Ricasoli 1141
Chianti Classico Brolio 2023
Regular price
€22,00
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Colorino |
| Aging | about 9 months in second and third passage tonneaux. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Chianti Classico Brolio 2023 |
| Region | Tuscany |
| Country | Italy |
Description
Still red Chianti Classico wine, 14% ABV, produced by Ricasoli 1141. Blend: 95% Sangiovese, 5% Colorino. 0.75L bottle, 2023 vintage. A Chianti Classico that embodies the history and tradition of a unique territory, that of Castello di Brolio, where the Ricasoli family has been producing wine since 1141. The vineyards lie on five main geological formations: Macigno del Chianti (sandstone), Scaglia Toscana (marl), Monte Morello (alberese), Depositi marini (sandy deposits with clay at depth), and Terrazzo fluviale antico (silty deposits with clay). Fermentation in stainless steel at a controlled temperature of 24-27°C, with maceration on the skins for 14-16 days. Aged for approximately 9 months in second- and third-use tonneaux.
Pairings
Meat
Game
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. Read more
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. Read more
| Name | Ricasoli 1141 Chianti Classico Brolio 2023 |
|---|---|
| Type | Red green still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 95% Sangiovese, 5% Colorino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Ricasoli 1141 |
| Climate | Altitude: 280-480 m. a.s.l. Exposure: South-Southwest, South-Southeast. |
| Soil composition | The vineyards lie on five main geological formations: Macigno del Chianti (sandstone), Scaglia Toscana (marlstone), Monte Morello (alberese), Marine Deposits (sandy deposits with clay at depth) and Terrazzo fluviale antico (silty deposits with clay). |
| Cultivation system | Spurred cordon and Guyot. |
| Harvest | The Sangiovese was harvested from 19 September to 10 October 2020. |
| Fermentation temperature | 24-27 °C |
| Wine making | Fermentation in stainless steel at a controlled temperature of 24-27 °C, with maceration on the skins for 14 6 days. |
| Aging | about 9 months in second and third passage tonneaux. |
| Total acidity | 5.42 gr/L |
| PH | 3.37 |
| Dry extract | 27.69 gr/L |
| Allergens | Contains sulphites |