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Ricasoli CeniPrimo Chianti Classico Gran Selezione DOCG
Chianti Classico Gran Selezione DOCG, Tuscany
Tasting Notes
Ruby red color. The nose is ethereal, with hints of cherry, light balsamic notes and sweet almond. In the mouth, it is voluminous, with well-structured and typical tannins of the ancient river terrace of Brolio.
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 temperature 75-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Aged 22 months in 500-litre tonneaux of which 30% new and 70% second passage.
Vineyard Notes
Planted in: 1998
Surface Area: 6,35 ha
Altitudine: 300 m s.l.m.
Exposure: South-Ovest
Density: 5952 plants/ha
Training: spurred cordon
Clones: Sangiovese VCR23, VCR5, R24
Rootstock: 420A
This Cru grows on the great valley of the River Arbia, in the southernmost part of the property. The soil, very distinctive and complex, originates from an ancient river terrace dating back to the Pliocene-Pleistocene epochs. These are silty deposits, little evidence of stone, with the presence of clay, a little limestone and poor in organic matter.
Technical Info
Alcohol: 14.50%
Total acidity: 5.83 g/L
ph: 3.18
Non-Reducing Extract: 26.82 g/L
Total Polyphenols (in Gallic acid ): 2391 mg/L
Tasting Notes
Ruby red color. The nose is ethereal, with hints of cherry, light balsamic notes and sweet almond. In the mouth, it is voluminous, with well-structured and typical tannins of the ancient river terrace of Brolio.
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 above 95°F, but interspersed occasionally by short and intense rains.
Winemaking Notes
Fermentation temperature 75-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Aged 22 months in 500-litre tonneaux of which 30% new and 70% second passage.
Vineyard Notes
Planted in: 1998
Surface Area: 6,35 ha
Altitudine: 300 m s.l.m.
Exposure: South-Ovest
Density: 5952 plants/ha
Training: spurred cordon
Clones: Sangiovese VCR23, VCR5, R24
Rootstock: 420A
This Cru grows on the great valley of the River Arbia, in the southernmost part of the
property. The soil, very distinctive and complex, originates from an ancient river
terrace dating back to the Pliocene-Pleistocene epochs. These are silty deposits, little
evidence of stone, with the presence of clay, a little limestone and poor in organic
matter.
Technical Info
Alcohol: 14.50%
Total acidity: 6.06 g/L
ph: 3.35
Non-Reducing Extract: 26.87 g/L
Total Polyphenols (in Gallic acid ): 2160 mg/L
Tasting Notes
Ruby red color. The nose is ethereal, with cherry, light balsamic notes and sweet almonds. The voluminous palate, with well-structured tannins, reveals the characteristics of the area.
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 temperature 75-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
Technical Info
100% Sangiovese
Tasting Notes
Ruby red color. The nose is ethereal, with cherry, light balsamic notes and sweet almonds. The voluminous palate, with well-structured tannins, reveals the characteristics of the area.
Vintage Notes
This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on April 18-20, 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
Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200- kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
Technical Info
100% Sangiovese
Tasting Notes
A beautiful nose with tangerine peel, strawberries, rose petals, boysenberries, cranberries, red plums, red cherries and dark spices. Very grainy and refined on the palate with a real kick from the orange-rind undertones that permeate the entire palate. Tiptoes like a tightrope walker between power and finesse and executes its mission nearly to perfection. (credits: JamesSuckling.com 2019)
Vintage Notes
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.
Winemaking Notes
Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200- kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Wine is aged 18 months in 500-litre tonneaus of which 30% new and 70% second passage.
Technical Info
100% Sangiovese
Tasting Notes
Intense ruby red color with slight garnet hues. Red fruits and delicate balsamic notes. Begins soft in the mouth, velvety and voluminous. The tannin is embracing, elegant and perfectly balanced with the acidity. A long, persistent finish, with character: an unique expression of Brolio’s ancient fluvial terrace.
Vintage Notes
The growing season 2014/2015 was quite regular without extreme events. Winter was mild with temperatures falling to freezing only at the end of December and in January and February. Spring was also regular. Although a little cold at the beginning, temperatures began to rise and were average afterwards. May and June were warm favoring a perfect flowering and veraison. Rainfall was not excessive, about 150 mm. Summer began earlier, with high temperatures already at the end of June when we recorded peaks of even 34?35 °C (93.2?95°F). July was also particularly warm, above all in the first decade, with peaks of even 40°C (104°F). Rainfall was scarce (about 100 mm, but the good 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
Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200- kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Wine is stored 18 months in 500-litre tonneaus of which 30% new and 70% second passage.
Technical Info
100% Sangiovese
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