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Ricasoli Brolio Chianti Classico Riserva DOCG
Chianti Classico Riserva DOCG, Tuscany
Tasting Notes
Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.
Vintage Notes
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 30 mm. 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.
Winemaking Notes
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
Vineyard Notes
This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness.
Altitude: 300-400 m a.s.l.
Density: 5.500/6.600 plants/ha
Exposure: South/south-west
Training: spurred cordon and guyot
Technical Info
Grapes: 100% Sangiovese
Alcohol by Vol: 13%
Total acidity: 5.31 g/l
pH: 3.36
Tasting Notes
Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.
Vintage Notes
The 2018-2019 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 however January came 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 7-8°C accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 35°C, but interspersed occasionally by short and intense rains.
Winemaking Notes
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
Vineyard Notes
This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio. Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine. The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.
Technical Info
Grapes: 100% Sangiovese
Alcohol by Vol: 14.5%
Total acidity: 5.62 g/l
pH: 3.33
Tasting Notes
Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.
Vintage Notes
The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. 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 50-60°F at nights, favoring the accumulation of phenolic compounds.
Winemaking Notes
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
Vineyard Notes
This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio. Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine. The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.
Technical Info
Grapes: 100% Sangiovese<br> Alcohol by Vol: 14.5%<br> Total acidity: 5.60 g/l<br> pH: 3.34<br>
Tasting Notes
Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.
Vintage Notes
This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on April 18th, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left "untidy", only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.
Winemaking Notes
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
Vineyard Notes
This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio. Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine. The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.
Technical Info
80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon
Tasting Notes
Intense ruby red color with complex aromas of iris and violets along with red fruit and balsam scents with soft, elegant, and well-smoothed tannins. A true expression of the terroir with well-balanced acidity and minerality and a lengthy finish.
Vintage Notes
The Autumn and Winter were very mild in 2016, with below-freezing temperatures only during part of January with approximately 17 inches of rainfall. Spring featured average temperatures and more heat and humidity at the end of May and early June. This diminished the fruit set causing a thinning effect in the clusters which 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 with late-July and mid-August rains giving some relief to the plants and helping them during the period of veraison. Harvest began in early September, with mid-to-high day time temperatures and drops to between 50° and 60° at night, favoring the accumulation of phenolic compounds.
Winemaking Notes
Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2° and 80.6°F with approximately 2 weeks of contact with the skins.
Technical Info
80% Sangiovese, 15% Merlot, 5 Cabernet Sauvignon
Tasting Notes
Ruby red in color with hints of black fruit, spice, and vanilla on the nose. Round mouthfeel with a balanced acidity and elegant tannins with a long and pleasant finish.
Vintage Notes
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.
Winemaking Notes
Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 12 - 16 days of skin contact. The blend is aged for 16 months in barriques and tonneaux followed by another 3 to 6 months of aging in the bottle.
Technical Info
80% Sangiovese, 15% Merlot, 5 Cabernet Sauvignon
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