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Ricasoli Castello di Brolio Chianti Classico Gran Selezione DOCG
Chianti Classico Gran Selezione DOCG, Tuscany
Tasting Notes
Ruby red color. The nose is complex and intense, with floral and ripe red fruit scents. The palate is velvety and juicy, with voluminous tannins in perfect balance with the acid component, making this grand vin a pure expression of its territory.
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 44-46°F accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often 95°F but interspersed occasionally by short and intense rains.
Winemaking Notes
Fermentation and maceration in stainless steel tanks at a controlled temperature of 75.2°-80.6°F with 14-16 days of skin contact. 23 months in tonneaux of 500lt of which 30% new oak and 70% of second passage.
Technical Info
Varietal: 100% Sangiovese
Alcohol: 14.5%
Total acidity: 6 g/l
PH: 3.21
Non-Reducing Extract: 27.74 g/l
Total Polyphenols (in Gallic acid): 1851 mg/l
Vineyard Notes
Planted in: 1994-2005 Density: 6600 plants/ha Surface Area: 26 ha Training: spurred cordon Altitude: 400-490 a.s.l.m Clone: Sangiovese di Brolio Exposure: South, South-West, South-East Rootstock: 420°-110R
Tasting Notes
Intense ruby red color with aromas of red fruit and plum along with hints of balsam and vanilla. Firm but elegant with sweet tannins, balanced acidity, and a persistence in the finish.
Vintage Notes
Overall, we can state that 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.
Winemaking Notes
Fermentation and maceration in stainless steel tanks at a controlled temperature of 75.2°-80.6°F with 14-16 days of skin contact.
Technical Info
Alcohol: 14% Vol
Total acidity: 6.22 g/L
PH: 3.30
Non-Reducing Extract: 27.69 g/L
Total Polyphenols (in Gallic acid): 2066 mg/L
Tasting Notes
Intense ruby red color with aromas of red fruit and plum along with hints of balsam and vanilla. Firm but elegant with sweet tannins, balanced acidity, and a persistence in the 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 the 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 and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14-16 days of skin contact.
Technical Info
95% Sangiovese, 5% Cabernet Sauvignon
Tasting Notes
Intense ruby red color with aromas of red fruit and plum along with hints of balsam and vanilla. Firm but elegant with sweet tannins, balanced acidity, and a persistence in the finish.
Vintage Notes
The 2014/2015 growing season was quite uneventful without any extreme events. Winter was mild with temperatures falling to freezing only at late-December, January, and February. Spring was also fairly mild albeit a little cold at the start with temperatures rising later and hitting averages. May and June were warm favoring a perfect flowering and veraison with adequate rainfall of approximately 6 inches. Summer began earlier, with high temperatures by late-June featuring peaksin the mid-90s. July was also particularly warm with highs at 104°F. Overall rainfall was scarce at about 4 inches but the good water supplies from the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions, with significant day-to-night temperature ranges which favor the accumulation of color and polyphenols in the grapes.
Winemaking Notes
Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14 days of skin contact.
Technical Info
90% Sangiovese, 5%, Cabernet Sauvignon, 5% Petit Verdot
Tasting Notes
Deep ruby red color. The nose, unmistakable and elegant, expresses the complexity of floral aromas and ripe red fruit, liquorice, vanilla, and chocolate. The palate is full and rich with soft, velvety tannins. The finish is generously persistent. This blend offers the most authentic expression of the terroir of Brolio.
Vintage Notes
The 2012 autumn and the 2012/2013 winter were among the rainiest of the last few years. True spring began in mid-April when it stopped raining and there was a sudden change in temperature featuring extremely high daily averages. Summer began with wet soils but the high temperatures and the sunshine accounted for homogeneous bunches. The year was really shaped in September with the Summer-like temperatures during the day followed by drops of about 15 degrees during the night allowing for perfect polyphenolic ripeness and giving way to a quality harvest with healthy, perfectly ripe grapes. The 2013 Sangiovese offers deep color and a remarkable structure; the Cabernet an impenetrable color with a surprising aromatic framework; and the Petit Verdot gives a velvety roundness.
Winemaking Notes
Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14 days of skin contact. After racking and malolactic fermentation in steel tanks, the wine is aged for 21 months in French oak barriques and 20% new tonneaux.
Technical Info
90% Sangiovese, 5%, Cabernet Sauvignon, 5% Petit Verdot
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