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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Typical, perfect expression of the Brolio terroir with its mineral nuance and
intensity. Recalls mature fruits like black cherries and blackberries on the nose,
with hints of chocolate. Full, round and structured on the palate, with toasty
hints and sweet tannins. Lingering and very pleasant finish.
"Rich aromas of ripe plum, berries, fresh herbs and mineral lead to a full-bodied palate, with plenty of fruit and well-integrated tannins. The finish is long and measured. Delicious. Drink now. 37,500 cases made."
The House of Ricasoli has had an indelible impact on the history and quality of Chianti. According to Burton Anderson, it is the world's oldest winery, having produced wines since 1141. Not only did an early Baron help create the appellation system, but in 1874, Baron Bettino Ricasoli (The Iron Baron) developed the Sangiovese-based formula that came to be known as the official...Read More About Ricasoli
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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