Ricasoli Chianti Classico Castello di Brolio 2006
Sangiovese from Chianti, Tuscany, Italy
#5 Wine Spectator Top 100 of 2009
The Castello di Brolio expresses the refined elegance that is only specific to the terroir of Brolio. It is a "seamless wine" achieved by selecting the best grapes of Brolio, matured in barriques, with a long fining in the bottle that enhances its noble elegance. Sangiovese with a small amount of Cabernet Sauvignon and Merlot
With this harvest, it was finally possible for the Sangiovese to express its maximum potential. Intense ruby color with garnet tinges, it has a beautiful aromatic complex bouquet. Chocolate/coffee and spices palate, it possesses elegant tannin content and a lingering finish.
Chianti Classico is especially perfect as a compliment to meat-based main courses, such as porchetta allo spiedo, tripe, bistecca alla fiorentina, Colonnata lard, cold cuts and finocchiona di cinta senese. Chianti Classico also goes well with semi-mature Pecorino Toscano cheese, crostini alla toscana and fagioli al fiasco. The wine should be served at a temperature of 60-65°F.
Wine Spectator - "Shows amazing aromas of blackberry, with hints of vanilla and flowers, along with black licorice and crushed berries. Full-bodied, with wonderfully caressing, ultrafine tannins. Very balanced and long. Best after 2011. 6,170 cases made."
Wine Enthusiast - "Born at the heart of the dreamiest of Tuscan landscapes, Castello di Brolio is a monumental Chianti Classico with rich notes of berry fruit, leather, exotic spice and blackberry. The wine is incredibly smooth and polished in the mouth with enduring berry flavors and silky tannins."
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 blend for Chianti.
After a few years of foreign ownership in the 60s and 70s, the Ricasoli winery is back in Italian hands -in fact, Francesco Ricasoli, the 32nd Baron of the original family, gained control in 1993. He has replanted several vineyards with improved clones, has improved the vinification technology, and has invested in new cooperage.
Barone Ricasoli is a commercial group that owns several estates throughout Tuscany. At its winery, it vinifies its own and other estates' wines, including those of Castello di Brolio. The Ricasoli family continues to show its commitment to quality and innovation. It was a leader of the Super Tuscan movement, with the production of its award-winning Casalferro. It produces a full range of Tuscan wines, ranging from Chianti Classico Riserva DOCG to the newest addition to the line, Formulae, a 100% Sangiovese aged in American oak casks. View all Ricasoli Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4.54.3 out of 5 stars
6 ratings, 4 with reviews510/20/2010I bought this wine to share at an Italian wine and food potluck. This Chianti stood out among a star studded field of barolos, barbarescos, and brunellos. BUY IT! This is better than an overpriced Napa Cab any day.Vegas Dave - Las Vegas, NV56/10/2010One of the most beautiful chianti's I have had. The nose is amazingly pleasant with strong leather and dark fruits. Well balanced and smooth with an explosion of flavors in the mouth. Brilliant bottle overall!StrongLikeBull - Huntington Station, NY39/10/2016Randy Blanton - Kyle, TX56/30/2012
What a remarkable wine! Most prominent on the palate was the anise; however, it was not overpowering. It was well integrated with the luscious dark berries and the ever so subtle hint of white pepper. Not surprising in the least was the silky finesse of a long finish. Left me wanting more!412/2/2011Bought only one & haven't drank it yet. Waiting for that special Italian dinner!38/14/2011
- Smooth & Supple
- Pair With
- Pasta > Meat