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Primary Notes: Cherries Tomato
Tertiary Notes: Balsamic VinegarCoffee
Dryness: Very Dry
Tannin: Medium +
Origin & Awards
Origin: Tunscany, Italy
Fermentation: Natural Heavy Wood
Serving Temperature: Best enjoyeed between 18 - 20 degrees
Asian Food Pairing: Sio ba, kong ba pau
Western Food Pairing: Salami, pecorino
Barone Ricasoli Brolio Chianti Classico DOCG 2019
Barone Ricasoli Brolio Chianti Classico has an intense ruby red with complex aromas of iris and violets, red fruits and balsamic scents. It is soft on the palate with elegant and smoothed tannins in the mouth. A true expression of the territory with well-balanced acidity and mineral tannins before a long finish.
Brolio is an “annata” wine. It refers to the stipulated minimum of one year of ageing and also distinguishes it from the higher realms of Riserva, Cru and Gran Selezione.
It is a blend of 80% Sangiovese with 15% Merlot and 5% Cabernet Sauvignon. The grapes come from across the vineyards. With each plot vinified separately, the resulting blend is a selection of those most suitable for consistency and expression. The vineyards are at an altitude of 280 – 480m and they 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).
The 2018 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. The grapes have been harvested from the end of September to mid-October.
After blending, the wine then matures for nine months in French oak tonneaux of second and third use, which adds complexity. The wine doesn’t get marked by wood flavours, but it picks up some tannin and softens in the barrel. After that, it’s bottled and released in June.
Top Tip: Decant for an hour before serving!
Like this wine? Check out Bindi Sergardi Chianti Classico Riserva ‘Calidonia’ DOCG 2015.