The weather conditions were quite unusual on vintage 2021. Despite the frost of last April, the drought suffered in the summer months and the early ripening of the grapes, the wines yield healthy grapes and the quality is excellent.

Fermentation in stainless steel at controlled temperature of 75.2°-80.6°F with 14-16 days of skin contact. Aged 9 months in tonneaux of second and third passage.

Altitude: 280-480 m a.s.l.
Density: 6,600 plants/ha
Exposure: South, Southwest
Training: spurred cordon and guyot South, South East

Vineyards are grown on the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (Galestro), Monte Morello (Alberese), Marine Deposit (sandy deposits and clay at deeper levels) and Ancient Fluvial Terrace (silty deposits with clay).

Grape Varieties: Sangiovese 95% , Colorino 5%
Alcohol by Vol.: 14%
pH: 3.34
Total acidity: 5.53 g/L

Autumn was very rainy and quite cold. Winter was mild and not particularly rainy. Spring therefore continued with average temperatures and scarce rainfall. What characterized the summer of 2020 was the almost total absence of precipitation, with a total of about 1.2 in. No particular vegetative difficulties of the plants were observed in this period, thanks to a careful management of the vineyards and soils. Finally, the month of October displayed all its typical characteristics: lower temperatures during the night, an alternation of rainy and sunny days, which however have allowed an end of the harvest with excellent grape quality.

Fermentation in stainless steel at controlled temperatures between 75.2°F and 80.6°F with 14-16 days of skin contact. Aged 9 months in tonneaux of second and third passage.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 853 feet and 1,640 feet and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This is characteristic of the structure of the Chianti Classico vintage.

GRAPE VARIETIES: Sangiovese 95% , Colorino 5%
Alcohol by Vol.: 13.5%
pH: 3.37
Total acidity: 5.42 g/L

The 2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year. Winter started off quite mild as well, then in January came on the scene in its traditional guise, with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 44-46°F accompanied by daily rains. This combination of factors had a major impact on the flowering of the plants, favoring the formation of more open bunches, especially in the Sangiovese grapes. From early June, a fairly dry and warm period began, with maximum temperatures often above 95°C, but interspersed occasionally by short and intense rains.

Fermentation in stainless steel at controlled temperatures between 75.2°F and 80.6°F with 14-16 days of skin contact.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 853 feet and 1,640 feet and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This is characteristic of the structure of the Chianti Classico vintage.

80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon

Overall, 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies, the plants never suffered water stress and ripened regularly. The quality of the grapes was of a very high standard, which leads us to hope for a high-quality wine.

Fermentation in stainless steel at controlled temperatures between 75.2°F and 80.6°F with 14-16 days of skin contact.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 853 feet and 1,640 feet and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This is characteristic of the structure of the Chianti Classico vintage.

80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon

The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. It was rainy, about 440 mm. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison.  Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°Cat nights, favoring the accumulation of phenolic compounds.

Fermentation in stainless steel at controlled temperatures between 75.2°F and 80.6°F with 14-16 days of skin contact.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 853 feet and 1,640 feet and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This is characteristic of the structure of the Chianti Classico vintage.

80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon

The Autumn and Winter were very mild this year, with below-freezing temperatures only in part of January. Spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to the loss of flowers, thus reducing per-plant growth. Summer was hot and dry and late-July and mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and dropping to mid-50s at night helping with the accumulation of phenolic compounds.

Fermentation in stainless steel at controlled temperatures between 75.2°F and 80.6°F followed by 9 months in tonneaux.

80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon