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Please enjoy our wines responsibly. © 2018 Ruffino Import Company, Rutherford, CA
Color: Bright straw yellow.
Aroma: Orvieto's fruity and floral bouquet is reminiscent of green apples and meadow flowers.
Tasting profile: This wine's smooth, refreshing flavors balance beautifully with its structure and acidity. Orvieto also offers a unique mineral character that comes from the chalky limestone soil called tufa. The finish is long and fragrant, with hints of almond.Full Tasting Notes
Serve Ruffino Orvieto Classico as an aperitif. Or pair it with a wide variety of dishes including crostini topped by roasted tomatoes drizzled with olive oil and garnished with shaved parmigiano cheese; lightly grilled vegetables infused with fennel; thinly sliced prosciutto garnished with basil and olive oil; basic soups such as cold summer squash puree with a light truffle oil infusion; grilled fish with olive oil and rosemary; and mild cheeses such as mozzarella.
We source the grapes for this wine in the Orvieto Classico DOC, noted for its plantings of white grape varieties. The Orvieto blend is made up of grape varieties that are indigenous to Umbria: Grechetto, Procanico, Verdello, and Canaiolo Blanco. After fermentation, we briefly age Orvieto in stainless steel vats until it is bottled.
Orvieto, one of Italy's most beautiful and ancient towns, is situated atop volcanic hills in picturesque Umbria - just over the border from Tuscany. The history of wine in the region dates to 700 B.C., and wines from Orvieto have been poetically referred to as 'the sun of Italy in a bottle.' Produced in the traditional method, Ruffino Orvieto Classico DOC respects history, while its easy-drinking style offers a touch of modernity. Its freshness and complexity of aromas are reminiscent of crisp, cool mornings in Italy.
40% Grechetto, 20% Procanico, 40% other white varietals (Verdello, Canaiolo Bianco)
The grapes that make up Ruffino Orvieto Classico come from the best-known DOC grape-growing regions of Orvieto Classico (Umbria). The chalky limestone soil, called tufa, predominant in the Classico area, along with ancient remnants of volcanic soil, gives a unique character to the wines.
The grapes were harvested in the second half of August. Then destemmed, crushed, and gently pressed. Once the must was removed from the lees at low temperature, it was fermented in temperature-controlled stainless steel vats. When alcoholic fermentation was complete, the wine briefly rested in stainless steel vats at 60°F (16°C) until bottled.
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