描述
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.
奖项
详情
服务于:
18 - 20 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour

搭配
- 创办年份: 1141
- 酿酒师: Carlo Ferrini
- 生产的瓶子: 2.500.000
- 公顷: 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. 阅读更多


名称 | Ricasoli 1141 Chianti Classico Gran Selezione Colledila Gaiole 2021 |
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类型 | Red still |
葡萄酒名称 | Chianti Classico DOCG |
年份 | 2021 |
容量 | 0,75 l |
酒精度 | 14.5% 按体积 |
葡萄品种 | 100% Sangiovese |
国家 | Italy |
产地 | Tuscany |
供应商 | Ricasoli 1141 |
产地 | Gaiole in Chianti (Siena) |
气候 | 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. |
土壤成分 | 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. |
栽培系统 | Spurred cordon. |
收获 | By hand, the 4th of October from the Colledilà vineyard. |
发酵温度 | 24-27 °C |
酿酒工艺 | 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. |
陈酿 | 22 months in 500-litre tonneaux, of which 30% new and 70% of second passage. |
总酸度 | 5.83 gr/L |
克/升/升 (LPH) | 3.16 |
干提取物 | 27.18 gr/L |