Rufina, May 5, 2025
Educational Tour to Explore the Sangiovese of the Apennines and the Terrælectae Project
The educational tour of star sommeliers in the production area of Rufina and Valle della Sieve, promoted by the Consorzio Chianti Rufina with wine communicator Francesco Saverio Russo, has concluded. Seven sommeliers from prestigious Italian and international restaurants, many of which are starred, participated in an in-depth experience on the peculiarities of the territory in relation to the particular orographic situation of the Tuscan-Romagnolo Apennines.In addition to deepening their knowledge of traditional productions, participants were able to conduct field verification on the state of the art of the new Terrælectae project by visiting the vineyards designated for this particular product.
Terrælectae is a voluntary brand conceived and owned by the producers adhering to the Consorzio Chianti Rufina. The wine must be obtained exclusively from grapes produced in the Chianti Rufina DOCG production area, must have a 100% Sangiovese ampelographic base, and must include the mention “Vigna” or “Vigneto” on the label. The wine must belong to the RISERVA category, with the relevant regulatory parameters and a maximum grape yield of 70 Qli/ha; an alcohol content not less than 12.5% vol.; 30 months of aging, of which 18 in wood and at least 6 in the bottle.
TERRAELECTAE represents the true essence of Rufina and aims to be synonymous with a wine that expresses all the best characteristics of Tuscan Sangiovese thanks to its refined floral aromas and hints of ripe cherry, the stylistic elegance of its substance, the vigor and sweetness of its vibrant texture, and its great aging potential.
“The goal,” explained Federico Giuntini, president of the Consortium, “is to make known what we consider the excellence of our territory, the particular expression of Apennine Sangiovese, and to understand how these excellences are perceived by high-level sommeliers, whose role is crucial in guiding customer choices in the high-end restaurant sector.”
The sommeliers’ judgment resulted in an encouraging outlook, even beyond expectations, for Rufina producers. Their comments first highlighted that the choices made for the regulation of Terrælectae are heading in the right direction: the choice of the best vineyard to produce the best wine is entrusted to the knowledge of the individual producer, while the implementation of active comparison among producers leads to obtaining the best expressions for these wines. This results in a refined and recognizable style, a style capable of interesting and satisfying even the demands of new generations. The Chianti Rufina Terrælectae presented have indeed convinced the managers of some of the most renowned wineries in Europe, who have declared their intention to include them in their wine lists.
Another reason for encouragement for producers is having been able to ascertain how recent market issues related to tariffs can be easily overcome thanks to the particular qualities of the product and prices that keep the offer within an accessible range. The competition from no-low alcohol products against wines of these characteristics among new generations is not considered a real problem by star sommeliers. No-low alcohol beverages are creating a niche of users that adds to but does not overlap with that of wine, without detracting from the demand for quality wines.
In conclusion, the initiative was a great success, and there is a commitment from the Consortium and communicator Francesco Saverio Russo to organize another episode in the fall with an equal number of high-end restaurant sommeliers.
The sommeliers present were: Alessio Cicco (Sommelier at Mudec by Enrico Bartolini – 3 Michelin Stars) – Matteo Di Lernia (Sommelier at Seta by Antonio Guida – 2 Michelin Stars) – Francesco Ricco (Sommelier at Campo del Drago Castiglion Del Bosco – 2 Michelin Stars) – Riky Polo (Freelance Sommelier for various starred establishments between South Tyrol and Austria, also a consultant for high-end dining and buyer) – Gioele di Gianni (Sommelier at Ciel Bleau Restaurant – Amsterdam – 2 Michelin Stars) – Irene Annie Ravera (Head Sommelier and Wine Buyer at the “La Reserve Eden Au Lac” resort in Zurich) – Alberto Cerini (Sommelier at Enoteca Pinchiorri Florence).
