Most older Chiantis that I have tasted were considerably younger than
this 50 year old Ruffino Riserva Ducale Chianti 1955. In old age most of
them had become very dry, astringent, and had lost nearly all fruit.
Thus I was expecting to have to pour this 50 year old wine down the
sink.

The fill was just barely below the neck. The cork appeared sound and did
not show any signs of leakage. The cork crumbled and nearly seemed
cemented to the inside of the neck, so it took nearly 15 minutes to mine
the cork out without getting cork crumbs in the wine. I nearly had to
start a charcoal grill to heat port tongs to use on the bottle.

The bottle had a bit of initial BO when opened as often happens in old
wines, but this soon was gone. The color still was rather deep with some
scarlet showing through but of brick color around the rim. There still
was some typical fruit, although not as intense as in a good younger
wine. The wine was rather smooth and round rather than the expected
astringent. Some wood, stem character, and alcohol are beginning to show
through. There was a hint of tawny port without the sweetness. Of course
this wine peaked a few decades ago and is now in decline, but I am quite
amazed that it still shows as well as it does. I have heard of some old
Biondi-Santi Brunello holding for 50 years and more, but not most other
Italian wines.

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