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
Details
Serve at:
16 - 18 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

Pairings
- Start up year: 1141
- Oenologist: Carlo Ferrini
- Bottles produced: 2.500.000
- Hectares: 235
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 Gran Selezione Colledila Gaiole 2020 |
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Type | Red still |
Denomination | Chianti Classico DOCG |
Vintage | 2020 |
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 |