Questo vino
Vineyard and terroir
The vineyards have a variety of soil types. The Ricasoli estate comprises 240 ha of vineyards and 26 ha of olive groves in a part of Chianti with a rich variety of soils and climates.
Grapes
Sangiovese with a small amount of Colorino.
Vinification
The grapes are harvested by hand from September to early October. Fermentation takes place in temperature-controlled stainless-steel tanks at 24–27 °C, with 14–16 days of skin contact.
Ageing
The wine ages for 9 months in 500-litre French oak barrels that have been used two or three times.
Tasting profile
Fresh, elegant, balanced and brightly aromatic. Full-flavoured yet easy-drinking, with an expressive character. The wine is generous and full-bodied, yet still feels fresh.
Serving and pairing
Suited to a wide range of dishes, from roasted meat to mature cheeses.
Vintage notes
2024: a mild winter and a rainy spring were followed by a hot summer. The soil held enough moisture for the grapes to grow and reach ideal ripeness.
Label / history
The Ricasoli family has owned Castello di Brolio since 1141 and is one of the world's four oldest family-owned companies. Records show first export shipments to Amsterdam and England by the end of the 1600s. From the early 1900s, Brolio wines were exported widely, from China to Saudi Arabia, South Africa and Costa Rica.
Baron Bettino Ricasoli (1809–1880), the "Iron Baron", spent more than 30 years researching and experimenting to make 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. He also supported the development of the region's roads and railways.
His great-grandson Francesco has managed the company since 1993.
