently at the helm as both owner and winemaker. He is known for producing wines in a modern, fruit-driven style. The grapes used for the wines are traditional: primarily Sangiovese for the reds, complemented by Colorino, and Trebbiano Toscano for the whites. Masi works with purchased grapes from Rufina and grape growers he knows very well. He advises on cultivation methods to achieve the highest quality.
The grapes come from the best areas of Chianti, primarily from the Rufina region. They are harvested by hand and rigorously selected, striving for the highest possible quality. Vinification is traditional, with alcoholic fermentation at a temperature of approximately 23 to 25 degrees Celsius. This is followed by malolactic fermentation, which is completed in stainless steel tanks. And then it's time to enjoy this concentrated Chianti Cornioleta.
The Chianti Cornioleta has an intense ruby red color in the glass. Immediately, we can enjoy the aromas of red berries, cherries, and floral notes. The characteristic aromas of the Sangiovese grape can be expected in this structured and concentrated wine. The taste reveals notes of blackberries and cherries. Beautifully balanced with soft tannins. It pairs beautifully with Italian cuisine, but can also be enjoyed on its own.
