A Cinderella Story in Chianti Rufina

The story of Selvapiana is a fairytale come true. It begins with a beautiful hilltop castle surrounded by olive trees and sangiovese vineyards. Once a summer residence for Florentine bishops and later under five generations of family ownership, the property eventually came under the stewardship of Count Francesco Giuntini Antinori who had no children. As he grew older, the count looked around the castle and at all the villagers and decided that the future of the property would be best served if it was placed in the hands of his estate manager’s two children who were born there. In 1994, four years after his estate-manager passed away, the count adopted the brother and sister and made them his heirs in perhaps the ultimate example of loving the family you choose. The story even has a happy ending. Today the count’s adopted children, Silvia and Federico Giuntini A. Masseti are the winery’s managing directors, leaders in organic farming and international spokesmen for the wines of Chianti Rufina. And if that weren’t enough, the Selvapiana “Bucerchiale” Chianti Rufina Riserva DOCG is a benchmark for elegance in Chianti Rufina and one of Italy’s great wine values.

The Count turned 80 years old on September 13th and celebrated with a grand lunch at the winery with Silvia, Federico and 150 of his closest friends and relatives. Guests came from throughout Italy and from as far as India, New York, and Denmark. As Selvapiana was one of several Tuscan estates owned by the count’s parents, cousins from Badia a Coltibuono in Chianti Classico and Capezzana in Carmignano and a niece from La Parrina in Maremma were at the heart of the festivities.

The party began in the garden with an aperitivo of wine and cheese from La Parrina, then moved indoors for lunch. There was a primi (first course) of risotto with sangiovese grapes and Chianti Rufina, a secondi (second course) of roasted wild boar and a dolci (dessert) showcasing a giant napoleon topped with 80 candles. Selvapiana “Bucerchiale” Chianti Rufina Riserva was served with the main meal and a special library vintage of the Bucerchiale accompanied dessert.

SELVAPIANA “Bucerchiale” Chianti Rufina Riserva DOCG, 2007 (Italy) $31 
Made from 100% old-vine sangiovese grown at high altitude in limestone and schist, the wine is concentrated with wild cherry and tobacco flavors, great length and liveliness. Delicious upon release, with time, it softens and develops aromas of truffles, berries, and the scent of the forest floor. Available here

Recipe:
Risotto with Red Grapes and Chianti Rufina
Serves: 4
Preparation time: approximately 30 minutes

Ingredients:
4 cups vegetable broth
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, diced
1 tablespoon fresh thyme leaves
2 cups Italian short grain rice, such as Carnaroli or Arborio
¾ cup Chianti Rufina or other dry red wine
2 cups ripe seedless red grapes, cut in half
1 cup grated Parmesan cheese
Salt and pepper

Bring the vegetable broth to a simmer. Meanwhile, combine the olive oil and butter in a large heavy-bottom pan over a medium-low flame. Once the butter melts, add the shallots and sauté for 2 minutes until translucent. Add the thyme and the rice, sauté for 2 more minutes using a wooden spoon and stirring frequently. Add the red wine and stir constantly until the liquid has been absorbed. Be sure to scrape the side and bottom of the pot ensure the rice doesn’t stick. Add the warm broth to the rice in ½ cup increments. Stir until the broth has been absorbed before adding another ½ cup. After about 18 minutes the rice will be tender but firm to the bite. Add the grapes and grated Parmesan, cook for two more minutes, stir gently until the grapes soften. Season with salt and pepper. Serve warm.