Description
Still red Chianti Classico Gran Selezione Gaiole, 15% vol, produced by Ricasoli 1141, a historic Chianti Classico winery. 100% Sangiovese, 2021 vintage. A wine born from the desire of Francesco Ricasoli, current owner and President, who wanted to completely renovate the vineyards and define their complete mapping. Hand-picked, selecting the best grapes from the CeniPrimo vineyard on October 12th. The grapes are destemmed and transferred by gravity into 100-hl stainless steel truncated cone-shaped vats and then inoculated with selected yeasts. Aged for 22 months in 500-liter tonneaux, 30% of which are new and 70% used once.
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 Ceniprimo Chianti Classico Gran Selezione Gaiole 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Ricasoli 1141 |
| Origin | Gaiole in Chianti (SI) |
| Climate | Altitude: 300 m. a.s.l. Exposure: South-West. The climatic trend of the 2019 harvest was very variable but with overall average temperatures. Short, intense rainfall occurred mainly in June. The veraison started regularly at the beginning of August, with the first ripe grapes at the end of August-beginning of September. |
| Soil composition | This cru lies in the large valley of the Arbia river, in the southernmost part of the estate. The soil, very particular and complex, originates from an ancient fluvial terrace dating back to the Pliocene-Pleistocene. These are silty deposits, not very skeletal, with the presence of clay, little limestone and poor in organic substance. |
| Cultivation system | Spurred cordon. |
| Plants per hectare | 5952 |
| Harvest | Hand-picked by selecting the best grapes from the CeniPrimo vineyard on 12 October. |
| Fermentation temperature | 24-27 °C |
| Wine making | The grapes are destemmed and transferred by gravity into 100 hl stainless steel conical tanks and then inoculated with selected yeasts. Fermentation temperature 24-27 °C with daily punching-down. Length of fermentation and maceration on skins approx. 14 6 days. |
| Aging | 22 months in 500-litre tonneaux of which 30% new and 70% second-hand. |
| Total acidity | 5.88 gr/L |
| PH | 3.28 |
| Dry extract | 27.53 gr/L |
| Allergens | Contains sulphites |

