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Ricasoli 1141

Ricasoli 1141 Chianti Classico Gran Selezione Colledila Gaiole 2021

Red still

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Regular price €68,00
Regular price €68,00 Sale price
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Immediate availability Last 1 bottles remaining
Denomination Chianti Classico DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging 22 months in 500-litre tonneaux, of which 30% new and 70% of second passage.
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Description

Colledilà - this land for centuries for land registration of ownership of Brolio - is the cru of this Chianti Classico that stands out for its complex structure and its large, modern elegance. The research on the original clones that Barone Ricasoli has carried out over the last 15 years and the parallel research on the characteristics of the different soils of the estate have now resulted in a pure Sangiovese capable of exalting all the magnificent qualities of this blend. Qualities that the small size of the Colledilà cru makes even more exclusive.

Awards

  • 2021

    3

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

  • 2021

    93

    /100

    One of the most prestigious wine guides in Italy.

  • 2021

    3

    One of the most prestigious wine guides in Italy.

  • 2021

    4

    Italian Sommelier Association (AIS) guide

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Details

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Pasta
Meat
Game
Cheese
Matured cheese
Pork

Producer
Ricasoli 1141
From this winery
  • Start up year: 1141
  • Oenologist: Carlo Ferrini
  • Bottles produced: 2.500.000
  • Hectares: 235
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. This creates a continuous succession of colours and hues around the Brolio Castle, which is located within the town limits of Gaiole in Chianti. Since 1993, Baron Francesco Ricasoli has been guiding this central Tuscan company in innovative challenges. This has been done with the deepest respect for his renowned ancestors who have made this territory great, Bettino Ricasoli first and foremost.

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.
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Name Ricasoli 1141 Chianti Classico Gran Selezione Colledila Gaiole 2021
Type Red still
Denomination Chianti Classico DOCG
Vintage 2021
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Ricasoli 1141
Origin Gaiole in Chianti (Siena)
Climate Altitude: 380 m. a.s.l. A variable vintage with generally average temperatures. Short, intense rainfall occurred mainly in June. The veraison started regularly at the beginning of August, grape ripeness occurred between late August and early September.
Soil composition This Cru lies on clayey-calcareous soil, the so-called 'alberese', a geological formation of Monte Morello, one of the most representative types of the denomination: very stony soil, rich in calcium carbonate and clay and poor in organic substance.
Cultivation system Spurred cordon.
Plants per hectare 6,600
Harvest By hand, the 4th of October from the Colledilà vineyard.
Fermentation temperature 24-27 °C
Wine making The grapes are destemmed and transferred by gravity into 100 hl stainless steel truncated cone tanks, then inoculated with selected yeasts. Fermentation follows at a temperature of 24-27 °C with daily punching-down and maceration on the skins for about 14 6 days.
Aging 22 months in 500-litre tonneaux, of which 30% new and 70% of second passage.
Total acidity 5.83 gr/L
PH 3.16
Dry extract 27.18 gr/L
Allergens Contains sulphites