Ricasoli Brolio Chianti Classico DOCG
Chianti Classico DOCG, Tuscany
Intense ruby red color with complex aromas of iris and violets, red fruit, and balsamic scents. Soft, elegant and well-smoothed tannins – a true expression of the territory with well-balanced acidity and minerals and a long finish.
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.
Intense ruby color with notes of red fruit, vanilla, and liquorice complement a complex mouthfeel with a long, mineral finish.
The growing season of 2014/2015 was quite regular without extreme events. Winter was mild with temperatures falling to freezing only at the end of December and for parts January and February. Although a little cold at the beginning, Spring also showed average temperatures followed by a warm May and June which favored a perfect flowering and veraison. Rainfall was not excessive at only about 6 inches. Summer began earlier, with high temperatures by the end of June recorded at peaks between 93°F and 95°F. July was also particularly warm with peaks at around 104°F. Rainfall was scarce at approximately 4 inches, but ample water supplies during the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions with significant day-to-night temperature ranges favoring the accumulation of color and polyphenols in the grapes.
Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 2 weeks of contact with the skins. The blend is aged for 9 months in barriques and tonneaux followed by another 3 to 6 months of bottle aging.
80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon