||90% Sangiovese, 10% Abrusco
||This label is dedicated to Bettino Ricasoli who invented the formula for the production of Chianti in 1872.
||The 2012 autumn and the 2012-2013 winters were among the rainiest of the last few years. The real spring began on April 10th when it stopped raining and there was a sudden change in temperature with extremely high average day temperatures.
||Traditional in small stainless steel tanks. Maceration on the skins for 12-18 days at controlled temperature of 25°C-27° C (77– 80.6°F).
||18 months in big casks followed by settling and at least three months in the bottle.
||Price Ricasoli 1141 Chianti Classico Brolio Bettino 2016 HK$ 220.00