| Region of production: | Chianti Classico |
| Winery Location: | Gaiole, Siena |
| Year Established: | 1141 |
Vineyard Holdings
235 ha
- Colledila: A vineyard that has been a part of the estate for centuries; its grapes are bottled separately.
Top Wines Produced & Inaugural Vintages
- Castello di Brolio Chianti Classico, Riserva, and Gran Selezione: All use 80 to 90% Sangiovese with the addition of Cabernet Sauvignon and/or Merlot. Petit Verdot is occasionally used.
- Brolio Bettino Chianti Classico Riserva: 90% Sangiovese and 10% Colorino to commemorate the 1872 recipe.
- Colledila Chianti Classico Gran Selezione: 100% Sangiovese from a single vineyard. Aged 21 months in French oak, 40% new. Inaugural vintage 2007.
- Casalfero Toscana IGP: 100% Merlot. Inaugural vintage 1993.
- Historie Familie Toscana IGP: 95% Sangiovese and 5% Petit Verdot. Made only in 2011.
Average Total Production
- 1,500,000 bottles
Summary
The Ricasoli family has owned the Castello di Brolio at least as far back as 1141, and the estate has remained in the family’s hands ever since. By 1600, the wines were being exported to Amsterdam and England. Baron Bettino Ricasoli is credited as the first to record the assemblage recipe for Chianti, now Chianti Classico, circa 1872. Today, Barone Ricasoli is the largest winery in Chianti Classico, owning the 1,200 hectares that surround the castle in Gaiole and Castelnuovo Berardenga.
Style & Vinification Techniques
Ricasoli ferments all wines in stainless steel. Fermentations may sometimes be inoculated. Macerations rarely exceed three weeks. Riserva and Gran Selezione wines see from 20 to 40% new oak, and the rest of the wines are aged in used oak. All barrels are French barrique and tonneaux.
Producer Website: Barone Ricasoli