In the glass
Aroma: cassis, graphite, violet, sweet cedar
Palate: blackcurrant, iron, polished oak, tobacco
Bordeaux-blend Super Tuscan from Selvapiana, Cabernet-led Toscana IGT from Rufina vineyards.
What it pairs with
-
Rib of beef, dry-aged
Find rib of beef, dry-aged on TableJourney →
Cabernet weight for dry-aged beef. -
Rack of lamb with rosemary
Bordeaux structure and lamb fat. -
Aged Pecorino with truffle honey
Sweet umami amplifies the wine's cedar.
How to serve Selvapiana Fornace
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Rib of beef, dry-aged, Rack of lamb with rosemary, Aged Pecorino with truffle honey. Match the wine's structure to the dish's fat and salt.
History
Fornace is Selvapiana's Bordeaux-blend Super Tuscan Toscana IGT, first vintage 2003 from the Rufina estate.
- 2003 — First Fornace vintage
Facts
- Producer
- Fattoria Selvapiana
- Grapes
- Cabernet Sauvignon (70%), Cabernet Franc (30%)
- Classification
- Toscana IGT
- Oak
- 20 months in French oak barriques
- ABV
- 14.0%
- Price
- EUR 30 to 45 at retail
- Drinking window
- 5 to 15 from vintage
- First vintage
- 2003
Scores
- Vinous 92 (2018 vintage, reviewed 2021)
Frequently asked about Selvapiana Fornace
What does Selvapiana Fornace taste like?
On the nose, cassis, graphite, violet, sweet cedar. On the palate, blackcurrant, iron, polished oak, tobacco. Structurally full-bodied, firm tannins, high acidity with a long finish. Bordeaux-blend Super Tuscan from Selvapiana, Cabernet-led Toscana IGT from Rufina vineyards.
When should I drink Selvapiana Fornace?
Drink 5 to 15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Selvapiana Fornace?
Rib of beef, dry-aged is the canonical pairing. Other strong matches include Rack of lamb with rosemary and Aged Pecorino with truffle honey. Cabernet weight for dry-aged beef.
What grapes are in Selvapiana Fornace?
The blend is Cabernet Sauvignon (70%), Cabernet Franc (30%). The wine is classified as Toscana IGT.