Region Tuscany, Italy
Grape variety 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon
Terroir The Vineyards are grown on the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (Galestro), Monte Morello (Alberese), Marine Deposit (sandy deposits and clay at deeper levels) and Ancient Fluvial Terrace (silty deposits with clay).
Winemaking Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
Tasting Notes A ruby red colour. The cherry aroma stays on the nose, with a berry-like taste and a spicy finish. On the palate, it has an elegant and fresh feel, with well-integrated tannins that give the wine persistence and a pleasant flavour.
About the Winery
Ricasoli is the most representative wine producer in the Chianti Classico area. With its gentle hills, velvety valleys and thick woodlands of oaks and chestnuts, the 1,200 hectares of property include almost 240 hectares of vineyards and 26 of olive groves.
Francesco Ricasoli, current owner and President of the company, has generated new ideas and concepts to render the vineyards sustainable. The ongoing study of soil types and the clonal selection of the Brolio Sangiovese are among his greatest passions, and he has totally renovated the vineyards and completely mapped them.
The new wines are therefore the expression of research carried out with the same scientific rigor of his illustrious ancestor but with a contemporary spirit, like a runner receiving the baton and carrying it forward with renewed energy.
