Questo vino
Vineyard and terroir
The wine comes from the inland area of the Etruscan Coast, in Tuscany.
Vinification
The must ferments in temperature-controlled stainless-steel tanks. For the first 16 days fermentation takes place in contact with the skins, to extract tannins and colour. The must is then separated from the pomace and filtered, and fermentation continues.
Ageing
The wine ages in oak barrels for 12–14 months, which allows more complex secondary aromas to develop. After bottling it matures for a further 6 months in the winery's cellars.
Tasting profile
Harmonious, with elegant, silky tannins. Juicy red fruit is matched by delicate spice. Ripe cherry and blackcurrant mingle with gentle floral notes and the tobacco and leather nuances typical of aged wines.
Label / history
The wine is a traditional Bordeaux blend made by Barone Ricasoli. The Ricasoli family has owned Castello di Brolio since 1141. The family began exporting to Amsterdam and England from the end of the 1600s, and Brolio wines have been exported around the world since the early 1900s.
Baron Bettino Ricasoli (1809–1880), the "Iron Baron", spent more than 30 years researching and experimenting to produce high-quality Chianti that could compete internationally with the great wines of France. In 1867 a Ricasoli wine won its first Gold Medal at the International Exhibition in Paris. Bettino also supported the development of the region's roads and railways.
His great-grandson Francesco has managed the company since 1993. The estate owns 240 ha of vineyards and 26 ha of olive groves in Chianti, with a rich variety of soils and climates.
