About this wine
Vineyard and terroir
The grapes come from estate vineyards in Chianti Classico at 280–480 m above sea level. Although the soils vary considerably, they all contain abundant rocky fragments, which contribute mineral richness.
Vinification
Vinification takes place in small stainless-steel tanks. Fermentation and skin maceration last 14–16 days at a controlled temperature of 24–27 °C.
Ageing
The wine matures for 18 months in large oak casks, followed by three months in bottle in the estate’s cellars before release.
Vintage notes
The 2017 growing season was highly unusual for Chianti Classico. A fairly mild, warm winter was followed by severe frosts from 18 to 20 April, then a very hot, dry summer. More than two months of drought dried the soils, while the heat scorched the vines. To protect the fruit from the sun, the growers did not remove leaves before harvest as usual; the vines were only lightly trimmed and deliberately left looking “untidy.” Rain arrived in late August and during the first ten days of September, accompanied by a sharp fall in temperatures to seasonal averages. Harvest began much earlier than in the previous year, and the resulting wines showed unexpected freshness and elegance.
Label / history
The wine honours Baron Bettino Ricasoli (1809–1880), known as the “Iron Baron.” After more than 30 years of research and experimentation, he developed his formula for making Chianti in 1872.
